The Best Carrot Cake Recipe you will ever make – or so says everyone who has tasted it!
This homemade Carrot Cake is fluffy, super moist without being oily, spiced perfectly, and the silky Pineapple Cream Cheese Frosting is out of this world! Bring these layers of deliciousness to a party and everyone will be begging you for the recipe!
Carrot Cake with Pineapple
Its Carrot Cake time! Or almost. Or can we just pretend its Spring already so you can make this fluffy Carrot Cake every single week until Easter? Because you are going to WANT to make this easy Carrot Cake recipe every single week until Easter – and every week after along with my Carrot Cake Cookies and Carrot Cake Crepes.
This moist Carrot Cake Recipe is not only easy to make but irresistibly delicious and full of flavor. Once you make this carrot cake from scratch, you’ll be bursting at the seams with pride because everyone will be begging you for the recipe.
I based this layered Carrot Cake recipe after my wildly popular Cream Cheese Stuffed Carrot Cake with Orange Glaze but increased the recipe to make a triple layer cake so we not only enjoy three layers of moist, spice infused brown sugar carrot cake, but multiple layers of the heavenly, lightly sweetened Pineapple Cream Cheese Frosting.
The homemade Carrot Cake itself is infused with brown sugar, cinnamon, hints of allspice and nutmeg, vanilla extract, vanilla yogurt, crushed pineapple, finely ground pecans and of course, carrots! The harmonious medley of ingredients are evenly dispersed throughout the cake and are not overly discernible yet each ingredient adds to the overall perfection, flavor and moistness. So if you have never added crushed pineapple to your carrot cake or are hesitant about adding carrots to cake – don’t shy away, they make all the difference in creating an obsessive worthy cake.
LOOKING FOR MORE EASTER CAKE RECIPES?
- Coconut Cake (Triple Coconut!)
- Lemon Poke Pound Cake
- Lemon Poke Cake
- Strawberry Cream Cheese Pound Cake
- Chocolate Covered Strawberry Pound Cake
- Strawberry Shortcakes
- Chocolate Raspberry Cake
What Makes this the best Carrot Cake Recipe?
To turn this airy, moist, classic carrot cake into the Best Ever Carrot cake, it has to have the Best Ever Cream Cheese Frosting. By simply adding vanilla yogurt and pineapple preserves to our luscious Cream Cheese Frosting, we’ve done just that. The vanilla yogurt adds a depth of silkiness and flavor while the pineapple preserves add a light, bright, pineapple tang all sweetened by powdered sugar.
Many grocery stores carry pineapple preserves, but sometimes you have to look closely. I almost walked out of my grocery store but finally spotted it on the very top shelf. So if you aren’t sure if your grocery store carries pineapple preserves, definitely ask. I have had success at Vons. And if that fails, there is always Amazon. Another life’s pleasure that makes me very very happy.
Carrot Cake Ingredients
- Carrots: Finely grated carrots are the key to tender, moist carrot cake because they release moisture as they bake. Don’t use pre-packaged carrots, as they are too thick and bone dry. To ensure accuracy, measure the carrots by weight instead of by volume.
- Flour: To avoid baking a super dense cake, spoon the flour into the measuring cup and then level (as opposed to scooping the flour up with a measuring cup). I use all-purpose flour, but it will also work with gluten-free 1
- Sugars: Brown sugar adds sweetness, moisture and warm molasses undertones and granulated sugar rounds out the sweetness.
- Baking soda + baking powder: These work together to tenderize the cake and provide the perfect amount of lift. Make sure your leaveners are fresh so they work!
- Spices: Warm, fragrant spices of ground cinnamon, allspice, nutmeg, and salt make the cake. They infuse the recipe with nutty, earthy, slightly sweet, and spicy notes.
- Oil: Use vegetable or melted coconut oil. Oil is used rather than butter because it creates moister carrot cake. Butter is traditionally used for its flavor, but this recipe is already chock full of flavor thanks to the spices, pineapple, and pecans, so you won’t even miss it.
- Eggs: These provide structure and moisture. Use room-temperature eggs because they blend with the other ingredients more easily, so you don’t mistakenly overmix the batter.
