Moist Carrot Cake with Cream Cheese Frosting

This is ultimate, hands-down, over-and-above my favorite homemade carrot cake of all time. I created this recipe many years ago, and it continues to be one of my most beloved (and highly rated) cake recipes from readers… and pretty much everyone who tastes a slice! This is a mega-moist, tender cake chock-full of shredded carrots, sweet flavor, and unbeatable texture. To top it all off is a thick layer of rich cream cheese frosting, truly the icing on the cake for any classic carrot cake recipe.

You can make this carrot cake as a two- or three-layer cake or bake it in a 9×13 pan. Both are very easy, and it’s what makes this the ONLY carrot cake recipe you’ll ever need. It’s even inspired spin-offs like my carrot bundt cake and hummingbird cake. Let’s get baking!

What to Expect From the Best Carrot Cake Ever

• Along with carrots, my carrot cake recipe comes loaded with juicy pineapple, crunchy walnuts, raisins, AND shredded coconut. Each ingredient brings something special to the recipe, creating the fluffiest, most flavorful version of this iconic dessert I’ve ever had.
• I include two ways to bake your carrot cake: As a show-stopping layered carrot cake, perfect for Easter dessert or a special occasion. Or, you can make this as a sheet cake in a 9×13 pan, which makes it quick to prep and transport.
• This carrot cake is oil-based, so it’s super moist and tender. It stays that way for days, and the flavors develop even more once the cake rests a bit. It’s a great dessert to make the day before holidays like Easter.
• Homemade cream cheese frosting is a detail I’ll never compromise on. This frosting is delicious and easy to handle, whether you’re piping it onto a layer cake or spreading it over your sheet cake.

Carrot Cake Ingredients

Here are the ingredients you’ll need to make this moist carrot cake with cream cheese frosting from scratch. See the recipe card for the complete recipe, including exact measurements.

For the Cake

• All-Purpose Flour – Measure your flour using a digital kitchen scale if you have one. If not, avoid overmeasuring by using the spoon-and-level method: Spoon the flour into your measuring cup, and level it off with the back of a knife. Don’t scoop directly from the bag of flour, or you may add too much.
• Sugar – Using half granulated white sugar and half brown sugar brings extra moisture to the cake. You can use only granulated sugar, however, if that’s all you have.
• Vegetable Oil – A moist yet light cake calls for vegetable oil. Canola oil can also be used.
• Eggs – Bring the eggs to room temperature so they mix more smoothly with the other ingredients.
• Vanilla – I use a whole tablespoon of pure vanilla extract in my carrot cake batter. Which sounds like a lot, but I find it lets the flavor stand out next to the other ingredients.
• Cinnamon – Fresh or pre-ground cinnamon brings just enough cozy spice to the cake. You can use nutmeg, or even a blend, like pie spice, if preferred.
• Grated Carrots – If there’s one takeaway from this carrot cake recipe, it’s that grating your own carrots is key to the freshest texture and flavor. Pre-grated carrots are often thicker, coated in preservatives, and can end up tough and crunchy, even after baking. See below for tips.
• Pineapple – Fresh or canned crushed pineapple adds an extra dimension of sweetness and moisture to the cake. Make sure you drain the pineapple well to avoid the cake becoming too mushy. If buying canned, the pineapple should be in water and not syrup.
• Walnuts – Finely chopped walnuts give the otherwise tender cake an unexpected and satisfying crunch. Pecans are a good alternative, or you can omit the nuts for a nut-free cake.
• Coconut – Shredded coconut adds another layer of flavor and texture. It can be sweetened or unsweetened.
• Raisins – Personally, raisins in carrot cake are non-negotiable. They’re absolutely magic scattered throughout the cake like little pockets of juicy sweetness! However, I’m also aware that raisins are a controversial ingredient. Leave them out, but only if you must.

For the Frosting

• Cream Cheese – Use a block of cream cheese (not the spreadable tub kind) and bring it to room temperature.
• Butter – Unsalted and also at room temperature.
• Powdered Sugar – Also known as confectioner’s sugar, a nice-quality powdered sugar will give you a fluffy, smooth frosting.
• Vanilla – Pure vanilla extract or almond extract for an extra punch of flavor.

Shredding the Carrots for Carrot Cake

Use the large holes on a standard box grater to shred the carrots by hand, or you can take a shortcut and use the food processor. Take care not to overprocess the carrots, though, or you’ll end up with mush!

• Do I need to peel the carrots first? I usually do, as the outer part can occasionally be a bit tough. But it’s totally up to you. If you aren’t peeling your carrots, make sure to wash and scrub them thoroughly.
• How many carrots will I need? You’ll need about 5 large carrots to make the required 2 ¾ cups when grated. You may need more or fewer depending on their size.

