What the heck is this?
Let me introduce you to the most decadent, moist, and flavorful carrot cake you’ll ever make. This isn’t just any carrot cake — it’s the carrot cake that will have everyone asking for the recipe. We’re talking tender, spiced cake with a perfect balance of sweetness, topped with a luscious, creamy cream cheese frosting. The texture is soft and springy, the flavor is rich but not overly sweet, and the frosting? Don’t even get me started. It’s smooth, tangy, and the ideal contrast to the spiced cake. If you thought you weren’t a fan of carrot cake, think again — this one will convert you. Whether it’s for a birthday, holiday, or just because you deserve it, this carrot cake is the ultimate treat.
Why You’ll Love This Recipe
Super moist cake that stays fresh for days (if it lasts that long!).
Perfect blend of spices — cinnamon, nutmeg, and cloves make this cake sing.
Lush cream cheese frosting that’s tangy and smooth.
Easy to make and even easier to devour.
Full of wholesome ingredients like carrots and walnuts, so you can pretend it’s healthy… (just kidding, it’s not, but it’s worth every bite).
The Good Stuff You’ll Need
For the Carrot Cake:
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
4 large eggs
1 1/2 cups vegetable oil
2 tsp vanilla extract
2 1/2 cups finely grated carrots (about 4 medium carrots)
1/2 cup crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (optional, but highly recommended)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar (or more for desired consistency)
1 tsp vanilla extract
Pinch of salt
Let’s Do This
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl, beat together the granulated sugar, brown sugar, eggs, and vegetable oil until smooth and combined. Stir in the vanilla extract.
Step 4: Add the Carrots and More
Add the grated carrots, crushed pineapple, and nuts (if using) to the wet ingredients, and stir until well combined. If you’re using coconut, fold that in as well.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix — you want a tender cake, not a dense one.
Step 6: Bake
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs). Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Step 7: Make the Frosting
While the cake cools, make the cream cheese frosting. Beat the softened cream cheese and butter together in a large bowl until light and fluffy. Gradually add the powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract and a pinch of salt.
Step 8: Frost the Cake
Once the cakes have completely cooled, spread a generous layer of frosting on top of the first cake layer. Place the second layer on top and frost the entire cake, smoothing it out with a spatula. For an extra touch, sprinkle the top with more chopped walnuts or pecans if you’re into that.
Step 9: Serve and Enjoy
Slice that beauty up, serve it to your lucky guests (or keep it all to yourself), and enjoy the soft, moist, and flavorful goodness of the best carrot cake ever.
Serving Suggestions
Serve with a cup of freshly brewed coffee or tea — it’s the perfect pairing.
This cake is fantastic for special occasions like birthdays, Easter, or any day that ends in “y.”
Want to make it extra fancy? Top it with candied orange peel or a few extra carrot shavings for decoration.
Switch It Up
Add raisins or currants to the batter for a pop of sweetness.
If you’re not a fan of nuts, feel free to leave them out, or swap in something like white chocolate chips for a unique twist.
Make it even more decadent by adding a layer of caramel sauce between the cake layers.
Make-Ahead Tips
The cake layers can be made ahead of time and stored in the fridge for up to 3 days. Just wrap them tightly in plastic wrap.
The cream cheese frosting can also be made ahead and stored in the fridge for up to a week. Just let it soften before frosting the cake.
If you want to freeze it, the cake freezes beautifully! Just wrap the cake layers tightly and freeze for up to 3 months.
Questions People Actually Ask
Q: Can I make this recipe in a 9×13-inch pan?
A: Yep! Just pour all the batter into the pan and bake for about 35-40 minutes, or until a toothpick comes out clean.
Q: Can I make this recipe without nuts?
A: Of course! The cake will still be fantastic without the nuts — feel free to leave them out or replace them with something else, like coconut.
Q: Can I use a different type of oil?
A: Yes! You can swap vegetable oil for canola oil or even melted coconut oil if you prefer. The texture will still be great.
Q: How can I make this cake dairy-free?
A: For the cake, swap out the butter for a dairy-free butter alternative and use a non-dairy cream cheese for the frosting. Make sure your powdered sugar is also dairy-free.
The BEST Carrot Cake and Cream Cheese Frosting Recipe: A Slice of Heaven
- Total Time: 47 minute
- Yield: 12–16 slices 1x
Description
Let me introduce you to the most decadent, moist, and flavorful carrot cake you’ll ever make. This isn’t just any carrot cake — it’s the carrot cake that will have everyone asking for the recipe. We’re talking tender, spiced cake with a perfect balance of sweetness, topped with a luscious, creamy cream cheese frosting. The texture is soft and springy, the flavor is rich but not overly sweet, and the frosting? Don’t even get me started. It’s smooth, tangy, and the ideal contrast to the spiced cake. If you thought you weren’t a fan of carrot cake, think again — this one will convert you. Whether it’s for a birthday, holiday, or just because you deserve it, this carrot cake is the ultimate treat.
Ingredients
For the Carrot Cake:
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
4 large eggs
1 1/2 cups vegetable oil
2 tsp vanilla extract
2 1/2 cups finely grated carrots (about 4 medium carrots)
1/2 cup crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (optional, but highly recommended)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar (or more for desired consistency)
1 tsp vanilla extract
Pinch of salt
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl, beat together the granulated sugar, brown sugar, eggs, and vegetable oil until smooth and combined. Stir in the vanilla extract.
Step 4: Add the Carrots and More
Add the grated carrots, crushed pineapple, and nuts (if using) to the wet ingredients, and stir until well combined. If you’re using coconut, fold that in as well.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix — you want a tender cake, not a dense one.
Step 6: Bake
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs). Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Step 7: Make the Frosting
While the cake cools, make the cream cheese frosting. Beat the softened cream cheese and butter together in a large bowl until light and fluffy. Gradually add the powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract and a pinch of salt.
Step 8: Frost the Cake
Once the cakes have completely cooled, spread a generous layer of frosting on top of the first cake layer. Place the second layer on top and frost the entire cake, smoothing it out with a spatula. For an extra touch, sprinkle the top with more chopped walnuts or pecans if you’re into that.
Step 9: Serve and Enjoy
Slice that beauty up, serve it to your lucky guests (or keep it all to yourself), and enjoy the soft, moist, and flavorful goodness of the best carrot cake ever.
Notes
Serve with a cup of freshly brewed coffee or tea — it’s the perfect pairing.
This cake is fantastic for special occasions like birthdays, Easter, or any day that ends in “y.”
Want to make it extra fancy? Top it with candied orange peel or a few extra carrot shavings for decoration.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: ~350 kcal per serving
- Fat: ~20g
- Carbohydrates: ~40g
- Protein: ~4g