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Carrot Cake

Prep Time30 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: baking, cake, spring
Servings: 10 people
Author: Sarah


  • 3 cups flour
  • 1 ¾ cups sugar
  • 1 teaspoon kosher salt
  • 1 ¾ teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 cup canola oil
  • 3 cups carrots grated (about 14 ounces)
  • 3 eggs beaten
  • 8 ounce can crushed pineapple
  • 2 teaspoons vanilla

Cream Cheese Frosting

  • 12 ounces cream cheese room temperature
  • ¾ cup butter room temperature
  • 3 ½ cups confectioners sugar


  • Preheat oven to 325 degrees and prepare 2 8-inch round cake pans.
  • In a large bowl, sift together flour, sugar, salt, baking soda, and cinnamon.
  • Add remaining ingredients and stir until combined.
  • Pour into prepared pans and bake until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Allow to cool fully before frosting.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until light and fluffy, about 3 minutes. Add confectioners sugar and mix until smooth.


Cut this recipe in half to make a single layer 8-inch round or square sheet cake. 
Store refrigerated for up to 3 days.