This Best Carrot Cake is ultra‑moist, perfectly spiced, and packed with freshly grated carrots, then finished with a rich cream cheese frosting!

The Only Carrot Cake Recipe You Will Ever Need!

I can promise you, this is the Best Carrot Cake you will ever have! And if I am the one cutting it, you’ll thank me for my inability to cut small pieces!

Not only is it the most delicious cake you’ll ever eat, it’s easy to make. This recipe fits easily into a 9×13 pan, so it really cuts down on the time it takes to make it!

If you struggle with cutting smaller pieces of cake, too, then you can skip the cutting and make Carrot Cake Cupcakes , instead!

Carrot Cake Cupcakes

Why this Recipe Works

Incredibly Moist – The oil ensures this is a tender cake that stays soft for days!

Simple – Made with classic ingredients, no fancy extras needed.

Bakery-Quality – Without complicated steps!

A timeless classic that never goes out of style!

Make-Ahead – Stays moist so you can easily make ahead!

Going to Easter brunch? Everyone loves Cream Puff Cake , Easter Dirt Cake , and Spring Blossom Cookies , too!

Best carrot cake topped with smooth cream cheese frosting

Ingredients You’ll Need to Make the Cake

2 cups Sugar

2 cups Flour

2 tsp Cinnamon

2 tsp Baking Soda

2 cups Grated Carrots

1 cup Chopped Walnuts

1/2 cup Oil

3 Eggs

17 oz can Crushed Pineapple with Juice

3/4 cup Raisins

And the Cream Cheese Frosting

8 oz Cream Cheese, Softened

1/2 cup Butter, Softened

3 1/2 cups Powdered Sugar

1 tsp Vanilla

Classic carrot cake with thick cream cheese frosting

How to Make the Best Carrot Cake

NOTE: You can also use this batter to make Carrot Cake Cupcakes .

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.

Grate 2 cups carrots and set aside.

Combine 2 cups sugar, 2 cups flour, 2 tsp cinnamon, 2 tsp baking soda, 2 cups grated carrots, and 1 cup chopped walnuts.

Add following ingredients to the bowl in this order: 1/2 cup oil, 3 eggs, 17 oz can crushed pineapple (including juice), and 3/4 cup raisins.

Mix well and pour into prepared pan.

Bake for 35-45 minutes.

Meanwhile, make the frosting by mixing together 8 oz softened cream cheese, 1/2 cup softened butter, 3 1/2 cups powdered sugar, and 1 tsp vanilla.

Once the cake is removed from the oven and cooled, spread cream cheese frosting evenly over the cake.

Carrot Cake Cupcakes

Is this Carrot Cake moist?

Yes! This recipe is known for it’s moist texture that stays soft for days, thanks to the balance of ingredients and proper baking metod.

Can I make this cake without nuts?

Yes! Nuts are completely optional. The cake turns out just as soft and flavorful without them, making it easy to customize.

What frosting works best with Carrot Cake?

Cream Cheese Frosting is the classic choice. It’s slight tang balances the sweet, spiced cake perfectly, making it the idea pairing.

How should I store leftover cake?

Store leftover cake covered in the refrigerator for up to 4-5 days. Let slices sit at room temperature for 15-20 minutes before serving for the best flavor.

Watch Baking Time – The baking time varies from 35-45 minutes because it depends on how juicy the pineapple is. Sometimes it requires additional baking time. Always check the center of the cake with a toothpick to make sure it’s done before removing it from the oven.

Grate the Carrots Finely – This creates moisture without having crunchy bites. Large shreds can make the texture uneven and heavy.

Let the Cake Completely Cool Before Frosting – Cream cheese frosting will melt and slide if the cake is even slightly warm. Cooling fully ensures clean layers and a smooth finish.