My homemade carrot cake recipe is perfectly spiced, unbelievably moist, and topped with a velvety maple cream cheese frosting. Warm cinnamon, fresh grated carrots, and just the right amount of sweetness make this a classic dessert you won’t forget.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I love a good classic carrot cake, and this one is hands down my favorite. I got the recipe from Mrs. Miller, the mother of one of my husband's closest friends, and let’s just say—it’s incredible.
My husband had bragged about this cake long before I ever tried it. Once I finally got a slice, I understood the hype.
I mostly followed the original recipe. However, I added a twist to the frosting. I used a bit of maple syrup for extra flavor.
I love finding small ways to elevate a recipe, and this was the perfect addition. Every time I make this cake for family and friends, they can’t stop talking about it either.
If you like cake recipes, you should try this Carrot Cake Cheesecake recipe.
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
Dry Ingredients
- All-purpose flour (or cake flour for a lighter crumb)
- Baking soda and baking powder
- Salt
- Ground cinnamon, nutmeg, and optional cloves
- Granulated sugar and brown sugar
Wet Ingredients
- Eggs
- Vegetable oil (or canola oil)
- Vanilla extract
- Freshly grated carrots (never pre-shredded!)
- Crushed pineapple
Add-ins
- pecans or walnuts
For the Frosting
- Cream cheese
- Butter
- Powdered sugar
- Maple syrup
- Vanilla extract
Tools You’ll Need for This Recipe
- Mixing Bowls
- Whisk
- Hand Mixer or Stand Mixer
- Box Grater or Food Processor
- Spatula
- Cake Pans (Two 9-inch or Three 8-inch Round Pans, or a 9x13-inch pan)
- Parchment Paper
- Cooling Rack
- Offset Spatula
- Serrated Knife (Optional)
How to Make This Easy Carrot Cake Recipe
Prepare your pans and preheat your oven. Start by preheating your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
Mix your dry ingredients. Sift together the flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
Blend the wet ingredients. In a large mixing bowl, whisk together the sugar, eggs, and vegetable oil until smooth and well combined.
Add the star ingredients. Fold in the grated carrots, drained crushed pineapple, and vanilla extract until evenly distributed throughout the batter.
Combine wet and dry. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, which could make your cake dense.
Finish the batter. Stir in the chopped pecans until evenly distributed.
Bake the cake. Divide the batter evenly between your prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool properly. Let the cakes cool in the pans for at least 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the maple cream cheese frosting. Beat the cream cheese and butter together until smooth and fluffy.
Gradually add the powdered sugar, mixing until fully incorporated. Pour in the maple syrup, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and light.
Assemble your masterpiece. Place one cake layer on a serving plate, spread an even layer of frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake. Sprinkle chopped pecans over the top for garnish.
Chill before serving. Refrigerate the cake for at least 30 minutes before slicing for cleaner cuts.
What Makes Carrot Cake So Moist?
It's the vegetable oil. I used to cringe when I thought about adding a whole cup of vegetable oil to a cake, but trust me, it keeps the cake moist and delicious. The carrots and pineapple add additional moisture as well.
How to Store this Carrot Cake
- Counter storage: Unfrosted carrot cake can be kept at room temperature, well-wrapped, for 1-2 days.
- Refrigerator: Once frosted with cream cheese frosting, the cake must be refrigerated. It will keep beautifully for up to 4 days in an airtight container.
- Freezer friendly: Both frosted and unfrosted carrot cake freeze exceptionally well. Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator for best results.
Serving Suggestions
- Serve slightly chilled for the perfect texture contrast between cake and frosting.
- Pair with a strong cup of coffee or chai tea to complement the spices.
- Garnish with additional toasted pecans for extra crunch and visual appeal.
Tanya's Top Tips
- Always grate your own carrots. Pre-shredded carrots from the store are too thick and dry. Freshly grated carrots provide the perfect moisture and texture.
- Don’t Overmix the Batter – Mix just until the ingredients are combined to keep the cake light and tender. Overmixing can lead to a dense cake.
- Double the frosting if you like a carrot cake with a lot of frosting.
FAQs
Yes! Carrot cake actually tastes even better the next day as the flavors have time to develop. You can bake the cake layers in advance and store them wrapped at room temperature for a day or in the fridge for up to three days. The frosted cake can also be refrigerated for up to five days—just let it come to room temperature before serving.
No, nuts are completely optional! While toasted pecans or walnuts add a nice crunch and depth of flavor, you can leave them out if you prefer a smoother texture. If you want a bit of texture without nuts, consider adding shredded coconut or raisins.
I hope you love this Classic Carrot Cake Recipe as much as we do. Looking for more cake recipes? Try these out.
Carrot Cake Recipe
Ingredients
For the Cake
- 2 cups sifted all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 ½ teaspoons ground cinnamon
- 2 cups granulated white sugar
- 4 large eggs room temperature
- 1 ½ cups vegetable oil
- 2 cups finely grated carrots
- 8 ounces crushed pineapple drained
- 1 teaspoon vanilla extract
- ⅓ cup chopped pecans toasted
For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1 ½ cups powdered sugar sifted
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- A pinch of salt
Instructions
For the Cake
- Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper. Sift together the flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
- In a large mixing bowl, whisk together the sugar, eggs, and vegetable oil until smooth and well combined. Fold in the grated carrots, drained crushed pineapple, and vanilla extract until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the chopped pecans.
- Divide the batter evenly between the three prepared cake pans and smooth out the tops of the batter in the pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the Cream Cheese Frosting
- To make the frosting, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, mixing until fully incorporated. Pour in the maple syrup, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and light.
- To assemble the cake, place one cake layer on a serving plate. Spread an even layer of frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake. Sprinkle chopped pecans over the top for garnish. Chill the cake for at least 30 minutes before slicing for cleaner cuts.
Notes
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- Always grate your own carrots. Pre-shredded carrots from the store are too thick and dry. Freshly grated carrots provide the perfect moisture and texture.
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- Don’t Overmix the Batter – Mix just until the ingredients are combined to keep the cake light and tender. Overmixing can lead to a dense cake.
- Storage: Store leftovers in the refrigerator for up to 4 days. I like to slice it up and wrap pieces individually.
Lee-Anne Hancock says
Can I make this in a 9x13 pan instead of 3 round pans?
Tanya says
Hi Lee-Anne, yes you can. You will need to bake it a little longer, about 40 minutes. Same temp.
Cheistina says
I’ve made this recipe twice now, for our family and friends. Everyone raved and requested the recipe! I read all the tips and followed the recipe to the letter. It is a labor of love! Perfect just the way it is. Thank you for sharing!
Tanya says
Thanks Cheistina, So happy you like the recipe. Thank you so much for sharing the feedback and sharing the recipe with others.
Angela Cook says
Where can I find the amounts of each ingredients?
Tanya says
The amounts are in the recipe card. If you click the "Jump to Recipe" text at the top, it will take you straight to the printable recipe card with all the ingredient amounts and instructions.