Moist Carrot Cake with Cream Cheese Frosting

This moist carrot cake with cream cheese frosting is a beautifully balanced dessert that combines the natural sweetness of carrots, the richness of crushed pineapple, and the warm aroma of spices. Layered with smooth, tangy cream cheese frosting and finished with a sprinkle of pecans, it’s a comforting classic perfect for holidays, birthdays, or simply a cozy weekend bake.

Why You’ll Love This Recipe

This carrot cake stands out for its unbeatable texture—moist, tender, and never dense. The use of finely grated carrots and crushed pineapple keeps the crumb soft and flavorful, while the cinnamon, nutmeg, and ginger add a warm, spiced depth. The tangy cream cheese frosting perfectly balances the sweetness of the cake. It’s easy to prepare, slices beautifully, and looks stunning when layered and topped with pecans. Whether you’re baking for a celebration or a quiet afternoon treat, this cake never disappoints.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped pecans or walnuts (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3–3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Topping:

• Chopped or whole pecans, for garnish

Directions

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat the oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Fold in the grated carrots, drained crushed pineapple, and nuts if using.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
8. For the frosting, beat the softened cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt, and beat until fluffy and well-blended.
9. Once the cakes are completely cooled, layer and frost each layer. Spread the remaining frosting over the top and sides of the cake.
10. Garnish with chopped or whole pecans as desired. For clean slices, chill the cake slightly before cutting.

Servings and timing

Servings: 12 slices
Prep Time: 30 minutes
Baking Time: 25 minutes
Total Time: 55 minutes
Calories per serving: 540 kcal

Variations

• Raisin Addition: Add 1/2 cup of raisins or golden raisins to the batter for extra sweetness and texture.
• Coconut Twist: Mix in 1/2 cup of shredded coconut for a tropical touch.
• Single-Layer Cake: Bake in a 9×13-inch pan for a simpler presentation with the same great flavor.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend to make the cake gluten-free.
• Lemon Cream Cheese Frosting: Add 1 teaspoon lemon zest to the frosting for a bright, citrusy flavor.

Storage/Reheating

Store the frosted carrot cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor. To freeze, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before frosting and serving. Frosted cake slices can also be frozen individually in airtight containers.

FAQs

Can I make this carrot cake ahead of time?

Yes, the cake layers can be baked a day in advance and stored tightly wrapped. Frost just before serving or up to a few hours ahead.

Can I use pre-shredded carrots?

It’s best to grate fresh carrots finely, as pre-shredded ones are too dry and coarse for this moist cake.

Is the pineapple necessary?

Crushed pineapple adds moisture and a subtle sweetness, but you can omit it if preferred.

Can I turn this into cupcakes?

Yes, this recipe makes about 24 cupcakes. Bake at 350°F (175°C) for 18–20 minutes.

Can I make this cake without nuts?

Absolutely. The nuts are optional and can be omitted for a nut-free version.

How do I prevent the cake from sticking to the pans?

Use parchment paper rounds and grease the pans well with butter and flour or baking spray.

What type of cream cheese works best for frosting?

Use full-fat block-style cream cheese for the best texture and flavor.

Can I use butter instead of oil?

Oil provides more moisture, but melted butter can be used for a slightly denser crumb and richer flavor.

How do I make the frosting less sweet?

Start with less powdered sugar and taste as you go. You can also add a bit of lemon juice to cut sweetness.

Can I bake this in two pans instead of three?

Yes, but extend the baking time slightly and ensure the center is cooked through with a toothpick test.

Conclusion

Moist Carrot Cake with Cream Cheese Frosting is a classic dessert that never goes out of style. With its tender crumb, rich cream cheese frosting, and warm spice notes, it’s perfect for holidays, special celebrations, or anytime you want to treat yourself. Versatile and crowd-pleasing, this cake is just as enjoyable for seasoned bakers as it is for first-timers looking to impress. Slice, serve, and savor every bite.

Moist Carrot Cake with Cream Cheese Frosting

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This Moist Carrot Cake with Cream Cheese Frosting is rich, tender, and perfectly spiced, layered with a silky-smooth frosting and topped with crunchy pecans. A classic celebration dessert that’s loaded with carrots, a touch of pineapple, and cozy flavors in every bite.

• Author: Asma
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 12 slices
• Category: Dessert, Celebration Cakes
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the cake:

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1 cup vegetable oil

• 1 cup granulated sugar

• 1/2 cup brown sugar

• 4 large eggs

• 2 teaspoons vanilla extract

• 2 cups finely grated carrots

• 1/2 cup crushed pineapple, drained

• 1/2 cup chopped pecans or walnuts (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 3-3 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

Topping:

 

• Chopped or whole pecans, for garnish

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. In a large bowl, beat together oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, then stir in vanilla.

4. Fold in grated carrots, drained pineapple, and nuts (if using).

5. Add the dry ingredients to the wet mixture and mix until just combined.

6. Divide the batter evenly among the prepared pans and bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.

7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

8. For the frosting, beat cream cheese and butter until creamy. Add powdered sugar gradually, then vanilla and salt. Beat until light and fluffy.

9. Frost the cooled cake layers, stacking them and smoothing the frosting around the sides and top.

10. Decorate with pecans as desired. Chill briefly for cleaner slicing before serving.

Notes

• Make ahead: Bake the cake layers a day in advance and refrigerate until ready to frost.

• For extra decadence, add a pinch of orange zest or a splash of bourbon to the frosting.

• Store leftovers in the fridge for up to 4 days.