Can I leave out the pineapple?

Yes, though the cake will be slightly less moist. You can add an extra 1/2 cup of grated carrot to compensate.

Absolutely. Add 1/2 cup of raisins with the walnuts.

Can I make this as a sheet cake?

Yes. Use a 9x13-inch pan and bake for 35-40 minutes.

A slice of carrot cake with frosting, alongside fresh carrots. Perfect for dessert lovers.

Spiced, moist carrot cake with tangy cream cheese frosting

Carrot Cake with Cream Cheese Frosting

Name: Carrot Cake with Cream Cheese Frosting
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 1 two-layer cake
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 teaspoon salt; 1 1/2 cups vegetable oil; 1 1/2 cups granulated sugar; 1/2 cup packed brown sugar; 4 large eggs; 3 cups finely grated carrots (about 6 medium); 1/2 cup crushed pineapple, drained; 1 cup chopped walnuts, plus more for garnish; 16 oz cream cheese, softened (frosting); 1/2 cup unsalted butter, softened (frosting); 4 cups powdered sugar (frosting); 2 teaspoons vanilla extract (frosting)

1h 20mMedium

Prep Time

25 min

Cook Time

35 min

Total Time

1 hr 20 min

Servings

1 two-layer cake

Difficulty

Medium

Cost

Moderate

Be the first to rate this recipe

Carrot Cake with Cream Cheese Frosting

Spiced, moist carrot cake with tangy cream cheese frosting

A perfectly spiced, ultra-moist carrot cake loaded with walnuts and topped with the best tangy cream cheese frosting you will ever taste.

25m

Prep Time

35m

Cook Time

80m

Total Time

Servings

Medium

Difficulty

Moderate $$

Cost

Dessert Vegetarian

Sarah Chen

June 9, 2022(Updated April 13, 2026)

Carrot cake at its finest is deeply spiced, incredibly moist, and balanced by a tangy cream cheese frosting that cuts through the sweetness. This version checks every box. Warm cinnamon, nutmeg, and ginger perfume the batter, while freshly grated carrots and crushed pineapple keep it impossibly moist for days.

The cream cheese frosting is the real star — tangy, creamy, and not overly sweet. It is the perfect counterpoint to the warmly spiced cake beneath it. A generous scattering of toasted walnuts on top adds crunch and nuttiness.

This is the kind of cake that gets requested at every family gathering. It is homey and comforting, yet elegant enough for any celebration.

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon salt
1 1/2 cups vegetable oil
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
4 large eggs
3 cups finely grated carrots (about 6 medium)
1/2 cup crushed pineapple, drained
1 cup chopped walnuts, plus more for garnish
16 oz cream cheese, softened (frosting)
1/2 cup unsalted butter, softened (frosting)
4 cups powdered sugar (frosting)
2 teaspoons vanilla extract (frosting)

Instructions

1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment.
2
Whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl.
3
In another bowl, whisk oil, both sugars, and eggs until smooth. Stir in grated carrots, drained pineapple, and walnuts.
4
Add wet ingredients to dry ingredients and fold until just combined.
5
Divide batter between pans. Bake for 30-35 minutes, until a toothpick comes out clean.
6
Cool in pans 10 minutes, then turn out onto racks to cool completely.
7
Make frosting: beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla. Beat until fluffy.
8
Frost the cooled cake layers. Garnish with chopped walnuts. Refrigerate at least 30 minutes before slicing.

Serving Suggestions

Ways to Serve This Dish

Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving

Substitutions

WalnutsPecans

Pecans are equally traditional and delicious in carrot cake

Crushed pineappleApplesauce

Provides similar moisture with a more neutral flavor

Vegetable oilMelted coconut oil

Adds a very subtle coconut note

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

Improves aroma in desserts and bakes
Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

Grate carrots on the fine holes of a box grater for the moistest cake.
Drain the pineapple very well — excess liquid can make the cake too wet.
Toast the walnuts in a dry skillet for deeper flavor.
Refrigerating the frosted cake makes it much easier to slice cleanly.

Storage

Refrigerate covered for up to 5 days. The cake actually improves in flavor after a day.

Reheating

Best served at cool room temperature. Remove from fridge 20 minutes before serving.

Nutrition Facts

Per serving (1 slice (1/12 cake)) · 12 servings

Calories480

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein6g

Carbohydrates56g

Fat27g

Fiber1g

Sugar44g

Sodium380mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I leave out the pineapple?: Yes, though the cake will be slightly less moist. You can add an extra 1/2 cup of grated carrot to compensate.
Can I add raisins?: Absolutely. Add 1/2 cup of raisins with the walnuts.
Can I make this as a sheet cake?: Yes. Use a 9x13-inch pan and bake for 35-40 minutes.

Explore More

More Dessert Vegetarian Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.

Featured in: Irresistible Desserts

Sliced lemon pound cake with lemon glaze on a rustic cutting board

Vegetarian

Easy

French

Lemon Pound Cake

1h 30m10 servings

View Recipe

Lemon Pound Cake

1h 30m•Easy

Tall red velvet layer cake with white cream cheese frosting on a cake stand

Vegetarian

Medium

American

French

Classic French Omelette

5 min1 servings

View Recipe

Classic French Omelette

5 min•Hard

Close-up of freshly baked chocolate brownies served on a plate, perfect for dessert lovers.

Vegetarian

Easy

Fudgy Chocolate Brownies

40 min16 servings

View Recipe

Fudgy Chocolate Brownies

40 min•Easy

Decadent chocolate layer cake with rich frosting

Vegetarian

Medium

Classic Chocolate Cake

1h 15m12 servings

View Recipe

Classic Chocolate Cake

1h 15m•Medium

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon salt
1 1/2 cups vegetable oil
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
4 large eggs
3 cups finely grated carrots (about 6 medium)
1/2 cup crushed pineapple, drained
1 cup chopped walnuts, plus more for garnish
16 oz cream cheese, softened (frosting)
1/2 cup unsalted butter, softened (frosting)
4 cups powdered sugar (frosting)
2 teaspoons vanilla extract (frosting)

Instructions

1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment.
2
Whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl.
3
In another bowl, whisk oil, both sugars, and eggs until smooth. Stir in grated carrots, drained pineapple, and walnuts.
4
Add wet ingredients to dry ingredients and fold until just combined.
5
Divide batter between pans. Bake for 30-35 minutes, until a toothpick comes out clean.
6
Cool in pans 10 minutes, then turn out onto racks to cool completely.
7
Make frosting: beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla. Beat until fluffy.
8
Frost the cooled cake layers. Garnish with chopped walnuts. Refrigerate at least 30 minutes before slicing.

Tips & Storage

Pro Tips

Grate carrots on the fine holes of a box grater for the moistest cake.
Drain the pineapple very well — excess liquid can make the cake too wet.
Toast the walnuts in a dry skillet for deeper flavor.
Refrigerating the frosted cake makes it much easier to slice cleanly.

Storage

Refrigerate covered for up to 5 days. The cake actually improves in flavor after a day.

Reheating

Best served at cool room temperature. Remove from fridge 20 minutes before serving.

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Ingredients

Instructions