As someone who used to pass on carrot cake, I finally made what I call the Best Carrot Cake, supremely moist and fluffy with pineapple and pecans that convinced me to become a carrot cake lover.

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I never thought I’d be a carrot cake person, I was wrong. This Best Carrot Cake converted me; it’s supremely moist and somehow fluffy without being too sweet.

The bright surprise comes from packed grated carrots and the frosting, made with cream cheese, cuts right through the sweetness so each bite keeps you curious. I kept changing little things, ruined a few batches, but then this version stuck and friends began asking for it every time.

If you like cakes that are honest and a bit unpredictable, try a slice and see why I can’t stop going back for more.

Ingredients

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Carrots: Rich in beta carotene for vitamin A, fiber adds moist texture and sweetness.
Eggs: Provide structure and protein, help bind ingredients and make crumb tender.
Sugars: Granulated and brown give sweetness, moisture, slight caramel notes and color.
Vegetable oil: Keeps cake ultra moist adding fat calories but no dairy flavor, simple.
Cream cheese frosting: Tangy richness from cream cheese and butter, sweetened for balance, silky.
Pecans: Add crunch, healthy unsaturated fats and protein, toasty flavor boosts depth.
Pineapple and raisins: Pineapple brings bright acidity and moisture raisins optional chew and sweetness.

Ingredient Quantities

2 1/2 cups (312 g) all-purpose flour

2 tsp baking powder

1 1/2 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

4 large eggs, room temperature

1 1/2 cups (300 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

1 cup (240 ml) vegetable oil

1 tsp vanilla extract

3 cups (about 300 g) grated carrots (5 to 6 medium carrots), packed

8 oz (about 1 cup / 226 g) crushed pineapple, well drained

1 cup (120 g) chopped pecans, toasted and cooled

1/2 cup (75 g) raisins optional

16 oz (454 g) cream cheese, softened

1/2 cup (113 g) unsalted butter, softened

4 cups (480 g) powdered sugar, sifted

1 tsp vanilla extract (for frosting)

Pinch of salt (for frosting)

1 to 2 tbsp heavy cream or milk to thin frosting if needed

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 9 inch round pans or one 9×13 pan with parchment. While oven heats, toast pecans on a baking sheet 5 to 8 minutes until fragrant, then cool; drain crushed pineapple very well on paper towels and squeeze out excess juice, grate carrots and pack to measure 3 cups, set raisins aside if using.

2. In a large bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt until evenly blended.

3. In another large bowl beat the room temperature eggs with granulated sugar and brown sugar until pale and slightly thickened, about 2 to 3 minutes with a mixer. Add vegetable oil and 1 teaspoon vanilla and mix until combined.

4. Add the dry ingredients to the wet in two additions, stirring gently until just combined. Dont overmix or the cake will get dense.

5. Fold in the grated carrots, well drained pineapple, toasted pecans and raisins if using, just until evenly distributed.

6. Divide batter between prepared pans (or pour into 9×13). Smooth the tops and bake: for two 9 inch rounds bake 25 to 30 minutes, for a 9×13 bake 45 to 55 minutes. A toothpick inserted in center should come out with a few moist crumbs but not wet batter.

7. Cool cakes in pans 10 minutes, then invert onto a wire rack to cool completely before frosting or crumbs will get into the frosting and it will slide.

8. For the frosting: beat softened cream cheese and softened butter until smooth, add 1 teaspoon vanilla and a pinch of salt. Gradually add sifted powdered sugar and beat until thick and spreadable. If too stiff add 1 to 2 tablespoons heavy cream or milk to loosen. Taste and adjust salt or vanilla if needed.

9. If using layers level the tops if needed, place first layer on a serving plate, spread a thick layer of frosting, add second layer and do a thin crumb coat, chill 15 to 20 minutes then finish with a final coat. For a 9×13 just spread frosting evenly. Garnish with extra chopped pecans or a few carrot shreds if you want.

