Our Best Carrot Cake

Our top carrot cake recipe, brimming with raisins, walnuts, carrots, and crushed pineapple then slathered in cream cheese frosting, is as timeless as it is flavorful.

5.0 from 1 reviews
Carrot Cake
Makes 1 (9-inch) cake
  • 3⅓ cups (417 grams) all-purpose flour
  • 2⅓ cups (467 grams) granulated sugar
  • 1 cup (128 grams) golden raisins
  • ¾ cup (85 grams) chopped walnuts
  • 1 tablespoon (6 grams) ground cinnamon
  • 2 teaspoons (10 grams) baking soda
  • 2 teaspoons (10 grams) baking powder
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 teaspoon (2 grams) ground ginger
  • 1 teaspoon (2 grams) ground nutmeg
  • 4 cups finely grated carrot
  • 2 (8-ounce) cans crushed pineapple, drained
  • 4 large eggs, lightly beaten
  • 1 cup (224 grams) canola oil
  • 2 teaspoons vanilla extract
  • Cream Cheese Frosting (recipe follows)
  1. Preheat oven to 350°F. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
  2. In a large bowl, stir together flour, sugar, raisins, walnuts, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg. Add carrot, pineapple, eggs, oil, and vanilla, stirring until well combined. Divide batter among prepared pans.
  3. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Refrigerate until ready to serve.

5.0 from 1 reviews
Cream Cheese Frosting
Makes 6 cups
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup (227 grams) unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 1 (2-pound) package (910 grams) confectioners’ sugar
  1. In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Beat in vanilla. Gradually add confectioners’ sugar, beating until creamy, 4 to 5 minutes.



    • Hi Sharon,

      thank you for reaching out! We have never tried to tier this cake before. It is a very moist cake so it might not be as sturdy. We recommend baking one cake first and testing for yourself. We will say, it is mighty delicious! Happy Baking!

    • Hi Lauren,

      Thank you for reaching out. We have never tested this recipe with out the pineapples and do recommend them in this cake. It may lose a little flavor and moisture to the cake but you are welcome to omit the pineapples in this recipe. Happy Baking!

    • Hi Kiki! Yes, you can use a different pan for this recipe, but please keep in mind that we developed this cake specifically for the 9-inch cake pans. We cannot guarantee the results if baked in another pan. This would effect the cooking time so be sure to keep an eye on it. Thank you and happy baking!


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.