Best Carrot Cake with Cream Cheese Icing

For the Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp nutmeg
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups grated carrots
  • 1 cup drained crushed canned pineapple
  • 1/2 cup chopped pecans

For the Icing:

  • 1 8 oz package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla
  • 1 cup icing sugar


  1. Grease and flour a 13- x 9-inch metal cake pan or 2 round pans. Set aside.
  2. In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, and nutmeg.
  3. In a separate bowl, beat together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth. Pour this mixture over the flour mixture and stir until just moistened.
  4. Stir in grated carrots, drained crushed pineapple, and chopped pecans. Spread the batter evenly in the prepared pan.
  5. Bake in the center of a preheated 350°F (180°C) oven for about 40 minutes or until a cake tester inserted into the center comes out clean.
  6. Let the cake cool in the pan on a rack.
  7. For Make-Ahead: You can cover the cooled cake with plastic wrap and store it at room temperature for up to 2 days. Alternatively, you can wrap it with heavy-duty foil and freeze it for up to 2 weeks. Thaw before continuing.
  8. For the Icing: In a bowl, beat the softened cream cheese with softened butter until smooth. Beat in the vanilla. Gradually beat in the icing sugar, one-third at a time, until the mixture is smooth.
  9. Spread the cream cheese icing over the top of the cooled cake.
  10. For Make-Ahead: You can cover the cake loosely and refrigerate it for up to 1 day.

Enjoy your delicious carrot cake with cream cheese icing!