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Carrot Cake

Soft & Moist Carrot Cake Recipe – A Complete Homemade Guide

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Bake soft & moist carrot cake at home with this easy step-by-step recipe. Fluffy, spiced, and topped with creamy frosting – a perfect homemade dessert.
Course cake, Dessert
Cuisine American
Keyword best carrot cake, cream cheese frosting, easy carrot recipe, homemade carrot cake, how to make carrot cake, moist carrot cake, soft carrot cake
Prep Time 20 minutes
Cook Time 40 minutes
cool and frost time 45 minutes
Total Time 1 hour 45 minutes
Servings 12 slices
Calories 480

Equipment

  • Two 9-inch cake pans
  • Mixing bowls
  • whisk
  • Spoon or spatula
  • Box grater or food processor
  • Measuring cups and spoons
  • Oven
  • Cooling racks
  • Mixer for frosting
  • Spreading knife

Ingredients

Dry Mix:

  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger

Wet Mix:

  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • ¾ cup crushed pineapple with juice

Mix-Ins:

  • 3 cups grated carrots
  • 1 cup chopped walnuts
  • ½ cup shredded coconut optional

Frosting:

  • 8 oz cream cheese soft
  • ½ cup butter soft
  • 3 cups powdered sugar
  • 1 tsp vanilla

Instructions

  • Heat Oven: Turn oven to 350°F. Grease two 9-inch cake pans with butter or spray. Dust with flour. Set aside.
  • Prep Carrots: Grate fresh carrots finely. Measure nuts and coconut. Have everything ready before mixing.
  • Whisk Dry: In bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger together well.
  • Mix Wet: In another bowl, whisk oil, white sugar, brown sugar together. Add eggs one at a time and whisk well. Add vanilla and crushed pineapple with juice.
  • Combine: Pour wet into dry. Stir gently until just mixed. Don't overmix. Fold in carrots, walnuts, and coconut.
  • Fill Pans: Divide batter between pans evenly. Smooth tops gently.
  • Bake: Bake 35-40 minutes until toothpick in center comes out with few moist crumbs. Don't overbake.
  • Cool: Let sit in pans 15 minutes. Turn out onto cooling racks. Cool completely before frosting.
  • Make Frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar while beating. Add vanilla. Beat until smooth.
  • Frost First Layer: Place one cake on serving plate. Spread frosting on top.
  • Stack: Place second layer on top of frosted first layer. Press gently.
  • Frost All: Frost top and sides of cake. Make it smooth or swirly however you want.
  • Top: Optional - sprinkle crushed walnuts or carrot shavings on top if you want it fancy.
  • Chill: Refrigerate until ready to serve. Tastes better the next day.

Notes

  • Fresh Carrots: Always use fresh grated. Never canned.
  • Pineapple: Keep the juice. It keeps cake moist.
  • Oil: Use vegetable oil. Don't use butter instead.
  • Spices: Use fresh ones that smell good.
  • Eggs: Room temperature work better.
  • Cream Cheese: Soften it before making frosting.
  • Don't Overmix: Keep batter slightly lumpy.
  • Cool Completely: Frost only when totally cool.
  • Storage: Fridge for 5 days covered.
  • Freezing: Unfrosted 3 months. Frosted 1 month.