- Crushed pineapple: Use crushed pineapple packed in juice instead of syrup because syrup makes the pineapple too sweet. Drain the pineapple well in a fine mesh sieve before using it. I like to freeze the extra juice for smoothies or acai bowls.
- Nuts: These are optional but highly recommended! I typically use raw pecans in my carrot cake, but walnuts will also work. Buy them raw and chop them up in your food processor so they are finely ground (takes seconds!), so they evenly disperse throughout the batter for a subtle, savory, nutty flavor to contrast the sweetness.
- Vanilla Greek yogurt: You can use regular or low-fat yogurt with excellent results. The yogurt adds extra moisture and flavor, so our cake is extra tender without being oily. If necessary, you can substitute additional vegetable oil.
- Vanilla extract: All desserts need a little oomph of vanilla. The better the quality, the better it tastes, so go with your best quality.
How to make Carrot Cake with Pineapple
- Mix Wet and Dry Ingredients: Mix the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in the remaining Wet Ingredients, including drained pineapple, just until combined. Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 ½ cups grated carrots until evenly combined, being careful not to overmix.
- Bake: Divide the batter equally between prepared pans. Drop the pans a few times on the counter to get rid of air bubbles. Bake at 325 F degrees for 45 minutes, or until a toothpick inserted into the center comes out clean and the cakes begin to pull away from the sides of the pans.
- Pineapple Cream Cheese Frosting: While the cakes cool, beat the cream cheese and butter in a large bowl with an electric mixer until creamy. Beat in vanilla yogurt and salt. Gradually beat in confectioner’s sugar until the desired consistency is reached. Beat in pineapple preserves.
- Layer Cakes: Place a small dollop of frosting in the center of the cake stand to keep the cake from moving. Top with one leveled Cake. Top the cake with ¾ cups of frosting and spread evenly. Top with a Second Cake and spread evenly with ¾ cups of frosting. Top with the remaining Cake.
- Crumb Layer: Scoop 1 cup of frosting into a small bowl. Frost the cake, starting with the top and working down until the cake is evenly frosted, removing any excess frosting. Refrigerate the Cake for 30 minutes or until the crumb layer has been set.
- Frost Cake: Frost the outside of the cake as you desire with the remaining frosting. Serve the cake cold or at room temperature.
Tips for this Carrot Cake Recipe with Cream Cheese Frosting
Carrot Cake is wonderfully delicious and pretty straightforward but I’ve included some tips and tricks to make your life easier and to ensure you end up with the Best Carrot Cake of your life.
- Prevent Sticking: To prevent any sticking issues, be sure to generously grease and flour your pans. By using parchment paper in the bottom of our pans we eliminate much of that issue. I personally am a big fan of cooking spray WITH flour and use this instead of buttering and flouring my pans and I’ve never had a problem with cakes sticking.
- Drain Pineapple: Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. This ensures that you and I both have roughly the same moisture content in our cakes because otherwise pineapple moisture can vary from can to can.
- Mix dry ingredients separately. In a large bowl, mix all of the Dry Ingredients together which consist of flour, granulated sugar, brown sugar, pecans, baking soda, baking powder and our spices. If you’ve ever wondered why we mix the Dry Ingredients separately from the wet ingredients, it’s to ensure the baking soda/powder/salt get evenly distributed throughout the flour.
- Spoon and level flour. When measuring flour, it’s best to use the spoon and level method. This simply means spooning the flour into the measuring cup rather than scooping the measuring cup directly into the flour container. When you directly scoop from the flour container, the flour can become packed/too much flour which is not what we want.
- Season your Carrot Cake: One of the elements that set’s this Carrot Cake apart is the glorious spices. It’s seasoned with ground cinnamon, allspice and a hint of nutmeg which add to the overall flavor without being overpowering.
- Don’t Overmix! We stir the Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 ½ cups grated carrots until evenly combined, being careful not to overmix. When you overmix cake batter, the gluten in the flour can form elastic gluten strands which results in a more dense, tough texture as opposed to a light, fluffy cake.
- Get rid of air bubbles. Next, we divide our batter between prepared pans and drop on the counter a few times to get rid of any air bubbles.
