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    Home

    Best Carrot Cake Recipe Ever

    Last Updated On: Apr 8, 2025 by Aarthi

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    Best Carrot Cake Recipe Ever with step by step pictures. This recipe includes carrots, cinnamon and pineapple puree making a super moist cake that really shines when paired with Best-Ever Cream Cheese Frosting.

    Best Carrot Cake Recipe Ever

    I already have a carrot cake recipe in this blog, but this is a updated version of it with new pictures. More or less it is the same recipe. I will soon share a eggless version of carrot cake recipe too for those vegetarians.

    Table of Contents

    • About Best Carrot Cake Recipe
    • 📖 Recipe Card
    • Best Carrot Cake Recipe Ever
    • Best Carrot Cake Recipe Ever Step by Step

    About Best Carrot Cake Recipe

    In this carrot cake i used a yummy frosting which i call it as cream cheese frosting, but it is made with hung curd instead of cream cheese which is really hard to find in my place. The frosting really make this cake, it is sweet with little sour. YUMMY INDEED..Try this out and let me know how it turned out for you.

    Ingredients for Best Carrot Cake Recipe

    • All Purpose Flour / Maida - 2 cups / 240 grams
    • Ground Cinnamon - 1 tsp
    • Ground Nutmeg - ¼ tsp
    • Baking Powder - 2 tsp
    • Baking Soda - 1 ½ tsp
    • Salt - ½ tsp
    • Carrots - 2 cups grated
    • Eggs - 4
    • Sugar - 1 ¾ cup / 350 grams
    • Vanilla Essence - 2 tsp
    • Oil - 1 cup
    • Pineapple Puree - 1 ½ cup

    For Cream Cheese Frosting:

    • Butter - ½ cup
    • Hung Curd - ½ cup (See notes)
    • Icing Sugar - 3 cups
    • Vanilla Essence - 1 tsp
    • Milk - 1 tbsp

    How to Make Best Carrot Cake Recipe

    1.  Preheat the oven to 350 Degree F / 180 Degree C.
    2. Take flour, cinnamon, nutmeg, baking soda, baking powder, salt, carrots in a bowl and mix them.
    3. In another bowl, take eggs, sugar, vanilla and beat them till they are light and fluffy.
    4. Now add in oil and pineapple puree and mix well.
    5. Add the carrot flour mix to this and fold gently.
    6. Now line two round baking dish with parchment paper and oil them well.
    7. Divide the batter between both the tins and bake them for 30 to 35 mins.
    8. Once baked remove them and let it cool completely.
    9. While it is cooling, make the frosting. Sift icing sugar well and set aside.
    10. In a mixing bowl, take butter, cream cheese, vanilla and use a electric beater to cream them together.
    11. Now add in half the icing sugar and beat them well.
    12. Add a tbsp of milk and beat them well. Now add in remaining icing sugar and beat well till they are creamy.
    13. Now frost the cake. Invert the cake over a cake board and place strips of parchment paper all around the sides of the cake.
    14. Peel the parchment off the cake.
    15. Now add a dollop of frosting over the cake and spread them.
    16. Place another cake on top and add a dollop of frosting and spread them. Frost the entire cake.
    17. Set them in fridge for a good couple of hours.
    18. Slice and serve.

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    📖 Recipe Card

    Best Carrot Cake Recipe Ever

    Best Carrot Cake Recipe Ever with step by step pictures. This recipe includes carrots, cinnamon and pineapple puree making a super moist cake that really shines when paired with Best-Ever Cream Cheese Frosting.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 30 minutes minutes
    Baking Time: 35 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 10 servings
    Calories: 450kcal

    Ingredients

    • 2 cups All Purpose Flour 240 grams
    • 1 tsp Ground Cinnamon
    • ¼ tsp Ground Nutmeg
    • 2 tsp Baking Powder
    • 1 ½ tsp Baking Soda
    • ½ tsp Salt
    • 2 cups Carrots grated
    • 4 Eggs
    • 1 ¾ cup Sugar 350 grams
    • 2 tsp Vanilla Extract
    • 1 cup Oil
    • 1 ½ cup Pineapple Puree
    • For Cream Cheese Frosting:
    • ½ cup Butter
    • ½ cup Hung Curd See notes
    • 3 cups Icing Sugar
    • 1 tsp Vanilla Essence
    • 1 tbsp Milk

