This Amazing Carrot Cake is perfect for Easter or year round! Made incredibly delicious and moist with fresh carrots, pineapple, a blend of warm spices and a homemade brown butter cream cheese frosting, this Carrot Cake Recipe is truly the BEST dessert EVER!
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They’re Lovin’ It! Here’s what They’re Sayin’:
“The one, and only, recipe for carrot cake in my house.
Brown butter frosting is a revelation and the cake is so flavorful.”
—PAM
The Lowdown on The Best Carrot Cake
Big mama made fantastic carrot cakes. They were so wonderful to enjoy during the Spring. Her mix of fresh shredded carrots with hints of pineapple, spices, and roasted nuts with a smearing of creamy cream cheese frosting is absolutely perfect!
I added a slight remix by browning the butter to make that frosting pop even more, and let me tell ya, it’s an absolute hit!
Ingredients you’ll need to make Southern Carrot Cake
- Self-Rising Flour: To avoid a super dense cake, I use a self-rising flour which has baking powder. The additional leavening prevents the development of too much gluten so it stays nice and tender boos. Thank you to Mama Dip for this amazing tip!
- Spices: Cinnamon, cloves, nutmeg and allspice are all in the mix. They layer in warmth, a sweetly pungent aroma and peppery overtones.
- Vegetable Oil: Oil keeps this cake super moist y’all.
- Grated Carrots: I personally prefer to freshly grate my own carrots because there’s a cleaner, more prominent earthy and sweet flavor.
- Roasted Walnuts: They add a smoky, nutty essence with a hint of texture.
- Crushed Pineapples: This gives us a lil’ extra fruity sweetness with a hint of texture. I also like the extra moisture it gives.
- Cream Cheese: If your carrot cake ain’t got tangy, smooth and rich cream cheese frosting, I don’t want it!
- Butter: I brown it to let that nuttiness add some depth to the frosting making it unlike anything you have ever tasted boos.
How to make Carrot Cake
1
Sift
flour, spices, and baking soda.
2
In
a stand mixer, combine sugar, oil, and vanilla.
3
Next,
add eggs, one at a time, blending after each addition.
4
Next
slow down the mixer to lowest speed and add flour mixture in increments.
5
Fold
in carrots, crushed pineapple if desired and walnuts if desired.
6
Evenly
pour batter into cake pans.
7
Bake
for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8
In
a small saucepan, add butter and melt over medium heat.
9
Brown
until it turns a nice amber color then pop in the fridge to get solid again.
10
Add
cooled brown butter and cream cheese to the bowl of your mixer and beat on high speed until thick and fluffy.
11
Slow
down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
12
Add
salt and vanilla extract and continue whipping until it is smooth.
13
Add
frosting to each layer and stack on each other.
14
Frost
the top of the cake then.
15
Then
finally frost the sides of the cake and get ready for the best carrot cake of your life. Sprinkle with nuts for a decorative touch.
What to serve with this carrot cake recipe
- Southern Comfort: Get into these beef tips, baked macaroni and cheese, candied yams and Southern green beans. They are the perfect start before you diving into your carrot cake.
- Sunday Supper: Smothered pork chops, sour cream mashed potatoes, turnip greens and Jiffy cornbread make the perfect dinner to serve along with your cake.
- Spring Entertaining: Impress your guests with some crab stuffed salmon, creamed spinach and Jollof rice.
Deviled eggs
are the ultimate start to your Easter dinner.
Honey glazed ham
is a fan fave for Easter for a reason, and this one is the best you will try.
Honey glazed carrots
are a nice nod to the carrot cake you will enjoy later.
These yeast rolls
are just magical pillows that taste amazing!
Recipe Substitutions
- Walnuts: Swap out the nuts completely if you don’t like them or replace with pecans or almonds.
- Spices: Keep the spice needs down by swapping in a tablespoon of apple pie spice or pumpkin pie spice instead.
- Granulated sugar: You can replace with some homemade brown sugar to add a bit more depth.
- Crushed Pineapple: You can play around with apple sauce which will keep the cake moist and fruity as well.
Recipe Variations and Additions
- Gluten-Free: Swap in a good gluten-free self-rising flour so your gluten intolerant boos can enjoy this.
- Add Citrus: Tossing in some orange zest or lime zest will really make the flavors pop with brightness.
- Add Coconut: Add a 1/2 cup of shredded coconut to the mix for some island vibes.
Expert Tips and Tricks for making the best carrot cake recipe
- Don’t Drain ALL the Pineapple: You want to keep that juice. It adds moisture and more flavor.
- Toast the Nuts Boos!: It really brings out more texture and richer flavors.
- Grate Finely: A food processor is a great tool to use to get those carrots small so they blend perfectly into the batter.
- Don’t Overmix: Overmixing makes a super tough and overly dense cake.
How to store carrot cake
Keep your freshly baked Carrot Cake in a dry, cool area and cover with foil or plastic wrap to keep from drying out. At room temperature, the cake will last for 1-2 days.
How long will it last in the fridge?
It will last up to a week in the fridge.
Can I freeze carrot cake?
Absolutely boos, wrap it tightly in plastic wrap then place it in a heavy-duty freezer bag. The quality will stay great for 4-6 months.
Frequently asked questions
Can I make this carrot cake ahead of time?
Absolutely boos! Bake the layers and wrap in plastic wrap tightly. You can keep them at room temp for about 2 days before frosting and serving up.
Help! My frosting is too thin/thick?
If your cream cheese frosting is too thin, add in more powdered sugar a tablespoon at a time until you reach the consistency. If it’s too thick, add a teaspoon of milk until it thins out to be spreadable.
