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slice of carrot cake on a white plate on top of an orange linen on a white marble surface

Carrot Cake

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5 from 4 reviews

Learn how to make this easy carrot cake recipe. Step-by-step photos teach you how to bake this delicious, moist, carrot cake. Cream Cheese frosting is a must!

  • Total Time: 45 mins
  • Yield: 8 Slices 1x


Units Scale

Carrot Cake

  • 125 grams (1 Cup) All-Purpose Flour
  • 1 1/4 Teaspoon Baking Powder
  • 3/4 Teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Ginger
  • 2oz (1/4 Cup) Butter, melted
  • 2oz (1/4 Cup) Neutral Oil, I prefer Avocado Oil
  • 50 grams (1/4 Cup) Granulated Sugar
  • 100 grams (1/2 Cup) Light Brown Sugar
  • 2 Large Eggs, at room temperature
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Large Carrots, about 1 1/3 Cup Finely Shredded Carrots
  • 4oz (1/2 Cup) Crushed Pineapple, drained
  • 1/2 cup Toasted Pecans or Walnuts, if desired
  • 1/4 cup Shredded Unsweetened Coconut, if desired
  • 1/4 cup Raisins, if desired

Cream Cheese Frosting

  • 4oz (1/2 Cup) Cream Cheese, softened to room temperature
  • 2oz (1/4 Cup) Butter, softened to room temperature
  • 180 grams (1 1/2 Cups) Confectioner's Sugar
  • 1 Teaspoon Pure Vanilla Extract or Paste
  • 2 Tablespoons Buttermilk Powder
  • 1 Tablespoon Heavy Whipping Cream
  • 1/3 cup Toasted Nuts


Carrot Cake

  1. Preheat the oven to 350F/180C and grease one 9-inch cake pan.
  2. In a medium bowl whisk together the flour, baking soda, baking powder, salt, and spices then set aside. 
  3. In a large bowl whisk together the melted butter, oil, sugars, eggs, and vanilla extract. Make sure to whisk until no trace of the egg is left behind. 
  4. Whisk in the shredded carrots and crushed pineapple then gently fold in the dry ingredients and roasted nuts and raisins and coconut if using. 
  5. Pour the cake batter into the prepared pan and bake for 25-30 minutes. As always check with a toothpick for any wet batter or gently press the center of the cake to see if it bounces back. Let cool completely before frosting cake.

Cream Cheese Frosting

  1. In a large bowl cream together the softened cream cheese and butter with a handheld electric mixer or in the bowl of a stand mixer. 
  2. Add in the confectioner's sugar, buttermilk powder, vanilla bean paste, and heavy cream. Mix on low until all of the powdered sugar is combined then mix on high for 2-3 minutes. 
  3. Spread on top of the cooled carrot cake and decorate with crushed nuts, coconut, and raisins. 
  4. Store leftovers in the refrigerator for up to 5 days.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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