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!
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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.
Love this cake with all my heart. Didn’t use as much icing sugar in the frosting, only about 150 gr and it was superb! Thank you for this phenomenal recipe.
Hello, a quick question on cake pan size. Can this be made in two 20 cm sandwich tins?
The cake did exactly as the recipe said – I was amazed how straightforward it was given the ingredients. Made it for my husband’s birthday and he said he would pay for the cake in a cafe (high praise from him). Great recipe!
Woo hoo Avril! That’s great!! N x
The cake is super good. I baked in the triangle pan and kept in the oven for 1 hour. I didn’t split between 2 pans (I don’t have 🙈) but wanted to try this. Thank you Nagi as always amazing and delicious 😋
Excellent! Added grated lemon, lime and orange rind to the icing. A keeper! Thanks Nagi! PS: For some reason I can’t search for recipes I saved with the heart button. I have to go through page by page. I’ve signed in and out but didn’t help. Is anyone else having this problem?
Just made this for my sister’s birthday trip in 4 days. Going to freeze it and then frost upon arrival! Batter tastes great but will follow up with taste after final completion!
Best carrot cake ever!
Would this recipe be okay to make a carrot bundt cake?
Question – would buttermilk be acidic enough to use instead of the milk/vinegar combo? I have some that I’d like to use before it expires 😖
Yes buttermilk would work well
Tried it last night. Received so many compliments. Loved it
Delicious. Was plenty sweet with only 180g brown sugar in the cake and just 1 cup of sugar in the icing. Truly!
Best carrot cake ever! I modified to add some extra spice and a mashed banana instead of pineapple pieces because I only had fresh pineapple juice – turned out so fluffy!
This cake is wonderful – moist, delicious but not too sweet! I went with a lighter frosting to make it a little healthier 🙂
Well technically it is a vegetable so very healthy right Denise??!! N x
Love your carrot cake recipe
Thank you
I have made this cake multiple times now and its been a hit everytime! Fantastic recipe 🙂 Thank you
Cleo x
Hi! Is your name really Cleo? I dont hear a lot of people with my name..im 49. Sorry if it sounds weird but genuinely don’t hear my name unless it’s peoples pets!
I know a few Cleo’s, Cleo!! N x
Hi Nagi,
I made this carrot cake and it was Amazing! So moist and delicious!
I baked mine in one rectangle dish for 50mins and it came out Perfect!
My only adjustments were on the cream cheese frosting.
*I used the whole block of cream cheese, 2 Tablespoons of unsalted butter and only 1 1/2 Cups Icing Sugar.
It was still so sweet and so Delicious!
Thankyou Nagi, I usually don’t tweak your recipes but I wanted to reduce the sugar content.
Thankyou for Another great Recipe!
Cathy x
Can this be made without pineapple but sub golden raisins. My friend loves carrot cake but without pineapple or nuts just raisins and wants for her birthday. Any help or suggestions would be much appreciated thanks
Hi Nagi, Big Fan from the UK! Every single recipe has been a big hit i am very grateful for your lovely website!
A problem with an ingredient i cannot find block cream cheese anywhere! Can i do something to counteract the soft cheese?
Xoxo
This is my problem too – no sign of an answer though
is there a way to make carrot cake cheesecake? I feel like the combo would be amazing but I have no idea how to make it. can you help?
Philadelphia block of cheese
Yes… we don’t have it
Yes so annoying no block cream cheese in the UK! I have researched cream cheese here with the highest fat content as a sub. Still softer then frosting using block cheese but it does the trick. I always use Tesco own brand full fat cream cheese. I will one day try to add cornstarch to see if that helps firm it up a bit more.
Also always use powdered sugar in cream cheese frosting in the UK. You can also try using 1/2 butter and half cream cheese?
Thank you Dorothy of Tennessee in the States❤️
Nagi how would you do this recipe gluten free?
I always make this recipe gluten free and the only change is a gluten free flour! Works perfectly every time. The vinegar and baking soda help it rise nicely even when its gluten free
Thank you for this carrot cake recipe!
I had some mushy bananas so I swapped out 2 eggs for two bananas and then it made a hummingbird cake.
Fantastic! we didn’t need icing! we ate it as is!