The Best Moist & Easy Homemade Carrot Cake with Cream Cheese Frosting
Indulge in this soft, sweet, and perfectly spiced classic carrot cake, beautifully topped with a luscious cream cheese frosting. Infused with crushed pineapples, shredded coconut, and fresh carrots, it’s an absolute must-have for Easter, spring gatherings, or any time you crave a truly special dessert.
There’s something incredibly comforting and satisfying about a slice of homemade carrot cake. This classic dessert, known for its moist crumb and rich flavor, has been a favorite for generations. Far from tasting overtly “carroty,” the shredded carrots melt into the batter, contributing an essential moisture and subtle texture that makes this cake truly exceptional. When paired with a tangy, sweet cream cheese frosting, it’s pure culinary magic.
My little brother, for example, absolutely adores carrot cake, and it’s become a beloved tradition to bake one for him every single year. The beauty of this particular recipe lies in its ability to win over even the pickiest eaters – those who might typically shy away from vegetables in their dessert will find themselves reaching for a second slice, unaware of the delightful secret ingredient that gives the cake its wonderful qualities. The carrots, along with other key ingredients, are primarily responsible for the cake’s incredible tenderness and succulent texture.
Why This Homemade Carrot Cake Is The Best
While many carrot cake recipes exist, this version is made entirely from scratch and truly sets itself apart. It’s designed to deliver maximum flavor and an unbelievably moist crumb that will have everyone asking for the recipe. Here’s what makes it so special:
- Secret Moisture Boosters: Beyond just carrots, we incorporate crushed pineapples and sweetened shredded coconut. These ingredients are game-changers, adding an incredible depth of flavor and an abundance of moisture that prevents the cake from ever drying out.
- Perfectly Tender Texture: The combination of vegetable oil and buttermilk in the batter guarantees a soft, tender crumb every single time. Buttermilk, in particular, reacts with the baking soda to create a light and airy texture.
- Balanced Spices: A generous amount of ground cinnamon provides that quintessential warm, aromatic flavor that perfectly complements the sweetness of the cake.
- Easy to Make: Despite its impressive appearance and taste, this recipe is surprisingly straightforward, making it accessible for home bakers of all skill levels. Most of the ingredients are likely already in your pantry!
Whether you’re looking for an impressive dessert for Easter, a birthday celebration, or just a delightful weekend treat, this rich carrot cake is guaranteed to be a hit at your next get-together.
Essential Ingredients for Your Moist Carrot Cake
Gathering your ingredients is the first step towards baking this incredible cake. Using high-quality, fresh ingredients will always yield the best results. Here’s a detailed look at what you’ll need:
- All-purpose Flour: The foundation of our cake. Ensure it’s measured correctly for the right texture.
- Granulated Sugar: Provides sweetness and helps with moisture retention.
- Shredded Carrots: The star ingredient! You can either purchase pre-shredded carrots for convenience or grate them yourself using a box grater or food processor. Freshly grated carrots often offer a slightly better texture and flavor.
- Baking Soda: Our primary leavening agent, which reacts with the buttermilk to create a light and fluffy cake.
- Salt: A pinch of salt balances the sweetness and enhances all the other flavors.
- Ground Cinnamon: Essential for that classic warm, spiced carrot cake flavor. Don’t skimp on this!
- Large Eggs (Room Temperature): Room temperature eggs incorporate more evenly into the batter, leading to a smoother mixture and a better rise. Take them out of the fridge about 30 minutes before you start baking.
- Buttermilk: This is a must for this recipe. Do not substitute it for regular milk. Buttermilk’s acidity reacts with the baking soda, contributing significantly to the cake’s tenderness and moisture. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk (dairy or non-dairy) to reach 3/4 cup. Let it sit for 5-10 minutes until it slightly curdles.
- Vegetable Oil: Provides incredible moisture and a tender crumb. Oil-based cakes tend to stay moist longer than butter-based cakes.
- Vanilla Extract: Enhances all the sweet flavors in the cake. Use good quality vanilla for the best taste.
- Crushed Pineapples (Drained): This is a key ingredient for moisture and a subtle tropical hint. Make sure to drain the can thoroughly of all its liquid to avoid a soggy cake.
- Sweetened Shredded Coconut: Adds another layer of moisture, sweetness, and a lovely chewy texture.
- Cold Cream Cheese: For the frosting! Use a full-fat block of cream cheese for the best consistency.
- Softened Unsalted Butter: Also for the frosting. Ensure it’s truly softened, but not melted, for a smooth, lump-free frosting.
