I’m sharing my Delicious Carrot Cake and the one pantry swap I rely on to deliver a sweet, reliably moist cake topped with tangy cream cheese frosting.

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I always suspected Grandma’s Delicious Carrot Cake had a trick up its sleeve. The crumb stays unbelievably moist while the tang of the cream cheese frosting cuts through the sweetness.

Guests keep asking if it’s the Delicious Carrot Cake they’ve read about or some Best Rated Carrot Cake Recipe from the internet. I wont pretend there’s no family drama over whose slice gets extra frosting.

There’s a small, unexpected detail that keeps people guessing and coming back for more. If you like classic flavor with a bit of mischief, this one will make you curious enough to wanna investigate.

Ingredients

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Provides structure, mainly carbs and some protein, it can make cake a little dense.
Sweetens and caramelizes a bit, gives energy but little nutrients, it’s addictive.
They bind ingredients, add protein and richness, help it rise and keep moist.
Keeps cake tender and moist, adds fat and calories, but no butter flavor.
They’re packed with fiber and vitamin A, add natural sweetness and texture.
Provide crunch, healthy fats and some protein, they can go bitter if toasted.
Tangy creamy frosting adds richness and sweetness, lots of powdered sugar, very sweet.
Adds tang and extra moisture, tender crumb, small protein boost from dairy.

Ingredient Quantities

2 cups (240 g) all purpose flour

2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp fine salt

1 1/2 cups (300 g) granulated sugar

1/2 cup (packed) light brown sugar

3 large eggs, room temp

1 cup (240 ml) vegetable or canola oil

1/2 cup plain yogurt or sour cream

2 tsp vanilla extract

3 cups grated carrots (about 4 to 5 medium carrots)

1 cup chopped walnuts or pecans (optional)

1/2 cup crushed pineapple, well drained (optional)

1/2 cup raisins (optional)

8 oz (225 g) cream cheese, softened

1/2 cup (115 g) unsalted butter, softened

3 to 4 cups (360 to 480 g) powdered sugar, sifted

1 tsp vanilla extract for frosting

Pinch of salt for frosting

1 to 2 tbsp milk or heavy cream to thin frosting if needed

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or two 9 inch round pans and line the bottoms with parchment, or spray well, whatever you prefer.

2. In a bowl whisk together 2 cups (240 g) all purpose flour, 2 tsp baking powder, 1 1/2 tsp baking soda, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg and 1/2 tsp fine salt until evenly mixed.

3. In a large bowl beat 1 1/2 cups (300 g) granulated sugar and 1/2 cup packed light brown sugar with 3 large eggs until lighter in color, then slowly mix in 1 cup (240 ml) vegetable or canola oil, 1/2 cup plain yogurt or sour cream and 2 tsp vanilla extract until smooth.

4. Add the dry ingredients to the wet in two additions, stirring with a spatula just until combined, do not overmix or you’ll get a dense cake.

5. Fold in 3 cups grated carrots (about 4 to 5 medium carrots) and if using, stir in 1 cup chopped walnuts or pecans, 1/2 cup crushed pineapple (well drained) and 1/2 cup raisins, mix until evenly distributed.

6. Pour batter into prepared pan(s), smooth the top and bake: about 30 to 40 minutes for a 9×13, or 25 to 30 minutes for two 9 inch rounds, until a toothpick inserted into the center comes out with just a few moist crumbs.

7. Let the cake cool in the pan on a wire rack for about 15 minutes, then run a knife around the edges and remove from the pan to cool completely before frosting, seriously let it cool or the frosting will melt.

8. For the frosting beat together 8 oz (225 g) softened cream cheese and 1/2 cup (115 g) unsalted butter until smooth, stir in 1 tsp vanilla extract and a pinch of salt, then gradually add 3 to 4 cups (360 to 480 g) sifted powdered sugar until you reach your desired sweetness and thickness.

9. If the frosting is too thick add 1 to 2 tbsp milk or heavy cream a teaspoon at a time to thin, if it’s too soft chill briefly, then spread evenly over the cooled cake.

