Name: Mom's Carrot Cake
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon1 teaspoon kosher salt4 large eggs2 cups granulated sugar1½ cups vegetable oil2 cups freshly grated carrots1 (8-ounce) can crushed pineapple, undrained¾ cup chopped pecansAdditional chopped pecans, for garnish, optional; Cream Cheese Frosting; 16 ounces block-style cream cheese, softened1 cup unsalted butter, softened6 cups powdered sugar, sifted2 teaspoons vanilla extract¼ teaspoon salt

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Three-layer carrot cake with cream cheese frosting and pecans beside a plated slice.

Mom's carrot cake with pineapple and pecans is a three-layer, 9-inch cake with a moist, substantial crumb and cream cheese frosting. Freshly grated carrots, undrained crushed pineapple, and cinnamon give it its flavor and texture. It serves 16, making it a lovely cake for birthdays, family gatherings, or a holiday dessert table.

What Makes Mom's Carrot Cake Special?

This is a from-scratch carrot layer cake made with oil, fresh carrots, crushed pineapple with its juice, and chopped pecans. Cream cheese frosting goes between the three layers and over the outside. The pineapple belongs in the batter, where it adds moisture without turning the cake into a pineapple upside-down dessert.

Why You'll Love This Recipe

You get tender cake, a little crunch from the pecans, and tangy frosting in every slice. The layers can be baked ahead, so you can split the baking and decorating between two days. For another celebration cake with that creamy finish, try my red velvet cake with cream cheese frosting.

Higher view of pecan-coated carrot cake with a wedge removed and a slice on a white plate.

Recipe at a Glance

Yield: one three-layer, 9-inch cake, or 16 servings. Prep: 30 minutes. Bake: 25-30 minutes at 350°F. Allow about 2 hours for cooling and at least 30 minutes for chilling after frosting. The batter is straightforward; stacking and frosting take a little patience. The finished cake needs refrigerator storage.

Carrot cake and frosting ingredients, including grated carrots, crushed pineapple, pecans, cream cheese, and butter.

Ingredients You'll Need

For the cake, gather all-purpose flour, baking soda, cinnamon, kosher salt, eggs, granulated sugar, vegetable oil, freshly grated carrots, an 8-ounce can of crushed pineapple with its juice, and chopped pecans. The frosting uses block-style cream cheese, butter, sifted powdered sugar, vanilla extract, and salt. Exact amounts are in the recipe card.

A Few Ingredient Notes

Use the pineapple undrained: the juice is part of this tested batter. Grate the carrots fresh rather than swapping in thick, dry packaged shreds. Use block-style cream cheese for a frosting that holds up between the layers. Chopped walnuts can replace the pecans, or you can omit the nuts. Canola oil or another neutral-flavored oil can replace the vegetable oil.

Tools That Make It Easier

You'll need three 9-inch round cake pans, parchment paper, mixing bowls, a whisk, a flexible spatula, wire cooling racks, an electric mixer, and a serving plate. A box grater handles the carrots. An offset spatula helps spread the frosting without dragging the tender cake underneath.

How to Make Mom's Carrot Cake

1. Prep the pans and batter

Heat the oven to 350°F. Grease three 9-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides. Whisk the flour, baking soda, cinnamon, and salt together. In a separate large bowl, whisk the eggs and granulated sugar until evenly blended, then gradually whisk in the oil. Stir in the carrots, undrained pineapple, and pecans. Fold in the flour mixture just until no dry flour remains and divide the batter evenly among the pans.

Carrot cake batter divided evenly among three prepared round cake pans.

2. Bake and cool the layers

Bake for 25-30 minutes, until the centers spring back lightly and a toothpick inserted into the center comes out without wet batter. Set the pans on wire racks for 10-15 minutes. Turn out the layers, remove the parchment, and cool completely before frosting. Allow about 2 hours for cooling; the layers must actually be cool, even if your kitchen takes a little longer.

Three baked carrot cake layers cooling on wire racks.

3. Make the cream cheese frosting

Beat the softened unsalted butter with an electric mixer until smooth. Add the softened block-style cream cheese and mix until combined. With the mixer on low, add the sifted powdered sugar in several additions. Mix in the vanilla and salt, then beat briefly until smooth and spreadable, scraping the bowl as needed. If the frosting becomes too soft, refrigerate it for 20-30 minutes before assembling.

Cream cheese frosting mixed until spreadable in a glass bowl.

4. Stack, frost, and chill

Place one cake layer on a serving plate and spread about 1 cup of frosting over the top. Add the second layer and another cup of frosting. Position the final layer on top and cover the top and sides with the remaining frosting. Garnish with additional pecans, if desired. Refrigerate for at least 30 minutes to firm the frosting before slicing.

Three carrot cake layers stacked with cream cheese frosting before coating the sides.

Mom's Cake and My Decorating Tips

Today, I'm sharing Dad's favorite recipes. Since my dad doesn't do the cooking, I'm sharing one of his favorite recipes to eat - my Mom's Carrot Cake! It is by far the BEST carrot cake I've ever had, hands down! It's the only recipe I use for this super moist and delicious cake. My mom has made it countless times for all sorts of occasions like birthdays, Easter, Thanksgiving and, of course, Father's Day!