    Instructions

    • Preheat the oven to 350 Degree F / 180 Degree C.
    • Take flour, cinnamon, nutmeg, baking soda, baking powder, salt, carrots in a bowl and mix them.
    • In another bowl, take eggs, sugar, vanilla and beat them till they are light and fluffy.
    • Now add in oil and pineapple puree and mix well.
    • Add the carrot flour mix to this and fold gently.
    • Now line two round baking dish with parchment paper and oil them well.
    • Divide the batter between both the tins and bake them for 30 to 35 mins.
    • Once baked remove them and let it cool completely.
    • While it is cooling, make the frosting. Sift icing sugar well and set aside.
    • In a mixing bowl, take butter, cream cheese, vanilla and use a electric beater to cream them together.
    • Now add in half the icing sugar and beat them well.
    • Add a tblspn of milk and beat them well. Now add in remaining icing sugar and beat well till they are creamy.
    • Now frost the cake. Invert the cake over a cake board and place strips of parchment paper all around the sides of the cake.
    • Peel the parchment off the cake.
    • Now add a dollop of frosting over the cake and spread them.
    • Place another cake on top and add a dollop of frosting and spread them. Frost the entire cake.
    • Set them in fridge for a good couple of hours.
    • Slice and serve.

    Notes

    1)I lined a colander with cheesecloth and placed it over a bowl.I took some homemade curd and poured it over a cheesecloth. I placed this whole
    setup in the fridge overnight. The next day i got a thick hung yogurt, i used it for cream cheese.
    2)This cake is very moist, so you have to set this in fridge for few hours before slicing, or it will crumble.
    3)Always store this cake in fridge, since it has hung curd, carrots and pineapple in it.

    Nutrition

    Serving: 1g | Calories: 450kcal | Carbohydrates: 37g | Protein: 2g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 465mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 36g | Vitamin A: 382IU | Vitamin C: 0.01mg | Calcium: 64mg | Iron: 0.4mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Best Carrot Cake Recipe Ever Step by Step

    Take all your ingredients
    Take flour in a bowl
    Add ground cinnamon
    Add in baking soda, baking powder and salt
    now take a nutmeg
    and grate some in
    mix it all up
    add in the grated carrots
    toss well
    In another bowl, crack open 4 eggs
    add sugar in it
    add in the vanilla
    beat that up
    pour over the oil
    mix that up again
    add in pineapple puree
    mix that up
    add in the carrot flour mix
    fold gently
    line two round baking dish with parchment paper and oil them generously
    divide the batter between those
    bake them and allow them to cool completely
    Now make the cream cheese frosting..
    sift some icing sugar
    once they are sifted, set aside
    Take butter in a bowl
    Add some hung yogurt
    Use a mixer to beat them
    add a dash of vanilla
    beat them
    Now add in half the sifted icing sugar and beat them
    Add a spoon of milk
    Now add the remaining icing sugar
    beat them again
    beat till they are creamy
    icing done..
    Now time to frost..Invert the cake over a board and place
    strips of parchment around the sides of the cake
    Now peel the parchment off
    This is such a delicate cake
    Pour some frosting over the cake
    spread it out
    Place another cake over it
    put some frosting over this too
    spread it out
    remove the strips of parchment from the sides and serve
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    78
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    « Orange Pudding Cake Recipe
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Carolina

      at

      It.s look so delicious.I love carrots and pinneapple for cakes.
      Kisses.

      Reply
    2. Federica

      at

      che bella!chissà che buona!!!baci! buon week end!

      Reply
    3. Mélange

      at

      That's a super torture from you Aarthi.Extremely delicious and moist.Loved the addition of pineapple crush.Nice,meaningful recipe.Thanks dear.

      Reply
    4. R

      at

      wow u make it sound really simple, will definitely try it.

      Reply
    5. Sobha Shyam

      at

      cake looks awesome, i like carrots in cake..wonderful recipe dear

      Reply
    6. Gloria

      at

      This carrot cake look delicious! gloria

      Reply
    7. Yuvana's Favourites

      at

      i love carrot cakes. especially this one with with pineapple looks very much inviting. bookmarked. will try it very soon.

      Reply
    8. Priya Sreeram

      at

      super yum aarthi- lovely bake

      Reply
    9. Emily of The Best of this Life

      at

      Aarthi, I LOVE carrot cake!
      This one looks so tasty and I love the added touch of grated carrots on top! So pretty 🙂

      Reply
    10. Priya (Yallapantula) Mitharwal

      at

      Love the texture of your cake 🙂

      Reply
    11. Arya Dev

      at

      Please give me a substitute for egg..

