Description
There’s something incredibly nostalgic about a slice of classic carrot cake. For many of us, it brings back memories of family gatherings, springtime celebrations, or maybe just quiet afternoons with a warm cup of tea and a generous slice on the side. Carrot cake has this lovely way of bridging the seasons—it’s hearty enough for autumn, but light and fresh enough for spring. And the best part? That irresistible layer of tangy cream cheese frosting on top that perfectly balances the warm spices inside the cake.
This recipe is everything a carrot cake should be: moist, tender, and loaded with texture from shredded carrots and chopped nuts. It’s the kind of cake that makes people close their eyes with the first bite. Whether you’re baking it for Easter brunch, a birthday, or just because you’re craving something comforting, this cake never fails to impress.
Growing up, my grandma made a version of this cake every Easter. Her secret? A touch of cinnamon and plenty of love. She believed a good carrot cake should never be dry or bland—and this recipe delivers just that. Now, it’s become one of my go-to recipes anytime I want to bake something special that feels like a hug from the inside out.
Ingredients
For the Carrot Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts or pecans
½ cup crushed pineapple, drained
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar
1 teaspon vanilla extract
Instructions
Step 1: Preheat and prep your pans
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal. You can also use a 9×13-inch baking dish if you prefer a single-layer cake.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. The spices are what give this cake its signature cozy flavor, so don’t skimp!
Step 3: Beat the wet ingredients
In another large bowl, beat the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Combine wet and dry mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix—just stir until you no longer see dry flour.
Step 5: Fold in the carrots and extras
Now for the good stuff: gently fold in the grated carrots, chopped nuts, and crushed pineapple. The carrots add moisture and sweetness, while the pineapple adds a subtle fruity tang that makes this cake extra special.
Step 6: Bake to perfection
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. If using a 9×13-inch pan, bake for 40–45 minutes. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 7: Make the cream cheese frosting
In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add in the vanilla and gradually mix in the powdered sugar until the frosting is fluffy and spreadable. Taste and adjust the sweetness as needed.
Step 8: Assemble and frost
Once the cakes are completely cool, spread a thick layer of frosting on top of one cake layer. Add the second layer and frost the top and sides. You can leave the sides “naked” for a rustic look, or fully frost for a more polished finish. Sprinkle with extra chopped nuts if desired.
Notes
This cake is incredibly moist, and the flavor improves after a day or two. It’s perfect for making ahead of time—just keep it well-covered in the fridge. You can also freeze the unfrosted cake layers if you want to prep them in advance.