The BEST Carrot Cake
This isn’t your average carrot cake. Oh no, this recipe features a secret ingredient that takes it to the next level: pineapple! The sweet and tangy fruit pairs perfectly with the spices in the cake, resulting in a tasty cake that you’ll love. Plus, it’s easy to make – perfect for the days when you need some baking therapy. So go ahead and give it a try – we promise you won’t be disappointed!
This homemade carrot cake recipe always receives rave reviews. The cake has a moist crumb, it’s chock full of fresh carrots, crushed pineapple, nuts, and the perfect amount of spice.
WHAT YOU’LL LOVE ABOUT THIS CAKE
- This cake has a moist crumb and a lovely balance of cinnamon and spice.
- The pineapple in this recipe adds an extra layer of fruity juiciness.
- Carrot cake is a very forgiving cake so you can customize this cake to your liking. Leave out the nuts, or add in a cup of raisins.
- The cream cheese frosting is to die for!
RECIPE NOTES
- There’s enough frosting in this recipe to ice a layer cake so if you are making this carrot cake as a sheet cake or as cupcakes, half the icing recipe.
- The original recipe for this carrot cake is made with gluten-free flour however, I have made it with all-purpose flour as well. either flour works beautifully in this delicious cake recipe.
WHAT YOU’LL NEED FOR THIS RECIPE
CARROT CAKE INGREDIENTS
- All-purpose flour sifted
- Baking powder
- Baking soda
- Kosher salt
- Ground Cinnamon
- Ground ginger
- Ground nutmeg
- Granulated sugar. Granulated white sugar.
- Vegetable oil I used liquid coconut oil
- Eggs room temperature
- Carrots. Fresh carrots are essential in making the BEST carrot cake. You can grate the carrots with a box grater or a food processor.
- Can of crushed pineapple
- Walnuts chopped
- Shredded coconut I use unsweetened
- Raisins (optional)- 1 cup of raisins, if desired.
CREAM CHEESE FROSTING INGREDIENTS
- Unsalted butter, softened to room temperature.
- Cream cheese, softened to room temperature.
- Confectioners sugar
- Vanilla extract
- Heavy cream to thin the icing, if needed.
HOW TO MAKE CARROT CAKE
This recipe can be made in a stand mixer fitter with a paddle attachment but, I often mix this up by hand using a whisk and wooden spoon.
Carrot Cake With Pineapple
- Preheat the oven to 350℉ (175℉)
- Prepare two 9-inch round cake pans with butter and flour. I like to use a sheet of round parchment paper on the bottom to make sure there is no sticking. Set the cake pans aside.
- Combine the flour, spices, salt, baking powder, and baking soda, whisk and set aside.
- Add the sugar and the oil to your mixer bowl, fitted with a whisk attachment. Beat on high for 3 minutes.
- Reduce the speed of the mixer to low and begin to add the eggs. Add the eggs in one at a time. Beat on high after the addition of each egg to incorporate. After all of the eggs have been added beat the mixture on high until the eggs are light and fluffy, approximately 3 to 5 minutes.
- Add in the carrots, pineapple, nuts, and shredded coconut to the wet ingredients. This can be done using a spatula or wooden spoon OR you can switch over to your paddle attachment. [note 2]
- Add in the dry ingredients and mix until they are just combined, do not over mix here.
- Bake for 35 to 45 minutes. Until a cake’s internal temperature reached 201℉ (94℃) or until a cake tester comes out clean. [note 3]
- Let the cake cool completely before frosting. Cool for 15 minutes in the cake pans and then turn the cakes out onto a cool rack. Cool for at least two hours and up to overnight.
CREAM CHEESE FROSTING
- Cream together the cream cheese and the butter. Make sure that it’s room temperature.
- Add in powdered sugar ¼ cup at a time and blend until the mixture is smooth and creamy.
- Add in vanilla and blend until it is incorporated.
- Add in a few tablespoons of heavy cream of milk if you would like the frosting to be thinner.
HOW TO ASSEMBLE THE LAYER CAKE
- Place the first layer onto a cake stand or serving platter. Make sure to remove the parchment paper.
- Add a big dollop of the sweet cream cheese frosting and spread it using an offset spatula.
- Place the second layer on top and add another dollop of icing to the top of the cake. Spread.
- Add frosting to the sides of the cake. You can use a thicker layer of frosting so that cake layers are completely covered or use a thinner layer that allows the sides to be exposed.
- Decorate the cake with crushed walnuts. If you are feeling adventurous you can try your hand at piping carrots onto the top of the cake.
RECIPE VARIATIONS
This recipe can be made as a layer cake, a sheet cake, or even as cupcakes. Just be sure to adjust the timing accordingly.
My favorite way to make this cake is as cupcakes. Cupcakes are just the cutest bite of deliciousness.
Baking times for different pans at 350℉
- 9 x 13 baking pan: 30 to 35 minutes.
- 9-inch round cake pans: 30 to 35 minutes.
- 24 Carrot Cake Cupcakes: 18 to 23 minutes.
Frequently Asked Questions
Yes, carrot cake freezes extremely well.
After the cake is completely cool. Wrap each carrot cake layer tightly with plastic wrap and then with aluminum foil. Place each layer into a zip-top freezer bag and seal.
Lie the cake layers flat and freeze. Cake can be kept in the freezer for several months.
