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The Best Ever Carrot Cake with Cream Cheese Frosting

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SLICE OF CARROT CAKE ON A WHITE PLATEThis truly is the BEST Carrot Cake with Cream Cheese Frosting I’ve ever had! Moist, fluffy cake flavored with lots of spice topped with a lusciously creamy orange-spiked cream cheese icing.

So it should be no surprise that I am not a carrot cake person.

Never have been, probably never will be.

BUT – that said – I made this for you because I realize that most people do like carrot cake and I have a blatant lack of carrot cake recipes on my site. Probably because my family and I avoid carrot desserts like the plague.

And I have to admit… I REALLY liked this cake. I mean, it was close to feelings of love, for sure… but I don’t want to jump the gun just yet. I’d prefer to let our newfound relationship develop slowly, like a fine wine. Let us become good friends first and then go down the road of love. Ya feel me?

But – I really, really liked this cake. A lot. And I KNOW you will too, especially if you like carrot cake!

Now I know I say I don’t like carrot cake but I have tried it multiple times and I am confident in saying now that this truly is the BEST carrot cake recipe I’ve had. It is so supremely moist and fluffy, studded with carrots, pecans, and pineapple for extra zing and flavor. And the orange-spiked cream cheese frosting is heaven, y’all. The perfect accompaniment to this fabulous cake!

CLOSE UP PICTURE OF A SLICE OF CARROT CAKEI also know that people have strong opinions about the mix-ins for their carrot cake, to which I say: MIX IN WHATEVER YOU WANT. Prefer walnuts over pecans? Throw them in. Like raisins in your carrot cake slice? Add ’em. Think pineapple is sacrilegious and has no place near your pizza or your cake? Leave it out. This is like a choose-your-own-adventure cake. There is no wrong thing to leave out or mix in.

CLOSE UP PICTURE OF THE FROSTING ON THE CARROT CAKEThat said, I did find that this cake was perfect with some crunchy pecans & sweet pineapple. Next time I think I’ll add in some coconut, too! (< And yes, there will be a next time!)

Enjoy!!

WHOLE CARROT CAKE IN A PAN MISSING ONE SLICE

carrot cake slice on a white plate
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4.89 from 35 votes

The Best Ever Carrot Cake with Cream Cheese Frosting

This carrot cake recipe truly is the BEST carrot cake I've ever had and converted me into becoming a carrot cake lover! So supremely moist, fluffy and delicious. Add or omit mix-ins to suit your preference, but this cake has pineapple and pecans which give it ample flavor.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 15 -18
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 8 ounces (One 8-ounce can) crushed pineapple drained
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/8 th tsp ground cloves
  • 1 cup chopped pecans may substitute walnuts
  • 2 cups shredded carrots
  • If you want raisins, add 3/4 - 1 cup of raisins, optional
  • FOR THE FROSTING:
  • 8 ounces (One 8-ounce pkg) cream cheese softened
  • 1/4 cup butter softened
  • 1 tsp vanilla extract
  • 3 Tbsp orange juice
  • 1/4 cup heavy cream
  • 3 - 3½ cups powdered sugar
  • Additional chopped pecans for garnish optional

Instructions

  • Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
  • In a large bowl, whisk together the pineapple and eggs until combined. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans, carrots, and raisins (if using) until combined.
  • Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  • In the bowl of a stand mixer, cream together the cream cheese, butter, and vanilla until combined and fluffy, about 1 minute. Beat in the orange juice and gradually add in the powdered sugar, about one cup at a time, until mixture is light and fluffy, streaming in the heavy cream as needed.
  • Spread the frosting evenly over the cake and sprinkle with remaining chopped pecans, if using. Store covered in the fridge.

A BITE OF CARROT CAKE ON A FORK IN FRONT OF A SLICEMoist, fluffy, tender spiced cake packed with juicy pineapple and crunchy pecans and topped with a glorious orange-spiked cream cheese icing. There is nothing better!

BEST EVER CARROT CAKE COLLAGEHave a super sweet day!

xo, Hayley

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Comments

  2. Why didn’t you tell us your were going to be on QVC? It was nice to see you in person, so to speak. Love your blog and your recipes!

    Reply

    • Hi there! If you follow me on Twitter, Facebook, or Instagram, I posted all the news on there ahead of time! Thanks for watching!

