If you’re looking for the best carrot cake recipe, you’re in the right place. This is the kind of cake that turns first-time bakers into heroes and makes people ask for the recipe every single time. It’s deeply moist, packed with warm spices, loaded with fresh carrots, and finished with a rich cream cheese frosting that melts into every bite.
This carrot cake recipe is easy to make, doesn’t require fancy tools, and works beautifully whether you’re baking for a holiday, birthday, potluck, or just because you’re craving comfort food. No dry crumbs. No bland flavor. Just a classic, bakery-style carrot cake you can confidently bake at home.
Table of Contents
Why This Is the Best Carrot Cake Recipe
This recipe works because it focuses on moisture, balance, and simplicity.
- Uses oil instead of butter for extra moisture
- Plenty of freshly grated carrots (not pre-shredded)
- Warm spices that enhance—not overpower—the cake
- One bowl batter (no overmixing)
- Tested with and without pineapple
Whether you grew up eating your grandma’s version or you’re baking carrot cake for the first time, this recipe delivers consistent, bakery-quality results.
Key Ingredients for a Moist Carrot Cake Recipe
Fresh Carrots
Always grate your own carrots. Pre-shredded carrots are too dry and thick.
Oil (Not Butter)
Oil keeps the crumb soft and moist for days, even after refrigeration.
Brown Sugar + White Sugar
This combo adds moisture and depth of flavor.
Eggs
They provide structure while keeping the cake tender.
Cinnamon & Spices
Cinnamon is essential. Nutmeg and ginger are optional but recommended.
Step-by-Step: How to Make Carrot Cake
1. Prep Your Pans
Grease and line cake pans with parchment paper.
2. Mix the Wet Ingredients
Whisk eggs, sugars, oil, and vanilla until smooth.
3. Add the Dry Ingredients
Fold in flour, baking soda, baking powder, salt, and spices.
4. Add Carrots (and Pineapple if Using)
Gently mix until just combined.
5. Bake
Bake until a toothpick comes out with moist crumbs.
6. Cool Completely
This is crucial before frosting.
Carrot Cake with Pineapple
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 4 eggs
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 tsp vanilla extract
- 2 cups grated carrots freshly grated
- 1 cup crushed pineapple drained
- 1/2 cup chopped walnuts optional
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Method
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another large bowl, beat eggs, oil, sugars, and vanilla until smooth.
- Stir in the flour mixture, then fold in grated carrots, pineapple, and walnuts.
- Pour into the prepared pan and bake for 40–45 minutes. Let cool completely.
- To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Spread over cooled cake.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!After you bake this carrot cake recipe, save time next weekend with my Sheet Pan Pancakes—they’re quick, budget-friendly, and perfect for feeding a crowd.
Best Carrot Cake Recipe Moist With Pineapple
Adding pineapple is a game-changer for moisture.
Why Pineapple Works
- Adds natural sweetness
- Keeps the crumb ultra moist
- Balances the spices
How to do it right:
- Use crushed pineapple
- Drain it VERY well
- Do not add extra liquid
This version is especially popular for holidays and potlucks.
Moist Carrot Cake Recipe Without Pineapple
Prefer a more traditional flavor? This version delivers.
Why Skip Pineapple
- Cleaner carrot flavor
- Slightly denser crumb
- More classic bakery taste
As long as you use enough oil and carrots, your cake will still be perfectly moist.
Carrot Cake Recipe With Pineapple vs No Pineapple
With Pineapple
- Sweeter
- Ultra moist
- Slight tropical note
Without Pineapple
- Classic flavor
- Firmer crumb
- Stronger spice profile
👉 Both versions are excellent. It’s purely personal preference.
Cream Cheese Frosting Tips
- Use full-fat cream cheese
- Make sure butter and cream cheese are room temperature
- Beat until fluffy, not runny
- Chill briefly before spreading for clean layers
This frosting is rich, tangy, and perfectly balanced with the sweet cake.
Is Carrot Cake Healthy? Calories & Nutrition Facts
Is Carrot Cake a Healthy Dessert?
Carrot cake isn’t a low-calorie food, but it can fit into a balanced diet when enjoyed in moderation.
Calories in Carrot Cake
Calories vary based on portion size, frosting, and add-ins like pineapple or nuts.
Nutrition Highlights
- Contains carrots (fiber & vitamin A)
- Eggs provide protein
- Nuts add healthy fats (if used)
This is a comfort dessert, not a diet food—but it’s more nutrient-dense than many cakes.
Frequently Asked Questions
Can I Make This Carrot Cake Recipe Ahead of Time?
Yes. Bake the layers up to 2 days in advance and frost before serving.
How Do I Store Carrot Cake?
Store covered in the refrigerator for up to 5 days.
Can I Freeze Carrot Cake?
Yes. Freeze unfrosted layers up to 3 months.
Can I Make This as a Sheet Cake?
Absolutely. Use a 9×13 pan and adjust baking time.
Why Is My Carrot Cake Dry?
Overbaking, too little oil, or pre-shredded carrots are the usual causes.
Final Thoughts
This carrot cake recipe is everything a great dessert should be: moist, flavorful, easy, and reliable. Whether you make it with pineapple or without, it’s guaranteed to impress.
If you loved this recipe, be sure to save it, share it, and check out more easy, comforting desserts you can make at home.