It has a lot of wet ingredients that help contribute to its tenderness and dense, moist texture. Having made all sorts of cakes, from birthday cakes to wedding cakes for many years, I have a few secrets to success for you!

First, you want to make sure you cut parchment paper circles just shy of the size of the baking pans. Spritz the pan with a little cooking spray, then place the paper and smooth it onto the bottom. The spritz will help the paper stick to the pan. After you've inserted the paper, then spray the paper and insides of the pan generously with cooking spray. This will ensure that the cake won't stick to the pan. Sometimes homemade cake recipes have a tendency to stick more often than boxed varieties.

Cooling is another important step. Use wire racks to elevate the pans and allow for air circulation. Allow the cakes to cool for about 10 minutes before inverting and releasing from the pans. Once cakes are cooled to room temperature, place cakes and racks into the freezer to firm up. Most of the time, I prepare a cake a day or two before it's time to serve so that I can fully freeze the cake. This will make frosting the cake super easy!

After the cakes are frozen, make sure to peel off and remove the parchment paper before frosting or you'll have a big problem on your hands!

If the cake has a dome on top, trim it off with a serrated knife to make sure you have a level layer of cake.

When stacking cake layers, I usually place the flat side down on the first layer, then the flat side up on each layer after that, making sure to smooth a thick layer of frosting between each layer.

Continue layering and press firmly and evenly to keep the cake level.

Next, ice the cake with a thin layer of icing. This is called the "crumb coat". Don't worry about getting crumbs in this layer of icing. Smooth it out as evenly as possible. You'll notice that the frosting will firm up on the cake - this is good and will help making icing the cake easier.

Now you're ready to fully ice the cake! I like to use a metal cake comb to make a very smooth cake. You can get one just like mine right here!

You can use any side of the comb you wish depending on whether you want a smooth cake or one with designs. I usually smooth the cake first, then go back with the comb for a design texture.

Once you've spread the frosting on the top and sides of the cake, use the straight edge and smooth the sides first, moving the cake counter clockwise. Scrape off the excess frosting back into the bowl, then run the cake comb under hot water between use. This will make an almost perfectly smooth cake.

Once the sides have been smoothed, rinse the comb with hot water, then swipe the top of the cake toward yourself, working around the cake until you've smoothed the top.

If you see edges of the cake through the frosting, you can let it firm up a little, then add more icing with your spatula, then smooth with the comb again. You'll eventually get it the way you want!

On a carrot cake, I like to press chopped pecans onto the sides and a little on the top for garnish.

One last tip! If you want to pre-slice your cake with beautiful, clean slices, then you'll need to place the entire cake back in the freezer. After several hours, remove the cake from the freezer and using a sharp knife, slice the cake. Make sure to run the knife under hot water and clean off the knife between slices. You'll get perfect bakery-style slices!

Helpful Tips Before You Start

Let the unsalted butter and cream cheese soften before making the frosting. If they are still firm, you can end up chasing lumps with the mixer. Add the sugar on low speed, then stop beating once the frosting is smooth and spreadable.

A Few Easy Mistakes to Avoid

Don't drain the pineapple, beat the batter after the flour has disappeared, or frost layers that are still warm. Warm cake softens the frosting and makes the stack harder to control. If the frosting turns too soft, use the 20-30 minute refrigerator rest from the recipe before assembling.

A Few Things That Make Slicing Easier

Chill the assembled cake for at least 30 minutes before cutting. Wipe the knife between slices to keep frosting from dragging through the crumb. A damp, warm knife can help; wipe it dry before the next cut. Neat slices are nice, but this is still a homemade cake, and a few crumbs belong on the plate.

Close-up of carrot cake crumb and cream cheese frosting between three layers.

Keeping Leftovers Fresh

Cover the frosted cake and refrigerate it for up to 4 days. For a softer serving texture, let individual refrigerated slices stand at room temperature for 20-30 minutes before serving.

Can You Make Carrot Cake Ahead?

Yes. Wrap completely cooled, unfrosted layers tightly and refrigerate for up to 2 days before assembling. For longer storage, wrap the layers individually in plastic wrap and foil and freeze for up to 3 months. Unwrap while frozen, then thaw, covered, in the refrigerator.

Frosted slices can also be frozen. Freeze them briefly until the frosting is firm, wrap each slice, and put the slices in an airtight container. Freeze for up to 2 months and thaw overnight in the refrigerator.

What to Serve with Mom's Carrot Cake

Coffee, hot tea, or a glass of milk pairs well with the cinnamon and cream cheese frosting. The cake is rich enough to stand on its own. If you're planning a larger dessert table, offer a different flavor alongside it, such as pineapple upside-down sheet cake.

A slice of carrot cake served with milk beside the remaining cake.

Questions You Might Have

Do I drain the pineapple?

No. Add the entire 8-ounce can of crushed pineapple, including the juice. Do not substitute a larger can.

Can I leave out the pecans?