To thaw take the cake layers out of the freezer and thaw them in the fridge so that they thaw slowly with a minimal amount of condensation. Once the cake layers are thawed the cake can be taken and brought to room temperature.
Cake flour is used in baking when you want a very tender crumb.
The Chocolate Mocha Cake is a good example of this. Angel Food Cake and Pineapple Upside Down Cake are also cake recipes that are best with cake flour.
All-purpose flour can be used in this carrot cake recipe because you want a little extra structure in the cake because it is full of dense fruit and nuts.
Find out more about when you use what flour in this article on the baking science of flour.
HUNGRY FOR MORE CAKE RECIPES
A few of our favorite celebration-worthy layer cake recipes are:
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Carrot Cake
Ingredients
Carrot Cake
- 2 cups flour, all-purpose or gluten-free [note 1]
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 2 cups granulated sugar
- 1 ½ cups salad oil, canola oil or vegetable oil
- 4 eggs, room temperature
- 2 cups carrots, grated
- 8 ounce crushed pineapple, 22 ounce can drained well
- 1 ½ cups shredded coconut
- ½ cup walnuts, chopped, plus more for decorating
Cream Cheese Frosting
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 3 cups confectioners sugar
- 1 tsp vanilla extract
- heavy cream or milk, to thin the frosting, if needed
Instructions
Carrot Cake
- Preheat the oven to 350℉ (175℉)
- Prepare two 9-inch round cake pans with butter and flour. I like to use a sheet of round parchment paper on the bottom to make sure there is no sticking. Set the cake pans aside.
- Combine the flour, spices, salt, baking powder, and baking soda, whisk and set aside.2 cups flour, 2 tsp baking powder, 1 ½ tsp baking soda, 1 tsp kosher salt, 2 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg
- Add the sugar and the oil to your mixer bowl, fitted with a whisk attachment. Beat on high for 3 minutes.1 ½ cups salad oil, 2 cups granulated sugar
- Reduce the speed of the mixer to low and begin to add the eggs. Add the eggs in one at a time. Beat on high after the addition of each egg to incorporate. After all of the eggs have been added beat the mixture on high until the eggs are light and fluffy, approximately 3 to 5 minutes.4 eggs
- Add in the carrots, pineapple, nuts, and shredded coconut. This can be done using a spatula or wooden spoon OR you can switch over to your paddle attachment. [note 2]2 cups carrots, 8 ounce crushed pineapple, ½ cup walnuts, 1 ½ cups shredded coconut
- Add in the dry ingredients and mix until they are just combined, do not over mix here.2 cups flour, 2 tsp baking powder, 1 ½ tsp baking soda, 1 tsp kosher salt, 2 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg
- Bake for 35 to 45 minutes. Until a cake's internal temperature reached 201℉ (94℃) or until a cake tester comes out clean. [note 3]
- Let the cake cool completely before frosting. Cool for 15 minutes in the cake pans and then turn the cakes out onto a cool rack. Cool for at least two hours and up to overnight.
Cream Cheese Frosting
- Cream together the room temperature butter and the cream cheese.½ cup butter, 8 ounces cream cheese
- Add in confectioners sugar ¼ cup at a time and blend until the mixture is smooth and creamy.3 cups confectioners sugar
- Add in vanilla and blend until it is incorporated.1 tsp vanilla extract
- Add in a few tablespoons of heavy cream of milk if you would like the frosting to be thinner.heavy cream or milk
Laura’s Tips + Notes
- Gluten-free flour substitution: You can substitute gluten-free flour for all-purpose flour if you are sensitive to gluten. This cake bakes beautifully with gluten-free flour.
- Options for add-ins: Of course, carrot cake must have carrots but you can mix up the other additions. If you don’t like coconut use raisins instead. You can also take out the nuts, if you’re not a fan, or use pecans instead.
- Testing for cake doneness: I always use a probe thermometer when I’m baking or grilling. I find it most important when baking. There is nothing worse than spending all the time making a cake only to find out you pulled it out of the oven too early. Make sure it’s done by measuring the internal temperature. A cake should be 201℉ (94℃).
Wow, my first gluten free cake and it is amazing! I did modify a few things, ground up my leftover fresh pineapple that I needed to use up and just measured out a cup. I reduced the sugar to one cup which was almost too little sugar, but I was able to make up the sweetness in the frosting. I did 1/2 cup butter, 1/2 cup coconut oil and 1/4 cup grapeseed oil because that was all I had left of my coconut oil. With half of the batter, I used a bundt pan and it was done in 30 minutes. The other half made 20 mini muffins and those took 12 minutes. Everything rose nicely and you’d never know they are gluten free, truly delicious and moist and everything I expect carrot cake to be. I did add toasted walnuts and coconut, as well as extra shredded carrot as the garnish and they look stunning! Thank you for the recipe!
Thank you for taking the time to post this awesome review. I’m so glad that this carrot turned out great! I loved hearing about your success. Enjoy and happy baking.
Loved this carrot cake. The best I’ve ever had. I have celiac disease so I made it with gluten-free
Flour. Absolutely yummy. No changes to the recipe !
Thank you !
Thank you Anna for the awesome review. I am so glad that you were able to enjoy this delicious cake recipe.
I have a 20 oz can of crushed pineapple. The recipe calls for 8 oz, can I just use a cup of crushed pineapple?
Catherine,
Yes! One cup of the crushed pineapple will work. Sorry for the late reply. I hope you were able to make this cake and that it came out great.