Classic Carrot Cake With Cream Cheese Frosting

This cake bakes as three 8-inch rounds at 350°F for 25 to 30 minutes. Three thin layers instead of two thick ones means more frosting in every bite, and the cake cools faster too.

The crumb stays soft because of three wet ingredients working together: hand-grated carrot, canned crushed pineapple and vegetable oil. Skip draining the pineapple. That juice is part of the recipe.

You'll need two bowls, a box grater and a hand mixer. The frosting comes together in one bowl while the layers cool, so start it only after the cakes are out of the oven.

Step-by-Step Instructions

1. Heat the oven and prep pans

Set a rack in the middle of the oven and heat to 350°F. Grease three 8-inch round pans and line the bottoms with parchment paper.

2. Grate the carrots

Grate 3 cups of carrot on the small holes of a box grater and set it aside. Do this first so it's ready when the batter is.

3. Mix the dry ingredients

Sift 2 1/2 cups of the flour with the cinnamon, allspice, salt, baking powder and baking soda into a large bowl. Whisk to combine.

4. Beat sugars and eggs

In a second large bowl, beat the brown sugar, granulated sugar and eggs with a hand mixer on medium speed until just combined. Don't overdo it.

5. Stream in the oil

Keep the mixer running and pour the vegetable oil in slowly. It should blend in without splashing.

6. Add the flour in thirds

With the mixer on medium-low, add the flour mixture one third at a time, beating just until each addition disappears. Stop while a few dry streaks are still visible.

7. Flour the raisins

Toss the raisins with the reserved 1 tablespoon of flour in a small bowl. The coating keeps them suspended in the batter.

8. Fold in the carrot, pineapple and raisins

Add the grated carrot, crushed pineapple with its juice, and the floured raisins to the batter. Fold gently with a rubber spatula until evenly distributed.

9. Fill the pans

Divide the batter evenly among the three pans and smooth the tops with the spatula. Work quickly so the leavening doesn't sit.

10. Bake

Bake for 25 to 30 minutes. Doneness cue: a fork pushed into the center comes out clean, and the top springs back when you press it lightly.

11. Cool the layers

Cool the cakes in their pans on a wire rack until the pans feel cool to the touch. Then turn the cakes out and let them cool completely on the rack.

12. Make the icing

Beat the butter, cream cheese and vanilla in a large bowl on medium-low until combined. Then beat on medium-high for 30 seconds, until light and fluffy.

13. Add the powdered sugar

Add the powdered sugar 1/2 cup at a time, beating on medium-low after each addition. Scrape the bowl once or twice.

14. Level the layers

Check whether each cake top is flat. If it domed, trim it level with a serrated knife.

15. Stack and frost

Set one layer on a platter. Spread a quarter of the icing over it, add a second layer and spread another quarter. Set the last layer on top bottom-side up for a flat surface, then frost the top and sides with the rest.

16. Press on the walnuts

Gently press the crushed walnuts into the icing around the sides of the cake. Do this before the frosting sets so they stick.

17. Chill, then slice

Refrigerate for 30 to 60 minutes so the icing firms up. Slice and serve.

Variations

Nut-free

leave the walnuts off the sides and press toasted coconut or nothing at all. The cake itself is nut-free.

Loaf version

bake the same batter in two greased 9×5-inch loaf pans at 350°F, but check at 45 minutes since loaves take longer than thin rounds.

Cupcakes

fill liners two-thirds full and bake at 350°F for about 20 minutes, until a fork comes out clean.

How to Store Classic Carrot Cake

Frequently Asked Questions

Classic Carrot Cake With Cream Cheese Frosting

A three-layer carrot cake with cinnamon, raisins, pineapple and walnuts, finished with tangy cream cheese frosting. Moist, spiced and easy to slice.

15 minPrep time30 minCook time105 minTotal10Servings

Print RecipePin Recipe

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

1. 1Heat the oven and prep pans — Set a rack in the middle of the oven and heat to 350°F. Grease three 8-inch round pans and line the bottoms with parchment paper.
2. 2Grate the carrots — Grate 3 cups of carrot on the small holes of a box grater and set it aside. Do this first so it's ready when the batter is.
3. 3Mix the dry ingredients — Sift 2 1/2 cups of the flour with the cinnamon, allspice, salt, baking powder and baking soda into a large bowl. Whisk to combine.
4. 4Beat sugars and eggs — In a second large bowl, beat the brown sugar, granulated sugar and eggs with a hand mixer on medium speed until just combined. Don't overdo it.
5. 5Stream in the oil — Keep the mixer running and pour the vegetable oil in slowly. It should blend in without splashing.
6. 6Add the flour in thirds — With the mixer on medium-low, add the flour mixture one third at a time, beating just until each addition disappears. Stop while a few dry streaks are still visible.
7. 7Flour the raisins — Toss the raisins with the reserved 1 tablespoon of flour in a small bowl. The coating keeps them suspended in the batter.
8. 8Fold in the carrot, pineapple and raisins — Add the grated carrot, crushed pineapple with its juice, and the floured raisins to the batter. Fold gently with a rubber spatula until evenly distributed.
9. 9Fill the pans — Divide the batter evenly among the three pans and smooth the tops with the spatula. Work quickly so the leavening doesn't sit.
10. 10Bake — Bake for 25 to 30 minutes. Doneness cue: a fork pushed into the center comes out clean, and the top springs back when you press it lightly.
11. 11Cool the layers — Cool the cakes in their pans on a wire rack until the pans feel cool to the touch. Then turn the cakes out and let them cool completely on the rack.
12. 12Make the icing — Beat the butter, cream cheese and vanilla in a large bowl on medium-low until combined. Then beat on medium-high for 30 seconds, until light and fluffy.
13. 13Add the powdered sugar — Add the powdered sugar 1/2 cup at a time, beating on medium-low after each addition. Scrape the bowl once or twice.
14. 14Level the layers — Check whether each cake top is flat. If it domed, trim it level with a serrated knife.
15. 15Stack and frost — Set one layer on a platter. Spread a quarter of the icing over it, add a second layer and spread another quarter. Set the last layer on top bottom-side up for a flat surface, then frost the top and sides with the rest.
16. 16Press on the walnuts — Gently press the crushed walnuts into the icing around the sides of the cake. Do this before the frosting sets so they stick.
17. 17Chill, then slice — Refrigerate for 30 to 60 minutes so the icing firms up. Slice and serve.

Cook's note: Room-temperature butter and cream cheese matter more here than in most frostings. Cold cream cheese leaves lumps you can't beat out.

Servings: 10

Cuisine: American

Course: Dessert

RecipesCooker15 minutes30 minutes105 minutes

Written by Maya Whitfield
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.