With brown sugar, oil, freshly grated carrots, and pineapple this carrot cake is extra moist, and extra delicious. It’s a from scratch cake that comes together so quickly and will be a huge hit for your Easter dinner, baby shower, or just when you need a sweet cake to share.
This Simple Carrot Cake Recipe is Perfect for Easter
This cake is my favorite dessert to make for Easter. It’s so moist, soft, and packed with the perfect amount of spices and flavor – it’ll become your new favorite dessert to make every year too.
And the cake is topped with THE best cream cheese frosting, its got a little more powdered sugar than my typical cream cheese frosting, which helps it spread more to cover the whole cake in that thick tangy and sweet cream cheese frosting and doesn’t matter that it doesn’t hold its texture quite as well since you won’t be using it for any piping. Its the same cream cheese frosting I’ve used on my pumpkin cake.
Moist Carrot Cake Recipe Ingredients
This is a quick overview of the ingredients you’ll need for this Easy Carrot Cake Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Granulated sugar and Brown sugar – the perfect balance for sweetness, and moisture
- Vegetable Oil – substitute canola oil as needed
- Crushed Pineapple
- Large eggs
- Cinnamon and Nutmeg – the perfect blend of spices
- Baking Powder and Baking Soda – to give the cake lift, and make it fluffy
- All purpose flour
- Freshly grated carrots – do not buy pre-grated carrots from the store
- Cream Cheese – a block, not in a tub
- Unsalted Butter
- vanilla Extract
- Powdered Sugar – to sweeten the frosting, and hold its texture
Why put pineapple in carrot cake?
Canned pineapple adds extra sweetness, and extra moisture to your carrot cake without needing extra oil to add the moisture.
Easy Carrot Cake Recipe Substitutions
- Applesauce – instead of adding crushed pineapple you can add the same amount of unsweetened applesauce. You can also substitute the applesauce for 1/2 cup of the oil, instead.
- Layer Cake – Follow the recipe for preparing the batter, pour it into 2 greased 9inch round pans. Bake them for about 30-35 minutes, or until a toothpick comes out clean. Frost and decorate as desired.
- Nuts – Add about 1 cup of chopped nuts to the cake batter for a nice crunch, I like walnuts or pecans.
- Raisins – Add up to 1 cup of raisins to your cake if desired.
- Additional Spices – Add 1/2 tsp of ground ginger and cloves for an extra spicy, seasoned cake.
How to Make Carrot Cake with Pineapple
- Mix the wet ingredients. Add the sugars, oil, and crushed pineapple to a large bowl and stir them together. Add in the eggs and stir them in, until just combined.
- Add the dry ingredients. Dump in the flour, cinnamon, nutmeg, baking powder, baking soda, an salt and stir it into the mixture.
- Fold in the grated carrots.
- Bake the cake. Pour the mixture into a greased 9×13 pan, bake in the oven until a toothpick comes out clean.
- Frost the cake. Let the cake cool completely. Mix the cream cheese, butter, powdered sugar, and vanilla in a large bowl with a hand mixer, or stand mixer until creamy and smooth. Spread over the cooled cake, and enjoy.
Tips for Making Single Layer Carrot Cake
- Make in a different pan – This cake can be made as a layer cake, bundt cake, or cupcakes. For a layer cake you may want to double the frosting. Bake it in two 9inch round pans for about 30-35 minutes. For a bunt pan, grease a 10 inch pan liberally and bake for 55 to 70 minutes. For cupcakes bake them for 19-22 minutes. Check all cakes with a toothpick for doneness.
- Use fresh carrots – Grate large carrots, by peeling them then grating them with a fine cheese grater for the best results. We want the moisture from the carrots in the cake, and grated carrots from the store are lacking that.
- Pineapple – Instead of a can of crushed pineapple you can use 1 cup of fresh pineapple. Dice it up into small pieces, and add as much juice from the pineapple as you can to keep the cake moist.
- Don’t over mix. Mix the batter until everything is just combined, this will prevent a dense cake.
How to Serve this Carrot Cake Recipe with Pineapple
This carrot cake is delicious as is, but if you’d like to add a crunch, or optional garnishes, try adding chopped nuts, or mini chocolate chips, or a sprinkle of cinnamon on top of the cake after frosting – for a nice look.
Storing Leftover Carrot Cake with Pineapple
The leftover cake can be stored in the fridge in an airtight container, or covered tightly with plastic wrap for up to 3 days.
If you want more carrot cake desserts:
If you want a layered carrot cake, or even carrot cake made a bit lighter with the help of less sugar, less oil, and greek yogurt, I’ve got those too. Or if you want to make them into individual serving sizes carrot cake cupcakes! And if you’re trying to eating keto, this almond flour carrot cake is a perfect option too!
Now back to the carrot cake at hand. You’ll never regret making this cake, but I think you might regret not making it 😉
Ps. You can add chopped walnuts or pecans to the cake, or top the frosting with them if desired. I didn’t this time.
You can find the cute candy carrot toppers at Target!
Looking for more easy 9×13 cake recipes?
