This isn’t just any carrot cake—this is the ultimate version: super moist, perfectly spiced, loaded with fresh carrots and nuts, and slathered in the creamiest cream cheese frosting you’ve ever tasted. Whether it’s for Easter, a birthday, or just because, this cake disappears faster than you can slice it!
Why This Is the BEST Carrot Cake
✅ Unbelievably moist – Thanks to crushed pineapple & brown sugar.
✅ Warm, cozy spices – Cinnamon, nutmeg, and a hint of ginger.
✅ Loaded with texture – Toasted pecans (or walnuts) + shredded coconut.
✅ Perfect cream cheese frosting – Not too sweet, not too tangy.
Ingredients You’ll Need
For the Cake:
2 cups all-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil (or melted coconut oil)
4 large eggs, room temp
2 tsp vanilla extract
3 cups grated carrots (about 4 medium)
1 (8 oz) can crushed pineapple, drained
1 cup chopped pecans or walnuts
½ cup shredded coconut (optional but amazing)
For the Cream Cheese Frosting:
½ cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 tsp vanilla extract
1 tbsp heavy cream or milk (if needed)
Optional Garnish:
Toasted pecans
Carrot-shaped decorations
Cinnamon sprinkle
Step-by-Step Instructions
