Carrot , Cake

Moist and Flavorful Carrot Cake Recipe

This classic carrot cake recipe is a true crowd-pleaser, featuring moist layers packed with sweet carrot goodness and a luscious cream cheese frosting. Perfect for any celebration or just because!


Total Time: 1 hour 55 minutes

Prep Time: 25 minutes
Cook Time: 30 minutes


Ingredients for 10 Servings

For the Cake:

  • 3 cups (450 g) carrots, finely grated
  • 2 ½ cups (310 g) all-purpose flour, plus 1 tablespoon (divided)
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon allspice
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup (200 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (240 mL) vegetable oil
  • 1 cup (150 g) raisins
  • 1 cup (225 g) canned crushed pineapple, drained

For the Frosting:

  • 1 cup (225 g) unsalted butter, at room temperature
  • 12 oz (340 g) cream cheese, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 cups (240 g) powdered sugar
  • 2 cups (200 g) crushed walnuts

Instructions

Carrot , Cake

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350˚F (180˚C). Grease three 8-inch (20 cm) round cake pans and line them with parchment paper.
  2. Grate the carrots using the small holes on a box grater and set them aside.
  3. In a large mixing bowl, sift together 2 ½ cups (310 g) of flour, cinnamon, allspice, salt, baking powder, and baking soda. Whisk until combined.
  4. In another large bowl, use an electric mixer to beat the brown sugar, granulated sugar, and eggs on medium speed until combined. Gradually add the vegetable oil while mixing.
  5. Reduce the mixer speed to medium-low and gradually add the dry ingredients to the wet mixture in thirds, mixing just until incorporated. Stop when only a small amount of flour is visible.

Step 2: Add Mix-Ins

  1. Toss the raisins with the remaining tablespoon of flour in a small bowl.
  2. Gently fold the raisins, grated carrots, and pineapple into the batter using a rubber spatula.

Step 3: Bake the Cake

  1. Divide the batter evenly among the prepared pans and smooth the tops.
  2. Bake for 25–30 minutes, or until a fork inserted into the center comes out clean.
  3. Cool the cakes in the pans on a wire rack until the pans are cool to the touch. Then, remove the cakes from the pans and let them cool completely.

Step 4: Make the Frosting

  1. In a large bowl, beat the butter, cream cheese, and vanilla extract on medium-low speed with an electric mixer until smooth. Increase the speed to medium-high and mix for 30 seconds until light and fluffy.
  2. Gradually add the powdered sugar, ½ cup (60 g) at a time, mixing on medium-low speed after each addition until fully incorporated.

Step 5: Assemble the Cake

  1. Check if the cake layers are level. If needed, use a serrated knife to trim the tops for a flat surface.
  2. Place the first cake layer on a serving plate or cake stand. Spread ¼ of the frosting evenly over the top. Repeat with the second layer.
  3. Place the final layer on top with the bottom side up for a flat surface. Use the remaining frosting to cover the top and sides of the cake.
  4. Press the crushed walnuts gently into the frosting around the sides of the cake.

Step 6: Chill and Serve

  1. Chill the assembled cake for 30–60 minutes to set the frosting. Slice and serve.

Enjoy this delicious carrot cake!

Read more: The Only Cheesecake Bars You’ll Ever Need