Yes. Omit them or replace them with an equal amount of chopped walnuts, as noted in the tested recipe.

Why is my cream cheese frosting too soft?

Warm ingredients or spreadable cream cheese can leave the frosting too soft. Use block-style cream cheese, beat briefly, and refrigerate the finished frosting for 20-30 minutes if needed.

Can I bake this in two pans or a sheet pan?

This version is tested in three 9-inch round pans. A different pan changes batter depth and baking time; I haven't supplied a tested conversion here.

Get More Recipes Like This

Tried This Recipe?

Leave a rating and tell me how your carrot cake turned out. I'd love to hear which occasion brought it to your table.

More Recipes You Might Like

For more homemade celebration cakes, try German chocolate cake, banana black walnut cake with cream cheese frosting, or buttermilk pound cake.

Mom's Carrot Cake

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5 from 4 reviews

This carrot cake with pineapple stays tender and moist, with crunchy pecans, warm cinnamon, and rich cream cheese frosting. A make-ahead favorite for celebrations.

Author: Jennifer Locklin
Prep Time: 30 minutes
Cooling: 2 hours
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American, Southern

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
4 large eggs
2 cups granulated sugar
1 ½ cups vegetable oil
2 cups freshly grated carrots
1 (8-ounce) can crushed pineapple, undrained
¾ cup chopped pecans
Additional chopped pecans, for garnish, optional

Cream Cheese Frosting

16 ounces block-style cream cheese, softened
1 cup unsalted butter, softened
6 cups powdered sugar, sifted
2 teaspoons vanilla extract
¼ teaspoon salt

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Instructions

Prep

Heat the oven to 350°F. Grease three 9-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.
Whisk the flour, baking soda, cinnamon, and salt together in a bowl.
In a separate large bowl, whisk the eggs and granulated sugar until evenly blended. Gradually whisk in the oil.
Stir the carrots, undrained pineapple, and pecans into the egg mixture.
Fold in the flour mixture just until no dry flour remains. Divide the batter evenly among the prepared pans.

Bake

Bake for 25-30 minutes, until the centers spring back lightly when touched and a toothpick inserted into the center comes out without wet batter.
Set the pans on wire racks for 10-15 minutes. Turn out the layers, remove the parchment, and cool completely before frosting.

Make the Frosting

Beat the butter with an electric mixer until smooth. Add the cream cheese and mix until combined.
With the mixer on low speed, add the powdered sugar in several additions.
Mix in the vanilla and salt. Beat briefly until smooth and spreadable, scraping the bowl as needed. If the frosting becomes too soft, refrigerate it for 20-30 minutes before assembling.

Assemble

Place one cake layer on a serving plate. Spread about 1 cup of frosting evenly over the top.
Add the second layer and another cup of frosting. Position the final layer on top, then cover the top and sides with the remaining frosting.

••Garnish with additional pecans, if desired. Refrigerate for at least 30 minutes to firm the frosting before slicing.

Notes

Baking and Decorating Tips

Prepare the pans: Cut parchment circles slightly smaller than the pan bottoms. Lightly spray the pans, press the parchment into place, then grease the parchment and sides.
Cool and firm the layers: Cool in the pans on wire racks for 10-15 minutes, then turn out and cool completely. Remove the parchment before frosting. Chill or freeze the layers for easier handling; wrap tightly if freezing ahead.
Level and stack: Trim any domed tops with a serrated knife. Place the first layer flat side down and the remaining layers flat side up, spreading frosting evenly between them. Press gently to keep the cake level.
Crumb coat: Apply a thin coat of frosting to trap loose crumbs. Refrigerate until firm before adding the final coat.
Smooth and garnish: Smooth the sides, then the top, with a metal cake scraper. Rinse the scraper in hot water and wipe dry between passes. Press chopped pecans onto the sides or sprinkle over the top.
Slice neatly: Chill the finished cake until firm. Cut with a sharp knife dipped in hot water and wiped dry between slices. For picture-perfect bakery slices, freeze the cake just until firm, then cut with a sharp knife dipped in hot water.

Substitutions

Swap pecans for walnuts or omit the nuts. Any neutral-flavored oil works.
Use block-style cream cheese; spreadable varieties can make the frosting too soft.

Serving Suggestions and Pairings

Serve with coffee, tea, or milk. Let chilled slices stand at room temperature for 20-30 minutes for a softer texture.

Storage

Cover and refrigerate the frosted cake for up to 4 days. Wrap cooled, unfrosted layers tightly and refrigerate for up to 2 days.

Freezing

Wrap unfrosted layers in plastic wrap and foil; freeze for up to 3 months.
Freeze frosted slices until firm, then wrap and store in an airtight container for up to 2 months.

••Thaw covered overnight in the refrigerator.

Cream Cheese Frosting

Use the frosting quantities and method in the updated recipe card: 16 ounces block-style cream cheese, 1 cup unsalted butter, 6 cups sifted powdered sugar, 2 teaspoons vanilla extract, and ¼ teaspoon salt. Beat unsalted butter smooth, add cream cheese, gradually mix in sugar on low, then briefly beat in vanilla and salt.

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