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
Step 1: Prepare the Cake Batter
- Preheat your oven to 350˚F (180˚C). Grease three 8-inch (20 cm) round cake pans and line them with parchment paper.
- Grate the carrots using the small holes on a box grater and set them aside.
- 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.
- 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.
- 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
- Toss the raisins with the remaining tablespoon of flour in a small bowl.
- Gently fold the raisins, grated carrots, and pineapple into the batter using a rubber spatula.
Step 3: Bake the Cake
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a fork inserted into the center comes out clean.
- 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
- 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.
- 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
- Check if the cake layers are level. If needed, use a serrated knife to trim the tops for a flat surface.
- 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.
- 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.
- Press the crushed walnuts gently into the frosting around the sides of the cake.
Step 6: Chill and Serve
- Chill the assembled cake for 30–60 minutes to set the frosting. Slice and serve.
Enjoy this delicious carrot cake!
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