There’s just something so magical about coming together around the table to share a classic dessert, and this From-Scratch Carrot Cake is pure joy in every bite. With a moist crumb, warmly spiced layers, and a delightful balance of sweetness and texture, this cake earns rave reviews from everyone who tries it. Studded with grated carrot, juicy pineapple, plump raisins, and crunchy walnuts, it’s a true celebration of flavors and a sure sign that you care enough to bake from scratch. If you’ve been searching for the best carrot cake recipe, this one promises to become a cherished favorite in your home.

From-Scratch Carrot Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of From-Scratch Carrot Cake lies in the simplicity of its ingredients—each one plays a starring role, working together to create an irresistibly flavorful and tender cake. Here’s a quick guide to why each component is essential to your cake’s legendary taste and texture.

Granulated Sugar: Sweetness is the backbone of this cake, and sugar helps keeps the crumb extra-moist.
Vegetable Oil: Oil creates a super-tender and moist cake that stays fresh for days without any greasiness.
Eggs (room temperature): Eggs bind everything together and provide a luscious richness—room-temp eggs mix in more easily, for a fluffier cake.
Vanilla Extract: Adds lovely warmth and enhances the natural sweetness of the carrots.
All-Purpose Flour: The classic base for sturdy (but never dense) cake layers.
Ground Cinnamon: This cozy spice is essential for that signature carrot cake flavor.
Nutmeg: Just a hint brings subtle complexity and depth to each bite.
Baking Soda: Helps the cake rise beautifully and guarantees a tender crumb.
Kosher Salt: A little salt balances all the sweetness and brings out the other flavors.
Raisins: These provide chewy pops of sweetness and keep the cake moist—try golden or regular!
Chopped Walnuts: For wonderful crunch and classic character, plus a toasty, nutty flavor.
Grated Carrots: The heart of From-Scratch Carrot Cake, they add moisture, vibrant color, and natural sweetness.
Pineapple (diced): The secret ingredient for bright, juicy flavor and incredible tenderness.

How to Make From-Scratch Carrot Cake

Step 1: Preheat and Prepare Your Pans

Before you dive into mixing, get started by preheating your oven to 350°F. Spray two 8-inch round cake pans with non-stick cooking spray—this ensures your cakes release effortlessly and turn out with perfectly golden edges. A little prep now means beautiful layers later!

Step 2: Beat Wet Ingredients Together

In a large mixing bowl (or your stand mixer), combine the granulated sugar, vegetable oil, vanilla extract, and eggs. Beat everything together until the mixture turns a pretty light yellow. This step is key for a light, tender crumb, as you’re incorporating both air and sweetness from the start.

Step 3: Combine Dry Ingredients

Grab another bowl and sift together the all-purpose flour, ground cinnamon, nutmeg, baking soda, and kosher salt. Sifting isn’t just for fun—this ensures each bite is evenly spiced, perfectly leavened, and free of any clumps.

Step 4: Mix Wet and Dry Ingredients

With your mixer on the lowest speed, gently add the dry ingredients into the wet mixture. The trick is to go slow and stop when just combined; over-mixing can make the cake less moist. You’re looking for a uniform, slightly thick batter—a sure sign you’re on the right track.

Step 5: Fold in the Extras

Now the fun part: remove the bowl from your mixer and grab a spatula. Gently fold in the grated carrots, diced pineapple, raisins, and chopped walnuts. These final additions transform the cake, adding bursts of sweetness, moist texture, and irresistible crunch—pure From-Scratch Carrot Cake magic!

Step 6: Divide and Bake

Divide the batter as evenly as possible between your prepared pans. Place them in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will fill with the most heavenly aroma—and a golden finish means they’re ready to pull out!

Step 7: Cool Completely

Allow the cakes to cool in the pans for about 10 minutes, then run a knife around the edges and carefully turn them out onto a wire rack. Let them cool completely before frosting or serving—this patience will reward you with neat slices and the best texture every time.

How to Serve From-Scratch Carrot Cake

Garnishes

Classic carrot cake deserves a little flourish. Frost with a rich cream cheese icing, then sprinkle extra chopped walnuts or pecans on top for an inviting crunch. For special occasions, try garnishing with candied carrot ribbons, orange zest, or even edible flowers—the bright colors play beautifully with the cake’s golden crumb.

