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Carrot Cake Recipe

This carrot cake recipe and Easter go together like eggs and bacon. This cake is wonderfully moist, perfectly spiced and paired perfectly with the delightful homemade cream cheese frosting.
Course Desserts
Keyword Carrot Cake Recipe, easy recipe, dessert, cream cheese frosting, cakes recipe, homemade, baking, Easter recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 16
Calories 523kcal
Author Dani Meyer


  • cup sugar
  • ¾ cup white flour
  • ¾ cup wheat flour
  • ½ teaspoon salt
  • ½ cup old fashioned oatmeal
  • ¾ teaspoon baking powder
  • 2 ¼ teaspoons baking soda
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • 2 teaspoons cinnamon
  • 2 teaspoons allspice
  • ¾ cup vegetable oil
  • 1 cup crushed pineapple with juices
  • 4 eggs
  • 3 cups grated carrots
  • ½ banana mashed
  • Optional: 1 cup mix-ins or toppings chopped nuts shredded coconut, currants or raisins
  • For the Frosting:
  • 8 ounces cream cheese room temperature
  • ½ cup 1 stick salted butter room temperature
  • 1 teaspoon vanilla extract
  • 1-2 cups powdered sugar


  • Heat oven to 325 degrees for cake, 365 for cupcakes.
  • In a large bowl combine all dry ingredients, including options. Mix really well and set aside.
  • Add wet ingredients into the dry ones slowly and only mix until everything is damp. Over mixing causes the cake to not raise.

For Cake:

  • Pour into a well greased 9×11 pan. Avoid smoothing the top around as much as possible to keep air in the batter.
  • Bake at 325 degrees for 60 min., insert a tooth pick in center to check doneness. If the toothpick comes out clean it is done and still very moist.

For Cupcakes:

  • Pour into greased or lined 8 cupcake pan. Bake at 365 degrees for approximately 18-22 minutes (depending on oven), insert a toothpick in the center to check if it is done. If the toothpick comes out clean it is done and still very moist.

For the Frosting:

  • Whip cream cheese until fluffy. Add vanilla.
  • Add butter one tablespoon at a time while mixing.
  • Add powdered sugar slowly while whisking. Start with 1 cup and add to taste.
  • If frosting is lumpy your butter and/or cream cheese was not at room temperature. Warming frosting in microwave and whipping vigorously can help it come back together. Refrigerate for one hour before frosting your cake.


Serving: 1g | Calories: 523kcal | Carbohydrates: 64g | Protein: 7g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 438mg | Fiber: 3g | Sugar: 48g