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
Scale
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.