- Don’t open oven door. You will know your cakes are done when they have started to pull away from the sides of the pans and a toothpick inserted in the center of the cakes comes out clean. Don’t be tempted to open the door while baking as this can cause your cakes to fall in the center.
- And one l last tip – DON’T microwave butter or cream cheese for frosting! The frosting is pretty straight forward but one word of caution – use room temperature – NEVER MICROWAVED butter and cream cheese! I used to wonder why my frostings were runny and then I read that you should never microwave butter or cream cheese for frosting – and it has made all the difference! If your frosting is runny for whatever reason, then you can stick it in the refrigerator to thicken up. You can also mix in additional powdered sugar (and a dash of salt to balance it) but I would be very cautious about doing this as this can make the frosting overly sweet.
How to Grate Carrots for Carrot Cake
This might seem like a silly question, but it is really important! After all, it’s the carrots that put the carrot in CARROT CAKE. This recipe calls for 2 ½ cups or 9.5 oz. of peeled and finely grated carrots.
- Chop the tops off the carrots and peel.
- Select the finest holes on a cheese grater (aside from the zester) and shred the carrots carefully.
- Alternatively, if you have a shredding blade for your food processor then you can grate the carrots this way -which is super fast and convenient.
CAN YOU FREEZE CARROT CAKE?
Yes! Don’t you love a dessert you can make beforehand and freeze and simply pull it out a few hours before it’s time to dig in? This method makes dessert time stress free for everyone – especially during the holidays.
To freeze your finished Carrot Cake:
- If you are planning on freezing, then prep/frost your cake on a freezer safe plate/platter.
- Place frosted Carrot Cake in the freezer until it is firm to the touch.
- Once firm, wrap tightly in plastic wrap then repeat with a second layer of plastic wrap. Next wrap tightly in 1-2 layers of foil until completely sealed.
- If you are freezing individual slices, then place these plastic/foil wrapped slices in a freezer bag. If you are freezing your entire Carrot Cake for an extended period of time, then secure the aluminum foil with freezer tape to prevent freezer burn.
- You can store your Carrot Cake for up to 4 months. You can also wrap and freeze unfrosted layers of Carrot Cake using the same method and frost when you need them.
- To thaw your finished Carrot Cake, remove cake from the freezer and carefully remove the plastic and foil. Allow to thaw for about four hours before serving.
I am sooo excited for you to make this fluffy, moist Carrot Cake with Pineapple Cream Cheese Frosting! Make it for Easter, make it for Spring celebrations – baby showers, Mother’s Day, birthdays, etc., or just make it. and eat it. and smile.
Looking for more spring dessert recipes?
- Cream Cheese Stuffed Carrot Cake with Orange Glaze
- Strawberry Cheesecake Pie
- Brown Sugar Carrot Cake Crepes
- Chocolate Covered Strawberries
- Blueberry Cheesecake Pie
- Mini Strawberry Pies with Sugar Cookie Crust
- Key Lime Cheesecake Fruit Dip
Want to try this Layered Carrot Cake with Pineapple Cream Cheese Frosting?
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©Carlsbad Cravings by CarlsbadCravings.com
Old Fashioned Carrot Cake Recipe with Pineapple
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Ingredients
CARROT CAKE
- 2 1/2 cups peeled and finely grated carrots (9.5 oz.)
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup pecans finely chopped (I use my food processor)
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/4 teaspoon ground nutmeg
Wet ingredients
- 4 large eggs
- 3/4 cup vegetable oil
- 1/2 cup vanilla Greek yogurt (regular or lowfat)
- 1/2 cup crushed pineapple, drained (packed in juice/not heavy syrup)
- 1 teaspoon vanilla extract
Pineapple Cream Cheese Frosting
- 2 8 oz. pkgs. cream cheese, room temperature ***
- 1/2 cup butter, room temperature ***
- 1/4 cup vanilla Greek yogurt
- 1/8 teaspoon salt
- 2 1/2 cups powdered sugar
- 1/2 cup pineapple preserves
Instructions
Carrot Cake
- Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. Set aside.
