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Easy Homemade Carrot Cake Recipe photo

Homemade Carrot Cake Recipe

This Homemade Carrot Cake Recipe is moist, spiced, and topped with luscious cream cheese frosting—perfect for any celebration or sweet craving!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixer
  • Mixing Bowls
  • Measuring cups and spoons
  • Grater
  • Spatula
  • 9x13 inch baking pan
  • Cooling rack

Ingredients
  

  • 4 large eggs
  • 1 1/4 cups vegetable oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 3 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 3 cups grated carrots
  • 1 cup crushed pineapple drained
  • 1 cup chopped pecans
  • 1/2 cup butter softened, for the frosting
  • 8 oz cream cheese softened, for the frosting
  • 4 cups powdered sugar for the frosting
  • 1 tsp vanilla extract for the frosting
  • extra chopped pecans for garnish, optional

Instructions
 

  • Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.
  • Grease and flour your 9x13 inch baking pan to prevent the cake from sticking.
  • In a large mixing bowl, beat together the eggs, vegetable oil, white sugar, brown sugar, and vanilla extract until well combined.
  • In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, salt, and ground nutmeg. This helps to evenly distribute the leavening agents and spices.
  • Gradually add the dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay!
  • Gently fold in the grated carrots, drained crushed pineapple, and chopped pecans until evenly distributed throughout the batter.
  • Pour the batter into the prepared baking pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to prevent overbaking!
  • Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
  • While the cake cools, prepare the frosting. In a mixing bowl, beat together the softened butter and cream cheese until creamy. Gradually add the powdered sugar and 1 tsp of vanilla extract, mixing until smooth and fluffy.
  • Once the cake is completely cool, spread the cream cheese frosting evenly over the top. If desired, sprinkle extra chopped pecans on top for garnish.
  • Slice the cake into squares and serve to eager guests or enjoy a slice yourself. This Homemade Carrot Cake Recipe is perfect for any occasion!

Notes

  • Use gluten-free flour or dairy-free cream cheese for allergy-friendly versions.
  • Do not overmix the batter to keep the cake moist and tender.
  • Store leftovers tightly wrapped at room temperature up to 3 days or refrigerate for up to a week.
Keyword Carrot Cake, Cream Cheese Frosting, Easy, Moist, Spiced