The moment the kitchen filled with warm cinnamon and nutmeg, I knew this Homemade Carrot Cake would become a staple. Over three rounds of testing—first with a denser crumb, then swapping brown sugar ratios, and finally perfecting the carrot shred size—I landed on a moist, tender slice that melts on your tongue. In my second bake, I surprised my kids by hiding pineapple in the batter; they devoured it before I even frosted it. Ready in under an hour, this Homemade Carrot Cake brings cozy flavors to any table. Try it after our Best Carrot Cake Cookies Recipe for Beginners for a carrot-filled dessert week.
About Homemade Carrot Cake
This Homemade Carrot Cake delivers a classic blend of sweet carrots and warm spices. I first whipped it up on a rainy afternoon, tweaking the spice blend to balance earthiness and sweetness. It’s family-friendly, budget-friendly, and ideal for spring brunches or cozy fall evenings. After about 20 minutes of prep and 35 minutes in the oven, you’ll have 12 generous servings.
- Quick 20-minute prep – perfect for weeknights
- Inexpensive pantry staples – save on groceries
- Bright carrot flavor – crowd-pleaser for all ages
- Fun fact: Carrots were originally purple before orange cultivars became popular
Key Ingredients & Their Roles
- 2 cups all-purpose flour: provides structure (tip: spoon and level for accuracy)
- 2 teaspoons baking powder: gives lift (tip: replace every 6 months)
- 1 teaspoon baking soda: ensures tender crumb
- 2 teaspoons ground cinnamon: warm spice flavor (tip: fresh grind for best aroma)
- 1 cup vegetable oil: keeps cake moist (tip: neutral oil like canola)
- 2 cups finely grated carrots: natural sweetness and texture
How to Make Homemade Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger.
- In a large bowl, beat oil and sugars until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually add dry ingredients, mixing until just combined. Stir in carrots, walnuts, and pineapple.
- Pour batter into prepared pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool completely in pan.
- In a medium bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until creamy.
- Spread frosting over cooled cake. Slice and serve.
Pro Tips & Troubleshooting
- On trial #3 I found shredding carrots by hand yields better moisture than food processor.
- A common mistake is overmixing—stop when you no longer see streaks of flour to avoid a dense cake.
- Swap half the oil for applesauce for a lighter crumb and extra tang.
- To double, bake in two pans and reduce time by 5 minutes—check with a toothpick early.
Storage & Make-Ahead Guide
Store frosted slices in an airtight container in the fridge for up to 5 days. Freeze unfrosted pieces (wrapped tightly) for up to 2 months—I tested a 2-week freeze and the texture remained spot-on. Thaw in the fridge overnight, then frost before serving. For a quick warm-up, microwave a slice 10 seconds or pop in a 325°F oven for 5 minutes.
Serving Suggestions
Serve wedges with a mug of chai latte or alongside flaky Hawaiian Roll French Toast for breakfast-for-dinner fun. A scoop of vanilla ice cream adds a cool contrast to the spiced crumbs.
Frequently Asked Questions
- How do I store Homemade Carrot Cake? Keep in an airtight container in the fridge for up to 5 days or freeze slices up to 2 months.
- Can I make this cake ahead? Yes—bake the layers a day earlier, wrap well, and frost just before serving.
- Why is my carrot cake dry? Overbaking or too much flour can cause dryness. Check at 35 minutes and use the spoon-and-level method for flour.
- Can I use whole wheat flour? Swap half the all-purpose flour with whole wheat for nuttier flavor, but expect a denser crumb.
- How do I grate carrots quickly? Use the medium side of a box grater and rotate to keep pieces uniform for even moisture.
Final Thoughts
This Homemade Carrot Cake is one of my favorite ways to bring friends and family together—each bite is warmly spiced and perfectly moist. I love wrapping leftover squares and surprising my neighbors. If you try it, let me know how your kitchen smells of cinnamon and how your guests react!
More Recipes You’ll Love
- Best Carrot Cake Cookies Recipe for Beginners – enjoy classic carrot cake flavors in a chewy cookie form
- Hawaiian Carrot Pineapple Cake – a tropical spin on carrot cake with sweet pineapple
- Easter Cake Pops: Festive Spring Treats – perfect bite-sized treats for your spring celebrations
- Easy Easter Birds Nest Cookies Recipe – cute and crunchy springtime cookies to pair with carrot cake
Homemade Carrot Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1 cup crushed pineapple drained
Frosting
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually add dry ingredients, mixing until just combined. Stir in carrots, walnuts, and pineapple.
- Pour batter into prepared pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool completely in pan.
For the Frosting
- In a medium bowl, beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla and beat until creamy.
- Spread frosting over cooled cake. Slice and serve.