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The Best Carrot Cake Recipe From Scratch

This carrot cake with pineapple is homemade from scratch. Its divine spicy flavor, deliciously moist crumble base, and velvety frosting makes it a top candidate to steal your heart tonight!
5 from 2 votes
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Course: Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
19 minutes
Total Time: 1 hour 14 minutes
Servings: 8 people
Author: Jeehan


Carrot Cake

  • 2 ½ cups all purpose flour
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom powder
  • ½ teaspoon salt
  • 1 teaspoon allspice
  • 1 lb. freshly grated carrots
  • ½ cup oil
  • ½ cup yogurt
  • 4 eggs
  • 1 teaspoon Vanilla extract
  • 1 cup granulated sugar
  • 1 cup chopped pineapples

Cream cheese frosting

  • 1 cup butter softned at room tempture
  • 16 oz cream cheese softened at room temperature
  • 2 cups powdered sugar sifted
  • pinch of salt
  • 1 teaspoon vanilla


Carrot cake:

  • In a bowl, sift flour, baking powder, baking soda, allspice, cinnamon powder, cardamom powder, and salt.
  • In another bowl, cream together eggs, sugar, vanilla, yogurt, and oil. Mix until everything is well combined.
  • Add grated carrots to dry sifted ingredients and use your hand to incorporate all the carrots with the flour. 
  • Add the wet ingredients to the carrot mixture and fold until everything is well incorporated.
  • Lastly, add pineapple and fold again.
  • Pour the batter evenly into the prepared cake pans. Use three 6’' cake pans or one large 9x13 cake pan.
  • Bake at 350 Degrees F for 30-35 minutes or until a toothpick inserted comes out clean. Don’t over bake.
  • Allow carrot cake to cool down and then transfer to a wire rack. Let carrot cake completely cool down before frosting and assembling.

Cream cheese frosting

  • In a large bowl using a stand mixer or handheld mixer, beat butter for 1 minute and then add cream cheese and beat for 3 minutes on medium speed until smooth.
  • Add sifted powder sugar, a pinch of salt, and vanilla, beat for three more minutes on medium speed until all combined and creamy.
  • Lastly, add heavy cream if the frosting is too thick. Make sure frosting is soft and not runny. 
  • Store in the refrigerator for 30 minutes before assembling the cake.

Assemble and frost carrot cake:

  • Use a cake leveler or a large serrated knife on your serving plate to level the cake.
  • Cover the top of your cake with frosting. Add the second layer and add more frosting, then add the 3rd layer and more frosting. 
  • Spread the rest of the frosting all over the sides and top of the carrot cake. Decorate the top with piped cream cheese frosting.
  • Refrigerate your carrot cake for an hour before slicing into it.



This cake will make three 6 inch cakes or two 8 inch cakes. However, you can make it in a big 9x13 baking pan then spread cream cheese frosting on top.