- Pumpkin Cake
- Banana Cake
- Strawberry Cake on Tastes of Lizzy T
- Cookies and Cream Cake on The First Year Blog
Connect with Like Mother, Like Daughter
Be sure to follow us on social media, so you never miss a single post!
Facebook | Instagram | Pinterest | Email
Simple Carrot Cake Recipe
Ingredients
- 3/4 cup white sugar
- 1 cup brown sugar
- 1 cup oil (vegetable or canola)
- 1 cup crushed pineapple
- 4 large eggs
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups flour
- 2 cups freshly grated carrots (was about 5 medium carrots for me)
For the Cream Cheese Frosting:
- 8 Oz Cream cheese (Softened)
- 1/2 Cup Butter (Softened)
- 1 Tsp Vanilla
- 3 Cups Powdered sugar
Equipment
- Large Mixing Bowl
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together your sugars, oil, and crushed pineapple until well combined.
- Add in the eggs and stir until just combined.
- Dump in the cinnamon, nutmeg, baking powder, baking soda, salt, and flour. Stir into the mixture.
- Fold in your grated carrots.
- Pour mixture into a greased 9×13 pan.
- Place into the preheated oven and bake for 37-45 minutes (Mine took 40) or until a toothpick comes out clean.
- Remove from oven and allow to cool completely before frosting. (Place in the fridge to speed up cooling.)
For the Cream Cheese Frosting:
- Beat your cream cheese in a large bowl over medium speed until smooth.
- Add in the butter and continue beating till well blended.
- Add in the vanilla and powdered sugar and continue to mix until the frosting is totally smooth.
- Spread over cooled cake.
Video
Maluniu says
Super easy and super delicious!
Patricia Van Horn says
I made this carrot cake last night for my husband. I am not a carrot cake lover but I tried it and it was moist and very good. I did however, picked out the raisins as I’m not a raisin lover.
It was suggested you can add nuts and raisins which I did because my husband likes them in his carrot cake. When I read these recipes online I never alter them. What’s the point of trying someone’s wonderful recipe, then completely changing it, submit a low rating, even review, critique it or even criticize the owner of the recipe? Changing one or two items because of an allergy or something like that is understandable. But, I’ve seen almost total change of a recipe. Come on people, create your own blog if you want people to follow your recipes. These people work hard. I like to read reviews of people who have genuine comments on how their recipes turn out. Not, how someone completely changed a persons recipe.
Aimee says
You just made my day! ❤️ I’m so glad your husband (and you) loved the cake! And thank you for sticking to the recipe as is. It’s so hard to hear criticism, and so annoying when it’s from people just changing the recipe.
Nancy says
Do you drain the pineapples?
Aimee says
Nope, just scoop a cup straight out of the can as is
Draise says
Hi! How do i store this? Do i keep it in the fridge? If ever i store it in the fridge how long can it stay there?
Vera sanders says
Can I make a Bundt cake out of this recipe for carrot cake
Aimee says
It should work!
Cam says
I made this today for my birthday and it was absolutely amazing! I’m not really into super sweet though. Got it to my preferred sweetness – I reduced white sugar to half cup and the powdered sugar for the frosting to 2cups. I think I would further reduce sugar in the future but overall this recipe is great!!! Definitely for keeps.
Aimee says
Yay! I’m so glad you made it work for you!
Alysha Rosario-green says
My mom loves carrot cake and I know that she will LOVE this recipe of a delicious cake cake made at home(if she will let me cook maybe I can make this yummy treat.
Ellen says
Oh, that will be so nice of you to make this carrot cake for her. It’s easy, so hopefully she will let you cook.
Kathy Fiveash says
I’m not ready to rate the recipe yet, because it just came out of the oven. Like you, I don’t care for overly sweet things, so I reduced the white sugar to ¼ cup. I plan to make the icing the way a friend told me,to, using 8 oz of cream cheese, 1 teaspoon of vanilla, and start with less than ½ cup of powdered sugar, then using a little water or milk if needed to thin icing.
I’ve never made a carrot cake before, but if this one tastes half as good as it smells, it will be fabulous! Can’t wait till dinner time!
Aimee says
I hope you ended up loving it!!
Elena says
If I substitute the crushed pineapple for applesauce, how much should I use?
Aimee says
The same amount, 1 cup of applesauce 🙂
Gwendolyn says
I’ve made quite a few carrot cakes in the last few months because of an over abundance of carrots and this recipe by far is the best. This will be the only carrot cake recipe I make from now on. And the flavors got even better after a few days! I whipped this recipe up to take to parties and everyone loves it.
Aimee says
That makes me so happy!! So glad you loved it!
draise says
Hi! How can i turn this into a cookie?
Aimee says
I have a carrot cake bars recipes made from a cake mix that you could try, but I have never turned a cake recipe into a cookie recipe as they are very different
Rachel says
Awesome recipe!!! It my favorite. I do add a cup of carrots to the frosting. It will have bits of pretty carrots..mit doesn’t change the taste. Just adds color orange bits & extra nutrition.
Thank you, Aimee, for this wonderful recipe. This will be my weekly Shabbat cake.
Aimee says
That sounds awesome! Thank you, I’m so glad you like it so much!
