I’m sharing my Nana’s Best Carrot Cake recipe and the one simple pantry trick that explains why it’s unbelievably moist and full of flavor.

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I’ll be honest, I waited years to nail this one. My Nana’s To Die For Carrot Cake shows up at every family thing and somehow disappears first.

It’s unbelievably moist, layered with tangy cream cheese frosting and studded with finely grated carrots that basically melt into the cake. People always ask if theres a secret and I usually shrug like I made it on accident, but there are tiny tricks you only learn when you burn a few pans.

If you want a slice that makes everyone stop talking, this is the Best Carrot Cake you’ll ever try.

Ingredients

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Carrots: Packed with beta carotene and fiber, add sweet earthy flavor and moist texture.
Crushed pineapple: Brings natural sweetness and acidity, keeps cake extra tender and slightly tangy.
Brown sugar: Adds deep caramel sweetness and moisture, helps crust brown better.
Vegetable oil: Provides moist crumb, neutral flavor, and longer fresh taste than butter.
Eggs: Give structure, lift and protein; help batter bind and set as it bakes.
Flour: The backbone for crumb and texture, supplies carbohydrates and bulk.
Walnuts or pecans: Add crunch, healthy fats, a little protein and toasty flavor.
Cream cheese frosting: Tangy, rich and sweet, adds creamy contrast and an indulgent finish.

Ingredient Quantities

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 cup granulated sugar

1 cup packed light brown sugar (i usually pack it a bit more)

1 1/4 cups vegetable oil

4 large eggs

2 teaspoons vanilla extract

3 cups finely grated carrots, packed (about 6 medium carrots)

1 cup crushed pineapple, well drained

1 cup chopped walnuts or pecans, plus extra for topping, optional

1/2 cup raisins, optional

1/2 cup sweetened shredded coconut, optional

8 ounces cream cheese, softened (for frosting)

1/2 cup unsalted butter, softened (for frosting)

4 cups powdered sugar, sifted (for frosting)

1 teaspoon vanilla extract (for frosting)

Pinch of salt (for frosting)

1 to 2 tablespoons milk or heavy cream, optional (for frosting)

How to Make this

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1. Preheat oven to 350 F and grease a 9 by 13 inch pan or line it with parchment, set aside.

2. In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg; set the dry mix aside.

3. In a large bowl beat 1 cup granulated sugar and 1 cup packed light brown sugar with 1 1/4 cups vegetable oil until combined, I usually pack the brown sugar a bit more than called for; add 4 large eggs one at a time then stir in 2 teaspoons vanilla extract.

4. Stir the dry ingredients into the wet just until combined, don’t overmix or the cake gets tough, it’s okay if a few streaks remain.

5. Fold in 3 cups finely grated carrots packed, 1 cup crushed pineapple drained very well (press in a towel or mesh to get out the extra juice), 1 cup chopped walnuts or pecans plus extra for topping if you like, 1/2 cup raisins optional and 1/2 cup sweetened shredded coconut optional.

6. Pour batter into the prepared pan, smooth the top and bake about 40 to 45 minutes or until a toothpick in the center comes out clean or with just a few moist crumbs, rotate the pan at 25 minutes if your oven cooks unevenly.

7. Cool the cake completely in the pan on a rack, you really want it cool before frosting or the frosting will melt.

8. For the frosting beat together 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth, then gradually add 4 cups sifted powdered sugar, 1 teaspoon vanilla extract and a pinch of salt; if it seems too stiff add 1 to 2 tablespoons milk or heavy cream to reach spreadable consistency.

9. Spread the cream cheese frosting over the cooled cake, sprinkle with extra chopped nuts if desired, chill 30 minutes to set the frosting then slice and serve.

Equipment Needed

1. 9 by 13 inch baking pan, greased or lined with parchment
2. Mixing bowls (one medium, one large)
3. Electric hand mixer or stand mixer (for beating sugars, eggs and frosting)
4. Measuring cups and spoons
5. Box grater or food processor (for finely grating the carrots)
6. Rubber spatula and wooden spoon (for folding and scraping)
7. Fine mesh sieve or sifter (for powdered sugar)
8. Cooling rack and oven mitts
9. Toothpick or cake tester and a clean towel or cheesecloth to press the pineapple dry, dont skip that step

FAQ

Q: What pan should I use and how long do I bake it?

A: This batter fits a 9×13 inch pan or two 8 or 9 inch round pans. Bake at 350 F (175 C): about 35 to 45 minutes for a 9×13, or 25 to 30 minutes for two rounds. Use the toothpick test — it should come out with a few moist crumbs, not wet batter.

Q: Will the crushed pineapple make the cake soggy?

A: Only if you let it. Drain the pineapple really well and press with paper towels or a clean towel to remove excess juice. Toss the drained pineapple with a teaspoon of flour if you're worried about sinking, and fold it in gently.

Q: Can I leave out the nuts, raisins or coconut?

A: Sure, omit any of those without changing baking times. They add texture and flavor but the cake is still great plain. If you skip nuts and want crunch, toast some oats or seeds as a topping.

Q: How do I get smooth, not runny, cream cheese frosting?

A: Start with cold-ish cream cheese and room temp butter, beat butter first until fluffy, then add the cream cheese and powdered sugar. Sift the sugar, add a pinch of salt and a tsp of vanilla, and only add 1 tbsp milk at a time if you need to loosen it. Chill 20 to 30 minutes before serving if it seems soft.

