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!
Homemade Carrot Cake Recipe
I’ve noticed that I make a lot of variations of classic recipes on my site, but always forget to share originals!
I have shared a Carrot Gooey Cake, Carrot Cake Muffins and of course a Carrot Poke Cake, but no Homemade Carrot Cake Recipe! This recipe is by far one of my favorites. It’s super moist and filled with warm spices and topped with a creamy cream cheese frosting.
How To Make Carrot Cake:
- 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.
I tossed in a cup of finely chopped pecans to the cake batter too.
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 icing.
- Combine the 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.
- Since this carrot cake icing has cream cheese in it, it’s best to keep the frosted cake covered and stored in the fridge.
Simple Carrot Cake Recipe Variations:
- 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 also leave those out.
- You can also bake this 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!
The warm spices in this flight and fluffy cake make it the perfect treat for Easter or any time of the year!
Do I Have To Refrigerate Carrot Cake with Cream Cheese Icing?
Yes! Since the cream cheese is dairy based, you’ll want to keep this cake stored in the fridge and covered tightly so it doesn’t dry out. Ideally, you’ll want to refrigerate the cake within two hours after frosting it.
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!
You’re going to love this super simple homemade Carrot Cake!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
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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 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 salted 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
DON’T FORGET TO PIN THE RECIPE TO SAVE IT!
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