Easy Carrot Cake Recipe with Cream Cheese Frosting
This Easy Carrot Cake with Cream Cheese Frosting is incredibly moist and packed with flavor. It’s loaded with freshly grated carrots, pineapple, coconut, raisins, and nuts, then topped with rich, tangy cream cheese frosting. If you love a classic homemade carrot cake, this easy recipe might just become your new favorite dessert.
Originally published April 2012, updated March 2026
Homemade Carrot Cake with Cream Cheese Frosting
Easter always makes me think about carrot cake. Maybe it’s the whole connection between the Easter Bunny and carrots? Rabbits eat carrots… carrot cake… see where I’m going with this? Okay, maybe that logic is a little questionable.
Either way, for years, carrot cake was near the bottom of my dessert list.
But then a client requested that I bake one for her and everything changed.
Specifically, they asked for a Cracker Barrel Carrot Cake with pineapple. A carrot cake made from scratch. And honestly? I wasn’t excited about it.
Carrot cake had all the things I thought I didn’t like in a dessert:
- Coconut (not my favorite)
- Raisins (I could live without them)
- Nuts in cake
- And shredded vegetables baked into a dessert
Who wants vegetables in their cake? Apparently… me. Because once I tried this recipe, I couldn’t stop eating it.
Best Carrot Cake Recipe with Pineapple
After a quick search for copycat recipes, I found one that had everything my client wanted and decided to give it a try.
Oh. My. Goodness. This cake is fantastic.
It’s an incredibly moist cake, full of texture, and packed with flavor. There’s so much goodness in every bite that I started calling it Loaded Carrot Cake.
It’s a carrot cake recipe with pineapple, raisins, coconut, walnuts, pecans, and lots of warm spices.
And then of course… there’s the frosting.
Carrot cake frosting is almost always cream cheese froting and this recipe? It’s the most amazing cream cheese frosting. Our favorite Cream Cheese Frosting.
Why You’ll Love This Carrot Cake Recipe
This easy carrot sheet cake recipe checks all the boxes for the perfect carrot cake.
- Super moist texture thanks to vegetable oil
- Loaded with flavor and texture from fruits and nuts
- Easy to make with simple pantry ingredients
- Perfect for holidays like Easter or Thanksgiving
- Great for potlucks and gatherings
- Baked in a sheet pan – disposable or not. Perfect for potlucks or family gatherings, Carrot Cake Sheet Cake is easy to cut and serve!
Unlike some carrot cakes that feel heavy or dry, this one stays moist for days.
Ingredients
I know this is a longish ingredient list, but it really is a simple recipe for a Pineapple Carrot Cake.
For the Carrot Cake
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Granulated sugar
- Brown sugar
- Vegetable oil – or other neutral-flavored oil
- Eggs
- Vanilla extract
- Freshly grated carrots
- Crushed pineapple
- Raisins – soaked in water for at least 15 minutes to plump up. Pat dry before adding to the cake batter.
- Sweetened shredded coconut
- Chopped walnuts
- Chopped pecans
For the Cream Cheese Frosting
This is a velvety cream cheese frosting. So creamy and smooth. I should also note that this may be too much frosting for one cake. You can certainly cut it in half or save any remaining frosting for another cake or cupcakes.
- Cream cheese (room temperature)
- Butter (room temperature)
- Powdered sugar
- Vanilla extract
- Heavy cream (optional for consistency)
Find the complete recipe with ingredient measurements in the recipe card below.
Equipment You’ll Need
- Large mixing bowl
- Medium bowl for wet ingredients
- Hand mixer or stand mixer
- Box grater or food processor
- Measuring cups and spoons
- 9×13 baking pan (or two round cake pans)
- Wire rack for cooling
- Offset spatula for frosting
How to Make Carrot Cake
Cake Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking pan. I prefer to use cake release spray or homemade goop.
- If you haven’t already, put the raisins into a bowl and cover with hot water so they’ll plump up (let them soak at least 10-15 minutes)! Pat dry before adding to the cake batter.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a separate bowl, add the oil, sugar, brown sugar, vanilla and eggs.
- Beat until completely smooth.
- Fold in the grated carrots, crushed pineapple, raisins, coconut, and chopped walnuts until evenly distributed.
- Add half the dry mixture and mix slowly. Then add the remaining flower and mix just until incorporated. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
Cream Cheese Frosting
While the cake is baking, prepare the frosting!
