This carrot cake from Momma J's Kitchen is the kind of recipe that gets passed down for a reason. Packed with freshly shredded carrots, crushed pineapple, and toasted walnuts, it bakes up incredibly moist and flavorful with just the right amount of warm spice. Topped with a tangy cream cheese frosting - also loaded with walnuts - it's a classic that never goes out of style. Simple enough for a weeknight treat, impressive enough for any celebration.

TYPE DESSERT
SERVES 12 PORTIONS
DIFFICULTY EASY
PREP TIME 5 MIN
COOK TIME 25 MIN
Carrot cake ingredients in bowls, including flour, sugar, eggs, shredded carrots, and spicesCarrot cake ingredients in bowls, including flour, sugar, eggs, shredded carrots, and spices

Ingredients

For the cake:

  • 2.5 cups of all-purpose flour
  • 2 teaspoons of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 0.5 teaspoon of ground cloves
  • 0.5 teaspoon of ground nutmeg
  • 2 cups of white sugar
  • 1 cup of vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon of vanilla extract
  • 2 cups of shredded carrots
  • 1 can (8 oz) of crushed pineapple, well drained
  • 1 cup of chopped walnuts, toasted

For the froasting:

  • 8 ounces of cream cheese, softened
  • 0.5 cup of butter (1 stick), softened
  • 1 teaspoon of vanilla extract
  • 2 cups of confectioners' sugar
  • 0.5 cup of chopped walnuts, toasted (for frosting & garnish)

Directions

1. Preheat oven to 350°F. Grease and flour two (2) 9-inch round cake pans.

2. In a medium bowl, combine 2½ cups all-purpose flour, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1 tsp ground cinnamon, ½ tsp ground cloves, and ½ tsp nutmeg. Set aside.

3. In a large bowl, beat 3 large eggs (room temperature), then add 2 cups white sugar, 1 cup vegetable oil, and 1 tsp vanilla extract. Beat well.

4. Stir in the flour mixture and mix well. Stir in 2 cups shredded carrots, 1 can (8 oz) crushed pineapple (well drained), and 1 cup toasted chopped walnuts. Mix until combined.

5. Pour batter equally into the prepared cake pans. Bake 20–30 minutes, until a toothpick inserted in the middle comes out clean.

6. Cool in pans for 15 minutes. Remove from pans, placing one layer bottom side up on a cake plate. Cool completely before frosting.

7. Beat 8 oz softened cream cheese and ½ cup softened butter (1 stick) until smooth. Add 1 tsp vanilla extract and 2 cups confectioners' sugar. Beat until smooth and fluffy. Stir in ½ cup toasted chopped walnuts.

8. Spread frosting on top of the bottom layer. Place remaining layer on top, bottom side down, and spread frosting on top. Sides are optional. Garnish top with chopped walnuts.

Two slices of frosted carrot cake on plates with a cup of coffee, served on a wood board in a marble kitchenTwo slices of frosted carrot cake on plates with a cup of coffee, served on a wood board in a marble kitchen

Pro Tips

  • Drain the pineapple very well so the cake doesn't turn out soggy.
  • Room temperature eggs help the batter come together more evenly.
  • Toasted walnuts add much more flavor than raw — worth the extra step!
  • Frosting can be made ahead and refrigerated; bring it out 20 min before using.
  • Sides of the cake can also be frosted or left unfrosted — optional!

Frequently Asked Questions

Can I Make This Carrot Cake Ahead of Time?

Yes! The frosting can be made ahead and refrigerated for up to 3 days. The baked cake layers can also be wrapped tightly and stored at room temperature for 1 day, or refrigerated for up to 3 days before frosting.

How to Store Carrot Cake?

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. You can also freeze unfrosted layers wrapped in plastic wrap for up to 2 months — thaw overnight in the fridge before frosting.

What Spices Are in Carrot Cake?

This carrot cake gets its warm, cozy flavor from a blend of three spices: ground cinnamon, ground cloves, and ground nutmeg. Cinnamon is the backbone, adding sweetness and warmth. Cloves bring a subtle depth, and nutmeg rounds everything out with a slightly earthy note. Together they make the cake taste rich and aromatic without overpowering the carrot flavor.

What Frosting Goes on Carrot Cake?

Cream cheese frosting is the classic pairing for carrot cake — and for good reason. Its tangy, creamy flavor balances the sweetness of the cake perfectly. This recipe's version is made with softened cream cheese, butter, vanilla extract, confectioners' sugar, and toasted chopped walnuts stirred right in for extra texture.

What Nuts Go in Carrot Cake?

Walnuts are the traditional choice, and this recipe uses them both inside the batter and in the frosting. The key is toasting them first — it deepens their flavor and adds a satisfying crunch that raw walnuts just can't match. If you prefer, pecans work great as a substitute and have a slightly sweeter, buttery flavor.

How Long to Bake Carrot Cake?

At 350°F, two 8-inch round cake pans take about 20–30 minutes. The best way to check doneness is the toothpick test: insert one in the center of the cake — if it comes out clean, it's ready. After baking, let the layers cool in the pans for 15 minutes before turning them out, then cool completely on a rack before frosting.

What's the Secret to a Great Carrot Cake?

Freshly grated carrots, very well drained pineapple, toasted walnuts, and room temperature eggs make all the difference. Avoid overmixing the batter once the flour goes in — stir just until combined for a tender crumb.

What Are Common Carrot Cake Mistakes?

The most common mistakes are not draining the pineapple well (leads to a soggy cake), skipping the toasting step for the walnuts, using cold eggs straight from the fridge, overbaking, and frosting the cake before it's fully cooled.

If you loved the carrots in this cake, you might be surprised how well they work in savory dishes too. Try our Honey Glazed Roasted Carrots — a simple side that brings out their natural sweetness with just a handful of ingredients.

Cream cheese frosting isn't just for carrot cake. If you can't get enough of that tangy, creamy topping, check out our Pumpkin Cupcakes with Cream Cheese Frosting — another fall favorite that pairs perfectly with a generous swirl of cream cheese frosting.