If you have a soft spot for moist, tender cakes bursting with warm spices and the natural sweetness of carrots, you are absolutely going to love this Homemade Carrot Cake Recipe. It’s a recipe that feels like a cozy hug from the inside, packed with wholesome ingredients like freshly grated carrots, fragrant cinnamon, and crunchy toasted pecans. Each bite offers a perfect balance of spice, sweetness, and texture, making it an irresistible treat whether for a family gathering, special occasion, or simply to brighten up your day. This cake also pairs beautifully with a luscious cream cheese frosting that brings everything together in the most delicious way.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first delightful step in your baking adventure. Each one plays a special role in creating the perfect flavor, vibrant color, and tender crumb that define this Homemade Carrot Cake Recipe.
- 2½ cups self-rising flour: Provides a light, fluffy base thanks to the built-in leavening agents, making your cake rise beautifully without extra fuss.
- 1½ teaspoons ground cinnamon: Adds warm, sweet spice that defines the cake’s comforting flavor.
- ½ teaspoon ground nutmeg: A subtle earthy undertone that complements the cinnamon and rounds out the spice blend.
- ½ teaspoon ground cloves: Provides a deep, aromatic kick to the spice mix that’s signature in carrot cake.
- ½ teaspoon ground ginger: Brings a light zing that enhances the cake’s warmth without overpowering.
- ¼ teaspoon ground allspice: A blend of cinnamon, nutmeg, and cloves all in one, intensifying the cake’s nostalgic flavor profile.
- 1 teaspoon kosher salt: Balances the sweetness and enhances all the other flavors in your batter.
- 1 teaspoon baking soda: Works alongside the self-rising flour to give your cake a tender crumb and excellent rise.
- 1½ cups granulated sugar: Sweetens the cake perfectly without making it cloying.
- ½ cup dark brown sugar: Adds moisture and a mild caramel note for depth and richness.
- 1 cup vegetable oil: Ensures a moist, luscious texture that keeps the cake from drying out.
- 1 tablespoon pure vanilla extract: Infuses the batter with a comforting, fragrant sweetness that ties all the flavors together.
- 4 large eggs: Bind the ingredients together and add richness to the cake’s texture.
- 3 cups grated carrots: The star of the show, providing natural sweetness, moisture, and beautiful orange speckles throughout each slice.
- ½ cup crushed pineapple: Contributes both moisture and a subtle fruity brightness that complements the carrots perfectly.
- 1 cup chopped toasted pecans: Toasting intensifies their flavor and adds a delightful crunch that balances the cake’s softness.
- Cream Cheese Frosting: The ultimate finishing touch; rich, tangy, and velvety smooth (Double recipe recommended for generous coverage).
How to Make Homemade Carrot Cake Recipe
Step 1: Preheat and Prepare Your Pans
First things first, preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper to ensure your cake layers come out clean and perfectly shaped. Having the oven ready and pans prepped sets you up for baking success.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the self-rising flour, ground cinnamon, nutmeg, cloves, ginger, allspice, kosher salt, and baking soda. Combining these spices and leavening agents ahead of time helps distribute the flavors evenly and ensures your cake bakes up with consistent texture and aroma.
Step 3: Whisk the Sugars with Oil and Eggs
In a separate bowl, whisk the granulated sugar, dark brown sugar, and vegetable oil until well combined. Then beat in the eggs one at a time along with the vanilla extract, creating a cohesive mixture that will lighten the batter while locking in moisture.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix—stopping as soon as the flour disappears guarantees a tender crumb instead of a dense cake.
Step 5: Fold in Carrots, Pineapple, and Pecans
Now the fun part! Gently fold in the grated carrots, crushed pineapple (with juice), and toasted pecans. These add natural sweetness, moisture, and a welcome crunch that give the cake its signature texture and flavor complexity.
Step 6: Bake Until Golden and Set
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with that incredible aroma you associate with home baking – pure joy in cake form.
Step 7: Cool Before Frosting
Allow the cakes to cool in their pans for about 15 minutes before transferring them to wire racks to cool completely. Trying to frost a warm cake will cause the frosting to melt, so patience here pays off fabulously.
How to Serve Homemade Carrot Cake Recipe
Garnishes
To elevate your presentation, sprinkle additional toasted pecans on top of the cream cheese frosting or add a few edible flowers for a fresh, elegant touch. A light dusting of cinnamon or a drizzle of honey can also make each slice visually inviting and add an extra burst of flavor.
Side Dishes
This carrot cake shines wonderfully on its own, but serving it alongside a cup of hot chai tea or freshly brewed coffee turns every bite into a cozy, comforting experience. For festive occasions, pairing with fresh whipped cream or a scoop of vanilla bean ice cream is hard to beat.
Creative Ways to Present
If you want to have fun, try serving your homemade carrot cake recipe in individual jars or mini trifle cups layered with frosting between cake pieces—perfect for parties! You might also cut the cake into generous squares and sandwich them with frosting to make delightful carrot cake sandwiches for a fresh twist.
