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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.
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, carrot cake sheet 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:
- Hummingbird Cake
- 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!
If I make this cake a day before, should I still place it in the freezer so it’s easier to frost? If so, how soon should I take it out of the freezer to let it thaw before serving? Also, I like the idea of sour cream since I’m afraid of making the cake too sweet with the pineapple. Thoughts? Thanks!
Take it out about an hour before serving.
I’ve missed something – 1 tin makes 2 layers; 2 tins makes 4 layers correct? Can I use dried pineapple in the recipe; possibly with a few minutes in hot water?
Many Thanks
Love the recipe!! If I make them into cupcakes, what’s the bake time?
I’d check them around 20 minutes.
I have used this recipe for a Christmas dessert for the last10 years. Unfortunately I cannot find my box of Christmas recipes. So glad I decided to look up best carrot cake ever. Love this cake and so do my friends and family. Thank you. You saved my Christmas dinner.
Do I keep this cake in the refrigerator?
Yes, store it in the fridge.
I accidentally stored it in freezer and now it tastes like ice cream. Thanks for the recommendation Lauren, you’re the best!!!
Kindly add metrics measurements for some of us, please.. I would love to try it like yesterday..
At the bottom of the ingredients you will notice a button that says, “metric.” That will give an estimate of the metric measurements.
I tried the metric link in two different browsers and it simply took me to the top of the web page – no metric amounts appeared. Thanks for great looking recipe.
Lauren,
I made this cake for my boyfriend and he loved it. It is, by far the best carrot cake I’ve ever made. My boyfriend love carrot cake loaf (no icing). How can I make this as a loaf carrot cake? Use the same cake recipe? How to make it more pound cakey for loaf style?
Wonderful wonderful recipe! So moist!
This cake is amazing. So delicious, and such a hit for birthdays among my friends. Make it exactly according to recipe. I’ve made it 4 times now. Perfect every time.
Do you drain the crushed pineapple or leave the juice?
Leave the juice.
I got the juice, Lauren no need to worry.