This moist carrot cake with cream cheese frosting is always a favorite. It’s tender and full of warm spice, brown sugar, and plenty of shredded carrots. You can make it with or without pineapple, nuts, and raisins. Simple to prepare—this is a perfect carrot cake recipe.
This post was updated April 3, 2025 with new photos, recipe tips, and storage instructions
If you want a carrot cake that’s reliably moist, easy to make, and full of flavor, this recipe is a great choice. After testing many variations, this version has become my go-to. The crumb is dense, springy, and moist—the kind that clings to the back of your fork. A thick layer of cream cheese frosting complements the warm spices and sweet brown sugar perfectly.
Moist Carrot Cake Recipe
This recipe is ideal for a 9×13 inch (23×33 cm) pan. If you prefer a stacked layer cake, use a dedicated layer cake version of the recipe (this text omits external links). The sheet cake version below is straightforward and very forgiving, making it perfect when you want a flavorful cake with minimal fuss.
Jump to Recipe
- Prep: Preheat the oven to 350°F (180°C). Lightly grease and flour a 9×13 inch pan.
- Soak the raisins: If using raisins, soak them in warm water for about 5 minutes, then blot dry. This prevents them from clumping in the batter.
- Whisk dry ingredients: Combine flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. If you prefer a milder spice profile, reduce the spices slightly.
- Whisk wet ingredients: In a large bowl, whisk together oil, brown sugar, eggs, and vanilla until smooth and lump-free.
- Add the milk: Whisk in buttermilk for the softest texture. If you don’t have buttermilk, whisk 3/4 cup milk with 2 teaspoons lemon juice or vinegar and let sit 5 minutes.
- Add the mix-ins: Stir in finely shredded carrots, drained crushed pineapple (optional), chopped walnuts or pecans (optional), and the blotted raisins (if using). Use fresh-shredded carrots—bagged shredded carrots are too large and can make the cake dry.
- Fold in dry ingredients: Gently fold the dry mixture into the wet mixture until no flour streaks remain. No electric mixer is needed.
- Bake: Pour the batter into the prepared pan and bake 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the cake in the pan before frosting.
Recipe Tip
If you add crushed pineapple, consider reducing the cake sugar by 1/4 cup because the pineapple adds sweetness. Use crushed pineapple packed in juice (not syrup) and drain it well so the cake slices cleanly.
Cream Cheese Frosting for Carrot Cake
The cake is finished with a simple cream cheese frosting made from butter, full-fat cream cheese, powdered sugar, a pinch of salt, and a touch of fresh lemon juice for brightness. Key tips:
- Bring butter and cream cheese to room temperature so they combine smoothly.
- Use full-fat, block-style cream cheese for the best texture and flavor.
- Avoid overmixing the frosting—overbeating can make it thin. If it’s too thick or sweet, stir in 1 tablespoon of cream or milk.
How to Make Carrot Cake with Different Pan Sizes
This recipe is scaled for a 9×13 inch pan but adapts well to other shapes:
- 8×8 inch pan: Halve the ingredients. Bake about 30–35 minutes. Use a pan with at least 2-inch sides to prevent overflow.
- 10-inch Bundt: Use a nonstick bundt pan, well-greased and floured or sprayed with pan release. Bake about 45–55 minutes.
- Layer cake or cupcakes: For layer cakes or cupcakes, use a recipe specifically formulated for those formats for best results.
For holiday baking, this carrot cake makes a great centerpiece—it’s versatile, stores well, and freezes nicely when unfrosted.
Moist Carrot Cake
Equipment
- 9×13 inch (23 x 33 cm) baking pan
Ingredients
Moist Carrot Cake
- 1/2 cup raisins, optional
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger, optional
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (120 ml)
- 1 3/4 cups brown sugar (158 grams), lightly packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk (180 ml), or 3/4 cup milk + 2 teaspoons lemon juice
- 2 1/2 cups finely shredded carrot (do not use pre-shredded bagged carrots)
- 3/4 cup chopped walnuts or pecans, optional
- 1/2 cup crushed pineapple, drained, optional
Cream Cheese Frosting
- 1/2 cup unsalted butter (112 grams), softened but still slightly firm
- 8 oz cream cheese (226 grams), full fat, brick-style, softened
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 2–3 cups powdered sugar (220–330 grams), sifted
- 1/2 cup chopped walnuts, optional
Instructions
Moist Carrot Cake
- Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch metal cake pan.
- Place raisins in warm water for 5 minutes to soften, then drain and pat dry.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate large bowl, whisk oil, brown sugar, eggs, and vanilla until smooth and lump-free.
- Whisk the buttermilk into the oil mixture.
- Stir in shredded carrots, drained pineapple (if using), chopped nuts, and the blotted raisins.
- Fold the dry ingredients into the wet ingredients until no flour streaks remain.
- Pour batter into the prepared pan and bake 35–40 minutes, or until a toothpick comes out clean or with a few moist crumbs. Cool in the pan.
Cream Cheese Frosting
- Beat the butter in a large bowl until soft.
- Mix in the cream cheese until smooth.
- Add salt, lemon juice, and 2 cups of sifted powdered sugar. Start mixing on low speed to combine.
- Add remaining powdered sugar a little at a time until you reach the desired sweetness and consistency. If frosting is too thick or sweet, beat in 1 tablespoon of whipping cream.
- Frost the cooled cake and optionally sprinkle with chopped walnuts.
Notes
- Carrots: Use freshly shredded carrots on the small side of a box grater. Avoid pre-shredded bagged carrots, which are too coarse and can dry the cake.
- Pineapple: Optional. If using, reduce the cake sugar by 1/4 cup to balance sweetness. Use crushed pineapple drained well.
- Buttermilk substitute: If you don’t have buttermilk, stir 2 teaspoons lemon juice or vinegar into 3/4 cup milk and let sit 5 minutes.
- Make ahead: Bake the cake a day ahead and store covered at room temperature. Frost just before serving. Unfrosted cake can be frozen for up to 2 months; thaw in the fridge before frosting.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Nutrition: Nutrition info is an estimate per slice (15 slices) and assumes the use of walnuts, raisins, and pineapple.
Nutrition