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    Home » In the kitchen » My Favourite Carrot Cake Recipe

    My Favourite Carrot Cake Recipe

    Published: Mar 31, 2018 · Modified: Jul 7, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    My all time favourite Carrot Cake recipe - loaded with grated carrot, crushed pineapple, crunchy walnuts and smothered in cream cheese frosting, this will become your favourite carrot cake recipe too!

    Double layer carrot cake with cream cheese frosting on a white cake stand on white marble background

    Hands up if you love carrot cake?! Carrot cake seems to be synonymous with Easter and spring, but there's just one problem with that. Down under it's autumn! And while I can make up the connection with carrot cake and Easter (Easter bunnies eat carrots I guess?) the spring thing has me thrown. If you ask me, carrot cake with all the cosy warm spicy flavours just screams autumn to me, which actually works out much better!

    Even if you have a tried and true carrot cake recipe, which most people do, I really think you should try this one. I had a carrot cake recipe and it was pretty good. But it wasn't perfect. So obviously, I wasn't satisfied. And because I decided that I really needed to have my recipe perfected by Easter, I've done all the trial and error for you and eaten waaaay too much carrot cake in the last few weeks. But is there such a thing?

    The first one I made was too dry. The second was waaaay too dense and...wet. The third one is this one and it's perfect. It was a real Goldilocks & the Three Bears cake testing situation!

    Piece of carrot cake with cream cheese frosting on a white plate on white marble background

    The thing about carrot cake is that it needs to be moist (sorry!) and packed full of flavour. Dry carrot cake is not something I'm interested in and neither is a cake that is a bit boring. This cake delivers on both counts. It is super moist thanks to the combination of brown sugar, yoghurt, oil and eggs and the crushed pineapple! If you don't usually add pineapple to your carrot cake, please try it! And I really went to town with the spices. I didn't want this to be just any old carrot cake, we are talking maximum flavour and cosy spiciness. Cinnamon, ginger, nutmeg and ground cloves and plenty of them.

    Process shots of making a carrot cake.

    I added just the right amount of flour to set the cake without making it too dry, a bit of both baking powder and baking soda to get just enough rise and salt to enhance the flavours. The final ingredient and obviously the most important - 2 whole cups of freshly grated carrots. You want about 2 medium/large carrots to get this much. Oh and of course I added chopped walnuts for a bit of crunch.

    The cream cheese frosting is silky smooth and has the perfect ratio of cream cheese to other ingredients so that it actually tastes like cream cheese! I hate it when something claims to be cream cheese frosting and you wouldn't even know it was an ingredient. There's also a little bit of lemon juice, a touch of salt and vanilla extract to ramp up the flavour and balance out the sweetness.

    Double layer carrot cake with cream cheese frosting on a white cake stand on white marble background

    This does make a pretty large cake so I like to bake it in an 8" (20cm) cake tin and split the cake in half to make 2 layers - this way you get twice the frosting on the cake! And who doesn't love a layer cake...they look so fancy! But by all means leave it as a single layer cake if you prefer. You can also bake it in a larger tin to give you a thinner cake, just keep an eye on the baking time - you won't need to bake it quite so long (see notes in the recipe).

    Side note, if you want to split it and you make layer cakes often, I would highly recommend investing in a cake leveller. I only recently purchased one and I can't believe how amazing they are. I used to get so frustrated with using a knife and always cutting the cake crooked. It doesn't matter for something like this as the more rustic the better, but for some cakes, it makes them look so much neater. They are less than $10, so they don't break the bank either.

    Double layer carrot cake with cream cheese frosting on a white cake stand on white marble background

    Once you've made and iced the cake, put it in the fridge to allow the frosting to set for around 30 minutes before slicing. This will make it easier to slice and will keep them looking neat. I would also recommend making the cake the day before you need it. I think it actually improves overnight - it gives all the flavours time to mingle and get even more delicious!

    Double layer carrot cake with cream cheese frosting on a white cake stand on white marble background with slice taken out

    Store any leftovers covered in the fridge for up to 5 days, but I bet it won't last that long!

    CLose up of double layer carrot cake with cream cheese frosting on a white cake stand on white marble background

    Made this? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.

    My all time favourite Carrot Cake recipe - loaded with grated carrot, crushed pineapple and crunchy walnuts and smothered in cream cheese frosting, this will become your favourite carrot cake recipe too! | thekiwicountrygirl.com

    My Favourite Carrot Cake Recipe

    My all time favourite Carrot Cake recipe - loaded with grated carrot, crushed pineapple, crunchy walnuts and smothered in cream cheese frosting, this will become your favourite carrot cake recipe too!
    4.95 from 50 votes
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 55 minutes
    Cooling time: 2 hours
    Total Time: 1 hour 25 minutes
    Servings: 10 people
    Author: Laura

