Loaded with nuts, raisins, warm spices, and topped with tangy cream cheese frosting, this carrot cake is sure to satisfy any dessert craving.
A local bakery near me makes the best carrot cake. It’s packed with carrots, raisins, and nuts, while still maintaining a perfect cake texture. For years, I’ve wanted to recreate this perfection at home. This carrot cake is the result—it’s bursting with flavor, incredibly moist, and will have you deciding that leftover carrot cake is absolutely acceptable for breakfast.
What I love about this recipe, is how it can be a single layer cake, cupcakes, or a small layer cake.
Key Ingredients
My carrot cake is fully loaded with nuts, raisins, pineapple, and of course carrots!
- Freshly Grated Carrots: Grate 2–4 whole carrots to maximize moisture and flavor. Freshly grated carrots provide much more moisture than pre-grated ones.
- Crushed Pineapple: Adds extra moisture, flavor, and sweetness. Be sure to drain the pineapple to avoid excess liquid.
- Pecans: Provide a nice nutty flavor and add to the texture of the cake.
- Brown Sugar: Enhances the richness of the cake.
- Cinnamon, Nutmeg, and Vanilla: These warm spices complement the carrots perfectly.
- Raisins: Little pockets of sweetness and texture that add so much to the cake.
See recipe card for quantities.
How to make Carrot Cake
There are a lot of ingredients in the this cake, but it is very simple to make.
- Mix dry ingredients: flour, baking powder, baking soda, salt, and spices
- Mix wet ingredients: Brown sugar, eggs, vegetable oil, and vanilla
- Add grated carrots, nuts, and raisins
- Bake!
Top it off with Cream Cheese Frosting
A thick layer of cream cheese frosting is the perfect complement to this cake. Smooth and tangy, it enhances every bite. With only five ingredients, the frosting comes together in about five minutes. I prefer using a food processor for an extra smooth texture, but a stand or hand mixer works just as well.
Carrot Cake Storage
The unfrosted cake will keep, wrapped in plastic wrap, for several days at room temperature or can be frozen for up to 3 months. Once frosted, the cake will stay fresh for 3–4 days in the fridge. Bring to room temperature before serving.
Carrot Cake or Cupcakes?
This recipe can make cupcakes, a single-layer 9-inch round or square cake, or a 6-inch 3-layer cake. See the recipe notes for adjusted bake times. It can also be doubled to make a 2-layer 9-inch cake.
FAQ
Yes! Double the recipe to feed a larger crowd. A double batch will make a 3-layer 9-inch cake.
Absolutely! If you don’t like nuts or raisins, just skip them.
A single batch of cream cheese frosting will easily frost 12 cupcakes or a single-layer 9×9-inch cake. It will lightly frost a 3-layer 6-inch cake. I always like to make extra frosting for decorating. Any leftover frosting can be frozen for up to 3 months—or enjoyed on graham crackers or by the spoonful!
Carrot Cake with Cream Cheese Frosting
Ingredients
Carrot Cake
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crushed pineapple (drained)
- 1/2 teaspoon vanilla
- 1 cup freshly grated carrots
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chopped pecans
- 1/2 cup raisins
Cream Cheese Frosting
- 8 ounces full fat cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups confectioners' sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
Instructions
Carrot Cake
- Preheat the oven to 350°F (175°C).
- Prepare the pan: Spray a 9-inch square or 9-inch round cake pan with non-stick spray. Or line with parchment paper.
- Mix the dry ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix the wet ingredients: In a medium bowl, stir together oil, eggs, crushed pineapple (drained), vanilla, brown sugar, and granulated sugar until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry mixture. Stir until just combined and no dry flour remains.
- Add mix-ins: Gently fold in the grated carrots, raisins, and pecans. Pour the batter into the prepared pan.
- Bake: Bake at 350°F for 35–40 minutes or until a cake tester inserted in the center comes out clean. Let the cake cool completely before frosting.
Cream Cheese Frosting
- In the bowl of a stand mixer or a food processor, beat the butter and cream cheese together until smooth and well combined.
- Add the powdered sugar, vanilla, and a pinch of salt. Mix or pulse until the frosting is smooth and creamy.
- Frost the cooled cake generously.
Notes
- Cupcakes will bake for about 20 minutes.
- 6-inch cake layers will bake for about 20–25 minutes.
Other sweet treats..
Try some my other cake recipes:
