Super Moist Carrot Cake with Cream Cheese Icing

This Super Moist Carrot Cake with Cream Cheese Icing recipe is easy to make and the perfect dessert for Easter. It has tons of flavor from the steamed carrots and pineapple, and has the best homemade cream cheese icing!

Looking for more carrot cake inspiration for Easter? Try my Carrot Cake Cheesecake Cake or this recipe for The Best Carrot Cake.

Carrot Cake With Pineapple Recipe

This Homemade Carrot Cake Is Perfect For Easter

Carrot cake is a classic for Easter. If there’s one thing bunnies like just as much as hiding Easter eggs it’s carrots, right? Or did I just make that up? Whatever. It sounds good. And since the Easter bunny likes carrots (in my world anyways) it makes sense we’d put carrots into cake form to celebrate, no?

You Can Easily Customize This Carrot Cake Recipe

So that’s what I did. And I don’t know about you, but while I really love the flavor of carrot cake (with cream cheese icing – swoon) I’m not really a fan of nuts in my cake. Or raisins. Raisins go in cookies, not cake. So while you could easily add nuts and raisins to your cake, I didn’t include them in mine. Or the coconut. I like coconut flavor, but not the flakes. It’s like eating paper.

Carrot Cake with Cream Cheese Frosting Recipe

This Carrot Cake Recipe Is Made With Pineapple

Ok now that I’ve told you all the things I don’t like, here are the reasons I am in love with this cake (besides the fact that bunnies will love it 🙂 ). I made it for the first time last Easter and it was a hug hit with everyone. My uncle, who loves carrot cake was a fan, as well as my nieces who were 5 and 7 at the time. I was surprised they loved it so much – it’s named after a veggie! – but they not only loved it, they wanted to take the rest of it home. This cake also has so much flavor. Just the right mix of spices, pineapple and carrot. And while it is super moist from the moment you bake it, I really believe that a good cake gets even moister a day or two after it’s been frosted and this cake is no exception.

Homemade Carrot Cake with Cream Cheese Icing Recipe

I Love How Moist This Carrot Cake Is

One big difference between this cake and other carrot cakes is that is doesn’t use grated carrots. I LOVE that! It adds so much moisture to the cake AND you don’t have to deal with all the grating. Instead you just steam those suckers and puree them. Easy peasy. And like I said – crazy moist.

Carrot Cake with Cream Cheese Icing Recipe

So if you’re looking for a great carrot cake recipe, look no further. Really. This one rocks!

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Super Moist Carrot Cake slice on white plate with cake on white stand in background
Recipe

Super Moist Carrot Cake with Cream Cheese Icing

  • Author: Lindsay
  • Prep Time: 30
  • Cook Time: 55
  • Total Time: 1 hour 25 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Super Moist Carrot Cake with Cream Cheese Icing recipe is easy to make and the perfect dessert for Easter.


Ingredients

CAKE

  • 2 cups flour
  • 3/4 cup plus 2 tbsp cake flour
  • 2 cups sugar
  • 3/4 tsp salt
  • 2 1/2 tsp baking soda
  • 2 1/4 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • Large pinch of ground cloves
  • 1/2 cup vegetable oil
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 3/4 cup buttermilk, room temperature
  • 4 large eggs, room temperature and lightly beaten
  • 2 tsp vanilla extract
  • 2 tsp unsulphured molasses
  • 1 1/3 cups pureed cooked carrots (from about 1 lb. 2 oz. raw)
  • 8 oz. can of crushed pineapple, drained (about 3/4 cup after draining)
  • 1 cup walnuts or pecans, optional
  • 3/4 cup sweetened flaked coconut, optional
  • 2 tsp freshly grated ginger, optional
  • 1/2 cup raisins, optional (is using, reduce sugar to 1 2/3 cup)
***If adding raisins, save the drained off pineapple juice for soaking raisins (soak for about an hour)

ICING

  • 16 oz cream cheese
  • 3/4 cup butter
  • 2 tsp vanilla extract
  • 67 cups powdered sugar

Instructions

CAKE:

1. Clean and peel carrots and chop into large pieces.
2. Steam carrots for 15 minutes, or until very tender.
3. While the carrots are warm, puree in a food processor or blender until mostly smooth. Set aside to cool.
4. Sift together flours, sugar, salt, baking soda and spices in a large mixing bowl.
5. Add oil, melted butter, buttermilk, eggs, vanilla and molasses. Mix until well combined and no lumps remain.
6. Fold in pureed carrots and pineapple as well as walnuts, coconut, ginger and raisins if using.
7. For a cake, pour batter into 2 9-inch greased pans and bake at 350 degrees for 40-50 minutes. Let cool in pan for about 10 minutes, then transfer to wire rack to cool completely. For cupcakes, pour batter into cupcake pans and bake for 18-22 minutes. Allow to cool in pans for about 5 minutes, then remove to wire rack.