- Powdered Sugar (Confectioners’ Sugar): The primary sweetener for the frosting, giving it a smooth texture.
- Walnuts, chopped (Optional): Traditionally used for decoration or mixed into the batter. I prefer to decorate the cake with walnuts for a beautiful finish and an optional crunch.
- Sprinkles, orange and red (Optional): For a festive touch, especially for Easter or autumn.
How to Bake Your Delicious Carrot Cake (Step-by-Step)
Creating this rich and moist carrot cake is a rewarding process. Follow these simple steps for perfect results:
Preparing the Cake Batter:
- Preheat and Prepare Pans: Begin by preheating your oven to 350 degrees F (175 degrees C). Prepare two 8-inch or 9-inch round baking pans. Grease them thoroughly and line the bottoms with parchment paper, then grease the parchment paper. This ensures your cakes won’t stick and will release easily.
- Combine Wet Ingredients: In a large mixing bowl, combine the wet ingredients. Whisk together the vegetable oil, granulated sugar, buttermilk, room temperature eggs, and vanilla extract until well combined and smooth.
- Add Flavorful Mix-ins: Fold in the drained crushed pineapples, shredded carrots, and sweetened shredded coconut. Stir until these moist ingredients are evenly distributed throughout the wet mixture. The carrots, pineapple, and coconut contribute significantly to the cake’s renowned moisture and texture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Ensure these dry ingredients are thoroughly mixed to guarantee even leavening and flavor distribution in your cake.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredient mixture. Mix until just combined. Be careful not to overmix the batter; overmixing can develop the gluten in the flour too much, leading to a tough cake. A few streaks of flour are acceptable.
- Bake the Cake Layers: Distribute the carrot cake batter equally into your prepared baking pans. Bake for 28-30 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean. Do not overbake, as this can dry out your cake.
- Cool Completely: Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes. Then, invert them onto the wire rack to cool completely before frosting. Frosting a warm cake will cause the cream cheese frosting to melt and slide off.
Preparing the Decadent Cream Cheese Frosting:
While your cake layers are cooling, it’s the perfect time to prepare the star of the show: the luscious cream cheese frosting. This frosting is tangy, sweet, and perfectly complements the spiced carrot cake.
- Cream Butter and Cream Cheese: In a large mixing bowl, using an electric mixer (handheld or stand mixer), beat the cold cream cheese and softened unsalted butter together on medium speed. Mix until the mixture is completely smooth and free of any lumps. This step is crucial for a silky frosting.
- Add Sweetener and Flavor: Gradually add the powdered sugar (confectioners’ sugar) to the cream cheese mixture, mixing on low speed until combined, then increase to medium-high. Add the vanilla extract. Continue to mix for 3-4 minutes, or until the frosting is smooth, light, and fluffy.
- Scrape the Bowl: Remember to scrape down the bottom and sides of the bowl frequently during mixing to ensure all ingredients are thoroughly incorporated and that your frosting is uniform and lump-free.
Pro Tips for Achieving the Best Cream Cheese Frosting:
A perfect carrot cake deserves the perfect frosting. Here are a few invaluable tips to ensure your cream cheese frosting is absolutely divine:
- Use Full-Fat Cream Cheese: Always opt for a full-fat cream cheese block. Avoid using spreadable cream cheese from a tub or low-fat versions, as they contain more water and will result in a runny, less stable frosting.
- Proper Butter Consistency: Your butter should be softened but not melted. If it’s too cold, it won’t cream properly; if it’s too warm, the frosting will be too soft. It should be pliable but still hold its shape.
- Quality Vanilla Extract: For the best flavor, invest in a good quality pure vanilla extract or even vanilla bean paste if your budget allows. It makes a noticeable difference.
- Adjust Sweetness with Lemon Juice: If you find traditional cream cheese frosting overly sweet, a small splash of fresh lemon juice (about 1-2 teaspoons) can beautifully cut through the sweetness, adding a bright, zesty note.
- Mix Until Lump-Free: Scrape the bottom and sides of your bowl consistently while mixing to ensure everything is thoroughly combined. Beat until the frosting is completely smooth, fluffy, and free of any cream cheese or butter lumps.
How to Expertly Frost a 2-Layer Carrot Cake
Once your cake layers are completely cooled and your frosting is prepared, it’s time for the fun part: assembling and frosting your masterpiece. A properly frosted cake not only looks professional but also helps lock in moisture.
