If you have a soft spot for moist, warmly spiced desserts, this Carrot Cake Recipe is going to feel like a warm hug on a plate. Imagine tender layers bursting with the natural sweetness of grated carrots, a hint of cinnamon, and the tropical surprise of pineapple and coconut, all wrapped up in a tender crumb that melts in your mouth. It’s one of those recipes that brings the cozy comforts of home baking and the joy of sharing with friends or family. Whether you’re making it for a special occasion or just because you crave something irresistibly delicious, this Carrot Cake Recipe shines with every bite.
Ingredients You’ll Need
This carrot cake comes together using simple, pantry-friendly ingredients that work in harmony to create incredible flavor, texture, and color. Every item has a specific role, from the aromatic spices to the moist carrots and crunchy nuts, ensuring the cake is rich and satisfying.
- All-purpose flour: Provides the structure and tenderness for the cake’s crumb.
- Baking powder and baking soda: Essential leavening agents that make the cake rise beautifully.
- Salt: Enhances all the flavors and balances the sweetness perfectly.
- Ground cinnamon, nutmeg, and ginger: Warm spices that give the cake its signature cozy taste.
- Granulated sugar and brown sugar: Two sugars that add sweetness and help maintain moisture.
- Vegetable oil: Keeps the cake tender and moist.
- Large eggs: Bind the ingredients and contribute to the cake’s rich texture.
- Vanilla extract: Boosts flavor depth and aroma.
- Finely grated carrots: The star ingredient, adding natural sweetness and moisture.
- Chopped walnuts or pecans (optional): Provide a delightful crunch and nuttiness.
- Crushed pineapple (drained): Adds a juicy, tangy surprise that keeps the cake fresh and moist.
- Shredded coconut (optional): Offers extra texture and tropical flair.
How to Make Carrot Cake Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. This ensures your cakes won’t stick and will bake evenly, giving you beautiful, perfectly shaped layers.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until everything is evenly combined. This step is crucial for distributing the spices and leavening agents so every bite has the right flavor and texture.
Step 3: Blend Sugars and Oil
In a separate large bowl, beat together granulated sugar, brown sugar, and vegetable oil until well combined. This mix is what keeps your cake moist and sweet while developing a tender crumb.
Step 4: Add Eggs and Vanilla
Beat in four large eggs one at a time to the sugar and oil mixture, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for that subtle warm note that will brighten the whole cake.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Over mixing can make the cake dense, so be gentle to keep it light and fluffy.
Step 6: Fold in Carrots and Extras
Fold in the grated carrots, drained crushed pineapple, nuts, and shredded coconut if you’re using them. This is where the magic happens — these add-ins give the cake moisture, texture, and a burst of natural sweetness.
Step 7: Bake the Cake
Divide the batter evenly between your prepared pans, smoothing the tops gently. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely. This resting step helps the cake set perfectly before frosting.
How to Serve Carrot Cake Recipe
Garnishes
A traditional cream cheese frosting is the ultimate finishing touch, delivering tanginess that balances the cake’s sweetness beautifully. For an extra special presentation, sprinkle chopped nuts or a little shredded coconut on top of the frosting for added texture and visual appeal.
Side Dishes
This carrot cake pairs wonderfully with a scoop of vanilla bean ice cream or a simple dollop of freshly whipped cream. If you want to keep it light, a cup of spiced chai or freshly brewed coffee can make the perfect accompaniment to the fragrant spices in the cake.
Creative Ways to Present
For a twist, cut the cake into bite-sized squares and serve on a platter with small forks as a party treat. You can also turn leftover cake into layered trifles with extra frosting and fruit for a simple yet stunning dessert that everyone will adore.
Make Ahead and Storage
Storing Leftovers
You can store leftover carrot cake in an airtight container in the refrigerator for up to 4 days. This keeps the cake moist and the frosting fresh, perfect for enjoying a slice or two over the next few days.
Freezing
Carrot cake freezes beautifully. Wrap it tightly in plastic wrap and then foil before placing in the freezer. It will keep well for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator to maintain that moist texture.
Reheating
If you prefer your carrot cake slightly warmed, pop a slice in the microwave for about 15 seconds. This enhances the flavors and makes the cake even more comforting, especially on cooler days.
FAQs
Can I make this Carrot Cake Recipe nut-free?
Absolutely! Simply skip the walnuts or pecans. The cake will still be moist and delicious, with plenty of texture from the carrots and optional shredded coconut.
What if I don’t have crushed pineapple?
You can leave it out if you prefer, but the pineapple adds wonderful moisture and a subtle tang that complements the spices. Consider substituting with a similar amount of applesauce for a moist result.
Is shredded coconut necessary in this recipe?
Not at all. It’s optional and can be left out for a smoother texture, especially if you’re serving guests who aren’t fans. The cake’s flavor and moisture won’t be compromised.
Can I make this as cupcakes instead of a cake?
Yes, the batter works great for cupcakes. Bake at the same temperature for about 20 to 25 minutes, or until a toothpick comes out clean. They’re perfect for individual servings and parties.
What frosting pairs best with this Carrot Cake Recipe?
Cream cheese frosting is the classic favorite because its tanginess balances the sweet, spiced cake perfectly. You could also try a simple vanilla buttercream for a sweeter touch.
Final Thoughts
This Carrot Cake Recipe truly brings all the comforting and delicious flavors you want in a homemade dessert. It’s perfect for celebrations or a cozy treat any day of the week. I can’t wait for you to try it and see how easily it comes together while delivering that wow factor everyone will ask you about again and again!
Print
Carrot Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic American carrot cake is moist, flavorful, and packed with finely grated carrots, warm spices, and optional nuts and coconut. Perfectly paired with creamy and tangy cream cheese frosting, this dessert is ideal for celebrations or as a delightful everyday treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- ½ cup crushed pineapple (drained)
Optional Ingredients
- 1 cup chopped walnuts or pecans
- ½ cup shredded coconut
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined. This ensures the spices and leavening agents are well distributed throughout the batter.
- Combine Sugars and Oil: In a separate large bowl, beat granulated sugar, brown sugar, and vegetable oil together until the mixture is smooth and well incorporated, creating a rich base for the cake batter.
- Add Eggs and Vanilla: Add the eggs one at a time into the wet sugar and oil mixture, beating well after each addition to maintain a smooth texture. Then mix in the vanilla extract for flavor depth.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overmixing which can toughen the cake.
- Fold in Carrots and Extras: Carefully fold in the finely grated carrots, drained crushed pineapple, and if desired, the chopped nuts and shredded coconut. This adds moisture, texture, and flavor complexity.
- Fill and Bake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes before removing them and placing on a wire rack to cool completely. This prevents them from breaking apart.
- Frost and Serve: Once completely cool, frost the cakes with your favorite cream cheese frosting for a classic finishing touch. Serve and enjoy!
Notes
- For a layered cake, use two 9-inch pans as directed. Alternatively, bake in a 9×13-inch pan, increasing bake time by 5 to 10 minutes.
- You can omit nuts and coconut if you prefer a smoother cake texture.
- Ensure the pineapple is well drained to avoid excess moisture in the batter.
- To make cutting easier and more precise, chill the cake after frosting.
