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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So glad I found this recipe can’t wait to try it! I have three 6 inch pans how should I adjust the baking time and temperature?
Temperature can stay the same but you will need to adjust baking time down since you wont be using as much batter.
Can I use regular flour and add bp
It is best to either use self rising or make your own using this recipe: For every cup of self rising flour you need, whisk together 1 cup of all purpose flour, 1 1/2 tsp of baking powder and 1/4 tsp of salt.
If I could give more stars, I would. I generally don’t care for carrot cake. Usually it is too sweet, and I never like the cream cheese frosting. But my mom turned 95 and she wanted carrot cake, soooooo…. I made it as directed, I used the pineapple but not the walnuts (allergies). Everybody is now converted to being carrot cake fans. I’ll be raving about this forever. Moist, balanced, not too sweet, beautiful! Perfect.
Thank you so much, Sarah!! So glad you liked it!
Another Great One thanks for sharing this. Made this for A family Reunion it was a big hit relatives asked for the recipe. I doubled the recipe and made it in a Half sheet pan nothing was left Fist carrot Cake I ever made and using this recipe it won’t be my last
This cake deserves a comment, it’s that amazing. The brown butter in the frosting is a stroke of genius. Thank you!
Aw, thank you! You’re so welcome!
This is the most delicious carrot cake I’ve ever had/made!! Made twice now and both times my cakes have collapsed in the middle. Not a big deal as it didn’t effect the baking and I can just cut off the top to make it flat but do you have any tips on why this is happening and how to fix it? Thanks!
Thank you so much for sharing this recipe! It was a hit for my family at Easter. I followed the recipe exactly, using walnuts and pineapple. I baked and froze the cake a few weeks beforehand, wrapping each layer in plastic wrap, then foil, then placing in a gallon freezer bag. The day before Easter, I made the icing and put the cake together. I will definitely make it again.
Made this for the first time for Easter. Rave reviews from all my guests. Light as air!! I would love some recommendations or feedback on how to scale back the sweetness. My only critique is that it was just SO sweet. That was the primary flavor.
I just made this for my son and brother who love carrot cake and it’s amazing. I never leave comments but felt you deserved the time. I put honey in the frosting instead of sugar and it worked.
Do you think you can make the frosting the day before serving?
I was wondering the same thing. I’ve been busy all day and just getting ready to wrap the layers. I’m thinking about doing the butter and then refrigerating it overnight and bringing it back to room temperature while I’m at church. Then I will make the frosting right after I get home and finish the cake.
Some people don’t like the nuts so I’m going to add them on top of the frosting. I’m looking forward to trying this out! Dealing with multiple health issues and this is the first cake I’ve done from scratch and a layer cake, too, for a very long time. It was so satisfying to have the layers turn out beautifully.