Why Make It From Scratch?

Come on, let’s be honest—nothing beats the cozy aroma and tender crumb of homemade carrot cake. Plus, it’s packed with fresh, wholesome ingredients that store-bought versions just can’t quite match. This recipe is a sweet hug that’s super easy to whip up using simple pantry staples—you might even have everything you need already!

What to Expect

Picture a slice that’s moist, tender, and bursting with bright, natural sweetness, with a lovely hint of warmth from cinnamon and nutmeg. And the cream cheese frosting? Oh, that’s creamy, tangy perfection—sure to make your taste buds do a happy dance. Think of this cake as a punchy, comforting crowd-pleaser, guaranteed to elevate any occasion! wink It’s so delicious, you’ll wonder why you ever bought it pre-made in the first place.

Feeling adventurous? While you’re here, you might want to try whipping up a quick batch of zesty salsa or vibrant pesto—perfect pairings for any homemade treat! Ready to get baking? Let’s do it—you’re just a whisk away from something extraordinary!

Homemade Carrot Cake

Carrot cake is a moist and tender layered dessert made with grated carrots, warm spices, and a sweet, dense crumb. It is typically topped with a creamy cream cheese frosting, giving a rich, tangy finish. The recipe involves mixing batter, baking until golden, and assembling with frosting for a classic presentation.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

2 cups all-purpose flour sifted
1 1/2 te teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
3 large eggs lightly beaten
1 1/2 cups finely grated carrots
1 teaspoon vanilla extract
1/2 cup crushed pineapple drained
1/2 cup chopped walnuts optional

Equipment

Mixing bowls
electric mixer
9-inch round cake pans
Cooling rack
Rubber spatula
Grater

Method

Preheat the oven to 350°F (175°C). Grease the cake pans with butter and lightly dust with flour. Set aside.
In a large mixing bowl, whisk together the sifted flour, baking soda, cinnamon, nutmeg, and salt until evenly combined. This creates a dry mixture for the batter.
2 cups all-purpose flour
In a separate bowl, beat the sugar, vegetable oil, and eggs using an electric mixer until the mixture is smooth and slightly fluffy, about 2-3 minutes. Add vanilla extract and continue mixing.
2 cups all-purpose flour
Gradually add the dry mixture into the wet ingredients, mixing on low speed. Incorporate the grated carrots, drained pineapple, and chopped walnuts (if using) until just combined. The batter should be thick and moist.
2 cups all-purpose flour
Divide the batter evenly between the prepared cake pans. Smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a wire rack and cool completely before frosting.

Notes

For best results, use fresh grated carrots and drained pineapple to prevent excess moisture. You can also add cream cheese frosting to enhance flavor and presentation.

Happy baking! This carrot cake is a guaranteed hit, especially when you serve it with a dollop of extra cream cheese frosting or a dusting of cinnamon. A final tip—try storing leftovers in the fridge to keep it fresh and even more delicious the next day. Don’t forget to let me know how yours turns out, and share your baking adventures below. Let’s keep the kitchen fun going!

Moist & Magnificent Carrot Cake: Your New Favorite Treat!