Roxanne says
This cake is fantastic. I substituted a cup of fresh mango instead of pineapple and it came out perfect! Also left out the cinnamon because I ran out. Best thing I’ve baked in a long time. Family and friends loved it!
Aimee says
Wow, that sounds so good with mango! I will have to try it next time!
Constance says
How long should the cake cool in the fridge before frosting?
Ellen says
It just needs to cool so the frosting won’t melt. Not long. Probably under 30 minutes. Hope you enjoy it.
Alexis Young says
What size can of pineapple?
Aimee says
The recipe calls for 1 cup crushed pineapple. An 8 oz can should be just right
Bonnie says
Do I need to drain the pineapple?
Aimee says
No, you shouldn’t need to.
Melody Ross says
Great recipe! Made this for Easter today and it was a hit! My husband was raving about it!
LoRee pond says
So I would like to know what to do to adapt this recipe for cupcakes
Aimee says
I haven’t made this as cupcakes, so I’m not sure if the cake has a good crumb for cupcakes or not. If you want to try it. It should make 24 cupcakes. Try filling them about 3/4 of the way full and I’d check on them after about 15 minutes of baking, it may take up to 20 or 25 minutes though. Let me know if they turn out!
Draise says
Hi! I made them into cupcakes and they were amazing! My whole family loved it! I baked it for 20 mins
Aimee says
Thanks for letting me know!
Dena says
this recipe looks great! I don’t have crushed pineapple or apple sauce…any suggestions as to what i could substitute it for?
Aimee says
You could also use any fruit puree, like smash some bananas, or peach puree. Or you should be able to use yogurt or sour cream if you have those!
Shiva says
Would it be the same amount of sour cream or less than the pineapple if u are replacing it
Aimee says
It should still be 1 cup of sour cream and you may need a little milk or something if the mixture is thick since the sour cream is a little thicker than the crushed pineapple
Bakudo says
I suck at baking but turned out great thanks
Ellen says
Ha, apparently you don’t suck at baking because this recipe turned out for you. We are so glad for you and thanks for letting us know.
Pam says
Hi, what kind of flour? All purpose or self rising? Thanks
Aimee says
All purpose flour:)
Jennifer Corridon says
Thank you for asking this… I find that is usually my only question with recipes… lol ..
Carmen Yniguez says
Baked your carrot cake for Christmas day, it was a big hit and I can’t wait to make it again.
Aimee says
I’m so glad you liked it <3
Jackie Pruitt says
I’m trying your recipe, did you mean 1tdp or 1tbsp of salt? I went with 1tsp. I’ll definitely let you know. Thank you for the recipe, so simple.
Aimee says
It’s tsp, sorry for the extra letter. I’ll fix it!
Jackie Pruitt says
Love the cake!!! It turned out great 👍👌😊!!! Thank you for the feedback.
Veronica says
Do I need to refrigerate due to cream cheese frosting?
Aimee says
Yes I would keep it in the fridge if you’re storing it for more than an hour or two
Lori says
I made this for a friend who loves carrot cake. A huge hit with him! Then I made it for a church dinner. Everyone raved about it and wanted the recipe. This recipe is a keeper! I made it exactly as directed and it will stay in my go to recipe file. Before this I was not a huge fan of carrot cake. I am now a fan! Thanks for posting. :o)
Ellen says
A double make and bake and it was still loved by you. It is awesome to know how much it was loved. Thanks for letting us know and sharing the recipe.
Marie says
Can anyone tell me if you drain the pineapple?
Aimee says
I didn’t drain it, I just scooped what I needed off the top, so it got some juice, but not too much.
Lisa says
I’m allergic to pineapple, anything else I can use to keep the cake moist? Would love an answer so I can try your recipe. Thanks
Aimee says
Yes you can use applesauce instead
Jennifer says
I made this fo3 a friend of mine who absolutely loves carrot cake. He loved it, as did everyone else who had a piece.
It was so simple to put together . The cake to frosting ratio is perfect. I sifted my powdered sugar so tbe frosting was nice and smooth.
I did bake mine for 40 minutes as well. I’ll definitely be keeping this in my rotation. Thanks ks for the great recipe!
Chad says
Hi, where can you find the mini carrot candies? I’ve searched every store in the area and all over online. No luck.
Aimee says
My guess is they won’t be in stores till it’s closer to Easter. There are some gummy ones available on amazon right now. https://www.amazon.com/Kervan-Gummy-Carrots-5-Pound-Bag/dp/B00BIIOR8O/ref=sr_1_1_a_it?ie=UTF8&qid=1547662010&sr=8-1&keywords=carrot+candies
Chad says
Thank you so much. I love your recipes. Simple, yet fit for royalty.
Donna Mitchell says
Try any candy store that sell candy molds walmart,target,party city
Donna Mitchell says
I have made this recipe for different family dinner and church thing gone over every well
Suzanne says
Looks great. I just found your blog. Thought you would want to know the recipe says, “1 cup oilfor the cream cheese frosting.”
Aimee says
Thank you! I was having issues editing the recipe and didn’t catch that! Fixed!