The best Carrot Cake recipe is extra moist from buttermilk and crushed pineapple and has a hefty coating of dreamy cream cheese frosting. This is my birthday cake of choice every single year!
This Carrot Cake is my birthday cake every year.
This Carrot Cake is my birthday cake every year.But I'm pretty spoiled because along with this amazing carrot cake, I also got some German Chocolate Cake on my birthday because it's my twin sister's favorite and our amazing mom would make mini versions of both!
You know I am picky about my cake recipes and not all Carrot Cake recipes are created equal! This recipe has a light and fluffy texture with tons of flavor. You can add nuts and raisins, or NOT, if that's not your thing. But don't skip the buttermilk and crushed pineapple, which make it extra moist.
This recipe makes a three layer cake, but see the recipe notes for making a 9×13 inch carrot cake, or a two layer cake.
How to make Carrot Cake:
Make Cake Batter: Combine eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple in a large mixing bowl. In another bowl, combine flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg. Pour the dry ingredients into the wet ingredients and mix until combined. Fold carrots, pecans, and raisins until evenly distributed.
Bake: Pour batter into parchment lined cake pans and bake at 350°F (180°C) for 25-40 minutes. Cool in the pans for 10-15 minutes before inverting on a wire rack.
Assemble and Frost: Position a cake round on a serving plate and spoons layer of cream cheese frosting on top. Repeat with other cake layers, spreading frosting on the top and sides, until it's covered. Add some chopped pecans, using the palm of your hand to press them on, if desired. Let this homemade carrot cake chill for at least 30 minutes before serving.
Make Ahead and Freezing Instructions:
To Make Ahead: The whole cake tastes great made a day in advance. The frosting will keep in the fridge for 3-4 weeks.
To Freeze: Wrap cooled cake rounds in plastic wrap then place in a freezer safe bag and freeze for up to 3 months. The frosting can be frozen for up to 3 months as well. Remove frosting from fridge 1-2 hours in advance, to come to room temp. I like to frost the cake rounds while they're frozen.
More Cake Recipes:
- Coconut Cake with Pineapple Filling
- Yellow Cake
- Hershey's Chocolate Cake
- Biscoff Cake
- Cannoli Cake
- Chocolate Peanut Butter Cake
- Dark Chocolate Cake
- Chocolate Raspberry Filling
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Recipe
Carrot Cake
Equipment
Ingredients
- 1 1/2 cups granulated sugar (300g)
- 2/3 cup light brown sugar (147g), firmly packed
- 1 cup oil (198g), vegetable or canola oil
- 1/2 cup buttermilk (114g)
- 4 large eggs , room temperature
- 2 teaspoons vanilla extract
- 1/2 cup crushed pineapple * (128g)
- 2 1/4 cups all-purpose flour (281g)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups carrots , finely grated, about 3-4 large carrots (248g)
- 1 cup chopped pecans , optional (114g)
- 1 cup golden raisins , optional (149g)
Cream Cheese Frosting:
- 16 ounces cream cheese (454g), softened
- 3/4 cup butter (170g), softened
- 2 teaspoons vanilla extract
- 4-5 cups powdered sugar (480-600g)
Instructions
- Preheat oven to 350 degrees F (180°C). Prepare three 8 inch cake pans* by lightly coating with cooking spray then lining with parchment paper.
- Wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
- Dry ingredients: In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.
- Combine: Add the dry ingredients to the wet ingredients then mix until incorporated. Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
- Bake: Pour the batter into prepared pans. Bake on center rack until a toothpick inserted into comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- Cream Cheese Frosting: Beat cream cheese and butter together until smooth. Mix in vanilla. Add powdered sugar, one cup at a time, until the frosting reaches the consistency you want. Beat for serval minutes until smooth and fluffy.
- Assemble: Place the bottom layer on a cardboard round or serving plate. Spoon about ½ cup cream cheese frosting onto bottom cake layer, spreading evenly over the surface and out to the edge of the cake. Repeat with remaining cake layers. Spread frosting around the sides of the cake, adding more as needed, until it's covered. Use the palm of your hand to cup chopped pecans around the edge of the cake, if desired.
- Chill cake for 30 minutes before serving.
Notes
Nutrition
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Base cake recipe originally adapted from The Essential Baker.
I first shared this recipe May 2013. Updated March 2021 and March 2025.
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Best recipe! Yummy! Moist and very rich! Served it for Easter dinner. Was a hit!
I made this cake last night to take to to work for a co-worker’s birthday, and she LOVED it! She had everyone on our floor come get a slice. Even though she was over the moon about it, I think I made a mistake. I substituted applesauce instead of the oil, as I have done before with other cakes, but the texture was more bread-like. I think I either overmixed or it was the applesauce. Do you have any suggestions?
I made this for Thanksgiving again this year in honor of my Father. This recipe is spot on and the best carrot cake I have ever had!
Do I add flour for high altitude? How much; 3 Tablespoons?
Yes, that would be sufficient. 🙂 Enjoy!
Hello, Can this cake be baked in a 9 x 13″ baking pan, rather than in 2 or 3 round layers? Thank you! Cathy
Yes, that would work fine 🙂 enjoy!
Can you use a 12×16 or a 16×20 pan instead of 3 layers? This is for a large outdoor picnic.
The time is probably different, but I should be able to work that out.
I don’t think there would be enough volume of cake batter to fill those pans. Here is a great converter that shows volume for cakes (this one would be 12 cups), and which pans you can interchange with that volume of batter.
This looks delicious! However I don’t have pineapple. Could I use applesauce instead?
That would work great! Enjoy 🙂
Thanks for the wonderful recipe! I just have one question. In the ingredient list you listed 1 cup chopped pecans. In the instructions you mentioned that you use them in the cake and also around the cake. How much do you put in the cake (the whole cup) and then chop more for the edge? Thanks for your help… and for the recipe!
Hi Sherri. I don’t usually put them in the cake but you could put about 1/2 cup extra in the cake if you would like!
Your video shows someone adding the pecans to the batter. So, I understand the inquiry.
I first made this wonderful carrot cake two years ago for my Dad’s 80th birthday party. I was a tad bit intimated, as he was a professional chef/baker for almost 60 years! He absolutely loved his cake as did all of our guests!
Last fall, he was diagnosed with stage 4 cancer and lost all interest in food. For his 81st birthday, he still requested this cake and ate every single bite with a huge smile on his face.
I lost my Dad this past January, and in honor of my best friend, I am making his favorite cake for today for Thanksgiving. Reading through your recipe this morning reminded me of how much he thoroughly enjoyed this cake.
Wow! Thank you so much for sharing such a sweet story! This warmed my heart and made my day. I’m so glad the recipe could bring back good memories although I am so sorry for you loss! I hope you enjoy your Thanksgiving holiday!
Can you substitute butter for oil in this?
Melted butter should work great 🙂
I have a friend who Love chcoclate cake. Well chocolate any thing ha. I well make that chocolate mousse filling she well love it. Take her out to dinner so she can enjoy and not have to clean up. Love your sit.
Oh yes I love love carrots cake with lots of cream cheese frosting