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Slice of homemade carrot cake with cream cheese frosting and decorative carrot garnish

Carrot Cake

This quick and comforting carrot cake combines grated carrots and sweet crushed pineapple, making it a beloved dessert for the whole family.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Ingredients
  

Essentials

  • 2 cups all-purpose flour The base of the cake; easy to find.
  • 2 cups granulated sugar Keeps the cake moist and sweet.
  • 1 teaspoon baking powder Helps the cake rise.
  • 1 teaspoon baking soda Adds lift and balances acidity.
  • 1 teaspoon ground cinnamon Classic warm spice.
  • 1/2 teaspoon salt Brings the flavors together.
  • 1 cup vegetable oil Keeps the cake moist and is quick to use.
  • 4 large eggs Bind and add structure.
  • 3 cups grated carrots Fresh or pre-shredded; adds texture and moisture.
  • 1 cup crushed pineapple, drained Gives sweetness and keeps the cake tender.
  • 1 teaspoon vanilla extract Simple flavor boost.
  • 1 cup chopped walnuts or pecans (optional) For crunch and flavor.
  • 1 serving Cream cheese frosting (for serving) Store-bought or homemade depending on time.

Optional Add-ons

  • 1/2 teaspoon ground nutmeg or ginger If your family likes more spice.
  • 1/2 cup shredded coconut For a tropical twist with the pineapple.
  • 1/2 cup raisins or golden raisins Optional, if kids like them mixed in.
  • a handful chocolate chips For a sweeter, kid-friendly version.
  • 1 zest of an orange Brightens the flavor when mixed into the batter or frosting.

Instructions
 

Preparation

  • Heat the oven to 350°F (175°C). Grease and flour two 9-inch round pans, or line them with parchment for even faster cleanup.
  • In one large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  • In a medium bowl, beat together the oil and eggs until combined. Stir in vanilla.
  • Pour the wet mix into the dry mix and stir gently until you no longer see dry flour.
  • Fold in the grated carrots and drained crushed pineapple. If using nuts or raisins, fold them in now.
  • Divide the batter evenly between the two prepared pans. Use a spatula to smooth the tops.

Baking

  • Bake for 25–30 minutes. Check with a toothpick in the center.
  • Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

Frosting

  • Frost with cream cheese frosting once the cakes are fully cool.
  • Stack the cakes with frosting between the layers if preferred.

Notes

Avoid overmixing the batter, let the cake cool fully before frosting, and make sure to drain the pineapple well.
Keyword Carrot Cake, Comfort Food, easy dessert, Family-friendly, Quick Dessert