- In a medium bowl, cream the cream cheese and butter until light and fluffy.
- Add vanilla.
- Gradually add the powdered sugar until it is well blended.
- Beat the frosting on high speed until light and fluffy.
- If the frosting is too thick, add heavy cream one tablespoon at a time until it reaches a smooth, light consistency.
- Be sure the cake is completely cooled before spreading the frosting evenly over the top.
- Garnish with chopped pecans and/or toasted coconut.
Pro Tips for the Best Carrot Cake
- Use room temperature ingredients! They mix together more easily and help your cake bake up light, fluffy, and evenly every time.
- Don’t overmix the batter. Mix just until everything is combined.
- Cool completely before frosting. Warm cake will melt the frosting.
Variations
You can easily customize this cake. Try:
- Adding extra walnuts or pecans
- Top with toasted coconut
- Skipping raisins if you’re not a fan
- Leaving out the coconut if you prefer
- Baking it as two round cake layers instead of a sheet cake
- Turning the batter into carrot cake cupcakes
Another frosting option that pairs beautifully with this cake is my Maple Brown Sugar Buttercream.
Storage Instructions
Refrigerator: Because of the cream cheese frosting, store the cake covered in the refrigerator. It will keep for up to 5 days. For best flavor, let it sit at room temperature for about 20–30 minutes before serving.
Freezer: You can also freeze the unfrosted cake wrapped tightly in plastic wrap for up to 3 months.
FAQ
Yes! This recipe works perfectly in a 9×13 pan, which is actually my favorite way to make it.
Yes, this carrot cake can be baked in a disposable 9×13-inch aluminum pan if you want easy cleanup or plan to take the cake to a potluck or gathering. Disposable pans are thinner than regular metal baking pans, so the cake may bake a little faster. For best results, place the disposable pan on a sturdy baking sheet before putting it in the oven so it stays stable and is easier to move in and out of the oven.
If you’d prefer to make this carrot cake as a layer cake instead of a sheet cake, you absolutely can. Simply divide the batter evenly between three 8-inch round cake pans to create a taller cake. Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center of the cake layers comes out clean. Be sure to grease the pans well and line the bottoms with parchment paper so the layers release easily.
Because this cake is loaded with carrots, pineapple, coconut, raisins, and nuts, the batter is heavier than a typical cake batter and the baked layers can be a little more delicate. For best results, fill each pan only about ⅔ full and gently tap the pans on the counter before baking to help the batter settle evenly. Allow the layers to cool completely before frosting – chilling them briefly in the refrigerator can make them even easier to handle. You should easily have enough cream cheese frosting to spread between the layers and cover the top and sides of the cake.
Absolutely. The cake will still be delicious. It will reduce the volume of the batter.
This is a very moist carrot cake, so if it’s dry, it is usually caused by overbaking or overmixing the batter. Check the cake a few minutes early to avoid overbaking – especially if baking in a metal pan or disposable pan.
It will keep for up to 5 days in the refrigerator.
I prefer to keep this cake simple and garnish it with chopped nuts and/or toasted coconut. But you could also pipe more cream cheese on the top or add other decorations.
Final Thoughts
I still haven’t actually tried the carrot cake from Cracker Barrel.
But if it tastes anything like this classic carrot cake… I might have to order it next time I’m there.
Because this cake? I couldn’t get enough of it.
And remember – this is coming from someone who used to think carrot cake belonged at the bottom of the dessert list.
If you try this recipe, I’d love to hear what you think. Leave a comment and let me know!
More Delicious Recipes
Loaded Carrot Cake with Cream Cheese Frosting
Description
This Easy Carrot Cake with Cream Cheese Frosting is incredibly moist and packed with flavor. It’s loaded with freshly grated carrots, pineapple, coconut, raisins, and nuts, then topped with rich, tangy cream cheese frosting. If you love a classic homemade carrot cake, this easy recipe might just become your new favorite dessert.
Ingredients
CAKE INGREDIENTS:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/4 cup vegetable oil
- 1 1/2 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla
- 3 eggs
- 2 cups freshly shredded carrots (or preshredded from the grocery store)
- 1 cup crushed pineapple (8 oz. can with juice)
- 1/2 cup raisins soaked in hot water for 10-15 minutes, or until plump. Then drained and patted dry.