10. Garnish with extra chopped nuts if you like, slice and serve, store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 9×13 inch baking pan or two 9 inch round pans plus parchment paper or nonstick spray
3. Mixing bowls, one large and one medium (you’ll thank me later)
4. Electric hand mixer or a sturdy whisk if you wanna do it by hand
5. Measuring cups and spoons and a kitchen scale for accuracy
6. Rubber spatula for folding and a wooden spoon for stirring
7. Box grater or food processor with grating blade for the carrots
8. Wire cooling rack and a toothpick to check doneness
9. Sifter or fine mesh sieve for the powdered sugar and an offset spatula or butter knife to spread the frosting

FAQ

How hot do I bake this carrot cake and for how long? Bake at 350°F (175°C). For two 9 inch round pans bake about 30 to 35 minutes, for a 9 by 13 pan 35 to 45 minutes, and for cupcakes 18 to 22 minutes. It's done when a toothpick comes out clean or with just a few moist crumbs, or when the center reads about 200 to 205°F in an instant read thermometer. If you use a dark pan it may bake faster so keep an eye on it.

Can I leave out the nuts, pineapple, or raisins? Yes, they're totally optional. You can skip any of them with no problem. If you leave out the crushed pineapple you might lose a bit of moisture, so add an extra tablespoon or two of yogurt or a splash more oil if you want to keep it extra moist.

How do I keep the cake from getting soggy when I use canned pineapple? Drain the pineapple well and pat it dry with paper towels before adding it to the batter. Pressing it between towels or even letting it sit in a sieve for a few minutes helps a lot. Too much extra juice will make the crumb dense and heavy.

What's the easiest way to grate the carrots? Use a box grater for a quick job or the grater disk on a food processor if you have one. Measure after grating so you get 3 cups total. If your carrots are very wet pat them a bit with a towel, but dont squeeze out all the moisture or the cake can be dry.

How should I store leftovers and how long will the cake keep? Unfrosted layers or whole unfrosted cake: room temp for up to 2 days in an airtight container. Frosted cake: store in the fridge for up to 5 days, covered. You can freeze unfrosted layers or slices up to 3 months wrapped well in plastic wrap and foil. Thaw in the fridge overnight then bring to room temp before serving.

My cream cheese frosting is lumpy or too soft, what do I do? For lumpy frosting make sure the cream cheese and butter are fully softened then beat them really well before adding powdered sugar. If the frosting is too soft chill it in the fridge for 15 to 30 minutes, then rewhip. If its too thick add 1 to 2 tablespoons milk or heavy cream to thin, or add a little more powdered sugar to thicken.

Grandma’s Delicious Carrot Cake Recipe Substitutions and Variations

All purpose flour: use whole wheat pastry flour 1:1 for a slightly nuttier, tender cake; or use a gluten free 1:1 baking blend (make sure it contains xanthan gum) with no other changes.
Vegetable/canola oil: swap for melted unsalted butter 1:1 for richer flavor, or use unsweetened applesauce 1:1 to cut fat (cake will be a bit denser and more moist).
Plain yogurt or sour cream: substitute with buttermilk 1:1, or make quick soured milk by adding 1/2 tbsp lemon juice or vinegar to 1/2 cup milk and let sit 5 minutes.
Cream cheese (for frosting): use mascarpone or Neufchatel 1:1 for similar texture; or make a classic buttercream instead (sweeter and less tangy) using butter + powdered sugar.

Pro Tips

– let the cake cool completely before you even think about frosting it. if you frost too soon the cream cheese will melt and slide, so either wait till it’s room temp or chill the layers 20 to 30 minutes first. if your frosting gets too soft, pop it in the fridge for 10 minutes and then spread.

– squeeze excess moisture from very wet carrots or the pineapple with a clean kitchen towel or paper towels, but dont wring them dry or you’ll lose texture. another trick to stop add-ins from sinking is to toss chopped nuts, raisins or pineapple in a tablespoon of flour first.

– toast the nuts in a dry skillet until fragrant then cool and chop, way better flavor than raw nuts. also chop them coarsely so you get crunchy bits not one big chunk that ruins a slice.

– be gentle when you mix the flour in, fold until just combined — overmixing gives a dense, gummy cake. and remember ovens vary, so start checking a few minutes early with a toothpick, you want a few moist crumbs not a bone dry center.