      Reply

      • Just making this cake now,,,,it’s been in well over the 40 and still not cooked. Hope it doesn’t burn

        Reply

        • Hi Barb, are you making it in a glass pan by chance? That would explain why it is taking so long. Glass doesn’t conduct heat well so it takes longer to bake. You can always tent the top of the cake with foil to help prevent it from burning. In the future, I recommend using light metal baking pans for accurate and consistent results.

          Reply

  3. Love t cook and bake . Just made your carrot cake. .it’s cooling.. It’s my 4th of July desert!!!!!Hope it’s moist and yummy!!!!Thankyou. LINDA

    Reply

  5. Hi, I just finnished the frosting, but unless it thickens in fridge , I found it too loose, I use English oz, Are you sure it is 3 tbsps of juice? It seems 3tsps would be more appropriate .. I needed to add extra cream cheese,I order to thicken…. The taste though is great… nb. I am very accurate with my measurements ..thanks

    Reply

  7. Could this recipe be used for cupcakes, as well? I tend to have issues with some carrot cake recipes sinking when I attempt to make them into cupcakes.

    Reply

  8. This cake was THE best carrot cake I ever made /had. It’s very moist, I also added one cup of raisins.
    I will always use this recipe from now on♡

    Reply

      • was looking at recipes to tweak the one I already have. my fiancé said he adds the raisins, but soaks them in rum first. even better is that we made a pineapple infused spiced rum.. yummy. and im thinking of making spiced pecans then adding those to the cake instead of regular.

        Reply

  11. 5 stars
    I’ve made this cake a few times and love it. This time I need to make it in advance, does it freeze well (without icing)? Thanks

    Reply

    • Hi Vanessa, that’s a good question – I have actually never tried freezing this before. If you do, definitely freeze it without icing and let me know how it worked!

      Reply

      • Hi Patricia, I would start with 1/2 cup of coconut and add more if you prefer. And if you add orange zest, maybe half of a large orange?

        Reply

  14. This sounds like my perfect kind of carrot cake! Do you recommend doubling the icing recipe for stacked round layers or should this recipe do?

    Reply

    • Hi Shari! I have not tried making this in a Bundt pan, but it should work! Bake for around 45-55 minutes, checking as soon as 45 minutes with a skewer.

      Reply

  17. Used this recipe to make my first ever carrot cake and everyone loved it. So yummy!! I used store bought grated carrots. I probably should have chopped them more as really too long. My concern is that all my carrots turned green. Why? Didn’t change the fabulous flavor of the cake but looked strange. The only thing I changed was I used I unbleached all purpose flour.

    Reply

  19. 5 stars
    This cake was amazing!! Super easy , no mixer required!! Very moist, dense and flavorful!!!! Made my own cream cheese frosting. A keeper!!!

    Reply

  20. 5 stars
    Ok my wife made this today and wow it was exactly like you said. We have tried supposedly the best bought version from a great bakery ya right. I wanted to say it was awesome. Yummy yummy yummy.

    Reply

  21. No baking powder? Really. Mines in the oven now. Fingers crossed! Everyone keeps telling me that my dads carrot cake could not be beat but unfortunately he did not leave a recipe for us! So I’m hoping this is close! Thanks!

    Reply

  22. Ive been searching for the perfect carrot cake receipt for YEARS! Thank you!!!
    Now, do you think it can be made without pineapple? If yes, then do I just replace it with more carrots? Or something else?
    Some of our family members have an allergy and are missing out on this fabulous carrot cake 🙁

    Reply

  24. Love the airy texture of your carrote cake. How would this do as a loaf cake. Would it break apart since it’s not real heavy. And the lady who tried it as a BUNDT pan. Did she ever get back to tell you how it turned out. And the oven time on it.

    Reply

    • Hi Mary! This probably wouldn’t do super well as a loaf cake since it’s a lot airier texture than a dense loaf cake usually is. As far as the Bundt, it should work – I’d start around 40 minutes, then check with a toothpick or cake tester and increase baking time by 5-10 minutes until done.

