There’s something about baking a carrot cake from scratch that turns an ordinary afternoon into a quiet celebration. The kitchen fills with the gentle aroma of cinnamon and nutmeg, mingling with the fresh scent of grated carrots and a hint of vanilla. I remember the last time I made this cake — the way the batter clung to my spoon, thick and inviting, almost like it was promising a little moment of indulgence ahead. While waiting for the layers to bake, I caught myself sneaking a taste of the shredded coconut and walnuts, wondering if I should have added just a bit more pineapple. That tangy sweetness somehow makes the cake feel less like dessert and more like a slice of comfort.
What I love about this recipe is that it’s straightforward but far from boring. It’s not about flashy ingredients or complicated techniques; it’s about the simple pleasure of combining familiar flavors into something that feels like a warm hug on a plate. Plus, the cream cheese frosting takes it to the next level — creamy, slightly tangy, and just sweet enough. I haven’t tested it with every kind of nut or fruit, but the classic mix here feels just right to me.
- Moist and packed with flavor — the spices and pineapple create a subtle, cozy complexity.
- It’s simple — and that’s kind of the point. No need for fancy equipment or hard-to-find ingredients.
- Perfect for sharing, but you might find yourself wanting a slice for a quiet moment alone first.
- The cream cheese frosting is luscious but not overly sweet, balancing the cake beautifully.
If you’re worried about the frosting setting or the cake being too sweet, a quick chill in the fridge helps the texture firm up without losing that soft bite. And if you don’t have time to bake two layers, the batter can probably be adapted to a single pan — though I can’t promise it’ll be quite as tall or dramatic.
PrintClassic Carrot Cake from Scratch
A moist and flavorful carrot cake made from scratch, featuring grated carrots, warm spices, and a creamy cream cheese frosting. Perfect for any celebration or as a delightful dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots (about 4-5 medium carrots)
1 cup chopped walnuts
1/2 cup crushed pineapple, drained
1/2 cup shredded sweetened coconut
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the eggs one at a time, beating well after each addition.
Stir in 2 teaspoons vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots, chopped walnuts, crushed pineapple, and shredded coconut until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
Turn the cakes out onto wire racks and cool completely.
To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add 2 teaspoons vanilla extract and beat until the frosting is light and fluffy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
For this cake, I usually just use a standard oven and a couple of round pans — nothing fancy required. It pairs wonderfully with a cup of tea or coffee, especially on a slow weekend morning. I’ve tried swapping out walnuts for pecans or leaving out the coconut, and while it changes the texture slightly, it’s still quite tasty. Sometimes I even toss in a handful of raisins when I’m feeling nostalgic, though that’s not everyone’s favorite. If you want a lighter twist, you might try cutting back on the sugar a little, but honestly, I like it as is — a true classic.
FAQ
Can I make this cake ahead of time? Absolutely. It actually tastes great the next day, once the flavors have melded.
Is it okay to freeze leftovers? Yes, wrap it tightly and freeze for up to two months. Just thaw in the fridge before serving.
What if I don’t have crushed pineapple? You can probably skip it or substitute with applesauce, though it won’t be quite the same.
How do I know when it’s done baking? The classic toothpick test works best — insert it in the center, and if it comes out clean, it’s ready.
A slice of this carrot cake feels like a small celebration, even on a quiet day. Go ahead—save it, print it, and give yourself the gift of a homemade treat that’s both familiar and a little special.