Moist Carrot Cake with Cream Cheese Frosting Recipe
The moistest, most flavourful carrot cake recipe with warm spices, crushed pineapple and a thick cream cheese frosting. This easy homemade carrot cake stays moist for days and is perfect for Easter, birthdays or any celebration.
About This Recipe
The secret to an incredibly moist carrot cake is a generous amount of grated carrot, oil instead of butter, and crushed pineapple — which adds moisture and a subtle tropical sweetness without being identifiable. Warm spices (cinnamon, ginger, nutmeg) make the cake aromatic and complex. The cream cheese frosting is thick, tangy and the perfect counterpoint.
Ingredients
Serves 12
- 280 gplain flour
- 2 tspground cinnamon
- 1 tspground ginger
- 0.5 tspground nutmeg
- 2 tspbaking powder
- 1 tspbicarbonate of soda
- 1 tspfine salt
- 4large eggs
- 300 gcaster sugar
- 240 mlvegetable oil
- 2 tspvanilla extract
- 300 gcarrots(finely grated (about 3 large))
- 180 gcrushed tinned pineapple(drained)
- 100 gwalnuts(chopped, optional)
- 450 gcream cheese(for frosting, room temp)
- 115 gunsalted butter(for frosting, softened)
- 350 gicing sugar(sifted, for frosting)
Instructions
- 1
Mix batter
Whisk flour, spices, baking powder, bicarb and salt. In another bowl, beat eggs, sugar, oil and vanilla. Fold dry into wet until just combined, then stir in carrots, pineapple and walnuts.
- 2
Bake
Pour into two greased 20cm / 8-inch tins. Bake at 175°C / 350°F for 30–35 minutes until a skewer is clean. Cool completely on a wire rack.
Don't rush cooling — frosting a warm cake melts the cream cheese frosting.
- 3
Make frosting
Beat cream cheese and butter until smooth and fluffy, about 3 minutes. Add sifted icing sugar and beat until light. Add a pinch of salt.
- 4
Frost and serve
Place one layer on a plate, spread with frosting, add the second layer, then frost the top and sides. Decorate with walnut halves or marzipan carrots.
Pro Tips
- →
Grate carrots finely, not coarsely — they incorporate better and the cake texture is more even.
- →
The pineapple is the moisture secret — don't skip it.
- →
Oil gives a moister cake than butter and it stays moist for days.
Variations
- •
Carrot cake cupcakes: bake in 24 cupcake cases for 20–22 minutes.
- •
Gluten-free carrot cake: substitute with a 1:1 gluten-free flour blend.
Storage
Refrigerate frosted cake for up to 5 days. The unfrosted cake keeps at room temperature for 3 days. Freezes well unfrosted.
History & Origin
Carrot cake has medieval European roots — carrots were used as sweeteners when sugar was scarce. The modern cream-cheese-frosted American version became wildly popular in the 1960s and 70s, partly driven by the health food movement's enthusiasm for vegetables in baking.
Frequently Asked Questions
What makes carrot cake moist?
Oil instead of butter, grated carrots, and crushed pineapple all contribute moisture. Oil-based cakes stay moist for days longer than butter cakes.
Do you have to refrigerate carrot cake?
Yes, because of the cream cheese frosting. Refrigerate and bring to room temperature for 30 minutes before serving.
Can I add raisins to carrot cake?
Yes — 100g raisins soaked in warm water for 10 minutes adds sweetness and texture. Some people love them, others omit them.
Can carrot cake be made into cupcakes?
Yes — fill cupcake cases two-thirds full and bake at 175°C for 20–22 minutes.
Nutrition Facts
Per serving (400g) · 12 servings total
Time Summary
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