10. Chill the frosted cake 20 to 30 minutes to set the frosting. Store covered in the fridge for up to 4 to 5 days, bring to room temp before serving for best flavor.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two 9 inch round cake pans or one 9×13 baking pan, plus parchment paper to line them
3. Baking sheet for toasting pecans
4. Two large mixing bowls
5. Electric hand mixer or stand mixer, or a whisk if you dont have one
6. Measuring cups and spoons
7. Box grater for the carrots
8. Rubber spatula and a wooden spoon for folding the batter
9. Wire cooling rack and paper towels for draining pineapple

FAQ

Q: What oven temp and bake time should I use for two 9-inch pans? A: Preheat to 350°F (175°C). Divide batter between two 9-inch pans and bake about 25 to 30 minutes, or until a toothpick comes out with a few moist crumbs. Let the cakes cool in the pans 10 minutes, then turn out to cool completely before frosting, and try to rotate the pans once halfway through so they bake evenly.

Q: My cake turned out dense, what did I do wrong? A: Most likely you overmixed the batter or your leaveners are old. Mix until the dry ingredients are just combined, measure your flour by spooning into the cup and leveling, and make sure baking powder and soda are fresh. Also, drain the pineapple well, extra liquid can make the crumb heavy or gummy.

Q: How do I keep the cream cheese frosting from being too soft or too sweet? A: Beat the softened cream cheese and butter until totally smooth before adding powdered sugar, add powdered sugar a little at a time. Add a pinch of salt to cut sweetness, and chill the frosting 15 to 30 minutes if it seems too soft before spreading. If it’s too thick, stir in 1 to 2 tablespoons heavy cream or milk until you get the right texture.

Q: Can I make the cake or frosting ahead and freeze them? A: Yes. Bake and cool the layers, wrap tightly in plastic wrap and foil, and freeze up to 2 months. Thaw in the fridge overnight before frosting. For a fully frosted cake, freeze it solid, then thaw in the fridge for 24 hours to avoid condensation making the frosting runny.

Q: Can I swap ingredients like pecans, raisins, pineapple, or the oil? A: Sure, walnuts work fine instead of pecans, and you can omit raisins if you don’t like them. You can skip the pineapple but you’ll lose a bit of moisture and brightness. If you want to reduce oil, replace up to half with unsweetened applesauce, but the cake will be slightly less rich.

Q: How should I prepare the carrots and can I use bagged shredded carrots? A: Use a fine to medium grate for even texture, pack the grated carrots into the measuring cup so you hit about 3 cups. Bagged pre-shredded carrots can work, but they sometimes have extra moisture or treatment, so pat them dry with a paper towel before adding, you don't want extra water in the batter.

The Best Ever Carrot Cake With Cream Cheese Frosting Recipe Substitutions and Variations

Vegetable oil: swap 1 cup for 1 cup melted unsalted butter (richer, slightly firmer crumb), or 1 cup unsweetened applesauce for lower fat (cake will be a bit denser and more moist; reduce sugar by 1 to 2 tbsp).
All-purpose flour: use whole wheat pastry flour cup-for-cup for a nuttier, slightly denser cake, or a 1-to-1 gluten free all-purpose blend (with xanthan gum) same volume if you need gluten free. For a lighter crumb try cake flour, same measure but sifted.
Eggs: replace each large egg with 1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes to gel (good binder, you’ll get a slightly heavier crumb), or use a commercial egg replacer per package directions.
Cream cheese (frosting): swap 1:1 with mascarpone for similar richness, or Neufchatel 1:1 for lower fat. If dairy free use a vegan cream cheese 1:1 and add 1 to 2 tbsp plant milk to reach spreading consistency.

Pro Tips

– Drain the pineapple like your life depends on it. Wrap it in paper towels and press, or toss it in a fine mesh strainer and really squeeze out the juice. Extra moisture will make the cake gummy and cause the frosting to slide, so be aggressive about it.

– Keep everything at room temp. Warm eggs and softened cream cheese and butter blend into a silky batter and frosting way faster, with fewer lumps. If the cream cheese is cold it will make the frosting grainy, so let it sit on the counter 30 to 60 minutes.

– Don’t overmix the batter. Stir until the dry bits disappear, then stop. Overworking the flour makes a dense cake. Fold in carrots, nuts and pineapple gently, and if you use a mixer use the lowest speed for the shortest time.

– Toast the pecans and cool them completely before chopping, then fold them in at the end. Toasting brings out flavor and oils, but if they’re warm they can melt butter in the batter and make it greasy. Also chop them a bit bigger for texture so every bite has a little crunch.