      Reply

  25. 5 stars
    I tried this recipe today. It was the best carrot cake ever in my life! Thanks soooo much! Unfortunately, I reduced the half amount of sugarin the cake and frosting. They are still amazing. Thanks again / Waya from Thailand

    Reply

  27. 5 stars
    I made this for my mother’s 98th birthday. Everyone raved about it. All who ate it Including my mother and my wife had 2nds & 3rds. My wife says she knows the cook for this cake and she will have it again and again. My wife doesn’t enjoy sweets much but this one She wants more. Thank you for the recipe. I enjoyed the making, eating and the praises!

    Reply

  28. 5 stars
    My Great Aunt had a recipe for a carrot cake that I loved. I have always compared any carrot cake to hers. You did a great job with this one. I have made it three times and the only change was I replaced the raisins with chopped dates. Everyone loves it. Thanks for sharing.

    Reply

  29. Hi, I would like to make this cake as a round sandwich cake. Please can you let me know what size tins, and cooking times for a fan assisted oven ? Thank you x

    Reply

    • Hi Julie, this would work in two 9″ round cake tins but as far as your oven goes, I’m not sure for baking time. Maybe start at 20-25 minutes and check them with a toothpick. If not done, increase cooking time by 5 minute increments until done.

      Reply

  30. Made these into cupcakes. I halfed all the ingredients for the batter but kept the full measurements of the ingredients for the icing. Made 12 cupcakes exactly and the amount of icing topped each cupcake perfectly. I baked them at 350 deg for 20 minutes

    Reply

  31. 5 stars
    Hayley,
    I made this for our early family Thanksgiving dinner yesterday. It is truly the best! My husband and daughter love carrot cake, and I have never made a scratch one. Along with my apple dumplings, this may become a new tradition. I did do a 2 layer round cake and found the icing to be the right amount, I did not double it. I baked it according to your times. When it came out and was just about cooled, I was afraid my edges were going to be a bit hard which would be my fault for maybe leaving in a minute or two too long so I wrapped in saran until morning when I was going to ice it. In the morning, they were as soft as the middle top. I iced it and refrigerated it after a sprinkling of walnuts on top. everyone LOVED it! Thank you so much for sharing your recipe!!! Just decided a piece of it is going to be my lunch today…YUMMY! So moist and flavorful, a keeper for my recipe cache.

    Reply

    • Cindy, I am so happy you and your entire family loved my recipe! It truly is the best one I’ve tried 🙂 Great job on making a 2-layer, and your tip to ensure it stays fresh and moist was perfect. Happy Thanksgiving!

      Reply

  32. 5 stars
    I made this today in my ifood I instant pot. Recipe makes 3 Bundy cakes, perfect for gift giving or to freeze for later. Liked pans, filled 2/3rods full. Covered with aluminum foil placed on a trivet put on lid, set pressure to high, set timer to 25 minutes made sure seal was on. Did NPR (which is optional) removed aluminum foil let cake cool. Was delicious and beautiful. You are right best there is.

    Reply

  35. 5 stars
    Made this yesterday and it got rave reviews.
    Followed cake recipe exactly but didn’t have to add any milk to the icing recipe. The 3 TBS of orange juice was plenty to make it spreadable. Delicious!

    Reply

    • Hi Sharon, I’m not sure it would work but it’s worth a try! I would do 1/4 cup. Not much more because it’s going to impart some moisture and you don’t want the final cake to be wet.

      Reply

    • Hi Gowry, I personally do not like using glass pans because I find that they cook strangely – often dark on the bottom but not cooked through. If you have a metal pan, I’d use that. Short answer, yes, glass baking pan may end up lengthening your bake time. Just check it every couple minutes.

      Reply

      • THAnk you. I will use my metal pan. I was considering a glass pan purely for presentation purposes but I will stick to metal. Thanks again. Making it for this weeken so fingers crossed.

        Reply

  39. I baked it for 40 minutes @350degrees but the center didn’t get baked properly. What should I change next time to make it perfect.

    Reply

    • Hi Seema, did you use a glass or super dark metal pan? I find those pans have bizarre baking times and the sides/bottom get done way before the top. I recommend using a light-colored metal pan.

      Reply

  40. Best carrot cake ever!! Made it yesterday and it taste even better the next day. First time I’ve ever made a perfect carrot cake. Thanks

    Reply

    • I have not tried that. I think it would work as written for most pan sizes, just would vary in thickness of the cake.

