Carrot Cake! With a hint of cinnamon, soft crunch from nuts, ultra moist crumb and piled high with the fluffiest ever cream cheese frosting, this has the perfect texture and flavour. Easy and foolproof, absolutely to-die for!
Carrot Cake
This Carrot Cake is from a reader, the lovely Dorothy of Tennessee in the States, a long-time reader of RecipeTin Eats. She promised it was dead easy, foolproof, ultra moist with a heavenly flavour.
One bite was all it took for me to ditch the recipe I’d been using all my life up until that moment. This was The One. Hands down the best Carrot Cake I have ever had in my life!
I love it so much, in fact, that I’ve also just published a cupcake version too!
Why you’ll love this Carrot Cake recipe
The cake itself is not too sweet, with less sugar than most recipes;
The cake is moist, but not doughy or “mud-cake” like;
The subtle crunch from pecans and coconut in the cake. The textural contrast with the crumb is really terrific; and
There is plenty of frosting!!
What you need for Carrot Cake
Here’s what you need for this Carrot Cake. The “secret ingredients” in this are:
Crushed pineapple (canned) – this adds to the moistness of the crumb, as well as sweetness and flavour. We’re going to use all of the pineapple and some of the juice; and
Coconut and walnuts (or pecans) – they add a subtle soft crunch which provides great textural contrast in this cake that has a very soft crumb.
No butter! Did you know – oil makes cakes moist and butter adds flavour. In this recipe, we don’t need butter because there’s all sorts of flavour from the other ingredients so we just use oil.
How to make Carrot Cake
Just use a standard box grater to grate the carrot. Then it’s as simple as mixing the Dry ingredients, mixing the Wet, then mixing them together.
I’ve made a 2 layer cake here but you could also make one rectangle single layer cake.
Cream Cheese Frosting for Carrot Cake
There’s just no question – fluffy cream cheese frosting is the BEST frosting for Carrot Cake! Here’s what you need:
Cream cheese – use BLOCK, not the spreadable cream cheese in tubs (too soft);
Softened butter – softened but not super soft / borderline melting;
Icing sugar aka powdered sugar – 🇦🇺use soft icing sugar, NOT pure icing sugar (which is used for things like royal icing ie sets hard); and
Vanilla.
How to make cream cheese frosting
There’s no secret trick to making fluffy cream cheese frosting. Just beat, beat, beat until fluffy! It will take a good 3 to 5 minutes to make the frosting super fluffy.
TIP for even layers (without trimming)
No cake comes out of the oven with a perfectly level surface.
But rather than bothering to cut the top to make it level, just flip the cake upside down before frosting.
You’ll still get a slight dome in the middle with this cake but it’s less pronounced than if you frosted it without turning it upside down.
And so I present to you, Dorothy’s Carrot Cake, with 2 layers, though it’s marvellous as a single layer sheet pan rectangle cake – goes further and there’s a thicker layer of frosting on the surface.
Thank you Dorothy, for sharing your wonderful recipe with us!!! I’m so honoured! – Nagi x
Watch how to make it
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Carrot Cake (Easy and ultra moist!)
Ingredients
- 440g / 20 oz can crushed pineapple , drained but RESERVE juice (Note 1)
- 1/4 cup (65 ml) reserved canned pineapple juice (from canned pineapple above)
Wet Ingredients
- 3/4 cup (185 ml) milk , at room temperature (full or low fat)
- 1 tsp white vinegar (or lemon juice or other clear vinegar, (Note 2)
- 3 eggs (55g/2oz each)
- 1 1/2 cups (265g) brown sugar (loosely packed)
- 1/2 cup (125 ml) vegetable oil (or canola)
Dry Ingredients
- 2 cups (300g) flour , plain / all purpose
- 2 tsp baking soda (aka bi carb soda, Note 3) (NOT BAKING POWDER)
- 1/2 tsp salt
- 2 tsp cinnamon powder
Stir Ins
- 2 cups grated carrot , about 2 carrots, peeled (Note 4)
- 1/4 cup coconut , shredded or desiccated (plain / unsweetened)
- 1/2 cup walnuts or pecans , roughly chopped
Frosting
- 180g / 6oz cream cheese , at room temperature (Note 5)
- 225g / 1 cup unsalted butter , softened
- 1 tsp vanilla extract
- 4 cups (480g) icing sugar / powdered sugar , sifted if clumpy (Note 6)
Instructions
- Preheat oven to 180°C/350°F (all oven types). Grease and line two 20-22.5 cm/8 – 9" round pans OR a 9 x 13" / 22 x 33cm pan with baking/parchment paper. (Note 7)
- Drain crushed pineapple well, reserving the juice. Measure out 1/4 cup of pineapple juice.
- Whisk Dry ingredients in a large bowl.
- In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 1/4 cup pinepple juice from Step 2.
- Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.
- Pour Wet into Dry ingredients, stir until flour is incorporated.
- Pour into prepared pan(s). Bake round cakes for 35 minutes, rectangle cake for 40 minutes, or until a skewer inserted into the middle comes out clean and the cake is golden on top.
- Rest for 10 minutes in the pan before turning out onto a cooling rack. Frost once completely cool.