- First Layer Placement: Carefully place the first cooled cake layer onto your serving platter or a rotating cake turntable (which makes frosting much easier).
- Apply First Layer of Frosting: Scoop a generous amount of cream cheese frosting onto the center of the first layer. Using an offset spatula, spread the frosting evenly all the way to the edges. Don’t be shy; aim for a good, thick layer of frosting between the cakes.
- Add Second Layer: Gently place the second cake layer on top of the first, aligning it as best as possible.
- Crumb Coat (Optional but Recommended): For a professional finish, you can apply a thin “crumb coat” of frosting all over the top and sides of the cake. This traps any loose crumbs. Refrigerate for 15-20 minutes to set, then apply the final layer.
- Final Frosting Layer: Place the remaining cream cheese frosting on the center of the second cake layer. Using your offset spatula, spread the frosting evenly over the top and down the sides of the cake, creating a smooth or textured finish as desired.
- Decorate: If desired, decorate your beautifully frosted carrot cake with chopped walnuts, for a classic touch and added crunch, or sprinkle with festive orange and red sprinkles.
Serving Tip for Perfect Slices:
This homemade carrot cake is incredibly soft and moist, which makes it delicious but can sometimes make slicing a bit tricky. To ensure nice and clean cuts, especially if serving to guests, remember this simple tip:
- Clean Your Knife: After cutting each slice, wipe your knife clean with a warm, damp cloth before making the next cut. This prevents frosting and cake crumbs from dragging and keeps your slices looking neat and appetizing.
Storage Guidelines: Keeping Your Carrot Cake Fresh
Proper storage is key to enjoying your delicious homemade carrot cake for as long as possible. Because of the cream cheese frosting, refrigeration is generally recommended.
- Refrigerated Storage: A baked carrot cake with cream cheese frosting will last for about 1 week when stored in the refrigerator. To prevent the cake from drying out or absorbing other odors, make sure to place it in an airtight container or cover it tightly with plastic wrap.
- Room Temperature Storage: If covered properly, carrot cake can last at room temperature for 3-4 days. However, this is generally advised only if your kitchen isn’t too warm and if you plan to consume it quickly. For longer storage, refrigeration is best.
- Freezing: Carrot cake freezes exceptionally well, both frosted and unfrosted.
- To freeze unfrosted layers: Wrap each cooled cake layer tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature before frosting.
- To freeze a frosted cake: Place the entire frosted cake (or individual slices) in the freezer for about an hour until the frosting is firm. Then, wrap tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
If you enjoyed this carrot cake recipe and are looking for more delicious homemade treats, you will also love this strawberry cake and these Nutella stuffed banana muffins! You can also find other fantastic recipes and cooking tutorial videos on Youtube and Facebook.
Carrot Cake
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Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- 1 cup shredded carrots
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 tsp vanilla extract
- 8 ounces crushed pineapples, drained
- 1 cup sweetened shredded coconut
Cream Cheese Frosting
- 8 ounces cream cheese
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350 degrees F (175 degrees C).
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Grease and flour 2 9-inch cake pans and line the bottoms with parchment paper. Set aside.
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In a large bowl, mix together the all-purpose flour, baking soda, and salt. Set aside.
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In a separate bowl, whisk 3 eggs, sugar, buttermilk, vegetable oil, vanilla extract, shredded carrots, cinnamon, drained crushed pineapples, and sweetened shredded coconut until well combined.
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Add the flour mixture to the wet mixture and mix for about 15 seconds, or until just combined. Do not overmix.
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Pour the batter equally into the 2 prepared cake pans and bake for about 28-30 minutes, or until a toothpick inserted into the center comes out clean.
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Once the cakes come out of the oven, let them cool completely on a wire rack before frosting.
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For the Frosting: In a large bowl with an electric mixer, beat the cold cream cheese and softened unsalted butter until smooth and lump-free.
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Add the vanilla extract and powdered sugar. Mix for about 3-4 minutes on medium-high speed until smooth and fluffy, scraping down the sides as needed.
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Frost the cooled cake layers as desired and decorate with chopped walnuts or sprinkles if using. Enjoy!
Notes
- This carrot cake is super soft and moist, therefore you want to make sure you clean the knife after cutting each slice. That will ensure nice and clean cuts.
- For an extra tangy frosting, add 1-2 teaspoons of fresh lemon juice while mixing the cream cheese frosting.
- Ensure all cold ingredients for the cake (eggs, buttermilk) are at room temperature for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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