      Reply
    12. Aarthi

      at

      @Arya Dev I haven't tried it o not sure about it..

      Reply
    13. Aishwarya Pandian

      at

      Hi avoid news papers or any printed papers while sifting. Coz d ink in the prints are lead, which are toxic.

      Reply
    14. Mythreyi

      at

      Nice detailed Recipe, Aarti! Texture looks very soft and spongy!

      -Mythreyi
      Yum! Yum! Yum! - Coffee Grinder GiveAway

      Reply
    15. Catherine

      at

      One of my favorites!!! Always welcome for a delicious dessert. Blessings dear. Catherine xo

      Reply
    16. Ms.Chitchat

      at

      All I can say is just awesome, awesome and awesome. So many clicks, beautiful. Thanks for sharing a wonderful recipe

      Reply
    17. khadhija

      at

      Can I bake this cake in microwave

      Reply
    18. Aarthi

      at

      @khadhijaIf your oven has convection mode you can bake

      Reply
    19. khadhija

      at

      In microwave mode?

      Reply
    20. Aarthi

      at

      @khadhijaNo this has to be done in oven, will share a microwave version soon

      Reply
    21. A

      at

      Hi aarthi , is this fresh pineapple puree or can itbe made with tinned pineapple?

      Reply
    22. Aarthi

      at

      @Ayes you can use tinned pineapple

      Reply
    23. Pravina Shenvi

      at

      If I want to make it without eggs then what should I use instead of eggs and in what ratio....one egg equals to what and how much. ..

      Reply
    24. Aarthi

      at

      @Pravina Shenvisorry in this recipe u cannot sub with anything..

      Reply
    25. Anonymous

      at

      Please mention the temperature to set in oven..

      Reply
    26. Anonymous

      at

      Hi
      Can u pls tel me how muchtime a cake should baked

      Reply
    27. Divi

      at

      If i want to use microwave for the same...can i do it....what will be the setting n timing

      Reply
    28. Aarthi

      at

      @AnonymousIt is 170 degree C.

      Reply
    29. Aarthi

      at

      @AnonymousIt is mentioned in the recipe

      Reply
    30. Aarthi

      at

      @DiviIf you have microwave convection, you can do it. Same time and same temp

      Reply
    31. Anonymous

      at

      Hi Aarthi. Love how simple and delicious your recipes are. Can one use canned pineapples or do blend the raw fruit?

      Reply
    32. Aarthi

      at

      @AnonymousU can use canned too.

      Reply
    33. Ramya Letch

      at

      After frosting the cake, how to i transfer the frosted cake onto a clean plate ?

      Reply
    34. Aarthi

      at

      @Ramya Letchu cannot change it, thats why u are lining the sides with parchment, so ur plate stays clean when u ice it.

      Reply
    35. megz

      at

      Hi Aarthi, can we cook this in cooker??

      Reply
    36. Aarthi

      at

      @megzYes u can bake

      Reply
    37. Srinivas Ramalingam

      at

      Hi aarthi, I dont have mixer can v do this without mixer?

      Reply
    38. Aarthi

      at

      @Srinivas Ramalingamyes u can make just use a hand whisk

      Reply
    39. shwetha shenoy

      at

      TRied this cake.. it was awesome... Thank you for this best cake recipe...

      Reply
    40. megz

      at

      Hi Aarthi..can we make this in cooker?

      Reply
    41. Aarthi

      at

      @megzyes u can

      Reply
    42. Madhu

      at

      Any substitute for pineapple puree. Can we skip that.

      Reply
    43. Aarthi

      at

      @Madhupineapple is crucial, since it makes it moist and juicy

      Reply
    44. Anonymous

      at

      Can this be made without pineapple puree? Can we skip that? And my oven dont have 170 Deg..Has only 180 and 160.Pl suggest

      Reply
    45. Aarthi

      at

      @Anonymousbake it at 180 degree C. pineapple is must it gives the moistness

      Reply
    46. Anonymous

      at

      hi aarthi, can i skop nutmeg? not getting it here

      Reply
    47. Anonymous

      at

      are u fresh pineapple here?? if yes then do v hav to saute it before grinding?

      Reply
    48. Anonymous

      at

      carrots and pineapple both r measured using standard measuring cups right??

