This classic Homemade Carrot Cake Recipe is filled with shredded carrots, juicy pineapple and studded with pecans, then topped it with the very best (and super simple) cream cheese frosting, for the ultimate carrot cake experience!
Try my single serve, Carrot Cake Mug Cake to satisfy your cravings right away.
Homemade Carrot Cake Recipe
This recipe is by far my favorite Homemade Carrot Cake Recipe. It’s super moist and filled with warm spices and topped with a super simple, cream cheese frosting.
Ingredients Needed For Carrot Cake
Here’s the basic list of ingredients you’ll need in order to make this simple carrot cake recipe. As always, you can find the full list of ingredients located in the printable recipe card below.
- Eggs
- Vegetable Oil
- Sugar
- Brown Sugar
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Baking Powder
- Cinnamon
- Nutmeg
- Carrots – freshly shredded
- Pineapple – squeeze as much juice out as you can before adding
- Pecans – you can use walnuts or leave them out completely if desired
How To Make Carrot Cake From Scratch:
Similar to how you would make my Homemade Vanilla Cake, you’ll start with combining the wet ingredients in one bowl and the dry ingredients in another….
- In a large mixing bowl beat the eggs, vegetable oil, white sugar and brown sugar until light in color.
- Add in the flour, baking soda, baking powder, cinnamon, salt and nutmeg, mix until combined.
- Add the grated carrots and squeezed pineapple, then stir until fully incorporated. Fold in the pecans.
Are There Nuts In Carrot Cake?
In my opinion, yes, there should be nuts in carrot cake. I tossed in a cup of finely chopped pecans to the cake batter before baking.
However, if you’re not a fan of nuts, feel free to leave them out!
How To Make Carrot Cake Icing:
The best type of icing for a moist carrot cake is a smooth and creamy cream cheese frosting.
- Combine room temperature butter and cream cheese in a large bowl and mix until fully combined and fluffy.
- Add in the powdered sugar and vanilla and beat until smooth and creamy.
Does Carrot Cake Need to be Chilled?
Since we are topping our carrot cake with a cream cheese icing it is best to keep the frosted cake covered and stored in the fridge.
Simple Carrot Cake Recipe Tips and Variations:
When it comes to making a homemade carrot cake, you definitely don’t want to leave out the carrots. It’s just a spice cake if there are no carrots.
- Use whole carrots and shred them with a box grater for the best consistency.
- This recipe calls for just a little bit of crushed pineapple, but if you’re not a fan of pineapple, go ahead and leave that out.
- If you’re not a fan of pecans, you can swap them for walnuts or leave them out completely.
- Make it a layered cake! Bake the carrot cake in two 8″ round cake pans instead of a 9×13″ pan. Just bake until toothpick inserted in center comes out clean.
- Substitute applesauce for the oil by using a 1:1 ratio in baked cakes for a lighter taste!
More Delicious Carrot Cake Recipes
I have a special spot in my heart for carrot cake. We love it in all shapes and sizes… here are a few more easy carrot cake recipes you should try…
The warm spices in this flight and fluffy cake make it the perfect treat for Easter or any time of the year!
More Homemade Cake Recipes
We love cake and can’t get enough of it! Here are a few more of our favorite homemade cake recipes you can try.
The combination of moist cake and creamy frosting is a match made in heaven!
You’re not going to find a better recipe than this one!
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Homemade Carrot Cake Recipe
Ingredients
- 4 large eggs
- 1 1/4 cup vegetable oil
- 1 cup white sugar
- 1 cup brown sugar
- 3 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 3 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans
Cream Cheese Frosting:
- 1/2 cup butter, softened
- 8 oz. cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- extra chopped pecans for garnish, optional
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9x13" cake pan with baking spray (the kind with flour in it) and set aside.
- In a large mixing bowl beat the eggs, vegetable oil, white sugar and brown sugar until light in color.
- Add in flour, baking soda, baking powder, cinnamon, salt and nutmeg, mix until combined, about 2 to 3 minutes. Add the grated carrots and pineapple and stir until fully incorporated. Fold in the pecans. Pour batter into prepared pan and bake for 40 to 50 minutes, until toothpick inserted in center comes out clean. Cool completely.
Cream Cheese Frosting:
- Combine the butter and cream cheese in a large bowl and mix until fully combined and fluffy. Add the powdered sugar and vanilla and beat until smooth and creamy.
- Frost cooled cake with frosting and sprinkle the top with extra pecans if desired. Enjoy!
Notes
Nutrition
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