Description

This Moist Carrot Cake with Cream Cheese Frosting is a classic, flavorful dessert perfect for any occasion. Featuring finely grated carrots, crushed pineapple for extra moisture, and warm spices like cinnamon, nutmeg, and ginger, this layered cake offers a tender crumb with rich cream cheese frosting. Optional nuts and raisins add texture and sweetness, making it a crowd-pleaser that balances sweetness and spice beautifully.

Ingredients

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For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)

For the Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon heavy cream (optional, for consistency)

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Instructions

Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
Combine wet ingredients: In a large mixing bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.
Add carrots and pineapple: Stir in the finely grated carrots and drained crushed pineapple, mixing thoroughly for even distribution.
Incorporate dry ingredients: Gradually fold the flour mixture into the wet ingredients until just combined, being careful not to overmix to keep the cake tender.
Add nuts and raisins: Gently fold in chopped walnuts or pecans and raisins if using, to add texture and bursts of sweetness.
Bake the cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes: Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
Make the frosting: Beat softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, mixing well. Blend in vanilla extract and heavy cream if the frosting needs loosening for spreading.
Assemble the cake: Place one cake layer on a serving plate, spread a generous amount of frosting on top, then add the second layer. Cover the entire cake with the remaining frosting evenly. Refrigerate if desired before serving to set the frosting.

Notes

For extra moistness, the crushed pineapple is essential—it enhances both flavor and texture.
You can bake the cake layers a day in advance, tightly wrapped in plastic wrap, to save time on the day of serving.
This batter can also be used for cupcakes; adjust the baking time to 18–20 minutes accordingly.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 46g
Sodium: 360mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg