Name: Moist & Fluffy Carrot Cake with Cream Cheese Frosting
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 cup light brown sugar; 1 1/4 cups vegetable oil; 4 large eggs; 1 tablespoon vanilla extract; 1 tablespoon ground cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 2 cups all-purpose flour; 2 3/4 cups grated carrots (approximately 5 large carrots); 1 (8-ounce) can crushed pineapple, drained; 3/4 cup chopped walnuts; 1/2 cup raisins (regular or golden); 1 cup sweetened flaked coconut; 1 (8-ounce) block cream cheese, room temperature; 1/2 cup unsalted butter, room temperature; 5 cups powdered sugar; 1 teaspoon vanilla extract or 1/2 teaspoon almond extract (optional)

Why You’ll Love Moist & Fluffy Carrot Cake with Cream Cheese FrostingRecipe

This carrot cake is more than just a dessert—it’s a showstopper. The combination of sweet and spice, softness and crunch, creates a balanced, rich flavor profile that never overwhelms. The crushed pineapple and coconut keep the cake moist for days, while the cream cheese frosting adds a luscious, tangy contrast. It’s versatile enough for birthdays, Easter, or an everyday treat, and easy enough for beginner bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup granulated sugar
1 cup light brown sugar
1 1/4 cups vegetable oil
4 large eggs
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups all-purpose flour
2 3/4 cups grated carrots (approximately 5 large carrots)
1 (8-ounce) can crushed pineapple, drained
3/4 cup chopped walnuts
1/2 cup raisins (regular or golden)
1 cup sweetened flaked coconut

For the Frosting:

1 (8-ounce) block cream cheese, room temperature
1/2 cup unsalted butter, room temperature
5 cups powdered sugar
1 teaspoon vanilla extract or 1/2 teaspoon almond extract (optional)

Directions

Preheat the oven to 350°F (175°C). Prepare a 9×13-inch baking pan or three 8-inch round pans by greasing and lining them with parchment paper.
Mix the wet ingredients: In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla. Beat until smooth, about 1 minute.
Add spices and leaveners: Stir in the cinnamon, baking powder, baking soda, and salt. Mix for 30 seconds, scraping down the bowl.
Add the flour: Gradually add the flour, mixing just until incorporated.
Fold in the mix-ins: Gently fold in grated carrots, crushed pineapple, walnuts, raisins, and coconut until well distributed.
Bake: Pour batter into the prepared pan(s). Bake 40–45 minutes for a 9×13-inch pan or 25–30 minutes for round pans, until a toothpick inserted in the center comes out clean.
Cool the cake completely before frosting.
Make the frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in the extract. Beat until fluffy.
Frost the cake: Spread frosting over the cooled cake. For a layered cake, consider increasing the frosting recipe by 50% for generous coverage.

Servings and timing

This recipe yields about 12 to 16 servings, depending on how it’s sliced.
Prep time: 20 minutes
Bake time: 40–45 minutes for sheet cake, 25–30 minutes for layer cake
Cooling and frosting time: About 1 hour

Variations

Nut-Free: Omit walnuts if there are allergies or preferences.
No Raisins or Coconut: Skip either or both without affecting texture.
Cupcake Version: Bake in lined muffin tins at 350°F for 20–22 minutes.
Spiced Up: Add nutmeg or ginger for a deeper spice flavor.
Pineapple-Free: Though not recommended, you can replace pineapple with unsweetened applesauce for a different moisture source.
Gluten-Free: Substitute with a 1:1 gluten-free baking flour blend.
Dairy-Free Frosting: Use dairy-free cream cheese and butter alternatives.
Sheet Cake Simplicity: Bake in a single pan and frost right in it for easier serving.
Decorative Finish: Garnish with extra walnuts, shredded coconut, or a sprinkle of cinnamon on top.

Storage/Reheating

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Before serving, allow it to sit at room temperature for about 30 minutes for the best flavor and texture.

To freeze: Wrap unfrosted cake layers tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge and frost when ready.

FAQs

What makes this carrot cake moist?

The crushed pineapple, grated carrots, and oil work together to create a moist crumb that stays tender even after days in the fridge.

Can I make this cake in advance?

Yes, you can bake the cake layers a day or two ahead. Store them tightly wrapped at room temperature or in the fridge, and frost before serving.

Do I have to use all the mix-ins?

Not at all. You can omit raisins, coconut, or nuts according to your preference, though the pineapple is highly recommended for moisture.

Can I make this cake without eggs?

You can use an egg replacer or flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), though texture may vary slightly.

How do I prevent the cake from sticking to the pan?

Make sure to grease your pans well and line with parchment paper, especially for round layer cakes.

Is it better to use freshly grated carrots?

Absolutely. Freshly grated carrots are softer and integrate better into the batter, while pre-shredded carrots can be too dry and firm.

Can I freeze leftover cake?

Yes, wrap individual slices in plastic wrap and freeze in an airtight container for up to 2 months.

What kind of oil is best for this recipe?

Neutral oils like vegetable oil or canola oil are best. Avoid strongly flavored oils like olive oil.

Can I use pre-packaged shredded coconut?

Yes, use sweetened flaked coconut for the best flavor and moisture in this recipe.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s ready.

Conclusion

This moist and flavorful carrot cake is a dessert that brings joy to any table. With its perfect balance of warm spices, rich texture, and creamy frosting, it’s no wonder this recipe has become a go-to favorite. Whether you’re celebrating a special event or simply indulging in a sweet craving, this carrot cake delivers every time.