- 1/2 cup finely shredded coconut
- 3/4 cup finely chopped walnuts
CREAM CHEESE FROSTING:
- 12 ounces cream cheese (at room temperature)
- 12 tablespoons of butter (at room temperature)
- 1 1/2 teaspoons vanilla
- 3 cups powdered sugar
- 1/2 cup chopped pecans for garnish.
Instructions
CARROT CAKE
- Preheat your oven to 350°F and grease a 9×13-inch baking pan. I prefer to use cake release spray or homemade goop.
- If you haven’t already, put the raisins into a bowl and cover with hot water so they’ll plump up (let them soak at least 10-15 minutes)! Pat dry before adding to the cake batter.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a separate bowl, add the oil, sugar, brown sugar, vanilla, and eggs.
- Beat until completely smooth.
- Fold in the grated carrots, crushed pineapple, raisins, coconut, and chopped walnuts until evenly distributed.
- Add half the dry mixture, mixing slowly. Then add the remaining flour and mix just until incorporated. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
CREAM CHEESE FROSTING
- In a medium bowl, cream the cream cheese and butter until light and fluffy.
- Add vanilla.
- Gradually add the powdered sugar until it is well blended.
- Beat the frosting on high speed until light and fluffy.
- If the frosting is too thick, add milk or heavy cream one tablespoon at a time until it reaches a smooth, light consistency.
- Be sure the cake is completely cooled before spreading the frosting evenly over the top.
- Garnish with chopped pecans and/or toasted coconut.
Notes
- Use room temperature ingredients! They mix together more easily and help your cake bake up light, fluffy, and evenly every time.
- Don’t overmix the batter. Mix just until everything is combined.
- Cool completely before frosting. Warm cake will melt the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 37.2 g
- Sodium: 249.7 mg
- Fat: 28.8 g
- Carbohydrates: 55.4 g
- Fiber: 2 g
- Protein: 4.9 g
- Cholesterol: 51.5 mg
Looks sooo yummy and moist!!! Gonna have to give it a try one day!!! Cream cheese on top looks soooo creamy and sooooooo good!!! Thanks for sharing Rose!!! ;o)
The measurements for the cream cheese icing is off a little bit: for that much btter/cream cheese at least 4!! Cups of 4x sugar is appropriate. Thanks.p.s. I’ve made this so many times that’s how I know.
I disagree. I think the ratio is spot on and so does many others. I know because cream cheese icing is my favorite and I eat it all the time. This taste just like Cracker Barrel’s frosting and a lot of other restaurants. Over the years I have researched many different variations and the others are just off. Also, almost everyone now uses this recipe. But to each her own. Everyone doesn’t have to like the same thing. And there is no “correct” recipe. It is a matter of taste, literally. I think we can all agree–we like cake! Have a blessed day.
This looks yummy! I think I may have everything to make this recipe. I would love for you to stop by and link up at my linky party via: http://ourdelightfulhome.blogspot.com/2012/04/show-me-what-you-got-linky-party-9.html.
Mrs. Delightful
http://www.ourdelightfulhome.blogspot.com
This looks like a great version of carrot cake! I never make carrot cake for some reason, but I usually enjoy it when others do. Maybe I should try this one! 🙂
Will do! Thank you 🙂
This looks heavenly! Thanks so much for sharing at Mix it up Monday 🙂
Have you ever done this recipe as cupcakes? I’d like to try it as cupcakes on Sunday 🙂
I have not made it as cupcakes but I imagine it would be delicious!! Let me know how it turns out if you do it! 🙂
It’s really, really delicious! I hope you enjoy it as much as we do!!
Hi Rose! I was wondering if you have ever made this carrot cake with a round pan? I’ve tried several recipes and they all sink with a round pan! Any ideas why?
Come to think of it, I haven’t. Not sure why that would happen!
Hey Rose……LOVE LOVE LOVE your website and have recommended it to MANY MANY MANY people.
Just wondering….does this carrot cake recipe do well as a layered cake….say 2-3 layers?????
I haven’t tried it as anything other than a sheet cake, so I’m just not sure. It is a really soft cake – maybe if you chill it or freeze it alittle before stacking it up, it would work?! I’ll have to try soon and see if I can do it!
Can your carrot cake be two round layers? I want to make a cake for Christmas for some special people as a donation to them. I gather carrot cake is one cake they can eat.
