Table of Contents
What Makes This Carrot Cake Classic
This carrot cake recipe delivers a moist, flavorful crumb thanks to hand-grated carrots, crushed pineapple, and raisins. A generous amount of ground cinnamon and a touch of allspice give it the warm spice profile you expect from a classic carrot cake. The cream cheese frosting is rich and tangy, and crushed walnuts pressed into the sides add a pleasant crunch.
The recipe makes 10 servings, with 25 minutes of prep and 30 minutes of cook time. It uses three 8-inch round cake pans for a three-layer cake.
Ingredients at a Glance
| Component | Key Ingredients |
|---|---|
| Cake batter | Hand-grated carrots, all-purpose flour, cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, eggs, vegetable oil, raisins, crushed pineapple |
| Cream cheese frosting | Unsalted butter, cream cheese, vanilla extract, powdered sugar |
| Finish | Crushed walnuts |
Step-by-Step Instructions
Prepare the Pans and Carrots
Preheat the oven to 350˚F (180˚C). Grease three 8-inch (20 cm) round cake pans and line them with parchment paper. Grate the carrots on the small holes of a box grater and set aside.
Mix the Dry Ingredients
In a large bowl, sift together 2½ cups (310 g) of the all-purpose flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk to combine.
Combine the Wet Ingredients
In a separate large bowl, beat the brown sugar, granulated sugar, and eggs with an electric hand mixer on medium speed until just combined. With the mixer running, gradually pour in the vegetable oil.
Bring the Batter Together
With the mixer on medium-low speed, add one-third of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
In a small bowl, toss the raisins with the remaining 1 tablespoon of flour. Add the raisins, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
Bake the Cakes
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, until a fork inserted in the center of a cake comes out clean. Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let them cool completely on the rack.
Make the Cream Cheese Frosting
In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy. Add the powdered sugar, ½ cup (60 g) at a time, beating on medium-low speed to incorporate each addition.
Assemble the Cake
Check to see if the top of each cake is flat. If not, use a serrated knife to level off the cakes. Place one cake layer on a serving platter or cake stand. Spoon one-quarter of the icing on top and spread in an even layer. Add another layer of cake and spread with another quarter of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides. Gently press the walnuts into the icing around the sides of the cake.
Chill and Serve
Chill the cake for 30–60 minutes to let the icing set, then slice and serve.
Recipe Card
Classic Carrot Cake
Servings: 10 | Prep: 25 minutes | Cook: 30 minutes
Ingredients
- 3 cups carrot (hand-grated)
- 2 ½ cups all-purpose flour (plus 1 tablespoon, divided)
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 3 large eggs (room temperature)
- 1 cup vegetable oil
- 1 cup raisin
- 1 cup crushed pineapple (canned)
- 1 cup unsalted butter ((2 sticks) room temperature)
- 12 oz cream cheese (room temperature)
- 1 ½ teaspoons vanilla extract
- 2 cups powdered sugar
- 2 cups walnuts (crushed)
Instructions
- Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
- Grate the carrots on the small holes of a box grater. Set aside.
- In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
- In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
- With the mixer running, gradually pour in the vegetable oil.
- With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
- In a small bowl, toss the raisins with the remaining tablespoon of flour.
- Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
- Divide the cake batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
- Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
- Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
- Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
- Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
- Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
- Gently press the walnuts into the icing around the sides of the cake.
- Chill for 30-60 minutes to let the icing set, then slice and serve.
- Enjoy!
Tips for Success
- Grate the carrots on the small holes of a box grater for a finer texture that distributes evenly in the batter.
- Toss the raisins with the remaining tablespoon of flour to help prevent them from sinking to the bottom of the cake.
- Stop mixing when there is just a small amount of flour visible to avoid overworking the batter.
- Level the cake layers with a serrated knife if needed for a flat, even stack.
- Chill the assembled cake for 30–60 minutes to let the frosting set before slicing.
Storage and Make-Ahead
The baked cake layers can be cooled completely and stored tightly wrapped at room temperature for up to 1 day, or frozen for longer storage. The frosting can be made ahead and refrigerated; bring it to room temperature and re-whip before using. The fully assembled cake should be refrigerated and is best enjoyed within a few days.
Community Tip
A baker named Jayden Noah Dias shared: “Amazing!made for my mom and every body came to taste i am only 10 i did it my self i love baking will definetly make again.” It’s a nice reminder that this cake is approachable for bakers of all ages.