Q: Why did my cake turn out dense or dry?

A: Most times it's overmixing or too much flour. Measure flour by spooning it into the cup and leveling it, don't pack. Mix until ingredients are just combined and don't overbake. The oil and brown sugar keep it moist, so don't swap them without adjusting liquids.

Q: Can I make this ahead or freeze it?

A: Yes. Cool completely, wrap layers tightly in plastic wrap and foil, and freeze up to 3 months. Thaw in the fridge overnight. You can freeze unfrosted or flash-freeze frosted cakes uncovered then wrap, but frosted cakes can weep a bit on thawing so chill before wrapping.

To Die For Carrot Cake Recipe Substitutions and Variations

Vegetable oil: swap with 1 cup unsweetened applesauce (1:1) to cut fat, cake will be a bit denser and very moist, or use 1:1 melted coconut oil for a richer, slightly coconutty flavor.
Eggs: for each egg use 1 tablespoon ground flaxseed + 3 tablespoons water, stir and let sit 5 minutes (binds like an egg), or 1/4 cup unsweetened applesauce per egg for extra moistness but slightly heavier texture.
All-purpose flour: use a 1-to-1 gluten free all-purpose flour blend if you need GF, or swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser cake, you might need 1 to 2 tablespoons extra liquid if it seems dry.
8 oz cream cheese (for frosting): replace with 8 oz mascarpone for a milder, richer frosting, or use 8 oz dairy-free cream cheese plus 1/2 cup dairy-free butter for a vegan version, taste and texture will vary a little.

Pro Tips

1) Drain and dry the mix-ins really well. Press the pineapple in a clean towel or fine mesh to get out extra juice, and if your grated carrots look wet give them a quick squeeze too. Too much moisture means a gummy cake or a runny frosting.

2) Grate the carrots super fine using a box grater or food processor so they almost melt into the batter, not sit as big strings. That keeps the texture even and the cake more tender, plus it helps with even baking.

3) Toast the nuts first in a dry skillet until fragrant, cool them, then fold most into the batter and save some for the top. Toasting brings out way more flavor and crunch, just make sure theyre completely cool so they dont make the batter oily.

4) For smooth cream cheese frosting make sure the cream cheese and butter are fully room temp, beat them long enough to get totally silky, then add powdered sugar slowly. If it tastes too sweet add a little lemon juice or extra pinch of salt, and if it seems stiff add milk 1 teaspoon at a time. Chill the cake briefly before slicing and use a hot, wiped knife for clean cuts.

To Die For Carrot Cake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing my Nana’s Best Carrot Cake recipe and the one simple pantry trick that explains why it’s unbelievably moist and full of flavor.

Servings

servings

Calories

832

kcal

Equipment: 1. 9 by 13 inch baking pan, greased or lined with parchment
2. Mixing bowls (one medium, one large)
3. Electric hand mixer or stand mixer (for beating sugars, eggs and frosting)
4. Measuring cups and spoons
5. Box grater or food processor (for finely grating the carrots)
6. Rubber spatula and wooden spoon (for folding and scraping)
7. Fine mesh sieve or sifter (for powdered sugar)
8. Cooling rack and oven mitts
9. Toothpick or cake tester and a clean towel or cheesecloth to press the pineapple dry, dont skip that step

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1 cup packed light brown sugar (i usually pack it a bit more)
1 1/4 cups vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots, packed (about 6 medium carrots)
1 cup crushed pineapple, well drained
1 cup chopped walnuts or pecans, plus extra for topping, optional
1/2 cup raisins, optional
1/2 cup sweetened shredded coconut, optional
8 ounces cream cheese, softened (for frosting)
1/2 cup unsalted butter, softened (for frosting)
4 cups powdered sugar, sifted (for frosting)
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)
1 to 2 tablespoons milk or heavy cream, optional (for frosting)

Directions

Preheat oven to 350 F and grease a 9 by 13 inch pan or line it with parchment, set aside.
In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg; set the dry mix aside.
In a large bowl beat 1 cup granulated sugar and 1 cup packed light brown sugar with 1 1/4 cups vegetable oil until combined, I usually pack the brown sugar a bit more than called for; add 4 large eggs one at a time then stir in 2 teaspoons vanilla extract.
Stir the dry ingredients into the wet just until combined, don't overmix or the cake gets tough, it's okay if a few streaks remain.
Fold in 3 cups finely grated carrots packed, 1 cup crushed pineapple drained very well (press in a towel or mesh to get out the extra juice), 1 cup chopped walnuts or pecans plus extra for topping if you like, 1/2 cup raisins optional and 1/2 cup sweetened shredded coconut optional.
Pour batter into the prepared pan, smooth the top and bake about 40 to 45 minutes or until a toothpick in the center comes out clean or with just a few moist crumbs, rotate the pan at 25 minutes if your oven cooks unevenly.
Cool the cake completely in the pan on a rack, you really want it cool before frosting or the frosting will melt.
For the frosting beat together 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth, then gradually add 4 cups sifted powdered sugar, 1 teaspoon vanilla extract and a pinch of salt; if it seems too stiff add 1 to 2 tablespoons milk or heavy cream to reach spreadable consistency.
Spread the cream cheese frosting over the cooled cake, sprinkle with extra chopped nuts if desired, chill 30 minutes to set the frosting then slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.