Favorite Carrot Cake Recipe

Moist and Easy Carrot Cake Recipe

This is my Grandma's recipe and it is so delicious and moist.
Course Dessert
Servings 10


  • 1.5 Cups Vegetable Oil
  • 2 Cups Brown Sugar
  • 2 Cups Grated Carrots
  • 1 Cup Crushed Pineapple with Juice
  • 1 Cup Chopped Nuts Walnuts or Pecans
  • 2.5 Cups Flour
  • 1/2 Tsp Salt
  • 1 Tsp Baking Soda
  • 2 Tsp Cinnamon


  • 8 Oz Cream Cheese Cold
  • 1/2 Cup Unsalted Butter Softened
  • 3 Cups Powdered Sugar
  • 1 Tsp Pure Vanilla Extract
  • 1/8 Tsp Salt


Cake Instructions:

  • Preheat oven to 350 degrees.
  • Generously grease 1 sheet cake pan or 2 cake rounds on all sides.
  • In large bowl, whisk brown sugar and oil together until smooth.
  • Mix in shredded carrots, crushed pineapple, and nuts.
  • In another bowl combine flour, baking soda, salt, and cinnamon.
  • Add the dry ingredients with the wet ingredients and stir until combined.
  • Pour into your desired pans and gently tap on the counter to release air bubbles.
  • Bake until tester comes out clean, 30-40 minutes, Let the cakes cool completely before removing from the pans. If using a sheet cake pan, you can keep in the pan.

Frosting Instructions:

  • Blend cream cheese until smooth and silky.
  • Add in the softened butter 1 tablespoon at a time, blend until smooth.
  • Add vanilla.
  • Mix in powdered sugar 1 cup at a time.
  • Once cake is completely cooled you can frost your cake.

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