Make Ahead and Storage
Storing Leftovers
Keep your leftover carrot cake airtight in the refrigerator for up to 5 days. This helps the cream cheese frosting stay fresh and the cake maintain its moist texture. For best results, cover with plastic wrap or store in a cake container to prevent it from absorbing other fridge odors.
Freezing
You can freeze carrot cake either frosted or unfrosted. For unfrosted layers, wrap tightly with plastic wrap followed by aluminum foil, and freeze for up to 3 months. If already frosted, place the cake in a sturdy, airtight container and freeze, then thaw overnight in the refrigerator before serving.
Reheating
When you’re ready to enjoy frozen cake, warm individual slices gently in the microwave for 20 to 30 seconds to bring back that freshly baked feel. Avoid overheating, as it could dry out the cake. Warm tea or coffee alongside makes the perfect pairing.
FAQs
Can I use regular all-purpose flour instead of self-rising?
Yes, you can! Just add 1½ teaspoons baking powder and ½ teaspoon salt per 1 cup of all-purpose flour to mimic self-rising flour. This tweak keeps your cake’s texture light and fluffy without compromise.
Why do you add crushed pineapple to carrot cake?
Crushed pineapple adds extra moisture and a hint of fruity sweetness that complements the carrots beautifully. It keeps the cake tender and prevents it from being too dense, adding a subtle flavor twist.
Can I substitute the vegetable oil with another fat?
Absolutely. You can use melted coconut oil or light olive oil for a slightly different flavor profile. Butter can be substituted as well but might change the texture slightly, making it a bit denser.
How long does the cream cheese frosting keep?
Cream cheese frosting stays fresh in the refrigerator for up to one week. Keep it covered tightly to prevent it from drying out or absorbing fridge odors. For longer storage, freezing is an option but use within 2 months for best taste.
Is this recipe suitable for making cupcakes?
Definitely! Pour the batter into lined cupcake tins and bake for about 20-25 minutes at 350°F (175°C). Keep an eye out and use a toothpick to check for doneness. Cupcakes make a fun, portable way to enjoy the flavors of this homemade carrot cake recipe.
Final Thoughts
This Homemade Carrot Cake Recipe is one of those timeless breads of happiness you’ll want to bake again and again. Its harmonious blend of spices, natural sweetness from the carrots and pineapple, and crunchy pecans combine to create a cake that’s truly unforgettable. Don’t be shy to share this treat with friends and family because good things are meant to be enjoyed together. So roll up your sleeves, preheat that oven, and treat yourself to a slice of homemade joy!
Print
Homemade Carrot Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Homemade Carrot Cake recipe delivers a moist, flavorful cake packed with warm spices, fresh grated carrots, crushed pineapple, and toasted pecans. Topped with a rich and creamy homemade cream cheese frosting, this classic dessert is perfect for celebrations or any time you crave a comforting, spice-infused treat.
Ingredients
Dry Ingredients
- 2½ cups self-rising flour (300 grams)
- 1½ teaspoons ground cinnamon (5 grams)
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 teaspoon kosher salt (3 grams)
- 1 teaspoon baking soda (6 grams)
Wet Ingredients
- 1½ cups granulated sugar (300 grams)
- ½ cup dark brown sugar (107 grams)
- 1 cup vegetable oil (200 grams)
- 1 tablespoon pure vanilla extract (12 grams or vanilla paste)
- 4 large eggs (200 grams)
Additional Ingredients
- 3 cups grated carrots (270 grams, about 9 medium carrots)
- ½ cup crushed pineapple (85 grams)
- 1 cup chopped toasted pecans (114 grams), plus more for decorating (optional)
- Double batch of The Best Cream Cheese Frosting (see separate recipe)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix dry ingredients: In a large bowl, whisk together the self-rising flour, ground cinnamon, nutmeg, cloves, ginger, allspice, kosher salt, and baking soda until well combined to evenly distribute spices and leavening agents.
- Cream sugars and oil: In another large bowl, combine the granulated sugar, dark brown sugar, and vegetable oil. Whisk together until smooth and fully incorporated.
- Add eggs and vanilla: Beat the eggs into the sugar and oil mixture one at a time to ensure smooth texture, then stir in the vanilla extract.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in carrots, pineapple, and pecans: Carefully fold in the grated carrots, crushed pineapple (with juice), and chopped toasted pecans until evenly distributed throughout the batter.
- Fill pans and bake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Remove the cakes from the oven and allow them to cool in the pans for 15 minutes. Then, turn them out onto wire racks to cool completely before frosting.
- Prepare frosting and assemble: Make a double batch of The Best Cream Cheese Frosting according to the linked recipe. Once the cakes are completely cool, spread frosting between the layers, over the top, and around the sides. Garnish with additional toasted pecans if desired.
Notes
- For best results, use freshly grated carrots rather than pre-shredded ones to retain moisture and texture.
- You can substitute walnuts for pecans if preferred.
- Make sure the cakes are fully cooled before frosting to prevent melting or slipping.
- The crushed pineapple adds moisture and a subtle sweetness; drain slightly if your pineapple is very juicy.
- Store the frosted carrot cake covered in the refrigerator for up to 5 days.