      Reply
    49. Aarthi

      at

      @Anonymousno need to saute jus puree it as it is

      Reply
    50. Aarthi

      at

      @Anonymouses u can skip it

      Reply
    51. Saba

      at

      Hai aarthi I'm not getting pineapple or pineapple pure so can i skip it or tell any substitute to make it juicy n moist

      Reply
    52. Anonymous

      at

      Hai aarthi I'm not getting pineapple or pineapple pure so can I skip it or tell any substitute to make it juicy n moist

      Reply
    53. Aarthi

      at

      @Anonymousadding pineapple makes it moist. it is a must ingredients

      Reply
    54. Dr Shipra Singh

      at

      Hi aarthi how can i make pineapple puree

      Reply
    55. Aarthi

      at

      @Dr Shipra Singhit is simple. take pineapples in a blender and puree till smooth

      Reply
    56. Dr Shipra Singh

      at

      Ohh its that easy!Thank you for ur quick reply

      Reply
    57. Anonymous

      at

      Can I skip pineapple puree?

      Reply
    58. Aarthi

      at

      @Anonymouspineapple make this cake moist

      Reply
    59. Anonymous

      at

      Hi what can be used instead of eggs if i have to make it eggless

      Reply
      • Aarthi

        at

        Not sure about egg substitute

        Reply
    60. Priscilla

      at

      Hi Aarthi
      I am allergic to pineapple, is there any substitute?

      Reply
      • Aarthi

        at

        u can use some pureed apples

        Reply
    61. Soy

      at

      Hi chechi..
      I loved this recipe..Thanks..!
      But still having a doubt...
      How can the measurement of sugar more than that of the measurement of flour when it comes in grams?
      Flour - 2 cups(240gm)
      Sugar - 1 3/4 cup (350gm)

      Correct me if am wrong,
      Flour - 2 cups ( 480 gm)
      Sugar - 1 3/4 cup ( 420 gm) ???

      Reply
      • Aarthi

        at

        My 1 cup measures 240 ml. If you measure flour in that cup it would be 120 grams. If you measure sugar in that it is 200 grams. Since sugar weighs more than flour.

        Reply
    62. Poornima

      at

      Hi arthi I made the cake yesterday, the taste was delicious but the cake got crumbled, did not hold it's shape.too delicate. I followed the recipe to the T, don't know what's wrong, any idea? The taste was super hit so I want to make it again. Can reducing the oil to 1/4 cup helps?

      Reply
      • Aarthi

        at

        You can try chilling the cake for 1 to 2 hours after icing. before slicing

        Reply
        • Poornima

          at

          Oh i didn't do the icing at all, what I wanted to say is the cake didn't come out of the cake tin without breaking. One more point is the batter was too voluminous for one 8 inch sq cake tin, so I baked it in another small tin. When I tipped the batter I felt it to be too airy, can overbearing of eggs make the cake crumble?

          Reply
          • Aarthi

            at

            This cake is like super moist. what you can do it, just line the cake pan with some parchment paper and then bake it. this way it wont stick to the pan. Dont overbeat the eggs, this cake needs the eggs to be just mixed. overbeating eggs can make the cake airy.

            Reply
    63. Rekha

      at

      Hi Aarthi, want to try this cake for my hubby birthday tomorrow, can i use tinned pineapple

      Reply
    64. Ramya

      at

      I tried your some recipes it's very tasty I want to try this one it's possible to make this without cream

      Reply
    65. Technolong.Com

      at

      Prepare the cake batter : Sift the flour, baking powder, baking soda, cinnamon and salt together. To the dry mix, add the grated carrot and mix well. Time to bake : Pour this batter into the cake pan and bake it for about 30-35 mins or until the cake is cooked. Check for doneness with a bamboo skewer inserted in the centre.

      Reply
    66. Medadvicees

      at

      Teamed with the cream cheese frosting, a bite of this delightful cake packs you off to heaven! In my earlier carrot cake post too, I have frosted with the cream cheese frosting. I think I prefer this to any other frosting. Prepare the cake batter : Sift the flour, baking powder, baking soda, cinnamon and salt together. To the dry mix, add the grated carrot and mix well.

      Reply
    67. 123

      at

      5 stars
      so good

      Reply
    68. go

      at

      Thanks for the recipeconsole.log("!")

      Reply
    5 from 1 vote

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    Hi, I'm Aarthi!

    WELCOME. Over the past few years, I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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