If you’re craving a classic dessert that’s both simple to make and rich in flavor, this homemade carrot cake checks every box. With its moist crumb, warm spices, and luscious cream cheese frosting, it’s a cake that feels special enough for holidays, but easy enough to whip up on a weeknight.
Whether you’re baking for Easter, a birthday, or just for fun, this easy carrot cake recipe will impress every time.
Ingredients for the Best Homemade Carrot Cake
Made with pantry staples and freshly grated carrots, this cake is a comforting, classic treat.
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
Wet Ingredients:
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
Add-Ins:
- 3 cups freshly grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
How to Make Moist Carrot Cake from Scratch
This recipe comes together easily — no mixer needed for the batter!
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 2: Combine Wet Ingredients
In another large bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and slightly thickened.
Step 3: Fold in Carrots and Add-Ins
Add the grated carrots, crushed pineapple, and any optional mix-ins (nuts, coconut) to the wet ingredients. Stir gently until combined.
Step 4: Combine and Pour
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix — you want to keep the batter light and fluffy!
Pour the batter evenly into two greased and floured 9-inch round cake pans (or one 9×13 pan for a sheet cake version).
Step 5: Bake the Cake
Preheat oven to 350°F (175°C). Bake for 30–35 minutes (round pans) or 40–45 minutes (sheet cake), or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 6: Make the Cream Cheese Frosting
In a large bowl, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Mix until light and fluffy. If needed, add 1–2 tsp milk for a smoother consistency.
Step 7: Frost and Decorate
Once the cakes are completely cool, spread a thick layer of frosting between the layers and over the top and sides. Garnish with extra chopped nuts or coconut, if desired.
Why This is the Best Homemade Carrot Cake Recipe
✔ Ultra-moist thanks to pineapple and carrots
✔ Rich flavor from warming spices
✔ No mixer needed for the batter
✔ Topped with a decadent cream cheese frosting
✔ Easy to customize with nuts, raisins, or coconut
This is the kind of recipe you’ll want to keep forever — it never fails and always tastes amazing.
Tips for Making the Perfect Easy Carrot Cake
- Grate carrots finely: Use the small holes of your grater for a tender crumb.
- Don’t skip the pineapple: It adds moisture without overpowering the flavor.
- Let it cool completely: Frosting too early can melt the cream cheese.
- Use parchment paper: For easy cake removal from pans.
- Add a crumb coat: Chill the cake after the first layer of frosting, then apply the final coat for a polished finish.
Make Ahead + Storage Tips
Make Ahead:
- The carrot cake layers can be baked a day ahead. Wrap tightly and store at room temperature or refrigerate.
- The frosting can be made ahead and refrigerated for 2–3 days. Let it soften before using.
Storing:
- Fridge: Store frosted cake in the refrigerator for up to 5 days.
- Freezer: Wrap individual slices or unfrosted cake layers and freeze for up to 3 months. Thaw in the fridge overnight.
Variations on This Classic Carrot Cake
Want to get creative with your cake? Try these delicious tweaks:
- Carrot Cake Cupcakes: Bake for 18–22 minutes in a muffin tin with liners.
- Layered Carrot Cake: Split layers into four thin ones and frost between each for a bakery-style look.
- Raisin Lovers: Stir ½ cup raisins into the batter.
- Zesty Twist: Add orange zest to the batter or frosting for a citrusy lift.
- Gluten-Free Option: Substitute your favorite gluten-free flour blend 1:1 for the all-purpose flour.
Occasions to Serve This Moist Carrot Cake
This homemade spiced cake is perfect for:
- Easter brunch or dinner
- Spring celebrations
- Fall gatherings
- Thanksgiving dessert
- Birthday parties
- Afternoon tea or coffee
Basically… any time you need a feel-good dessert.
What to Serve With Carrot Cake with Cream Cheese Frosting
To complement the cozy, spiced flavor of the cake, try serving it with:
- A cup of chai, spiced coffee, or espresso
- Vanilla ice cream or whipped cream
- Fresh berries or a berry compote
- A mimosa or light dessert wine for brunch
