There’s nothing quite like a perfectly moist, warmly spiced carrot cake topped with luscious cream cheese frosting. This time-tested recipe delivers the ideal balance of sweetness, spice, and texture – packed with fresh carrots, crunchy walnuts, and a hint of cinnamon for the most comforting dessert experience.
Whether it’s for Easter, birthdays, or just because, this cake always steals the show!
Why This is the BEST Carrot Cake ❤️
✅ Unbelievably moist (thanks to oil & crushed pineapple!)
✅ Perfectly spiced – not too sweet, not too bland
✅ Cream cheese frosting to die for
✅ Easy to make – no fancy techniques needed
✅ Great for crowds – feeds 12+ people
Ingredients You’ll Need 🛒
For the Cake:
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2 cups all-purpose flour
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2 tsp baking soda
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1½ tsp baking powder
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1 tsp salt
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2 tsp ground cinnamon
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½ tsp nutmeg (optional but recommended)
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1½ cups granulated sugar
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1 cup brown sugar
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1½ cups vegetable oil (or melted coconut oil)
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4 large eggs
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1 tsp vanilla extract
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3 cups finely grated carrots (about 4-5 medium carrots)
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1 cup crushed pineapple, drained (secret moisture trick!)
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1 cup chopped walnuts or pecans (optional)
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½ cup shredded coconut (optional)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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4 cups powdered sugar
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1 tsp vanilla extract
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Pinch of salt