- Preheat oven to 325 degrees F. Line three 8” round cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR or grease and flour pans.
- In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients, including drained pineapple, just until combined. Don’t overmix.
- Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 ½ cups grated carrots until evenly combined, being careful not to overmix.
- Divide batter equally between prepared pans. Drop the pans a few times on the counter to get rid of air bubbles. Bake at 325 F degrees for 45 minutes, or until toothpick inserted into center comes out clean and the cakes begin to pull away from sides of pans.
- Let cakes cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely.
Pineapple Cream Cheese Frosting
- In a large bowl, beat cream cheese and butter with an electric mixer until creamy. Beat in vanilla yogurt, and salt. Gradually beat in confectioner's sugar, until desired consistency is reached. Beat in pineapple preserves. Add additional powdered sugar if desired for thicker frosting. Add salt a pinch at a time if it's too sweet.
Assemble
- Place four strips of parchment paper around the edges of platter or cake stand to create a square with an open space in the middle (to keep cake stand clean). Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled Cake.
- Top cake with ¾ cup frosting and spread evenly. Top with a Second Cake and spread evenly with ¾ cup frosting. Top with remaining Cake.
- Create Crumb Layer by scooping 1 cup of frosting into a smaller bowl. Frost cake starting with the top and working down until the cake is evenly frosted, removing any excess frosting. Refrigerate Cake 30 minutes or until crumb layer has set. If remaining frosting gets too soft, refrigerate as well then whip a few times before using.
- Frost the outside of cake as you desire with the remaining frosting then remove wax paper. Serve cake cold or at room temperature.
Storage
- Frosted Carrot Cake can be covered with cake dome and refrigerated for up to 4 days.
Notes
HOW TO FREEZE CARROT CAKE
- If you are planning on freezing, then prep/frost your cake on a freezer safe plate/platter.
- Place frosted Carrot Cake in the freezer until it is firm to the touch.
- Once firm, wrap tightly in plastic wrap then repeat with a second layer of plastic wrap. Next wrap tightly in 1-2 layers of foil until completely sealed.
- If you are freezing individual slices, then place these plastic/foil wrapped slices in a freezer bag. If you are freezing your entire Carrot Cake for an extended period of time, then secure the aluminum foil with freezer tape to prevent freezer burn.
- You can store your Carrot Cake for up to 4 months. You can also wrap and freeze unfrosted layers of Carrot Cake using the same method and frost when you need them.
- To thaw your finished Carrot Cake, remove cake from the freezer and carefully remove the plastic and foil. Allow to thaw for about four hours before serving.
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Malinda @Countryside Cravings says
I haven’t had carrot cake in FOREVER!!! This definitely looks like the best ever and I love the thought of putting pineapple preserves in the frosting! Genius!!
Jen says
then its time for THIS carrot cake! I think you really will love it! And the pineapple preserves- definitely an awesome addition – I want to put them in everything now! Thanks Malinda!
Mary says
This cake! Oh my gosh I will make it! Love all your recipes!
Jen says
Thank you, thank you Mary! I am so excited for you to make it! Enjoy!
CLD says
I would like to make this cake to take to work but would rather make it as a 9×13 instead of layered. Would you have any idea as to cooking time?
Jen says
I have not personally tested this recipe in a 9×13 pan so I can’t guarantee cooking time, but looking at similar recipes in a 9×13, I see cooking times anywhere from 35-50 minutes at 350 degrees F., so the best bet is to check for doneness at 35 minutes and go from there. Hope this helps!
Allie says
Jen, The carrot cake sounds wonderful and you have convinced me to give it a try, The pineapple in frosting reminds me of an old Weight Watcher’s recipe with a can of crushed pineapple mixed in Cool Whip….so refreshing.
I’m not sure if it was intentional, but the email of this posting for Carrot Cake didn’t have picture of cake, but picture of last posting for Weeknight Spaghetti Bolognese (which I did make and it was very very good!)