How to Make a Carrot Cake

This cake can be baked as a single-layer sheet cake or as a multi-layered cake in separate round pans. You don’t even need a mixer to make the easy carrot cake batter, though it does come in handy when whipping the cream cheese frosting. These are the steps to make this recipe as a spectacular two- or three-layer cake:

1. Mix the cake batter. Start by creaming both sugars with oil, eggs, and vanilla until smooth. Next, mix in the cinnamon, baking powder, baking soda, and salt. Don’t forget to scrape the sides of the bowl as needed. Slowly mix in the flour, being careful not to overmix the cake batter.
2. Add the extras. Finally, gently fold in the grated carrots, pineapple, walnuts, coconut, and raisins just until they’re evenly distributed.
3. Fill your pans. Divide the batter between three 8-inch round cake pans, or two 9-inch pans. Grease the pans and line the bottoms with parchment paper for easy removal. Keep in mind that the baking time will vary by a few minutes depending on your pan size.
4. Bake. Bake the cakes at 350ºF for 25-30 minutes, until a toothpick comes out clean.

Assembling and Frosting the Cake

When the cake has cooled completely, prepare a batch of cream cheese frosting. You’ll need to increase the amount of frosting by half for a three-layer cake as pictured.

• Make the frosting. Beat cream cheese and butter together until they’re fully combined. Slowly add the powdered sugar (if you’re using a stand mixer, do this on the lowest setting). Then, up the speed to medium and beat the frosting until it’s smooth and creamy.
• Trim the cake layers. As you can see in the images here, I level the cake layers after they’re baked. This is to allow for perfect stacking, like a bakery cake. I use a serrated knife and carefully remove the top of the domes, so the cakes are flat and even.
• Stack the cake. Spread a thick layer of frosting over the first carrot cake layer, and place the second cake on top. Repeat with the remaining layers. If needed, check out my perfect chocolate layer cake for detailed steps to stack a cake. Finally, use the remaining frosting to frost the top and sides of the layer cake.

Make a Sheet Cake Instead

This classic carrot cake recipe turns out just as moist and delicious as a single-layer cake. It’s perfect for parties, potlucks, or any setting that calls for a more casual (but still supremely delicious) dessert. I also have a similar pineapple cake recipe that you can try. Here are the steps:

• Prepare the cake batter. Follow the same steps as above to prepare your carrot cake batter. No adjustments needed! Meanwhile, coat a 9×13-inch pan with cooking spray.
• Bake. Pour the batter into your prepared pan. Bake the sheet cake at 350ºF for 40 minutes, or until a toothpick inserted in the center comes out clean.
• Frost the cake. Allow the carrot cake to cool completely before frosting. Prepare a fresh batch of cream cheese frosting, and spread it over the cooled cake.

Tips and Variations

• Don’t skip the pineapple. Of course, if you’d prefer less texture in your cake, you can omit the extras like walnuts, raisins, and coconut. However, don’t omit the pineapple. It doesn’t really impact the flavor in this recipe, but it imparts essential moisture to the cake.
• Use vegetable oil instead of butter. Oil yields a lighter, more tender cake than one made with butter.
• Don’t overmix the batter. Too much mixing deflates the batter and overdevelops the gluten, and your carrot cake will turn out dense. This is true with just about all baked goods.
• Line the pan. Lining the cake pan with parchment paper and giving it a light spray with cooking oil will ensure that cakes don’t stick.
• Make the cake ahead of time: Allowing the freshly baked carrot cake to rest for a day gives the flavors time to develop, the frosting to mingle with the cake, and the overall texture to settle. Carrot cake is actually a wonderful make-ahead dessert for this reason.
• Different frosting. If you are fully opposed to cream cheese frosting, there are alternatives! Classic buttercream frosting, heritage frosting, and brown sugar frosting are all wonderful frosting options for a homemade carrot cake.

How to Store

• Store the cake airtight. For longer storage and fresher cream cheese frosting, keep your frosted carrot cake covered in the fridge for up to 5 days. This cake will also keep well on the counter at room temperature, albeit for a shorter time, due to the cream cheese frosting. Store the cake using a cake carrier or airtight container to keep everything protected.
• Freeze. Carrot cake is surprisingly easy to freeze after baking, and even after frosting! For best results, let the cake chill in the refrigerator for a few hours to allow the icing to firm up. Afterwards, wrap the whole cake well in a double layer of plastic wrap, plus a layer of aluminum foil to help with freezer burn. Store the whole cake in an airtight, freezer-safe container to freeze for up to 2-3 months.

More Easy Cake Recipes to Try

• Coffee Cake
• Classic Pound Cake
• Red Velvet Cheesecake
• Perfect Vanilla Cake
• Coconut Poke Cake
• Lemon Chiffon Cake