Best Carrot Cake Recipe (From My Grandma’s Vault!)

I’m thrilled to share my best carrot cake recipe—a classic that I’ve resurrected after 25 years! This best carrot cake recipe brings together moist shredded carrots, sweet pineapple, plump raisins, and a hint of coconut for extra texture. Of course, it’s all topped with that dreamy cream cheese frosting, because what’s a carrot cake without it? Whether you’re a longtime fan or first-time baker, this is the best carrot cake recipe you’ll ever need in your repertoire.

Quick Poll: Do you love raisins in your carrot cake, or do you leave them out? Vote below!

Why You’ll Love This Carrot Cake

Ultra moist thanks to pineapple and buttermilk
Perfectly spiced with cinnamon and nutmeg
Loaded with texture: raisins, coconut, and optional nuts
Creamy cream cheese frosting that balances sweetness
Crowd-pleaser: ideal for birthdays, holidays, and potlucks

Ingredients for the Best Carrot Cake Recipe

Carrot & Pineapple Mix:

3 cups shredded carrots
1 (8 oz) can crushed pineapple, drained

Wet Ingredients:

4 large eggs
1 tbsp vanilla extract
1/4 cup vegetable oil
1/4 cup buttermilk
1 cup brown sugar
1 cup white sugar
1 cup hydrated raisins
1 cup sweet shredded coconut (optional)

Dry Ingredients:

2 cups + 2 tbsp all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 cup chopped nuts (optional)

Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

Step-by-Step Instructions

1. Chill the Carrot & Pineapple Mix

First, toss shredded carrots and drained pineapple in a bowl.
Then, refrigerate for 10–15 minutes to intensify the flavors.

2. Mix Wet Ingredients

Meanwhile, in a large bowl, beat eggs, vanilla, oil, and buttermilk until combined.
Next, stir in brown sugar and white sugar until smooth.
Then, fold in raisins and coconut (if using).

3. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
After that, gradually add the dry mix to the wet ingredients, stirring just until no streaks remain.

4. Add Carrot Mix & Nuts

Next, fold the chilled carrot-pineapple mix into the batter.
If you like nuts, gently stir in chopped nuts now.

5. Bake the Cake

Preheat your oven to 350°F (175°C).
Line two 9-inch round cake pans with parchment paper and grease the sides.
Divide batter evenly between pans.
Bake for 40–50 minutes, or until a toothpick inserted comes out clean.

6. Frost & Decorate

Meanwhile, beat cream cheese and butter until smooth.
Next, add powdered sugar, vanilla, and salt. Beat until fluffy.
After cakes cool completely, spread frosting between layers and over the top and sides.
Finally, sprinkle chopped nuts or coconut on top for garnish.

Tips & Variations

No raisins? Swap with golden raisins or skip altogether.
Coconut-free: Omit shredded coconut for a classic texture.
Make cupcakes: Bake in lined muffin tins for 18–20 minutes.
Spice it up: Add 1/4 tsp ground ginger or cloves.

Fun Engagement

What’s your must-have add-in for carrot cake—raisins, pineapple, or nuts? Comment below!

Serving Suggestions

Serve slices of this best carrot cake recipe with a cup of tea or coffee. It also pairs delightfully with a scoop of vanilla ice cream or a dollop of whipped cream.

FAQ (Schema-Ready)

Q1: Can I make this carrot cake ahead of time?
A: Yes! Bake the cakes a day ahead, store wrapped, and frost just before serving.

Q2: How do I keep my cake moist?
A: Don’t overmix the batter and be sure to drain the pineapple well. Brushing the layers with simple syrup also helps.

Q3: Can I freeze the unfrosted cake layers?
A: Absolutely—wrap layers tightly in plastic wrap and foil. Thaw overnight in the fridge.

Call to Action

Did this best carrot cake recipe bring back memories of your grandma’s baking? Share your stories, tips, and photos in the comments, and don’t forget to pin this recipe for later!