Allie
Jen says
I am so glad you are going to give this a try Allie – I think you will love it! You are so right – the pineapple cream cheese frosting does sound like that recipe – just a little/lot more decadent 🙂 It definitely was a mistake that the spaghetti bolognese pic went out with this cake recipe email. I have to insert new codes into a formula for the emails each time and I somehow missed that one – woops!
gayatri tiwari says
what can I replace the eggs with ,……..vegetarian
Jen says
Hi there, sorry I am not an expert in vegetarian cooking and have never not used eggs before so I can’t advice you as to the best substitute. Sorry!
Marjie says
Have you ever used this recipe to make carrot cookies? Trying to find a recipe for cookies. This sounds great, but how would you make cookies out of it?
Jen says
Hi Marjie, I have not made cookies with this recipe and it would take some experimenting and altering of the ingredients to make it work – sorry! I would recommend just googling “carrot cake cookies” to find an exact cookie recipe.
Therese says
HI Jen, After My sister’s request for Carrot Cake for her birthday your post for this AMAZING MOIST yumminess Carrot Cake showed up in perfect timing. It was a HUGE HIT!!!!!!!! It was said it was the best carrot cake they ever had. The Pineapple preserves in the frosting took it to another level! Everyone LOVED this cake!! Thanks for always making me look good when I bring one of your recipes. 🙂 I tell them they can thank Carlsbad Cravings! 🙂 This is a MUST TRY!!!! If you don’t care for Carrot Cake This recipe will change your mind!! As I’m typing this I just got a text from my sister saying, ” Having Carrot Cake for breakfast!!!!!!!! ” 🙂 🙂 When it’s the first thing you want the next day you know it’s GOOD!!!
Jen says
Hi Therese, it sounds like this carrot cake was meant to be! I’m so glad the timing was perfect and that it was such a hit – YAY! Thank you thank you for making and sharing my recipes – YOU make ME look good! Please tell your sister Happy Birthday from me!
Betsy says
Just put lemon juice in our ‘old family recipe’ for cream cheese frosting and it was an awesome upgrade. Imll have to try this recipe and see what the pineapple ‘tang’ can do for the taste. I’ll be making this cake for Easter!
Jen says
YAY! I’m so happy you will be making this cake for Easter, you will not be disappointed! And I agree a little tang goes a long way in cream cheese frosting and this pineapple tang is a great balance between sweet and tangy, I think you’ll love it! Happy Early Easter!
Colleen says
I’m making this for Easter and I’m so excited!! I was just going to set my butter out to get room temp for the cake and noticed there isn’t any!?!?! Really…don’t think I’ve ever baked without butter…just confirming this is correct. I’ve been craving this cake all week and want to make sure it’s perfect. Thanks!!!
Jen says
Yes, that is correct Colleeen, no butter! Just vegetable oil, yogurt and pineapple to make it nice and moist. Hope you love it and have a very Happy Easter!
Lindsey says
So every now and again I go on a quest for the best recipe for certain foods. This week I decided I would find my favorite carrot cake recipe. I made three different carrot cakes yesterday, and yours was hands down the favorite. I did add raisins to half the cake for the raisin lovers in the family and both sides were great. 🙂 Thank you for such a delicious recipe! I just deleted all the other recipes I had (which were quite a few because I love carrot cake), and will be sticking to yours alone. I’m fairly new to your blog but am 5/5 for loving the recipes I’ve tried. So excited to have found you!
Jen says
Your comment made my day Lindsey, THANK YOU! I am so flattered this is your new go-to carrot cake recipe and that you are 5/5 with my recipes – WAHOO! I hope you have fun trying more of my recipes and find many more winners! Thank you so much for taking the time to comment!
Shelley says
Hi came across your recipe on facebook and it looks awesome and the frosting sounds good also I was just wondering if you could use pineapple cream cheese with the rest of the ingredients just a thought is all but will be making it your way first and wait til you get back with me about the pineapple cream cheese Thanks for your time
Jen says
Hi Shelley, welcome to my site! I think pineapple cream cheese would be fantastic – just another layer of yum! Let me know how it turns out!