This seriously is the best carrot cake eva! I wouldn’t lie to ya. The flavors are earthy, fruity, spiced and nuanced. Super moist, tender and melt in your mouth, it is the ultimate cake. And that brown butter cream cheese frosting is everything! Get into it.
More Carrot Recipes
Carrot Cake Recipe
This Amazing Carrot Cake is perfect for Easter or year round! Made incredibly delicious and moist with fresh carrots, pineapple, a blend of warm spices and a homemade brown butter cream cheese frosting, this Carrot Cake Recipe is truly the BEST dessert EVER!
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 16 servings
Ingredients
For the Cake
- 2 1/2 cups self rising flour self rising flour usually has salt in it which is why it was omitted here but if you want a bit more you can add 1/4 tsp of salt as well
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground allspice
- 1 tsp baking soda
- 2 cups granulated sugar
- 1 1/4 cups vegetable oil
- 1 tbsp vanilla extract
- 4 large eggs
- 3 cups grated carrots finely
- 1/2 cup crushed pineapple with juice
- 1 cup chopped roasted walnuts optional
For the Frosting
- 1/2 cup unsalted butter
- 16 oz cream cheese somewhat softened but still a little stiff/ 16 oz is 2 (8 oz) packages
- 3 1/2 cups confectioner's sugar if you want the frosting more stiff, add another 1/2 cup going up to 4 cups total
- pinch of salt
- 1 tsp vanilla extract
Instructions
For the Cake
- Preheat oven to 350 degrees.
- Sift together flour, cinnamon, nutmeg, cloves, allspice and baking soda and set aside.
- Next line the bottoms of 3 9” inch round cake pans with parchment paper and lightly grease.
- In the bowl of your stand mixer, beat sugar, oil and vanilla together at medium speed. Next add eggs, one at a time, blending after each incorporation.
- Next slow down the mixer to lowest speed and add flour mixture in increments.
- Fold in carrots, crushed pineapple if desired and walnuts if desired.
- Evenly pour batter into cake pans.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake layers in pans for 10 minutes then flip cakes onto cooling racks to cool completely.
For the Frosting
- In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.
- Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.
- As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until it the butter has become solid again (can take about an hour or so).
- Add cooled brown butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
- Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
- Add salt and vanilla extract and continue whipping until it is smooth.
- Spread frosting between layers and around cake and serve.
Notes
How to store carrot cake
Keep your freshly baked Carrot Cake in a dry, cool area and cover with foil or plastic wrap to keep from drying out. At room temperature, the cake will last for 1-2 days.How long will it last in the fridge?
It will last up to a week in the fridge.Can I freeze carrot cake?
Absolutely boos, wrap it tightly in plastic wrap then place it in a heavy-duty freezer bag. The quality will stay great for 4-6 months.Nutrition
Calories: 511kcal | Carbohydrates: 71g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 194mg | Potassium: 192mg | Fiber: 2g | Sugar: 54g | Vitamin A: 4631IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
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Thank you for your scrumptious recipe! This is the best this far and a very well thought out history, incredisnts and a true to form purest! I’ve already adopted your version for Holiday and Birthday celebrations! Thank you. Keep inspiring, keep creating magical lush recipes! Bless.
Hi! Cant wait to try this recipe! Will it be too much batter for two 9” inch round pans? Or do you happen to have the recipe for two “9 inch pans?
Thank you!
I don’t have that recipe unfortunately.
This cake sounds and looks fantastic. Can’t wait to make it. Can I bake it in a 9 x 13 pan?? Thank you
I believe I had someone do this with success so you would just have to change your baking time.
We are at 6000ft Do you have an altitude adjustment? I have to add gluten to my bread. Most box cakes say at Tbs flour. What is you suggestion for this amazing cake?
Hi! Would this recipe work for making carrot cake muffins/cupcakes?
Yes absolutely!
Should the crushed pineapple be drained or added with juice. Thank you.
I personally leave a little of the juice there but it is mostly drained.
I’m looking forward to make this for my grandson Max
birthday cake,but no nuts his allergy on all nuts. What do you think will be a good substitute since it’s a good cup of walnut for the recipe?
If I bake it on a cupcake for my potluck ,will it be the same temp. and time over all. Thanks and more power .
You can just omit the nuts since they are optional. The same temp is totally fine for baking them as cupcakes but you will have to bake them for less time.
It should be fine with out the nuts .. I am using the recipe but using only the flour, eggs, oil , cinnamon, carrots.. It’s really good.. I do use nuts though!!
Please don’t use the nutmeg! Since he’s allergic to nuts!
Sounds Devine and I look forward to making it.
If I wanted to add coconut, would that be ok? How much and any adjustments needed? Please tell me no, if you think it would mess with your recipe too much!
Really appreciate you.
I probably wouldn’t add over a 1/4- 1/2 cup of coconut so that flavor isn’t too overwhelming. Let me know how it turns out and how much you end up using.
I LOVE JOCELYN!!!!!
Thank you for sharing your recipes.
Another outstanding recipe from Gandbaby Cakes! I halved the recipe, and used two 8” round cake pans, and cut the baking down to about 20-25 ish min. I also made my own self-rising flour using Jocelyn’s instructions in the comments. This cake came out fabulous!! The browned butter in the cream cheese frosting is a game changer.
Could I adapt this to be served in ramekins? Any suggestion to make them great?
That’s basically like adapting for cupcake size so you can probably halve the recipe so you won’t have a ton of batter and bake at around 10-15 minutes or a little longer since I’m estimating but that will depend on the size of the ramekins.