13 Carrot Cake Recipes That Are Moist, and Totally Irresistible – your ultimate guide to baking the perfect springtime treat. There’s something magical about carrot cake that makes it a beloved classic – the tender crumb studded with grated carrots, the warm spices that fill your kitchen with cozy aromas, and that luscious cream cheese frosting that makes every bite unforgettable. Whether you’re a traditionalist who loves the classic version or an adventurous baker looking for creative twists, these 13 recipes will satisfy every craving and occasion.
From ultra-moist layer cakes packed with pecans and pineapple to gluten-free and vegan options that don’t compromise on flavor, this collection proves carrot cake’s incredible versatility. Imagine slicing into a tall, fluffy cake with perfect frosting swirls, or biting into moist carrot cake muffins fresh from the oven. We’ve included pro tips for achieving the ideal texture, balancing sweetness, and decorating showstopping cakes that will wow your family and friends. Get ready to fall in love with carrot cake all over again!
Gluten-Free Carrot Cake
This gluten-free carrot cake is a delightful treat that everyone can enjoy. Moist and flavorful, it offers a wonderful blend of spices and sweetness, making it perfect for any occasion. Plus, it’s simple to whip up, so even novice bakers can create a beautiful dessert without stress.
The combination of grated carrots and spices like cinnamon and nutmeg adds a warm flavor, while the gluten-free flour ensures it’s suitable for those with dietary restrictions. Topped with a light dusting of powdered sugar or a cream cheese frosting, this cake is both inviting and delicious.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, mix the granulated sugar, brown sugar, and oil. Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots and crushed pineapple.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Carrot Cake with Coconut Cream
This Carrot Cake with Coconut Cream is a delightful blend of flavors and textures, making it a favorite for any occasion. The moist, spiced carrot cake pairs beautifully with a creamy coconut frosting, creating a light and refreshing dessert that’s hard to resist.
Prepare for a simple baking experience that yields impressive results. The cake is fluffy and aromatic, enhanced by the sweetness of carrots and complemented by the rich taste of coconut. Your friends and family will be asking for seconds!
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat together oil and eggs until well combined. Stir in grated carrots, pineapple, coconut, and vanilla extract.
- Combine the wet ingredients with the dry ingredients, mixing just until everything is incorporated.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the coconut cream frosting, beat together 1 cup of softened cream cheese, 1/2 cup of butter, 3 cups of powdered sugar, and 1 cup of shredded coconut until smooth. Frost the cooled cakes as desired.
Spiced Walnut Carrot Cake
This spiced walnut carrot cake is a delightful treat that perfectly blends the sweetness of carrots with the rich, earthy flavor of walnuts. The addition of warm spices creates a cozy aroma that fills your kitchen while baking, making this cake not just a dessert but a comforting experience.
Simple to make, this recipe combines wet and dry ingredients to create a moist cake that’s ideal for any occasion. Whether served at a birthday party or enjoyed with a cup of coffee, it’s truly irresistible!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, mix flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, whisk together oil, sugar, and eggs until smooth. Stir in the grated carrots and walnuts.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Pour the batter into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the cream cheese, powdered sugar, and lemon juice until smooth. Once the cakes are cooled, frost between the layers and on top. Enjoy!
Vegan Moist Carrot Cake
This vegan moist carrot cake is a delightful treat that packs a punch of flavor and warmth. With its soft texture and a hint of spice, it’s perfect for any occasion, whether it’s a cozy family gathering or a festive celebration.
What sets this cake apart is its simplicity. Made with wholesome ingredients and no eggs or dairy, it’s easy to whip up and requires minimal effort. The natural sweetness from the carrots combined with the warm spices makes every bite irresistible.
Ingredients
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1 cup almond milk (or any plant-based milk)
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup walnuts or pecans, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a large bowl, mix the grated carrots, almond milk, vegetable oil, brown sugar, and maple syrup until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the chopped nuts.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Chocolate Chip Carrot Cake
This Chocolate Chip Carrot Cake is a delightful twist on a classic favorite. With its moist texture and sweet chocolate chips, it’s sure to please anyone with a sweet tooth. The combination of carrots and chocolate creates a unique flavor profile that’s both comforting and exciting.
