beefdessertcake
Carrot Cake with Cream Cheese Frosting
This classic carrot cake combines grated fresh carrots, pineapple, and warm spices, layered with smooth cream cheese frosting and finished with crunchy pecans.
From YouTube · Sep 10, 2026
This classic carrot cake combines grated fresh carrots, pineapple, and warm spices, layered with smooth cream cheese frosting and finished with crunchy pecans.
25 min, estimated
Prep time
50 min
Cook time
1 hr 50 min, includes cooling; estimated
Total time
12 servings (estimated)
Servings
Ingredients
30 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving365 kcal
- Fat
- 23g
- Carbs
- 38g
- Protein
- 5g
Whole recipe (12 servings): 4380 kcal
- All-purpose flour — 1 cup (120 g)
- Vegetable oil — ½ cup + 2 tablespoons (145 ml)
- Granulated sugar — ½ cup (100 g)
- Brown sugar, lightly packed — ½ cup (100 g)
- Large eggs — 2
- Grated carrots — 1½ cups (150 g)
- Canned crushed pineapple, drained — ½ cup (100 g)
- Baking soda — ½ teaspoon (2 g)
- Baking powder — 1 teaspoon (4 g)
- Ground cinnamon — 1 teaspoon
- Fine salt — ¼ teaspoon
- Vanilla extract — ½ teaspoon
- Chopped pecans — ½ cup (60 g), optional
- Raisins — ¼ cup (35 g), optional
- Ground nutmeg — ½ teaspoon, optional
- Frosting — for the top of one layer
- Full-fat block cream cheese — 4 oz (115 g)
- Powdered sugar — ½ cup + 2 tablespoons (70 g)
- Cold heavy cream — 2½ tablespoons (about 37 ml)
- Cornstarch — 1 teaspoon (3 g), optional
- Chopped pecans, for topping — ¼ cup (25 g)
- Orange syrup (optional)
- Juice of 1 orange — about 100 ml
- A pinch of salt
- Zest of 1 orange
- Sugar — 3 tablespoons (35 g)
- Cake — one 8-inch (20 cm) round; a 9-inch (23 cm) pan also works
- Units: 1 cup = 240 ml (US), 1 tablespoon ≈ 15 ml, 1 teaspoon ≈ 5 ml.
- Bake at 350°F (175°C); 45-50 minutes.
- 3 g cornstarch (optional)
Method
16 steps- Mix the flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt thoroughly.
- Grate the carrots freshly; chop pecans small, drain pineapple well and press out excess juice.
- Whisk the oil with both sugars. Add eggs one at a time, whisking well before the second, until smooth.
- Gently fold in the dry ingredients in portions until just incorporated.
- Add grated carrots, chopped pecans, raisins, and chopped pineapple; fold until evenly mixed.
- Transfer batter to a parchment-lined 8-inch springform pan or 9-inch pan; tap gently to settle.
- Bake at 350°F (175°C) for 45-50 minutes, until a tester comes out with moist crumbs.
- While baking, finely zest the orange, stir in sugar, squeeze in orange juice, heat over medium, stirring until sugar dissolves.
- Reduce heat to low, simmer for 3–5 minutes without stirring, then strain out zest. Cool slightly.
- Combine powdered sugar and cornstarch (if using). Beat softened cream cheese on medium until smooth.
- Add sugar mixture spoon by spoon on low speed, fully incorporating each addition.
- Scrape bowl and briefly mix again. Add cold heavy cream, beat on medium for 2–3 minutes until creamy and spreadable.
- Cool in the pan for 15 minutes, then remove and cool on a rack.
- Brush orange syrup over cooled cake if desired.
- Spread frosting over the top of the cooled cake, leaving sides bare.
- Finish with chopped pecans for topping.
Recipe notes
Helpful tips
- Use room-temperature eggs for better incorporation.
- Chill the cream cheese and heavy cream before making frosting for a smoother texture.
- Brush the orange syrup while the cake is still slightly warm for better absorption.
Equipment
- measuring cups and spoons
- whisk
- spatula
- parchment paper
- 8-inch (20 cm) springform or cake pan
- oven
- wire rack
Additional tips
- Ensure cake is fully cooled before frosting to prevent melting. Use fresh grated carrots for best moisture.
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Get 6 free recipes every month.Estimated nutrition
Per serving: 365 calories
Fat: 23 g · Carbs: 38 g · Protein: 5 g
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