Moist Carrot Cake Recipe

The Best Carrot Cake Recipe

Just in time for Easter - here is the best, most moist Carrot Cake Recipe you will ever eat! Full of warm spices and topped with a classic cream cheese frosting, this is the perfect dessert to grace your holiday table!

Crushed pineapples and brown sugar make this cake incredibly soft and moist while cinnamon and nutmeg add a warm and cozy spice.

If you love holiday desserts with seasonal spices as much as I do, you will also love my famous Pumpkin Spice Cupcakes, Homemade Pumpkin Pie, and soft Gingerbread Man Cookies! (I know they're Thanksgiving and Christmas desserts but I could eat them all year long!)

Some of my other favorite Easter desserts are my colorful Ambrosia Salad and easy Strawberry Fluff Salad! They're full of juicy fruits, sweet marshmallows, and creamy goodness!

What is Carrot Cake?

Carrot Cake is basically a spice cake with freshly shredded carrots in the batter and topped with a tangy cream cheese frosting. It's mostly served during the springtime as an Easter dessert but is also a popular birthday cake.

Why You'll Love It

• Moist and delicious: Sometimes spice cakes can turn out too dense and dry, but if you follow this recipe yours will be moist, soft, and full of warm, rich flavors.
• Classic and timeless: While mostly made during the holidays, this cake can be enjoyed year-round for birthdays and any occasion.
• Family favorite: This tried-and-true recipe is a well-loved favorite by my whole family and I know yours will love it too!

What You'll Need

This recipe uses basic ingredients you can easily find at your local grocery store. (For measurements, please scroll down to the recipe card below.)

• Fresh carrots - The star of the show! I prefer to hand-grate my carrots for a softer texture but you can also buy them at the grocery store pre-shredded.
• Flour - This recipe has only been tested with all-purpose flour. If you have success with a different type of flour, please let me know!
• Sugar - I use both granulated (white) and brown sugar for sweetness.
• Eggs - I prefer brown eggs since they have a richer flavor, but white eggs work great too.
• Crushed Pineapple - Adds moisture and flavor to the cake. Also, it's acidity activates the baking powder and baking soda allowing the cake to rise and not be too dense. If you don't have crushed pineapple on hand, you can substitute it with unsweetened applesauce.
• Oil - This is the key ingredient to a moist carrot cake. Make sure you use a flavorless oil such as vegetable oil or canola oil.
• Baking soda and baking powder - For rise and a fluffy texture.
• Spices and seasonings - The perfect blend of cinnamon, nutmeg, vanilla, and salt for a warm, rich flavor.
• Chopped pecans and raisins - These two ingredients are completely optional, but I just can't imagine carrot cake without them!
• Cream cheese frosting - So rich, creamy, and simple to make!

How to Make Carrot Cake

Here are the steps and process images for how to make this recipe. (More detailed instructions are in the recipe card below.)

Make the Cake

Grease two 9-inch round cake pans. Line the bottoms with parchment paper and then grease again.

Hand mix the batter together in mixing bowls and pour evenly into the 2 prepared cake pans. (Be careful not to over-mix.)

Bake the cakes and then allow them to cool completely on a wire rack before frosting.

Make the Cream Cheese Frosting

Meanwhile, make the cream cheese frosting using either an electric stand mixer or a handheld mixer.

Before mixing, make sure your butter and cream cheese are softened and your powdered sugar is sifted. (This helps prevent clumps in your frosting.)

Assemble the Carrot Cake

Start by placing the bottom layer upside-down on a cake board. Add frosting on top and smooth out evenly.

Add the top layer upside-down and finish frosting the cake however you prefer. If you want to pipe the frosting, make sure to refrigerate it for 20 minutes first. (This will stiffen the frosting and allow it to hold its shape better.) Decorate with chopped pecans if you wish.

Chill the assembled carrot cake in the refrigerator for at least 20 minutes before serving. (This will make it easier to cut and less likely to fall apart while serving.)

Serve and enjoy!

Substitutions

• Crushed pineapple - Substitute with ¾ cup unsweetened applesauce, if desired.
• Pecans - Substitute with chopped walnuts or leave them out of the recipe completely, if you wish.

