Carrot Cake is a classic dessert made with shredded carrots, spices, oil, pineapple, and added pecans for a nutty crunch in every bite. Then, the cake is topped with cream cheese frosting. It’s the perfect cake to share at celebrations, potlucks, or if you are simply craving carrot cake! For the same delicious flavors, try my Carrot Cake Cruffins, too!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients & Substitutions

Oil: Vegetable or canola oil is added to the cake batter to keep the cake moist and tender. It also helps distribute the flavors and spices more evenly.

Spices: I used the common spices of cinnamon and nutmeg in the batter.

Pineapple: Pineapple isn’t always added to carrot cake, however, I like the added moisture it brings. I also appreciate the flavor and texture the pineapple provides.

Nuts: I love the crunch that comes with added nuts. I used pecans, but almonds, walnuts, and hazelnuts would also be delicious. Of course, you can certainly leave out nuts if preferred.

Frosting: Cream cheese frosting is the traditional choice when it comes to carrot cakes. You could also frost the cake with buttercream, which would also be delicious. I also have another Homemade Carrot Cake with Cream Cheese Frosting that is SO GOOD! Or, surprise everyone by making my Cream Cheese-Filled Carrot Cupcakes with a cream cheese-filled center!

How to Store Carrot Cake

Frosted carrot cake should be stored in the refrigerator, covered, for up to 3-4 days. For longer storage, freeze the cake for up to 3 months. Be sure to save a piece of cake to make my Carrot Cake Milkshake!

More Popular Cakes

Homemade Carrot Cake
5 from 1 vote

Carrot Cake

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Carrot Cake is a classic dessert made with shredded carrots, spices, oil, pineapple, and added pecans for a nutty crunch in every bite.



  • 2 cups (400 g) granulated sugar
  • 1 cup (218 g) vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt
  • 3 cups (330 g) shredded carrots
  • 1 cup (109 g) chopped pecans
  • 1 can (8 ounces) crushed pineapple, undrained

Cream Cheese Frosting

  • 1 package (8 ounces) cream cheese, softened
  • ½ cup (1 stick / 113 g) butter
  • 1 teaspoon vanilla extract
  • 4 cups (500 g) confectioners' sugar



  • Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • In a large bowl, beat the sugar, oil, vanilla, and eggs with a mixer until it is a light yellow, about 3 minutes.
  • In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.
  • With the mixer on low speed, slowly and gently add the dry ingredients to the oil mixture. Mix until JUST combined. (Can also mix by hand!)
  • Fold in the carrots, pecans, and pineapple. Pour the batter into the prepared pan.
  • Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack.

Cream Cheese Frosting

  • In a large bowl, beat the cream cheese, butter, and vanilla with an electric mixer on medium speed until well blended. Gradually add confectioners' sugar, one cup at a time, beating well after each addition.
  • Frost the cooled cake with the cream cheese frosting.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Yummy yummy! I made this cake and frosting this weekend and it was a huge hit! Got so many compliments, it’s going into my recipe box.

  2. Season Greetings To All.

    I am thankful for this able to be here alive and breathing as well as alowing me to have my family and friends. Thankful everyday for them.

    Merry Christmas to you and your family may it be a blessed one.

  3. I really love carrot cake. And you have made it with cream cheese icing, it’s really going to be awesome in taste.You have really done a nice job. As you have shared the best things for me. Even this recipes can be made in busy time also. It’s really special for me. thanks for sharing it here on this site.

  4. Hi
    I want to make this cake tonight but I can’t find how much flour etc. is it the same as the cupcake recipe. Maybe I’m missing it somewhere.
    Thank you. Love your recipes

  5. What can I use in place of the pineapple, im making this for my brother in law who hates pineapple. Any suggestions would be appreciated

  6. made the recipe for a funeral, as it was his favorite dessert. Only request, please reorganize the ingredients for this recipe. The frosting and ingredients aren’t separated correctly.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.