Karen says
Hi Jen. I have made many of your recipes and you always make me look like a star! Thank you! I’m going to a potluck later this month and thought I’d bring a dessert. I’ve made your ‘Cream Cheese Stuffed Carrot Cake’ and it was amazing! But was wondering about this recipe with pineapple. Your thoughts on which one I should make? I know it may be hard to pick…kinda like picking out your favorite child! But any insights, thoughts, etc. is appreciated! If it helps, hubby likes ooey-gooey desserts.
Jen says
Hi Karen, I am going through old comments and seeing yours again which means my first response never posted, sorry! I had suggestd to make this Layered Carrot Cake with the insight that your huband likes ooey-gooey desserts which this frosting definitely qualifies for, especially if you heat a slice in the microwave for a few seconds! What did you end up making?
Hulya says
I just made this. It tastes great. However, it was falling apart, crumbling.
I could not even slice it. It was fully cooked, no problem there. I wonder what I did wrong. I did not measure crushed pineapple, just eyeballed. does it cause this kind of problem?
Even if it was crumbling, it was really good. We still ate the whole cake!
You have great recipes.
Jen says
Hi Hulya! I’m glad you that the flavor was delicious but I’m sorry it was so crumbly! This is a very moist cake that holds together well so I’m not sure why this happened. A few things that can cause a crumbly cake: the cake is overbaked, oven is not calibrated and baked too hot, sliced while still warm, the liquid-to-dry ratio might be off from the pineapple, not enough mixing of dry/wet ingredients together. Just a few ideas to help problem solve 🙂
Ellen Manalo says
Hi Jen. Greetings from the Philippines! I would like to try this recipe but if I can’t find pineapple preserves, what can i use instead? Thank you in advance.
Jen says
Hi Ellen, there is no perfect substitute for pineapple preserves with the same texture and flavor but you could add very well drained crushed pineapple. You might need to add a little more sugar to taste. I hope that helps!
Annabelle says
Hi, we made this last weekend and it was super delicious! I made a spiced rum cream cheese buttercream as we don’t have pineapple preserves here in Aus only a jam and it’s verrrry sweet so opted for another flavor but the cake is beautiful! Great recipe, thank you 🙂
Jen says
You are so welcome Annabelle, I’m so happy you loved it and your frosting sounds like the perfect pairing!
Mike says
Loved this recipe, it is absolutely brilliant and my whole family loved it. I have one quick question. I would like to try it with fresh pineapple instead of crushed canned pineapple this time for the carrot cake layers. If I blend the fresh pineapple in my blender and then remove the excess moisture, would that work ? Or do I have to cook it a little bit with lime and sugar to remove the enzymes that fresh pineapple has ? Also, I would like to try it in 9 inch pans, so I am thinking of using the same ingredients amounts, but maybe cook it for 40-42 minutes at 320 degrees ? What would you think ? Thanks so much for all the help ! You are totally brilliant with your recipes !
Jen says
Hi Mike, I’m so happy this Carrot Cake is a favorite! Yes, blending fresh pineapple and then removing the moisture should work great – you don’t need to cook it. Here is a helpful guide for baking and pan sizes: https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Daisy says
Hi Jen! Just to confirm the measurements… 28 oz. pkgs. cream cheese? I would like to make this cake! 🙂
Jen says
Hi Daisy! It is two 8-oz pkgs so 16 oz. Enjoy!
Susan says
This cake looks delicious and I would like to bake it. I have two 9 inch pans not 8 inch pans. Do you happen to know what the cooking time would be?
Jen says
Hi Susan, I haven’t personally tried it, but I’d guess 30 to 35 minutes. Good luck!
Jill says
Do you think pineapple topping could work I. Place of preserves? I just found this recipe and want to make it for Easter on Sunday and have been to three stores and it is the closest I could find!
Jen says
Hi Jill, yes I think pineapple topping would work great, good luck and Happy Easter!
Celeste says
I turned this into a 9×13 sheet cake for our Easter celebration and it was a huge hit! I did make a few modifications to the frosting. I only used 8 oz cream cheese and omitted the preserves. I added the leftover pineapple juice (~two tablespoons) for some flavor and two tablespoons of heavy cream.
Everything I have made from your site always turns out AMAZING!!! You have become one of my go to resources for new recipes!