Cream Cheese Frosting
- Beat together cream cheese, butter and vanilla until smooth. Then beat in the icing sugar in 2 batches until it is well incorporated and the frosting is fluffy – about 3 minutes on speed 7 stand mixer.
- Flip one cake upside down on serving platter (for flat surface). Spread with 1/3 frosting. Place 2nd cake upside down on frosting. Frost top and sides with remaining frosting.
Storage
- If cooler than 25°C/77°C and not humid, ok to keep cake in airtight container not in fridge. If very humid OR warmer than 25°C/77°C, store in fridge (Note 8).
Recipe Notes:
Nutrition Information:
Originally published April 2016. Updated with new photos, and new recipe video added!
“Let them eat cake!” 10 classic cake recipes
Life of Dozer
Project Manager Dozer on duty for the video shoot! Quality Assurance is his speciality 😂
And here he is from when I originally published this Carrot Cake – no surprises, Dozer lurking under the shoot table! I’m not going to lie to you. He scored a big hunk of carrot cake. His bottom can afford it. Mine can’t.
tis is an amazing website thanks girl
Made this today for a friend’s birthday – he hates chocolate cake!! Crazy I know! I’m gf so swapped gf plain flour for the wheat flour and the cake was amazing! I made it into a slab as well so I can freeze treat-sized slices, if there is any left. Thanks again Nagi! 😘😘😘😘
What nut substitute do you recommend for those allergic to walnuts and pecans?
Hi Nzingah, anything with a similar texture would be fine – macadamias or crushes almonds would work here (or you can leave them out al together) – N x
Hi Nagi! Would I be able to make this in three 6″ round pans instead for a smaller but taller cake? Would the bake time change?
Thanks!
Hi Nagi! Would I be able to make this in three 6″ round pans for a smaller, but taller cake? Would the baking time change at all?
Thanks!
Made this today – carrot cake is my favorite and I’ve never made it from scratch. Delicious – next time I’ll add raisins. Thank you!
Yum, sounds great Tracy! N x
This was so insanely delicious! And easy to make might I add! I opted for half the frosting which was still plenty. The cake is so moist it doesn’t need the frosting for moisture. Another amazing recipe!!!
I’m so glad you love it Elsa 🙂
Made this as cupcakes. Turned out beautifully.
That’s great to know Lou!
Can I substitute carrot with banana? I’m trying to attempt a hummingbird cake instead.
Do you actually use 4 cups of icing sugar in the frosting
Absolutely! You need it – so the frosting is frosting and not just whipped cream cheese and butter 🙂
Looks delish. Will make for the great grandchildren. Love all your recipes. Thank you.
They’ll love it Barbara!! N x
Wonderful recipe- took this to work and no-one believed I had made it. I actually did 2/3 portions as I didn’t want a massive cake and cooked for 40 mins and it was perfect. I added the zest of an orange as well and used walnuts. I also halved the icing and there was still loads left over – Imho I don’t think this cake needs the amount of icing in the recipe, but that’s just my 2c. Anyway, excellent recipe and I’ll make this again for sure,
Delicious! Agree, you can cut the icing recipe in half if you’re doing a slab. I would only make the full amount of frosting if doing layered rounds. Cupcakes probably would only need 3/4 of the recipe. Overall … this one is a keeper! Yum!! I added raisins 😉
I’m so glad you enjoyed it Mike! N x
I can’t find crushed pineapple. Can I substitute with apple sauce and if so how much?
Hi Angela, I haven’t tried to be honest! N x
Made this and it’s amazing. I love your recipes but have just started a calorie controlled diet. How do I work out the calories per gram, say, of the carrot cake. Nutritional info. says 70gkcal(35%) but don’t get this?? Thanks for being here – I’ve loved every one of your recipes that I’ve made. Sue
Hi Sue, thats 709 calories per serve and this is based on the cake making 12 serves. Obviously if you cut the cake into more serves, the calories will be less – N x
This is a delicious cake, thanks Dorothy from Tennessee and Nagi for this beautiful cake recipe. Followers of Recipe tin eats this is a keeper.
I’m so happy you enjoyed it, thanks so much for letting me know! N x
What size rectangular pan do you use?
Hi Madeleine – It’s listed in step 1. Enjoy! N x
I made this in the rectangle tin size noted and it turned out fabulous…..I even managed to slice the cake through the middle and this made the cake go even further and still with plenty of frosting to cover the top and bottom layer…….many compliments came my way on this delicious moist cake.
Nailed it Lana!!
I made this cake last night for my team at work and it worked out perfectly and came out lovely and moist! Everyone loved it.
You’ll be the favourite employee! 😂 N x
Thank you Nagi! This recipie would be so close to the one I used to make for for boys several decades ago and I managed to loose the recipie.
Can’t wait to make it.
I hope you try it and it’s just as good as yours! N x
Hi Nagi,
Just made this recipe (sans frosting) as a loaf. Tasted amazing English-style with a smear of butter. If need it for a morning tea planning to try it as a tray cake too. Thank you so much for sharing. 😉
Sounds great Kyra!!! N x
I made this cake yesterday for my sister’s birthday. It was amazing, incredibly moist , wholesome & probably the best cream cheese topping I’ve ever made. I did reduce the sugar in the cake & it was perfect. Thank you for another incredible divine recipe. ♥️
WOOT that’s great to hear Antoinette! N x