The Best Homemade Carrot Cake

A moist, homemade carrot cake loaded with freshly grated carrots, sweet crushed pineapple, and warm spices, then topped with a rich cream cheese frosting. This classic cake is perfect for birthdays, Easter, holidays, or any special occasion.

Ingredients

For the Carrot Cake

• 3 cups of all-purpose flour
• 2½ teaspoons baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 2 teaspoons of ground cinnamon
• 1½ teaspoons ground nutmeg
• 1 teaspoons ginger (optional)
• 1 1/2 cup granulated sugar
• 1 1/2 cups packed light brown sugar
• 1 1/2 cups of vegetable oil
• 6large eggs, room temperature
• 3 teaspoons vanilla extract
• 1 cup crushed pineapple, well drained
• 3½ cups freshly grated carrots

Cream Cheese Frosting

• 3 (8-ounce) packages of cream cheese, softened
• 2 sticks unsalted butter, softened
• 4 cups of powdered sugar
• ¾ cup heavy cream
• ½ teaspoon vanilla extract

How to make this Homemade Carrot Cake

1. Prepare the Oven and Baking Pans

Preheat the oven to 350°F. Grease two 9-inch round cake pans or prepare your preferred baking pan.

2. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. Cream Sugar and Oil

In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth.

4. Add the Eggs

Add the eggs one at a time, mixing well after each addition.

5. Add the Vanilla

Stir in the vanilla extract until well combined.

6. Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, beginning and ending with the flour. Mix just until combined. Do not overmix.

7. Add Carrots and Pineapples

Gently fold in the drained crushed pineapples and shredded carrots until evenly distributed throughout the batter.

8. Fill the Baking Pans

Divide the batter evenly between the prepared cake pans.

9. Bake the Cake

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

For a Bundt pan: Bake for approximately 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool the Cake

Allow the cakes to cool in the pans for 5–15 minutes before transferring them to a wire rack to cool completely.

Make the Cream Cheese Frostin

1. Cream the Butter and Cream Cheese

In a large mixing bowl, beat the cream cheese and butter until smooth and fluffy.

2. Add the Powdered Sugar

Gradually add the powdered sugar, mixing until fully incorporated and smooth.

3. Add the Vanilla

Mix in the vanilla extract until well combined.

4. Add the Heavy Cream

Slowly add the heavy cream, mixing until the frosting reaches a smooth and spreadable consistency.

5. Frost the Cake

Once the cake has cooled completely, frost the cake and decorate as desired.