Perfectly moist and easy to make from scratch Carrot Cake! Absolutely the best recipe for Carrot Cake you’ll ever find!
Soft, Moist Carrot Cake with Rich Cream Cheese Frosting!
It is literally impossible for me to cut small pieces of cake. I just can’t do it! I’ve tried, I mess it up and the pieces of cake end up being all different sizes. I wasn’t meant to cut small pieces! If it needs to stretch across more than 12 people, I hand over the knife to my Mom!
I can promise you, this is the Best Carrot Cake you will ever have! And if I am the one cutting it, you’ll thank me for my inability to cut small pieces!
Not only is it the most delicious cake you’ll ever eat, it’s easy to make. This recipe fits easily into a 9×13 pan, so it really cuts down on the time it takes to make it!
If you struggle with cutting smaller pieces of cake, too, then you can skip the cutting and make Carrot Cake Cupcakes, instead!
Or, if you’d like more inspiration, try making Carrot Cake Bars, Carrot Cake Mix Cookies, or Carrot Cake Mix Whoopie Pies!
What You’ll Love About this Recipe:
- Incredibly Moist – This is a tender cake that stays soft for days!
- Simple – Made with classic ingredients, no fancy extras needed.
- Bakery-Quality – Without complicated steps!
- A timeless classic that never goes out of style!
- Make-Ahead – For stress-free entertaining.
Ingredients You’ll Need to Make the Cake:
- 2 cups Sugar
- 2 cups Flour
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 2 cups Grated Carrots
- 1 cup Chopped Walnuts
- 1/2 cup Oil
- 3 Eggs
- 17 oz can Crushed Pineapple with Juice
- 3/4 cup Raisins
And the Cream Cheese Frosting:
- 8 oz Cream Cheese, Softened
- 1/2 cup Butter, Softened
- 3 1/2 cups Powdered Sugar
- 1 tsp Vanilla
How to Make the Best Carrot Cake
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
- Grate 2 cups carrots and set aside.
- Combine 2 cups sugar, 2 cups flour, 2 tsp cinnamon, 2 tsp baking soda, 2 cups grated carrots, and 1 cup chopped walnuts.
- Add following ingredients to the bowl in this order: 1/2 cup oil, 3 eggs, 17 oz can crushed pineapple (including juice), and 3/4 cup raisins.
- Mix well and pour into prepared pan.
- Bake for 35-45 minutes.
- Meanwhile, make the frosting by mixing together 8 oz softened cream cheese, 1/2 cup softened butter, 3 1/2 cups powdered sugar, and 1 tsp vanilla.
- Once the cake is removed from the oven and cooled, spread cream cheese frosting evenly over the cake.
You Might Also Like:
- Pineapple Orange Cake
- Pumpkin Cake
- Apple Cider Donut Cake
- Caramel Apple Poke Cake
- Cinnamon Zucchini Cake
- Strawberry Jello Pudding Poke Cake
- Strawberry Shortcake Bars
- Banana Cake
- Rhubarb Streusel Cake with Warm Vanilla Sauce
- Rhubarb Cake with Cinnamon Icing
- Cranberry Pumpkin Cake
- Rhubarb Cake with Butter Sauce
- Cranberry Bundt Cake with Butter Sauce
- Cranberry Christmas Cake
- Cinnamon Roll Poke Cake
- Blueberry Zucchini Cake
- Rhubarb Cake
- Cinnabon Cinnamon Roll Cake
FREQUENTLY ASKED QUESTIONS:
Is this Carrot Cake moist?
Yes! This recipe is known for it’s moist texture that stays soft for days, thanks to the balance of ingredients and proper baking metod.
Can I make this Carrot Cake without nuts?
Yes! Nuts are completely optional. The cake turns out just as soft and flavorful without them, making it easy to customize.
What frosting works best with Carrot Cake?
Cream Cheese Frosting is the classic choice. It’s slight tang balances the sweet, spiced cake perfectly, making it the idea pairing.
How should I store leftover Carrot Cake?
Store leftover cake covered in the refrigerator for up to 4-5 days. Let slices sit at room temperature for 15-20 minutes before serving for the best flavor.
Recipe Notes:
- Baking Time – The baking time varies from 35-45 minutes because it depends on how juicy the pineapple is. Sometimes it requires additional baking time. Always check the center of the cake with a toothpick to make sure it’s done before removing it from the oven.
More Easter Treats:
- Butterscotch and Peanut Butter Bird Nest Cookies
- Easter Egg Bird Nest Cookie Cups
- Mini Cadbury Egg Cookie Bars
- Spring Blossom Cookies
- Carrot Cake Cupcakes
- Easter M&M Cookie Bars
- Peeps S’mores Dip
- Peeps Bunny Sugar Cookies
- Best Carrot Cake
- Easter Bunny Cinnamon Rolls
- No Bake Chocolate Bird’s Nest Cookies
- Scotcheroo Bird Nest Bites
- Carrot Cake Mix Cookies
- 50 Easy Easter Desserts
- Carrot Cake Mix Whoopie Pies
- Bunny Bait
- Soft & Chewy M&M Easter Cookies
- Easter Chocolate Chip Cookies
- Peeps Cereal Treats
- Easter Dirt Cake
- Mini Bird Nest Donuts
Best Carrot Cake
Best Carrot Cake, perfectly moist and easy to make from scratch Carrot Cake! Absolutely the best recipe for Carrot Cake you'll ever find!
Ingredients
Cake
- 2 cups Sugar
- 2 cups Flour
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 2 cups Grated Carrots
- 1 cup Chopped Walnuts
- 1/2 cup Oil
- 3 Eggs
- 17 oz can Crushed Pineapple with Juice
- 3/4 cup Raisins
Frosting
- 8 oz Cream Cheese, Softened
- 1/2 cup Butter, Softened
- 3 1/2 cups Powdered Sugar
- 1 tsp Vanilla
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray and set aside.
- Grate 2 cups carrots and set aside.
- Combine sugar, flour, cinnamon, baking soda, grated carrots, and chopped walnuts.
- Add following ingredients to the bowl in this order: oil, eggs, crushed pineapple (including juice), and raisins.
- Mix well and pour into prepared pan.
- Bake for 35-40 minutes.
- Meanwhile, make the frosting by mixing together softened cream cheese, softened butter, powdered sugar, and vanilla.
- Once the cake is removed from the oven and cooled, spread cream cheese frosting evenly over the cake.