      Reply

  42. Making for the second time. I used a 12 oz can of pineapple because I didn’t want e tea pineapple laying around. I cut the sugars in half and subbed coconut sugar for the white sugar. Super moist and delicious. My father in law said, “I am a carrot cake connoisseur and this is the best cake I have ever tasted!” This will be my go to recipe

    Reply

  43. 5 stars
    Thank You for a “delish” recipe! I did bake it in a glass pan, which (as you suggested in another post) might increase the baking time. It did, but only a few minutes. Mixed the oil to 1/2 butter, 1/2 oil but I’m sure it would be great either way. Moist and flavorful! I’ll keep this as my #1 carrot cake recipe. Keep the yummies coming.

    Reply

  44. 5 stars
    This was the first carrot cake recipe I’ve ever tried and it’s a winner! Planning to make another one for Easter dessert this weekend. Thanks so much for making me look good:)

    Reply

    • Sherry, so happy to see this comment! Glad the carrot cake was a hit, and enjoy it on Easter as well! Happy Easter!

      Reply

    • Hi Peggy, yes but I would adjust the baking time. Because it is a thinner cake in a sheet pan, it will probably take around 15-20 min? I would definitely check it at 15 minute mark and increase by a few minutes if not done.

      Reply

  47. 5 stars
    Christo from Pretoria South Africa: I have tried it with my mother,I can only say well done thank you so much,this cake is THE BEST,although our frosting did not come out so well,it was a bit running,maybe the cream should have been mixed to make it more stiff.Having said that,the taste is out of this world,absolutely fantastic.If somebody can just comment on my frosting to make it more stiff I will be glad.This cake is about the taste,moisty,spicy and overall so delicious.Thank you very much.Please help with my frosting?

    Reply

    • Hello from California, USA Christo! So happy to hear you enjoyed the cake! To make the frosting more stiff, add more confectioners’ (powdered) sugar!

      Reply

  48. My husband absolutely loved your recipe!! He has even asked me to make it again and it’s only been 2 weeks since I made it the first time!! Thanks for a keeper recipe???

    Reply

    • Hi Jeanne, there’s no baking powder because the cake batter is plenty! It produces a fluffy cake without it.

      Reply

  51. Hello! Excited to make this recipe!

    I see that on the frosting it says
    3 – 3 1/2 cups of powdered sugar
    Meaning 10.5 cups?

    Thank you!!!!

    Reply

    • Hi! No, it’s three to three and a half cups. Depending on if you need that extra 1/2 cup if the frosting is too runny.

      Reply

  52. 5 stars
    This recipe is amazing. This carrot cake is as good as any high end restaurant dessert. My husband said the only thing that could make it better is if it was layered. I will try that next time!

    Reply

  53. I thought the cake was delicious but I agree too much liquid. Could of done without the cream!! Won’t make the icing again.

    Reply

  54. I made this for my Son’s 40th Birthday and everyone raves about it. It is the best cake I have ever eaten. Going to make cupcakes out of it next!!!

    Reply

  55. 5 stars
    Oh my, what a fabulous cake! Carrot cake has always been my favorite and this is honestly the best I have ever had. Very moist and the flavor is perfect. Just the right amount of spice, not overwhelming at all. I have had some that the spice was just too much and it runs the cake. I followed the recipe exactly. Wouldn’t change a thing. Bravo!

    Reply

  56. 1 star
    I don’t know what I did wrong but my cake didn’t turn out moist. I came out dry. I have no idea why. I followed the receipt to a tee. Very disappointed. I will try it again so I can figure out what went wrong. I’m sure it was me because off all the high reviews. I’ll let you know when I figure it out.

    Reply

  58. 5 stars
    Hi! This is the most divine carrot cake ever!! Thank you so much for creating this recipe and sharing it. It’s by far THE best!!! I only have one question: if I wanted to make half that amount (15 serving is too much for two people even if we’re a bit greedy!), what do I need to cut down and by how much? Please could you write these in cups and grams. I need to make it ASAP… thanking you so very much again 🙂

    Reply

    • Hi there! I would just halve the recipe; it should work just fine halved in an 8×8 or 9×9 square pan.

      Reply

  59. 5 stars
    Wow! Hands down the BEST carrot cake recipe I have ever made and devoured!!! Even non carrot cake fans ate it up licking their spoon!!!

    Reply

  60. 5 stars
    This is the absolute best carrot cake ever.
    Shredding the carrots takes a while but that won’t stop me from making this again.
    My daughter said it was the bomb!