I haven’t tried it as anything other than a sheet cake, so I’m just not sure. It is a really soft cake – maybe if you chill it or freeze it alittle before stacking it up, it would work?! I’ll have to try soon and see if I can do it!
Thank you
Rose, how would you adapt this recipe for a 10 inch round pan? Any suggestions?
If it were me, I’d just double it and if I had extra batter, I’d make cupcakes and EAT them 😉
I used your recipe for my brother in-laws’ grooms cake at his wedding. I made it in a 12″ round pan, 3 layers high.
This cake was a hit and everyone wanted a piece, even more than the brides bakery-made cupcakes. Thank you so much for a great recipe!
This looks so yummy!! I love anything with cream cheese frosting, but especially carrot cake. We will have to give it a try. Thanks for sharing on Inspire Me Monday!! I hope you have a wonderful week!!
Thanks – you as well! Happy Easter!
This sounds JUST like the carrot cake my grandmother used to make! I’m always on the search for carrot cake recipes that include pineapple. It really makes a big difference in the taste of the cake! Outstanding. If you’d like, I’d love to have you stop by and link up this, or any of your other favorite recipes, at our new link party, You Link It, We Make It, where we actually make the features each week! Thanks so much for sharing! http://tinyurl.com/z2smxw7
Yum, I love carrot cake! I will have to try this recipe. Thanks for sharing at Merry Monday!
Awesome – thank you for stopping by!
Hi Rose. I’ve been stalking your site for the past couple of days. 🙂 I’m considering selling my cakes (Missouri finally passed cottage laws). My recipes are all similar to yours so I feel some validation that everything doesn’t have to be from scratch. One of the few exceptions is carrot cake. My recipe is 30+ years old and is almost identical to yours. I leave out the nuts, coconut, raisins, clove & nutmeg and it’s still AMAZING! I never have leftovers which bums me out because I love cake for breakfast. Thanks for all the inspiration on your site.
Awww – thanks for stopping by Terrie – if you decide to go for it – I wish you the best!
Hi Rose I am new in you page 😀 I love it! I am from Peru sorry if my english is not good. I was wondering if I can replace the crushed pineapple. Is really necesary? can I use fresh pineapple? Thank you very much! I have a small business to help in home so I have 2 works one in tourism and other as a Online store of cakes. 😀
You could certainly use fresh pineapple, but I’d recommend chopping it up into very small pieces!
Thank you!
Hi Rose, This is as close to Cracker Barrel as I have seen. I used to order them whole ($30) but they have taken it off the menu completely in my town. So I see that you have tweeked it a little. You cut down on the spices a little. Smart move. I thought about doing that but didn’t and was sorry. I was overwhelmed by the spices at first. So I am going to follow your recipe. I know it will be better. I’m going to leave out the raisins too. They add nothing to the flavor and I just don’t like them. You were correct about doubling the frosting. I look forward to seeing the rest of your website.
Thanks Milly! Enjoy 🙂
Hi, Rose. I’m new to your site but am enjoying it very much. Do you use the can pineapple & juice? or just the pineapple? Thank you.
Hi Jeannie! Thanks for stopping by the blog. You’d use the pineapple and juice from an 8 ounce can of crushed pineapple. Hope you enjoy!
Just thought I’d chime in here for those asking about baking this carrot cake in round pans. I have done a 12 and 9 inch 2 tier cake with this recipe, no problems. Plus a 3 layer 7 inch cake.
One recipe is enough to fill one 12×2 inch pan, or one 10×2 inch pan PLUS a 5×2 inch pan. It is also enough batter for two 9×2 inch pans or three 7×2 inch pans. For the carrots, I buy a 10 ounce bag of matchstick carrots and chop them up a little in my mini chopper. The 10 ounce bag, chopped, is equal to 2 cups. Beats grating carrots. Hope this helps.
Hi Rose
I live in London and I am over the moon to have come across your website
I am lovig it any time I read your post.
I will try and this carrot cake.Thank you so much for sharing.
Blessings in Christ
Wow this looks so nice and I love carrot cake a lot and I’m definitely going to make it
Hi Rose! I use your recipes almost exclusively, so I immediately came to search for carrot cake recipes when I found out it is my future sister-in-law’s favorite. Unfortunately, she has a terrible allergy to pineapple. Do you have any suggestions for substitutions?
You can omit it from the recipe entirely and this will still be a fantastic cake!