    Ingredients

    Cake

    • 2 cups (280g) flour
    • 1 ½ teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 tsp cinnamon
    • ½ tsp each ground ginger, cloves and nutmeg
    • ½ teaspoon salt
    • 1 cup (200g) brown sugar
    • ½ cup (110g) white sugar
    • 1 cup oil (canola, vegetable, coconut etc)
    • 3 large eggs
    • ¼ cup plain unsweetened Greek yoghurt (or plain yoghurt)
    • 1 teaspoon vanilla extract
    • 2 cups grated carrot (about 2 medium/large carrots)
    • ¾ cup crushed pineapple (from a can, with most of the juice drained and discarded)
    • ¾ cup chopped walnuts

    Cream Cheese Frosting

    • 250 g block of cream cheese, room temperature
    • 115 g butter, room temperature
    • 2 cups icing sugar
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon salt

    Instructions

    • Remove the cream cheese and the butter for the frosting from the fridge and set on the bench to come to room temperature.
    • Preheat the oven to 180°C/350°F and line the bottom of an 20cm/8" round cake tin and spray the tin with non-stick cooking spray. (see note 1 for using a bigger tin)
    • Whisk the flour, baking powder, baking soda, spices and salt in a large mixing bowl. Set aside.
    • Whisk the sugars, oil, eggs, yoghurt and vanilla in a medium sized mixing bowl. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the grated carrots, pineapple and walnuts.
    • Pour the batter into the prepared cake tin and bake for 50-60 minutes, keeping an eye on it after 45 minutes as cooking times can vary. The cake is done when a toothpick inserted in the center comes out clean.
    • Remove from the oven and allow to cool completely. I often let it cool for around 30 minutes and then put it in the fridge to speed up the process.

    Cream Cheese Frosting

    • In a large bowl using a stand or hand held mixer, cream together the cream cheese and butter on high speed until smooth and creamy. Sift in the icing sugar and add the lemon juice, vanilla and salt and mix on low speed until combined and then on high speed for 2 minutes. If the frosting is too runny for you, either put it in the fridge for 30 minutes before icing the cake or add another ¼ cup of icing sugar.

    To assemble

    • Slice the cooled cake in half horizontally using a large knife or cake leveller and place the bottom half of the cake on the serving plate. Spoon half of the frosting on top, and spread it right to the edges. Stack the top half of the cake on top and spread the rest of the frosting over. Sprinkle with chopped walnuts.
    • Refrigerate the cake for at least 30 minutes before slicing and serving. The frosting will set and it will make it easier to slice. 
    • If you have made the cake the day before (recommended for maximum flavour) remove the cake from the fridge at least 30 minutes before serving to allow it to come back to room temperature.
    • Store the cake covered in the fridge for 5 days. 

    Notes

    1. You can use a 22cm/9" cake tin if this is what you have - you will just need to adjust the cooking time. I haven't tested the recipe using this size tin but I would check it after 40 minutes in the oven and then after each extra 5 minutes if it needs longer.

    Nutrition

    Calories: 650kcal | Carbohydrates: 108g | Protein: 12g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 577mg | Potassium: 428mg | Fiber: 3g | Sugar: 67g | Vitamin A: 4675IU | Vitamin C: 5.8mg | Calcium: 194mg | Iron: 3.2mg
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!

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    If you tried and loved this recipe, please leave a comment and a rating below!
    My all time favourite Carrot Cake recipe - loaded with grated carrot, crushed pineapple, crunchy walnuts and smothered in cream cheese frosting, this will become your favourite carrot cake recipe too! #carrotcake #easter #spring #cakes #baking | thekiwicountrygirl.com
    « Our Easter Brunch Menu
    Sheet Pan Sausage & Veggies with Satay Sauce »

    Reader Interactions

    Comments

    1. Deb says

      September 24, 2020 at 12:20 pm

      5 stars
      I have made this cake 3 times now and every time it is PERFECT! The best recipe ever, thank you so much:)

      Reply
    2. Fona says

      September 10, 2020 at 11:51 pm

      5 stars
      Delicious and easy to follow recipe

      Reply
    3. Penny says

      September 08, 2020 at 10:39 am

      When I printed this recipe out, it mucked up the quantities - you might need to change that somehow on your site
      eg)
      0.15 tsp
      0.2 tsp
      0.03 cup

      Reply
      • Laura says

        September 14, 2020 at 8:33 pm

        Hi Penny, thank you for pointing that out, I will look into it now! Laura

        Reply
    4. Jennifer McKinnon says

      September 04, 2020 at 5:02 pm

      We had the best ever carrot cake, when we went on holiday last year up the coromandal. We visited the local cafe every day during our holiday for the coffee and a piece of their delicious cake. It was so fantastic, we vowed we would return to that same holiday spot again next time we had a mini break, just for the carrot cake.

      We discovered your recipe when we were looking at making a cake for my hubbys birthday last weekend - carrot cake being one of his favs....

      Your recipe was so easy to make (even though I think I under cooked it...). But it was voted by all our family members as "at least as good, if not better than the carrot cake from the cafe! " Thank you for sharing your recipe, which will now be my go-to carrot cake recipe.