Side Dishes

From-Scratch Carrot Cake is a showstopper all on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a fresh, tangy contrast, serve alongside slices of pineapple or a bowl of mixed berries. A hot cup of tea or coffee makes it the perfect afternoon treat.

Creative Ways to Present

If you’re celebrating, stack the layers with extra frosting and decorate the edges for a bakery-worthy look. Bake the batter into cupcakes for a portable party treat, or prepare in a bundt pan for a striking centerpiece. Individual mini-cakes, topped with a swirl of frosting and a sprinkle of nuts, make an extra-special presentation at brunch or baby showers.

Make Ahead and Storage

Storing Leftovers

Leftover From-Scratch Carrot Cake can be covered tightly and kept at room temperature for up to 2 days, or refrigerated for up to 5 days. Just make sure the cake is well wrapped—this keeps every slice moist and delicious for days of snacking and sharing.

Freezing

You can freeze the cake layers (unfrosted) for up to two months! Once the cakes are completely cool, wrap them snugly in plastic wrap followed by a layer of foil. Thaw overnight in the refrigerator before frosting and serving. You can also freeze frosted slices, just be aware the texture of the frosting may soften a bit when thawed.

Reheating

If you prefer your carrot cake slightly warm, pop a slice in the microwave for 10 to 15 seconds—just enough to soften the crumb and bring out the spices. For a whole cake, gently warm it in a 300°F oven for about 10 minutes. Warm cake pairs especially well with a scoop of melting vanilla ice cream!

FAQs

Can I make this From-Scratch Carrot Cake without nuts?

Absolutely! If you or your guests have nut allergies or simply prefer a nut-free cake, you can leave out the walnuts with no trouble. To keep a bit of texture, consider adding extra raisins or even coconut flakes for a fun twist.

What frosting works best for From-Scratch Carrot Cake?

Cream cheese frosting is the traditional and unbeatable choice, with its tangy richness complementing the sweet, spicy cake. If you’d like something lighter, a whipped vanilla or orange-scented buttercream is also lovely.

Can I substitute the pineapple?

Yes, while pineapple lends moisture and a hint of brightness, you can swap it for unsweetened applesauce or leave it out if you prefer a more classic carrot cake flavor. Just be sure to keep the measurements consistent for best results.

How finely should I grate the carrots?

For the best cake texture, grate the carrots on the medium holes of a box grater—they’ll blend into the batter beautifully, distributing moisture and flavor evenly. Avoid pre-shredded carrots, as they tend to be too dry and thick.

Can I bake this From-Scratch Carrot Cake in a different pan?

Definitely! You can use a 9×13-inch pan for a single-layer sheet cake (adjust baking time to about 40-45 minutes), or bake as cupcakes, filling liners 2/3 full and baking for 20-22 minutes. Just adjust your baking times as needed and check for doneness with a toothpick.

Final Thoughts

If you’re looking to win over friends, family, or even just your own heart, give this From-Scratch Carrot Cake a try. It’s the perfect balance of cozy spices, tender crumb, and irresistible mix-ins—an absolute classic that never goes out of style. Happy baking, and may every slice bring a little extra joy to your table!

From-Scratch Carrot Cake Recipe

★★★★★

4.8 from 5 reviews

Author: lina
Total Time: 1 hour 20 minutes
Yield: 1 2-layer cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the moist, flavorful delight of this homemade From-Scratch Carrot Cake. Bursting with grated carrots, raisins, nuts, and a hint of pineapple, every bite is a heavenly treat.

Instructions

Preheat oven and prepare pans. Preheat the oven to 350°F. Spray two 8-inch round cake pans with non-stick cooking spray.
Beat wet ingredients together. Beat the sugar, oil, vanilla, and eggs in a mixer until light yellow.
Combine dry ingredients. In a separate bowl, sift together flour, cinnamon, nutmeg, baking soda, and salt.
Add dry ingredients to the wet ingredients. With the mixer on low speed, slowly add the dry ingredients. Mix until just combined.
Fold remaining ingredients into the mixture. Remove bowl from mixer and fold in raisins, nuts, carrots, and pineapple.
Divide batter between pans and bake. Divide batter equally between pans. Bake for 55-60 minutes or until a toothpick comes out clean.
Cool. Allow the cakes to cool completely on a wire rack.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American