Storage Information

Cover any leftover cake tightly with plastic wrap and store in the refrigerator for up to 5 days.

Other Recipes You'll Love!

• Ambrosia Salad
• Strawberry Jello Fluff
• Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
• Homemade Pumpkin Pie
• Easy Pie Crust Recipe
• Homemade Whipped Cream Recipe
• The Best Cinnamon Rolls
• Heart Shaped Linzer Cookies Filled with Strawberry Jam
• Gingerbread Man Cookies

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Be sure to check out my how-to video in the recipe card below!

Moist Carrot Cake Recipe

By: Christi

This incredibly moist Carrot Cake Recipe is full of warm spices and topped with a delicious cream cheese frosting. The perfect dessert for Easter and all year long!

5 from 7 votes

Print Rate Pin

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Cool Time 1 hour hr

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 16 slices

Calories 550 kcal

Recommended Equipment

• Mixing Bowls
• Two 9-inch Round Cake Pans

Ingredients

  

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For the Carrot Cake

• 4 large eggs
• 1 (8-ounce) can crushed pineapple
• ½ cup brown sugar
• 1 ½ cup granulated (white) sugar
• ¾ cup vegetable oil or canola oil
• 2 teaspoons pure vanilla extract
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 cups peeled and grated carrots (5 to 6 medium carrots)
• 1 cup chopped pecans (½ cup for cake, ½ cup for garnish)
• ½ cup raisins

For the Cream Cheese Frosting

• 16 ounces full-fat block cream cheese (softened)
• 1 cup unsalted butter (softened)
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt
• 7-8 cups confectioner's (powdered) sugar (sifted)

Instructions

 

Make the Carrot Cake

• Preheat the oven to 350°F.
• Grease two 9-inch round cake pans. Line the bottoms with parchment paper and then grease the parchment paper. (If you don't have parchment paper, add 1 tablespoon of flour to each greased cake pan and shake to coat. Dump out the excess.)
• Add eggs, crushed pineapple, brown sugar, granulated sugar, oil, and vanilla extract to a large mixing bowl. Vigorously whisk together for about 2 minutes, until frothy.
• In a medium mixing bowl, whisk together flour, baking powder, cinnamon, baking soda, nutmeg, and salt, until combined.
• Fold the dry mixture into the wet mixture one-third at a time until just incorporated and batter is smooth. (Don't overmix.)
• Add grated carrots, ½ cup chopped pecans, and raisins. Fold in until just incorporated. (Don't overmix.)
• Pour the batter evenly into the 2 prepared cake pans. Bake at 350°F for 30 to 35 minutes, until a toothpick inserted in the middle of the cakes comes out clean. (Don't overbake.)
• Place cakes on a wire rack to cool in their pans for 30 minutes. Then, gently remove the cakes from the pans and place on the wire rack to cool completely before frosting. (Be sure to remove the parchment paper from the bottoms.)

Make the Cream Cheese Frosting

• Place cream cheese and butter into a large mixing bowl. Using either a stand mixer fitted with a paddle attachment or an electric handheld mixer, cream them together on medium-high until smooth, creamy, and lump-free (about 2 minutes).
• Mix in vanilla extract and salt, until incorporated.
• On low speed, slowly mix in powdered sugar until completely combined, scraping down the sides of the bowl as needed. Then, turn mixer on medium-high and beat for 2 more minutes until smooth and fluffy.

Assemble the Cake

• Level tops of cooled cakes using a long serrated knife or a cake leveler, if needed.
• Place the bottom layer upside down on a cake board. Add ¾ cup of frosting on top and smooth out evenly. Add the top layer upside down and evenly cover the whole cake with frosting however you'd like. Decorate with leftover chopped pecans.
• Serve and enjoy!

Notes

• Storage: Cover leftover cake tightly with plastic wrap and store in the refrigerator for up to 5 days.
• To make a 9x13 cake: Grease a 9x13-inch cake pan. Evenly pour in the cake batter and bake at 350°F for 35 to 45 minutes, until a toothpick inserted into the middle of the cake comes out clean.

VIDEO

Nutrition

Serving: 1 serving | Calories: 550 kcal

*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.

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