Name: Best Easy Carrot Cake
Prep time: 40 min
Cook time: PT-487465H55M10S
Total time: 2 h 40 min
Cuisine: American
Ingredients: 290 g (2¼ cups) all-purpose flour; 250 g (1¼ cups) granulated sugar; 133 g (⅔ cup) light brown sugar; 1 tsp baking soda; 2 tsp baking powder; ¾ tsp salt; 2 tsp cinnamon; ½ tsp nutmeg; ½ tsp cardamom; 300 g (1⅓ cups) vegetable oil; 4 large eggs; 2 tsp vanilla extract; 360 g (4 cups) freshly grated carrots; 80 g (⅔ cup) chopped walnuts, toasted; 40 g (⅔ cup) unsweetened shredded coconut; 180 g (⅔ cup) crushed pineapple with juices; 226 g (1 cup) unsalted butter; 453 g (16 oz) cream cheese, room temp; 1 tsp vanilla extract; ½ tsp salt; 360 g (3 cups) powdered sugar, sifted

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Moist, tender, and loaded with warm spices, toasted walnuts, shredded coconut, and sweet pineapple, this carrot cake is topped with a rich brown butter cream cheese frosting for an irresistible finish. Perfect for celebrations or any time you’re craving a comforting dessert.

Why You’ll Love This Recipe

Extra-moist texture thanks to carrots, pineapple, and coconut.
Brown butter cream cheese frosting adds a deep, nutty flavour.
Balanced sweetness with a touch of warm spice.
Three layers for a beautiful presentation.
Great for making ahead—flavours develop even more overnight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Carrot Cake

290 g (2¼ cups) all-purpose flour
250 g (1¼ cups) granulated sugar
133 g (⅔ cup) light brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
¾ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon cardamom
300 g (1⅓ cups) vegetable oil
4 large eggs
2 teaspoons vanilla extract
360 g (4 cups) freshly grated carrots
80 g (⅔ cup) chopped walnuts, toasted
40 g (⅔ cup) unsweetened shredded coconut
180 g (⅔ cup) crushed pineapple with juices

For the Brown Butter Cream Cheese Frosting

226 g (1 cup) unsalted butter
453 g (16 oz) cream cheese, room temperature
1 teaspoon vanilla extract
½ teaspoon salt
360 g (3 cups) powdered sugar, sifted

Directions

Carrot Cake

Preheat oven to 350°F (175°C), no fan. Line three 8-inch cake pans with parchment and spray.
Grate carrots. Toast walnuts in the oven for 7 minutes at 350°F.
In a large bowl, whisk together flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom.
In a separate bowl, whisk oil, eggs, and vanilla until smooth (1–2 minutes).
Add wet ingredients to dry. Mix gently with a hand whisk until just combined—it will be thick.
Fold in carrots, walnuts, coconut, and pineapple with a spatula until evenly mixed. Batter will loosen as moisture is released.
Divide evenly among the three pans.
Bake 25–27 minutes, or until a toothpick inserted in the centre comes out with moist crumbs.
Cool cakes in pans for 15 minutes, then remove, wrap in cling film, and chill for 1 hour.

Brown Butter Cream Cheese Frosting

Melt butter in a saucepan over medium-low heat. Cook until brown specks form and it smells nutty—don’t burn. Remove from heat.
Cool butter until semi-firm.
In a stand mixer, beat cream cheese, cooled brown butter, vanilla, and salt on medium speed until smooth (2–3 minutes).
Gradually add powdered sugar, one cup at a time, mixing until fluffy.
If too soft, refrigerate briefly until spreadable.

Assembly & Decoration

Trim domes from cake layers.
Place first layer on a serving plate, spread with frosting, and repeat with remaining layers.
Apply a thin crumb coat, chill 15 minutes, then frost completely.
Decorate as desired. Serve and enjoy.

Servings And Timing

Servings: 12–14
Prep time: 40 minutes
Bake time: 25–27 minutes
Chill and assembly: 1 hour 30 minutes
Total time: about 2 hours 40 minutes

Variations

Add raisins or chopped dates for extra sweetness.
Use pecans instead of walnuts.
Make cupcakes—bake 18–20 minutes.
Add orange zest for citrus brightness.

Storage/Reheating

Store covered in the fridge for up to 5 days.
Bring to room temperature before serving for best flavour.
Freeze unfrosted cake layers for up to 2 months.

FAQs

Can I Make This Cake Ahead?

Yes, bake the layers a day before, wrap well, and refrigerate.

Can I Use Pre-Shredded Carrots?

Freshly grated carrots give better texture and moisture.

What If I Don’t Have Three Pans?

Bake in batches or use two pans and adjust baking time.

Can I Skip The Coconut?

Yes, just omit without replacing.

Can I Make The Frosting Without Browning The Butter?

Yes, but browning adds rich, nutty flavour.

How Do I Prevent A Dense Cake?

Don’t overmix after adding wet ingredients.

Can I Use Canned Pineapple Chunks?

Yes, chop finely and include the juice.

Can I Make This Gluten-Free?

Yes, use a 1:1 gluten-free flour blend.

Can I Add Cream Cheese Between Layers Only?

Yes, and frost the outside with plain buttercream if preferred.

Is This Cake Freezer-Friendly?

Yes, freeze layers unfrosted and thaw before frosting.

Conclusion

This best easy carrot cake is a moist, spiced classic elevated by the rich depth of brown butter cream cheese frosting. Whether for a special celebration or a weekend bake, it’s a showstopper that delivers on both flavour and texture.

Maggie

Best Easy Carrot Cake

Why You’ll Love This Recipe

Ingredients