Moist Carrot Cake with Cream Cheese Frosting (Printable Version)

A moist, spiced cake packed with grated carrots, nuts, and pineapple, topped with rich cream cheese frosting.

# What You Need:

→ Cake Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons ground cinnamon
03 - 1/2 teaspoon ground nutmeg
04 - 1/2 teaspoon ground ginger
05 - 1 1/2 teaspoons baking powder
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 cup granulated sugar
09 - 1/2 cup light brown sugar, packed
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 2 teaspoons vanilla extract
13 - 2 cups grated carrots
14 - 1 cup chopped walnuts or pecans
15 - 1 cup crushed pineapple, well-drained
16 - 1/2 cup raisins

→ Cream Cheese Frosting

17 - 8 ounces cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 2 1/2 cups powdered sugar, sifted
20 - 1 teaspoon vanilla extract
21 - Pinch of salt

# How to Make:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper.
02 - In a large bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt until thoroughly combined.
03 - In a separate bowl, beat together granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - Gradually add dry ingredients to wet mixture and mix until just combined. Do not overmix.
05 - Fold in grated carrots, chopped nuts, pineapple, and raisins if using until evenly distributed throughout batter.
06 - Divide batter evenly between the prepared pans, smoothing tops with spatula.
07 - Bake for 35-40 minutes or until a toothpick inserted into center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire rack to cool completely before frosting.
09 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt; beat until light and fluffy.
10 - Once cakes are completely cool, spread frosting between layers and over top and sides of cake.
11 - Garnish with extra nuts or grated carrot if desired. Slice and serve.

# Expert Tips:

01 -
  • The moisture from crushed pineapple keeps this cake fresh for days unlike any other cake I've made
  • This recipe strikes that perfect balance between spice and sweetness that makes everyone ask for seconds
02 -
  • I once frosted this cake while it was still slightly warm and ended up with melty frosting everywhere, so please wait for complete cooling
  • Draining the pineapple thoroughly is essential or your cake might end up too dense
03 -
  • Grate your carrots using the finest side of your box grater for better texture throughout
  • Toasting the nuts for 5 minutes at 350°F before adding them brings out their natural oils and flavor
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