Homemade Carrot Cake

This Homemade Carrot Cake tastes just like a bakery-made cake. You will have a hard time believing it’s made at home. This cake is especially good when it is topped with cream cheese icing.

Originally posted in 2023, this post has been updated in March 2026.

Years ago, this recipe was created because it was difficult to find a good recipe for carrot cake that actually tasted like the real thing. Most recipes we came across tasted as if they came from a box, which wasn’t what we were craving when it came to carrot cake. This cake quickly became a family favourite.

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What Kind Of Cake is Carrot Cake?

Carrot Cake can be made in three types of cake: Sheet, layered, or cupcake.

For this recipe, the batter is made into a layered cake, but it can also be baked into a sheet cake. A layered cake tastes more like a bakery-style cake.

I make this recipe into a sheet cake when I am serving a large number of people. A sheet cake will take longer to bake, but it’s great to serve at a BBQ or get-together.

What Are The Ingredients For Homemade Carrot Cake?

Don’t let a long list of ingredients scare you away from making this recipe. This cake is very easy to make.

• All-Purpose Flour.
• Granulated Sugar.
• Baking Powder.
• Baking Soda.
• Large Eggs.
• Vegetable Oil.
• Milk.
• Lemon Juice.
• Carrots.
• Pineapple. Adds sweetness and keeps the cake moist.
• Vanilla.
• Cinnamon.
• Nutmeg. (optional)
• Salt.

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What Makes This Carrot Cake Recipe Different?

Typically, carrot cake contains coconut and some kind of nuts, usually walnuts. This recipe does not contain either one, making it nut-free.

Another ingredient that is often found in carrot cake is raisins. Again, we don’t add raisins.

If you prefer a carrot cake with coconut, nuts, and or raisins, those can easily be added to the batter for this cake. 

Tools For Making This Recipe

Making this recipe is easy, but there are a few tools that make it easier.

Stand Mixer: This is not a must, but it helps. A hand mixer can also be used.

Spring-Form Pans are what the batter is baked in. We prefer these types of pans because they make it easier to remove the cakes from the pans. We use two 8-inch pans for this cake. If you don’t have spring-form pans, 8-inch or 9-inch round pans can be used. If using regular cake pans, they are not as deep, so it will take three pans to bake the batter.

Frequently Asked Questions About Homemade Carrot Cake

When it comes to carrot cake, there are many questions we get asked. These are the most asked questions, and how we answer them.

What Happens If You Put Too Much Carrot?

It’s important to measure the amount of shredded carrot you put in your batter. If you put too much, your cake batter will be too wet and it will not bake properly.

Do You Have To Use Cream Cheese Icing?

No, it’s not necessary to use cream cheese icing for carrot cake. It is the most popular, but I have used vanilla buttercream instead.

Why Do You Put Pineapple in Carrot Cake?

Adding pineapple is what makes carrot cake moist. Without it, carrot cake would be dry. The enzymes in pineapple break down the proteins that help make the cake moist.

Pineapple also adds sweetness to the cake without adding more sugar.

How Do You Store Homemade Carrot Cake?

The best way to store this cake is in an airtight container. A cake storage container works well for this. If you don’t have one, an upside-down mixing bowl works as well.

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