      Reply
    5. Annie says

      August 04, 2020 at 12:29 pm

      5 stars
      Carrot cake has always been a favorite in our family and this is the best recipe ever! Works well in a bigger tin too, single layer. I have also frozen the cake, both with icing and without and it tastes just as good.

      Reply
    6. Jacqs says

      July 08, 2020 at 10:58 am

      This is the best recipe I have used the cake is delicious . I rate this a 5 stars it’s now the household regular .

      Reply
    7. Rawinia says

      July 03, 2020 at 3:55 pm

      5 stars
      Hi this is super easy, moist cake to make perfect yummy recipe. I had small eggs so used 4 instead of 3 large and used 1 of the kids youghurts ( lemon) instead of the Greek yoghurt....didn't have pineapple or walnuts. Used mixed spice and cinnamon and raw sugar instead of been and white. Icing was perfect just topped with pumpkin seeds and grated lemon rind. Thank you for sharing♥️

      Reply
    8. Sarah says

      June 20, 2020 at 9:55 pm

      5 stars
      Fantastic recipe ... even using different ovens and slightly different ingredients here in Belgium! Have made it 3 times here and it has always come out perfectly!

      Reply
    9. Camilla says

      June 14, 2020 at 7:48 pm

      5 stars
      Moist and easy to make

      Reply
    10. Jude says

      May 17, 2020 at 10:06 am

      5 stars
      Made this for my Partners birthday, everyone raved about it!

      Reply
    11. Nae says

      May 16, 2020 at 10:25 pm

      5 stars
      Awesome recipe 10/10.

      Reply
    12. Kelly says

      May 16, 2020 at 4:21 pm

      5 stars
      Easy and deliciously moist cake... so good! Had no walnuts but still delish.

      Reply
    13. Ngaire says

      May 12, 2020 at 9:50 am

      5 stars
      Just the best carrot cake I’ve made! Lots of very positive comments from kiwi country folks and they’re not always easy to please lol!

      Reply
    14. Kat says

      May 10, 2020 at 10:53 am

      5 stars
      I absolutely love this recipe. Made 2 in one day, one for my family and another a day ahead to be for dessert for Mother's day. Thank you very much for this amazing recipe.

      Reply
    15. Viani says

      April 24, 2020 at 10:35 pm

      5 stars
      Hi Laura,

      Finally I found perfect carrot cake recipe . I will use this recipe again . Thank you for sharing perfect carrot cake recipe.

      Reply
      • Laura says

        May 03, 2020 at 8:53 am

        HI Viani! I am so happy you loved this cake as much as we do! 🙂 Laura

        Reply
    16. Rossita Johnston says

      April 22, 2020 at 7:22 pm

      5 stars
      I have now cooked this cake twice since lockdown, we’ll I have to say recipe is so easy to follow and the end product is delicious 😋
      This is the nicest cream cheese icing ever in all the carrot cake recipes I have come across
      Thankyou kiwi country girl 👍

      Reply
      • Laura says

        May 03, 2020 at 11:14 am

        I am so happy you love it so much! I could eat the icing with a spoon, it's SO good!! Laura

        Reply
    17. Della says

      April 13, 2020 at 12:52 am

      5 stars
      Made this for my hubby's birthday, omg it's so delicious. Never using another recipe again this is prefect and easy to make.

      Reply
      • Laura says

        April 13, 2020 at 9:50 pm

        So happy to hear that Della! Thanks for commenting 🙂 Laura

        Reply
    18. Storm says

      April 13, 2020 at 12:18 am

      Hi Laura,

      So thrilled I found your blog!
      This carrot cake recipe looks amazing. Did you ever try to use the pineapple syrup for extra moisture?
      Just asking, as moist cakes are loved in our household.

      Thanks

      Reply
      • Laura says

        April 13, 2020 at 9:50 pm

        Hi Storm! So happy you found my blog! I don't usually as I find that the cake is plenty moist enough without the juice, but by all means add some if you like - my motto is always try it and see how it goes! 🙂 Laura

        Reply
    19. Albert Bevia says

      April 05, 2018 at 11:01 pm

      This carrot cake looks so good! I love the addition of crushed pineapple...plus it has such a beautiful presentation too! lovely recipe

      Reply
      • Laura says

        April 06, 2018 at 7:34 am

        Thanks Albert! I love carrot cake with crushed pineapple...it makes it extra tasty! 🙂

        Reply
    20. Mon says

      April 01, 2018 at 7:18 am

      Hi Laura, I have just discovered your blog (yay!) and this carrot cake caught my eye. I adore carrot cake so always make it year round. The last few years I have been using Annabel Langbein"s recipe which is delicious, but your photos and write up have me keen to try your recipe asap 🙂 Happy Easter!

      Reply
      • Laura says

        April 03, 2018 at 9:58 am

        Hi Mon, I'm so glad you found my blog! I make carrot cake all year round too, it's my favourite. And I often use Annabel Langbein's recipes...they're so great! I hope you love this recipe as much as we do - let me know if you try it, I'd love to know how you get on! Thanks for commenting 🙂 Laura

        Reply
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