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!
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
Carrot Cake
Ingredients
Cake
- 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
Instructions
Cake
- 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.
I like to bake fruit tarts 🙂
I love to make coconut cake! I don’t know why that seems springy to me, but it always does!
I need to dig out my bunny cake pan and make your carrot cake.
I am going to make a rainbow cake for our Easter brunch…now I will need to buy a scale to measure out the the batter for the different colors.
Pineapple bliss cupcakes from Skinnytaste. They’re great, but this carrot cake is really tempting me!
I’ve never made a carrot cake before, but I’m dying to try after seeing this post! I don’t know if lemons are more of a summer treat, but I love lemon bars in spring. Such a pretty color!
I love when warm weather rolls around because I make a mean strawberry infused pound cake with a cream cheese icing, with fresh strawberries and kiwis up on top. It’s amazing…
I am looking forward to making Barefoot Contessa’s carrot cake cupcakes. What a great giveaway. Thanks!
For Easter dinner dessert I’ve always made a jellyroll type cake, but it uses angel food cake for the roll & a cream cheese filling with nutmeg & strawberries. So good! I remember that I found the recipe when our children were young (in the 70’s) and Good Housekeeping magazine was where I found many recipes in the “old days.” This dessert was always a real treat because back then strawberry season was a “real” season–not like now when you can get strawberries nearly all year!
I like to make cupcakes! I don’t know why, but I associate spring with cupcakes. I don’t make carrot cake very often (even though I love it) because only me and my Mom like it….Maybe I’ll make one anyway just to share with her. Thanks for the great chance to win!