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Homemade Carrot Cake Recipe

This Homemade Carrot Cake Recipe is perfectly spiced, incredibly soft, and made extra moist with freshly grated carrots and crushed pineapple. Topped with rich cream cheese frosting, it’s a classic dessert that tastes far better than any box mix and is perfect for holidays, birthdays, or everyday baking.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups freshly grated carrots
  • 1 cup crushed pineapple well drained
  • Cream Cheese Frosting
  • 8 oz cream cheese softened
  • ½ cup butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans or a sheet pan.
  2. In a bowl, whisk flour, baking soda, salt, and cinnamon.
  3. In a large bowl, mix sugars, oil, eggs, and vanilla until smooth.
  4. Stir in grated carrots and drained pineapple.
  5. Add dry ingredients to wet ingredients and mix just until combined.
  6. Pour batter into prepared pans.
  7. Bake 30–35 minutes, until a toothpick inserted comes out clean.
  8. Cool completely before frosting.
  9. Beat frosting ingredients until smooth and creamy.
  10. Frost cake and slice to serve.

Notes

Use freshly grated carrots for best texture.
Drain pineapple very well to avoid soggy cake.
Store in refrigerator up to 5 days.