Making this cake is straightforward, making it perfect for both experienced bakers and beginners alike. You’ll love how simple it is to whip up this treat for a special occasion or just to enjoy with your afternoon coffee!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1 cup chocolate chips
Instructions
- 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, salt, and cinnamon.
- In a large bowl, beat together granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and chocolate chips.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Enjoy your delicious treat!
Pineapple-Infused Carrot Cake
Pineapple-infused carrot cake combines the classic flavors of moist carrot cake with the juicy sweetness of pineapple. This cake is a delightful twist that adds a tropical touch, making it incredibly refreshing and perfect for any occasion. The addition of pineapple not only enhances the flavor but also keeps the cake super moist, ensuring each bite is irresistible.
This cake is simple to make, requiring basic baking skills. It’s a wonderful choice for gatherings or as a sweet treat during the week. Your friends and family will love the unique flavor combination, and you might find it becoming a staple in your dessert rotation!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In another bowl, mix oil, eggs, grated carrots, crushed pineapple, and vanilla. Combine wet and dry ingredients until just mixed.
- If using, fold in chopped walnuts.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat together cream cheese, powdered sugar, and milk until smooth. Frost the cooled cakes as desired.
Classic Moist Carrot Cake
Classic moist carrot cake is a delightful treat that combines the natural sweetness of carrots with warm spices. This cake is soft, fluffy, and layered with a rich cream cheese frosting that makes each bite irresistible. It’s perfect for any occasion, whether it’s a birthday, holiday gathering, or just a sweet indulgence for yourself.
Making this cake is simple, even for novice bakers. With just a few ingredients and easy instructions, you can whip up a delicious dessert that will impress everyone. The blend of spices and the moisture from the carrots create a flavor profile that’s both comforting and satisfying.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together oil, eggs, grated carrots, and crushed pineapple until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in chopped walnuts.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes cool, prepare the frosting by beating together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Once the cakes are cool, spread a layer of frosting on top of one cake layer, then place the second layer on top and frost the top and sides of the cake. Decorate as desired.
- Slice, serve, and enjoy your classic moist carrot cake!
Carrot Cake with Cream Cheese Frosting
This carrot cake is a delightful treat that brings comfort and joy with every bite. Moist and spiced just right, it’s a classic dessert elevated by a rich cream cheese frosting that’s simply irresistible. Not only is this recipe easy to follow, but it also uses fresh carrots that add a hint of sweetness and texture, making it a favorite among cake lovers.
Perfect for birthdays, holidays, or just a sweet craving, this moist carrot cake is sure to impress family and friends. With warm spices and a creamy topping, it’s a wonderful way to enjoy a homemade dessert that’s both simple and satisfying.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine oil and eggs, whisking until well blended. Stir in grated carrots and crushed pineapple.
- Add the wet mixture to the dry ingredients, stirring until just combined. If using, fold in chopped walnuts.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
- Once the cakes are completely cool, spread frosting between the layers and on top of the cake.
- Slice, serve, and enjoy!
Carrot Cake Pancakes
Carrot cake pancakes bring the warm flavors of traditional carrot cake to your breakfast table. These fluffy pancakes are infused with spices, grated carrots, and a hint of sweetness, making them a delightful choice for a cozy morning. They’re simple to whip up, and you won’t believe how quickly they disappear!
The pancakes are perfectly moist and pair wonderfully with maple syrup, nuts, or a dollop of cream cheese frosting for that extra treat. Your family will love this delicious twist on a classic dessert, and you might just find yourself looking for excuses to make them more often!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
- 1 cup milk
- 1 large egg
- 1/2 cup grated carrots
- 2 tablespoons vegetable oil
- 1/4 cup chopped walnuts (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, cinnamon, nutmeg, salt, and brown sugar.
- Combine Wet Ingredients: In another bowl, whisk together milk, egg, grated carrots, and vegetable oil.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in walnuts.
- Cook Pancakes: Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake, cooking for 2-3 minutes on each side until golden brown.
- Serve: Stack the pancakes high, drizzle with maple syrup, and top with extra walnuts or cream cheese frosting if desired.