Jen says
Thanks for taking the time to comment Celeste! I’m so pleased this carrot cake recipe was a huge hit in a 9×13 pan and that you were able to adapt the frosting! Thanks also for your kind words – I’m honored you’re loving my recipes!
Kym Morello says
You are right! That is the best carrot cake recipe! I needed a covid free birthday celebration cake and made cupcakes from your recipe, including the same frosting. I couldn’t find the Pineapple preserves but did find an incredible Pineapple & Passion fruit combo. Not too sweet and just perfect! I had an abundance of violas in yellow & rust growing in the greenhouse. One for the top of each. Simple!
Jen says
Thank you so much for your glowing review Kym! Your cupcakes sound absolutely stunning!
Therese says
Hi Jen, I’ve commented on this amazing Carrot Cake in the past!! I’ve been using this recipe for cupcakes now as well. I use the pineapple cream cheese frosting as a filling!! It’s becoming a regular request!! This is the only carrot cake recipe I use 🙂 Thank you for all the work and details you put into a recipe. Your site is my number 1 go to!!
Jen says
Thank you Therese, I’m honored to be your number 1 site! You have definitely inspired me with your carrot cake cupcakes idea – I will definitely post those in the spring. Thank you so much! Happy holidays!
Perry says
Hi Jen,
I have to tell you this was the best carrot cake I’ve ever made and I’ve tried many. My search is over. Spiced just right and perfectly paired with the frosting. Thank you for the recipe!
Jen says
Yay! I’m thrilled that your search is over! Thank you so much for the kind review!
Linda hughes says
do you have use vegetable oil would canola oil work
Jen says
Canola should work just fine, enjoy!
Christina says
If the yogurt for the frosting Greek vanilla yogurt or regular vanilla yogurt?
Jen says
Great question, sorry for the confusion. Both are vanilla Greek yogurt- just fixed. Enjoy!
Christi Bordin says
For me, and a lot of other people, I tend to own a grater that is both easy to clean and cheap. I’ve usually dealt with the standard 4-sided “cowbell” grater, but I have a soft spot for the box set. Sure, it is a bit more hectic to store, but it’s very simple to clean. Plus, you can see where the shreds go without having to worry about spilling over a tower of cheese that lies underneath.
Alicia says
Delicious carrot cake recipe. I’ve made both the cupcake and cake versions now. I noticed that they taste the best after being refrigerated for at least a few hours (I’m always too impatient to wait so I ate the first slice right after I finished assembling the cake and then my second slice the next day after it was refrigerated.) 🙂
Jen says
Agreed! Always better the next day!
Puckles says
Hello. Is 8 inch round a typo? Is it supposed to be 9 inch round cause 9 inch is what’s listed in tools for this recipe.
Jen says
My apologies, the recipe (8-inch pan) is correct.
Susie says
Hi, I always use this recipe, it’s the best. But I’m making it for a friend’s birthday & he can’t eat pineapple.
I have no idea what to substitute for it.
HELP!!
Jen says
Hi Susie, I would try 1/4 cup unsweetened applesauce in place of the crushed pineapple. Good luck!
Puckles says
Hello. Does it make a difference if the canned Pineapple is in juice as opposed to heavy syrup? Which do you recommend? Thank you.
Jen says
I recommend in juice, I’ll update the recipe. Enjoy!
Kathy Zundt says
Really want to bake this cake but can’t find vanilla flavored yogurt would plain yogurt work as well.
Jen says
Yes! You can use plain yogurt or sour cream instead.
Ophelia Paige says
Great recipe, will be trying them
Jen says
Thanks, Ophelia, I’m excited to hear how it turns out!
Falesi nkhata says
Hie thank you so much for the carrot cake recipe will definitely try this how sweet is the cake
Jen says
It is sweet, but not too sweet! I hope you enjoy it!
Kaiki Misick says
Hi Jen,
please let me know what the ingredients are for the crumb layer.
thank you…
Jen says
Hi Kaiki! I’m so sorry for the delayed response! I hope your cake turned out delicious. For future reference, for the crumb layer you use a cup of the frosting to get a base layer. Allow it to set in the fridge 30 min before frosting it the desired amount.