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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Best recipe! Yummy! Moist and very rich! Served it for Easter dinner. Was a hit!
I get sick of everyone wanting the recipe!
It is so so good.
I use dried cranberries and wallnuts instead of raisins and pecans – just because thats what I have in the pantry.
THE BEST CARROT CAKE EVER!
That makes me so happy! Thanks for sharing!
I love carrot cake but not sure on your pineapple as you did not specify drained or juice & all, in syrup or juice only. There are so many carrot cake recipes & I have found them both ways on the pineapple. Your video goes so fast & I couldn’t pause it, so not sure. It kind of looked like it might have been in between.
You don’t need to drain the crushed pineapple. Just measure 1/2 cup straight from the can.
Great recipe!!! SOOOO moist and yummy! But – I only used half of the icing – the recipe makes a ton and I like just a small amount of icing on my cakes!
Decadent. This is a must keep recipe. I l9ve it and it is our new favorite.
Loved this recipe!! I made a 3 layer 10 inch cake so I made 1 1/2 batches and that was perfect amount. I did not change a thing except instead of nuts, I put toasted coconut around edge of cake and decorated the top with edible pansies for a gorgeous spring cake!! Amazing receipe THANK YOU!!
How much coconut did you add?I love coconut in my carrot cake.
I didn’t add it in the batter, I only added it on the outside (about 1 cup).
Wonderful, moist and delicious! I also added coconut. Best carrot cake ever!
My recipe calls for coconut and drained crushed pineapple plus the carrots and toasted walnuts in the batter. Love the fact your cream cheese frosting is abundant . No raisins but whatever floats your boat! It has always been the first choice of my hubby and daughter for Birthdays. I love this cake!!
How much coconut did you add? Did you reduce the amount of any of the ingredients when you added to the recipe?
Could you make this into cupcakes? If so, what alterations would I have to make?
Yes, you could! The baking time would just change–I haven’t tested it so I couldn’t say exactly. Probably around 25 minutes.
can you use walnuts i have lots of walnuts.
Sure 🙂
Actually have it in the oven now!!! My only concern is, it’s been in there for 40 minutes already ( 2-9″ pans) and it’s still really gooey in the middle….how much longer should I let it go???
Keep cooking it until a toothpick inserted in the center of the cake comes out clean.