ICING:

1. Beat the cream cheese and butter until smooth.
2. Slowly add 3 cups of powdered sugar. Mix until combined.
3. Mix in the vanilla extract.
4. Add the rest of the powdered sugar and mix until smooth.

Keywords: carrot cake recipe, homemade carrot cake, carrot cake with cream cheese frosting, carrot cake with cream cheese icing, best carrot cake recipe, easy carrot cake recipe, carrot cake with pineapple

Recipe from 6 Bittersweets

Enjoy!

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Recipe rating

54 Comments
  1. Adriana

    I just did your recipe, I loved it ! It’s super moist the flavor is just perfect Thank you for an awesome recipe 

  2. Kristie

    i know you always go back and forth between salted and unsalted butter for your icing. Which would you use for the cream cheese icing?

    1. Lindsay

      Either is fine. The main thing is that salt adds flavor. You can use salted butter or use unsalted and add your own salt.

  3. Abbie

    May I know what are the molasses for? Would it be fine to leave them out? Kinda difficult to get my hands on molasses here in our place. ????

  4. Darla L.

    Is the consistency of the frosting okay for piping? And would I have enough batter for 3 8″ pans? Thank you. Looking to make a birthday cake. 

  5. Barb

    If I wanted to make a 1/4 of a sheet cake from this recipe, would I double it or triple it? Thanks in advance. LOVE LOVE LOVE your recipes

  6. Joe

    I have another request from a co-worker to make this for her grandfather’s birthday. He is a traditionalist so she wants the nuts and raisins. I’ve noticed that the batter is a bit thin. Will this cause the nuts and raisins to sink to the bottom during cooking?

  7. Joe

    A co-worker has asked me to make a carrot cake for her mom’s birthday. Obviously, I came to your site for a recipe. Is pineapple a common ingredient in carrot cake? I’ve seen other recipes but I’ve never seen one that uses pineapple.

    1. Lindsay

      I’ve seen it both ways. Definitely a preference. Feel free to leave it out – it shouldn’t affect the way it bakes.

      1. Joe

        I made it with the pineapple … it was a HUGE hit. Even the people who say, “I don’t really like carrot cake” went back for more!

    1. Lindsay

      I don’t remember, it’s been quite a while. You can certainly leave it out all together or use regular dried/ground ginger.

  8. Amal

    I love your recipes. Is it possible to use sour cream instead of the buttermilk? Will it change the texture? I usually prefer your recipes with the sour cream but what benefit does using buttermilk add to the overall texture of the carrot cake.
    Please let me know.

    1. Lindsay

      Thanks Amal – I’m glad you enjoy the recipes! I haven’t tried this cake with sour cream instead of the buttermilk, but I do think you’d end up with a denser cake if you removed all of the milk. If you wanted to add some sour cream, I might break it up and try 1/4 cup of sour cream and 1/2 cup of buttermilk.

  9. Jessica

    I made this last night and it turned out great. I used the ginger and raisins, and pecans for the top. This is the 3rd recipe I’ve made from your site… all have been awesome!

    1. lifeloveandsugar@gmail.com

      That’s great to hear – thank you Jessica! I’m so glad you’ve enjoyed the things you’ve tried. 🙂

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  13. Ellen McCormick

    I can’t find the measurements for the coconut, ginger, walnuts and raisins in the recipe. Only mentioned in the directions. Is it to taste or optional? Love the rest of the ingredients though.

    1. Life, Love and Sugar

      That is something I would love to do! Time consuming though, so it hasn’t happened yet. Question – would you prefer a video or step by step pictures?

      1. glomonkeybakes

        Step by Step pictures would be my first choice but a video works, too. Whatever is easiest 😀

  14. gottagetbaked

    I looooooove carrot cake but have never made it myself. I’m too darn lazy to shred all those carrots. You’d think my gluttony > laziness but unfortunately not, lol. Your cake is gorgeous – what a perfect icing job!

    1. Life, Love and Sugar

      Thanks! That’s what I love about this cake – no need to shred the carrots! Just steam and puree. Makes it so much easier and moister!

  15. Jess @ On Sugar Mountain

    Carrot Cake is my FAVORITE cake. Well I have a lot of favorites but this is definitely one of them 😉 This would be lovely for Easter and such a decadent treat!

  16. bakewithmeblog

    Reblogged this on Bake With Me! and commented:
    This looks amazing! Definitely a recipe I’m going to try! x

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12