    Reply

  61. Wow
    .I am so motivated to try this cake. Thank you for sharing. It will ne my first attempt at a cake I lov
    e so much. Anita from South Africs

    Reply

  62. 5 stars
    Amazing easy cake recipe.
    I substituted cranberries for the raisins and added coconut as well as a bit of ginger and nutmeg.

    Not sure why but it took a bit longer than the bake time as the Centre was still wet..but then the ends slightly burnt bc of the longer time.
    Great reviews from all who tried it. I used my own cream cheese frosting recipe though

    Reply

    • Hi Niala, did you use a glass pan or dark metal pan to bake the cake? That may be why it was longer to bake. Glass pans do not conduct heat properly and they bake very inconsistently, resulting in done edges and bottoms but undone centers. Dark metal pans conduct heat way too quickly, resulting in an over-browned product. I recommend light metal baking pans for the most accurate results!

      Reply

  63. I made this yesterday for the first time am going to frost today. I used a regular metal 9×13 pan it took longer to get center of the cake done, closer to 55 minutes.when I took it out of the oven it looked like a picture frame, darker around the edges lighter in the middle. I used a stand mixer because it said to wisk eggs and pineapple, I used the wisk attachment, was that okay? Or did I put to much air into the cake batter?
    Should I have mixed it by hand? II have always wanted to try making a carrot cake,your recipe sounded good. I also added raisins. l am excited to try it today.

    Reply

    • Hi Pam, no it sounds like you did it fine! Was it a dark metal pan or a light metal pan? Either way, I’m sure it’s fine! Some ovens are calibrated differently so baking time can be off for others.

      Reply

      • A light metal pan. I have never made cream cheese frosting with orange juice in it so I’m a little curious about that, I like a heavier frosting not thin so maybe I should not put in the cream if I put in the orange juice?

        Reply

    • Hi Vicky, it can but you’ll want to adjust baking time so it doesn’t overcook.

      Reply

      • I just wanted to let you know that I did make it in the 10X15 pan and baked it for 23 minutes and it came out great. It’s a delicious and moist cake and the frosting was awesome too!! I delivered this to several family members and they all loved it! Thanks for a great recipe!! ?

        Reply

  66. 5 stars
    This recipe Looks like the one I use. My main reason for writting a coment is the problem with the font and very light inik color. I can’t even read what I’ve just entered. Please help us vision challanged people.

    Reply

  67. 5 stars
    This was such an easy recipe and a hot for our Easter desserts. I am celiac so I used King Arthurs GF all purpose baking flour. The texture was awesome, moist and best of all, no one could tell it was GF! Will definitely make again.

    Reply

    • I like your recipi and have tried it. It was very good expiriens and tasty cake. But now i have a bigger pan and thinking how can i adjest the recipiin it.

      Reply

      • Hi Imran+Siddique, you could use that size pan! Just decrease the baking time. Try decreasing by 5 minutes and see if that works. Check with a toothpick or skewer to see if it is done.

        Reply

  71. Any kosher for Passover recipes for an apple or carrot cake?? One that is either made in a 9×13 or a tube pan. I have come across a few but not big enough or sounds so dry..😑 Any help would be great. Or some other kind of good Passover recipe.

    Reply

  72. 5 stars
    OMG! This carrot cake is the bomb! I followed the recipe exactly and added pecans and the raisins! My first time making one which I took to a reunion of friends; we had not seen each other in years! It was absolutely fabulous and so moist and everyone loved it! They were so impressed that I made it! Thank you for your recipe! I will never use another recipe; this is the best!

    Reply

  73. 5 stars
    Hayley, this is the best and most moist carrot cake. My preference is with pineapple for a most variety of deliciousness in my mouth, along with nuts and raisins. I have used it all year..
    Thanks again for sharing.

    Reply

  74. 5 stars
    I may have left a comment before, but can’t remember. This is the best carrot cake recipe ever! I love carrot cake and will never use another recipe. A note: I can’t have dairy or gluten and this recipe is easily adapted to my dietary needs. Thank you so much!

    Reply

  75. Hi! I’d like to try make this for my birthday but would prefer a 2-layer cake. Would 2 x 9-in pans be suitable? It won’t come out super flat/low will it as I’d like good height on it.
    Thank you! 🥰

    Reply

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