Carrot cake has a timeless appeal—moist, spiced, and comforting, topped with tangy cream cheese frosting. Growing up, my mum’s carrot cake was a staple at every family gathering. The combination of grated carrots, sweet pineapple, and crunchy walnuts made it irresistible, and the aroma of the spices while baking always brought back fond memories. It was the perfect ending to a meal, and still brings nostalgia with every bite.

As I’ve started making this cake myself, I’ve kept the core elements of my mum’s recipe. I’ve made a few small changes to reflect my own tastes. I’ve always loved how pineapple adds a lovely moisture to the cake, and the walnuts provide the perfect bit of texture. This is a single-layer cake, making it the perfect size for any occasion. Whether you’re having a quiet family gathering or sharing it with friends, it fits the bill.

This recipe is one of those easy-to-make treats that always impresses. It comes together quickly. The result is a rich, moist cake with just the right balance of spice and sweetness. And of course, the cream cheese frosting is the star—it’s smooth, tangy, and perfectly complements the sweetness of the cake.

If you are after more classic cake recipes I also have this Red Velvet Cake that’s always popular.

Ingredients you need for Carrot Cake with Cream Cheese Frosting

• carrots
• can of crushed pineapple
• walnuts
• plain flour
• baking powder
• baking soda
• ground cinnamon
• ground nutmeg
• salt
• caster sugar
• vegetable oil
• eggs
• vanilla extract
• cream cheese
• butter
• icing sugar

Tips & Variations

• Nuts: If you’re not a fan of walnuts, you can substitute them with pecans, almonds, or even skip them altogether for a nut-free version.
• Pineapple: Make sure to drain the pineapple well before adding it to the batter to prevent the cake from becoming too soggy. It adds moisture. However, the excess liquid can interfere with the cake’s texture if not drained properly.
• Spices: Feel free to adjust the spices to your preference. If you love cinnamon, you can increase the amount slightly. You can even add some ground ginger or cloves for a bit of extra warmth.
• Storage: Store any leftover cake in an airtight container in the fridge. It will last for about 4-5 days. In fact, the flavour often improves after a day or two. This is because the spices and pineapple have time to meld together.

Serving Suggestions

Pair a slice of this carrot cake with a nice cup of tea or coffee for the perfect afternoon treat. Or, if you’re feeling indulgent, serve it alongside a scoop of vanilla ice cream. You could also add a few extra walnuts on top of the frosting for an extra crunch.

Final Thoughts

This carrot cake is a great reminder that some of the best dishes are the simplest. It’s not fussy or overcomplicated. Yet the combination of moist cake, tangy cream cheese frosting, and the perfect amount of spice makes it a true winner. It’s a wonderful dessert that can be served on any occasion. From birthdays to afternoon teas, or even just as a comforting treat after a long day.

For me, this carrot cake is more than just a recipe—it’s a piece of home. It is a reminder of the care and love that went into making it, just as my mum did all those years ago. It’s one of those recipes that makes me smile. I’m sure it will bring the same joy to anyone who tries it.

If you are looking for more nostalgic baking recipes try this Lemon and Yogurt Cake just like Nanna used to make. Or try these gorgeous Butterfly Tea Cakes . If you’re after something richer and more indulgent for a celebration, my Chocolate Guinness Cake is a brilliant option.

Classic Carrot Cake

A moist, spiced carrot cake made with grated carrots, pineapple, and walnuts, topped with a creamy cream cheese frosting. Perfect for any occasion, this easy single-layer cake is sure to impress!

No ratings yet

Print Pin Rate

Course: Cake, Dessert

Keyword: Carrot Cake, Classic Carrot Cake, Cream Cheese Icing, Easy Carrot Cake, Orange Cream Cheese Frosting

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Servings: 10 people

Equipment

• 1 whisk or electric beaters
• 2 Large mixing bowl
• 1 23cm cake tin spring form

Ingredients

For the cake:

• 2 cups grated carrots
• 1 can about 400g crushed pineapple, drained
• 1 cup walnuts chopped
• 2 cups plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 1/2 cups caster sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract

For the cream cheese frosting:

• 250 g cream cheese softened
• 100 g unsalted butter softened
• 2 cups icing sugar
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 180°C (fan-forced). Grease and line a 23cm round cake pan with baking paper.

Make the cake batter:

• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. The mix of cinnamon and nutmeg creates that perfect warm spiced base that’s so comforting in this cake.
• In a separate bowl, beat the eggs, oil, sugar, and vanilla until smooth and combined. This will form the base of your moist cake.
• Gradually fold the wet ingredients into the dry ingredients, making sure everything is well incorporated. Then, add the grated carrots, pineapple, and chopped walnuts. Stir gently until fully combined, making sure you don’t overmix.

Bake the cake:

• Pour the batter into the prepared cake pan, and smooth the top.
• Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. The cake should be golden brown and have risen beautifully.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step is crucial because if the cake is still warm when you frost it, the cream cheese frosting could melt!

Make the cream cheese frosting:

• Beat the softened cream cheese and butter together until smooth. This forms the base of the frosting, making it creamy and easy to spread.
• Gradually add the icing sugar, one cup at a time, until you reach a smooth, fluffy consistency. The sweetness of the icing sugar will balance out the tang of the cream cheese.
• Add the vanilla extract and mix well. The vanilla adds a lovely depth of flavour that complements the tangy cream cheese perfectly.

Frost the cake:

• Once the cake is completely cooled, spread the cream cheese frosting evenly over the top, ensuring you cover the surface completely. If you prefer, you can also garnish with chopped walnuts or shredded coconut for an extra touch.

Video