I have been using the same carrot cake recipe for many many … many years. If I told you how many, I would definitely be aging myself! I have made this deliciousness countless times, yet I still look at the recipe every single time. My favourite carrot cake recipe is made from scratch, easy to make, versatile and utterly delicious.

Every bite is moist, light, fluffy and topped with a thick layer of rich cream cheese frosting. It’s packed with loads of carrots, and has lovely flavour from the cinnamon and crushed pineapple. 

Carrot Cake Ingredients

The ingredients you need for this cake are simple and are all pantry items. The full recipe is below, but here is a quick overview:

I like using all-purpose flour, but you can substitute some of the all-purpose flour with white whole wheat flour.

Baking powder and baking soda helps the cake to rise. 

Cinnamon makes the cake taste amazing.

Oil keeps the cake nice and moist — any neutral-flavored oil will work.

Sugar makes the cake moist, light and delicious. I like to use organic sugar.

Eggs give the structure

Lots of Carrots make this the best carrot cake. I like to grate the carrots in the food processor. It’s quick and easy and produces the same end result. Don’t skimp on the carrots, it’s a carrot cake after all. 

Crushed Pineapple adds a lovely tropical flavour to the cake and adds moisture. 

Pecans — I know that some people love nuts in carrot cake. They are completely optional, so go with what you love. I omit nuts as my family prefers the cake without nuts. 

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Carrot Cake

Course Dessert

Ingredients

• 2 ½ cups all purpose flour
• 1 ¼ cups canola oil
• 1 ¼ cups Organic sugar
• 3 cups carrots, finely grated
• 2 tsp cinnamon
• 4 large eggs
• 1 tsp baking soda
• 2 tsp baking powder
• ¾ tsp kosher salt
• 1 cup crushed pineapple, drained
• ½ cup pecan nuts, optional

Cream Cheese Frosting

• 100 g softened butter
• 150 g cream cheese, room temperature
• 500 g icing sugar
• 1 tsp pure vanilla

Instructions

For the Cake

• Preheat oven to 350℉.
• Grease and line 2 9-inch square or round pans with parchment.
• In the bowl of a stand mixer, beat eggs and sugar very well.
• Add oil and beat just until blended.
• Add sifted dry ingredients and mix until combined.
• Fold in the carrots, pineapple and nuts (optional).
• Divide the batter between the two pans and bake for 40 minutes.
• Remove from the oven and let cool on a wire rack.
• Remove from the pans and spread some frosting on one layer and sandwich together and use the rest of the icing to frost the cake.

For the Cream Cheese Frosting

• Cream the butter and cream cheese until well combined and smooth.
• Add vanilla and mix. 
• Slowly add the icing sugar and mix well.