Carrot Cake with Maple Icing
Carrot cake with maple icing is a delightful treat that combines the earthy sweetness of carrots with the rich, smooth flavor of maple. This cake is not only moist and fluffy, but it also has a lovely balance of spices that make every bite comforting. Perfect for any occasion, this recipe is simple enough for beginners yet impressive enough to wow your guests.
The maple icing adds a unique twist that elevates this classic dessert. It’s easy to make and truly complements the flavors of the cake. Get ready to enjoy a slice of this delicious cake that’s sure to become a favorite!
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1 cup maple syrup
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add the oil and eggs to the dry ingredients, mixing until just combined. Fold in the grated carrots, pineapple, and walnuts.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cakes cool, prepare the maple icing by beating together the softened butter, maple syrup, powdered sugar, and vanilla until smooth.
- Once the cakes are completely cooled, spread a layer of icing between the two layers and cover the top and sides with the remaining icing. Enjoy your delicious carrot cake!
Carrot Cake Muffins with Cream Cheese Swirl
These carrot cake muffins are a delightful twist on the classic dessert. They are soft, moist, and packed with sweet grated carrots, warm spices, and a luscious cream cheese swirl that adds a rich, tangy flavor. Perfect for breakfast or a sweet snack, these muffins are incredibly simple to make and sure to satisfy your sweet tooth.
The best part? You’ll have the wonderful aroma of freshly baked muffins filling your kitchen, making it hard to resist enjoying one (or two!). With a few basic ingredients and just one bowl, you can whip up these delicious treats in no time.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add Wet Ingredients: Add the oil, eggs, grated carrots, and crushed pineapple to the dry ingredients. Stir until just combined. If using, fold in the walnuts.
- Prepare the Cream Cheese Swirl: In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla until smooth.
- Fill Muffin Tins: Fill each muffin liner about 2/3 full with the carrot batter. Spoon a small amount of the cream cheese mixture on top of each muffin and use a toothpick to swirl it into the batter.
- Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Carrot Cake Trifle
A carrot cake trifle is a delightful twist on the classic dessert, combining moist carrot cake layers with creamy frosting and fresh carrots for a refreshing finish. The flavors meld beautifully, creating a light yet indulgent treat that’s perfect for gatherings or a cozy night in.
This recipe is quite simple to make, layering homemade carrot cake with fluffy cream cheese frosting and crunchy nuts for texture. Each bite is a blend of sweet, spiced, and creamy goodness that will have you coming back for more!
Ingredients
- 2 cups grated carrots
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, mix together the grated carrots, granulated sugar, brown sugar, and oil until well combined. Add in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Fold in the crushed pineapple.
- Pour the batter into a greased baking pan and bake for 30-35 minutes, or until a toothpick comes out clean. Let it cool completely.
- While the cake cools, prepare the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla until smooth.
- Once the cake has cooled, cut it into squares or crumbles. In a trifle dish, layer the cake, frosting, and nuts if using. Repeat the layers until the dish is full, finishing with frosting on top.
- Chill for at least an hour before serving. Enjoy your delicious carrot cake trifle!
Nutty Carrot Cake with Raisins
This Nutty Carrot Cake with Raisins is a delightful twist on a classic favorite. The combination of moist cake, crunchy nuts, and sweet raisins creates a mouthwatering treat that will have everyone coming back for seconds. Plus, it’s super easy to make, making it perfect for both novice bakers and seasoned pros alike.
The flavor profile is wonderfully balanced, with the natural sweetness of carrots and the earthiness of nuts. It’s great for any occasion, from casual gatherings to festive celebrations. Serve it as a scrumptious dessert or a special treat with your afternoon tea!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat together the oil and eggs until well combined. Stir in the grated carrots.
- Add the wet mixture to the dry ingredients, and mix until just combined. Fold in the nuts and raisins.
- Pour the batter into the prepared baking pan and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
Final Thoughts
Carrot cake is that rare dessert that feels both indulgent and wholesome at the same time. As you try these recipes, you’ll discover how small tweaks in spices, mix-ins, and frosting techniques can create completely different – but equally delicious – experiences. Whether you’re baking for Easter, a birthday, or just because, these cakes promise to bring joy to every occasion. So grab your grater, preheat your oven, and prepare to make some seriously irresistible carrot cakes that will have everyone asking for seconds!