The Daily Plate

Carrot Cake

The coziest cake in the fall lineup: deeply spiced, impossibly moist carrot cake loaded with toasted pecans and crowned with tangy cream cheese frosting. It's the kind of cake that makes a Tuesday feel like a holiday. Serve it after dinner the way you'd serve our one-bowl apple spice cake.

Slice of carrot cake with swirled cream cheese frosting and toasted pecans on a dark cake stand
Prep time25 min
Cook time35 min
Total1 hr
Yield12 slices
CuisineAmerican
📌 Pin it

🧺Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon and 1/2 tsp ground nutmeg
  • 1/2 tsp fine salt
  • 1 1/4 cups vegetable oil
  • 1 cup granulated sugar plus 1 cup packed brown sugar
  • 4 large eggs
  • 3 cups freshly grated carrots (about 5 medium)
  • 1 cup crushed pineapple, well drained (optional)
  • 1 cup pecans, toasted and chopped
  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract

👩‍🍳Instructions

  1. Heat and prep. Heat the oven to 350°F (175°C). Grease and flour two 9-inch round pans and line the bottoms with parchment.
  2. Whisk the dry. Whisk the flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
  3. Whisk the wet. In a large bowl, whisk the oil, both sugars, and eggs until smooth and slightly thickened.
  4. Combine and fold. Stir the dry ingredients into the wet just until combined — don't overmix. Fold in the carrots, pineapple if using, and pecans.
  5. Bake. Divide between the pans and bake 30-35 minutes, until a toothpick comes out with moist crumbs. Cool 10 minutes in the pans, then turn out and cool completely.
  6. Frost. Beat the cream cheese and butter until fluffy, then beat in the powdered sugar and vanilla. Frost the cooled layers with swoops, and shower with extra pecans.

💡 Carrot cake smarts

Grate the carrots fresh — pre-shredded bagged carrots are dry and won't melt into the crumb the same way. Don't overmix once the flour goes in, or the cake turns tough. Toast the pecans in a dry skillet for 3-4 minutes; it's 30 seconds of effort for ten times the flavor.

❓Common questions

Can I make carrot cake cupcakes instead?

Yes — same batter makes about 24 cupcakes. Bake 18-20 minutes at 350°F.

Is the pineapple necessary?

It's optional, but it adds moisture and a subtle brightness. The cake is still moist without it.

Can I make carrot cake ahead?

Absolutely. Bake the layers, wrap tightly, and freeze up to 2 months. Frost the day you serve.

How do I store frosted carrot cake?

Refrigerated in an airtight container for up to 5 days. Bring slices to room temperature 20 minutes before serving.

Slice of carrot cake with swirled cream cheese frosting and toasted pecans on a dark cake stand
Save for later

Love this recipe?

Save it to your "Fall Baking Recipes" board so it's always one click away when the craving hits.

📌 Pin it for later