This Carrot Cake Resep is my go-to for birthdays and Sunday gatherings. It's incredibly moist, thanks to the grated carrots and crushed pineapple, and the cream cheese frosting is the perfect tangy complement.
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I first started making this on my balcony, where my tiny herb garden inspired me to add a hint of cinnamon and nutmeg. The aroma drifting into the kitchen is pure comfort.
Whether you're a seasoned baker or just starting out, this recipe is forgiving and straightforward. You'll get a bakery-quality cake right at home.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Use spoon-and-level method to measure. For a whole-wheat twist, substitute 1 cup with whole wheat flour.
2 teaspoons baking powder
Ensure it's fresh for proper rise. If you don't have baking powder, use 1/2 teaspoon baking soda plus 1 teaspoon cream of tartar.
1 teaspoon baking soda
Helps the cake rise and brown. If you're out, you can use 3 teaspoons of baking powder but reduce the salt slightly.
1 teaspoon ground cinnamon
The star spice. If you love extra warmth, add 1/2 teaspoon of ground ginger or nutmeg.
1/2 teaspoon ground nutmeg
Freshly grated nutmeg is more aromatic, but ground works fine. A pinch of allspice can be substituted.
1/2 teaspoon salt
Balances the sweetness. Use fine sea salt for even distribution.
3 large eggs
Bring to room temperature for better emulsion. For an egg-free version, use 3 flax eggs (3 tbsp ground flax + 9 tbsp water).
1 cup (200g) granulated sugar
You can reduce to 3/4 cup if you prefer less sweet. Brown sugar adds more moisture and a deeper flavor.
1/2 cup (120ml) vegetable oil
Mild-flavored oil like canola or sunflower. Coconut oil works but must be melted and cooled.
1/2 cup (120g) unsweetened applesauce
Adds moisture and reduces oil. If you don't have applesauce, use 1/2 cup crushed pineapple (drained) or plain yogurt.
2 cups (240g) finely grated carrots
About 3-4 medium carrots. Pre-shredded carrots are drier; grate your own for best moisture.
1/2 cup (80g) crushed pineapple, well drained
Adds sweetness and moisture. If you skip it, increase applesauce by 2 tablespoons.
Tips & Tricks
Don't overmix the batter
stir just until no flour streaks remain to avoid a tough crumb.
- Grate carrots finely and pat dry with paper towels to remove excess moisture, which prevents a soggy cake.
- Use room-temperature eggs and applesauce to ensure a smooth batter and even rise.
- Line your cake pans with parchment paper for easy release and clean edges.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This ensures the cakes release cleanly.
2. Whisk dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This distributes the leaveners and spices evenly.
3. Mix wet ingredients
In a separate bowl, beat the eggs and sugar until pale and slightly thickened. Whisk in the oil and applesauce until well combined.
4. Combine wet and dry
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined – a few streaks of flour are okay. Overmixing develops gluten and makes the cake tough.
5. Fold in carrots and pineapple
Add the grated carrots and drained pineapple. Fold gently until evenly distributed. The batter will be thick and chunky.
6. Bake the cakes
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. The internal temperature should read 200°F (93°C).
7. Cool the cakes
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This prevents them from cracking and makes frosting easier.
8. Make the cream cheese frosting
In a bowl, beat 8 oz (225g) softened cream cheese and 1/2 cup (115g) softened butter until smooth. Gradually add 2 cups (240g) powdered sugar, beating until light and fluffy. Add 1 teaspoon vanilla extract and a pinch of salt.
9. Frost and serve
Place one cake layer on a serving plate, spread a thick layer of frosting on top, then add the second layer. Frost the top and sides. Decorate with chopped walnuts if desired.
Delicious Variations
Make it a sheet cake
bake in a 9×13-inch pan for 35-40 minutes and frost directly in the pan.
- Add 1 cup of chopped walnuts or pecans to the batter for crunch.
- Swap the pineapple for 1/2 cup of raisins or shredded coconut.
How to Store Carrot Cake Resep
Refrigerator
Store frosted cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
Freezer
Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw overnight in the fridge before frosting.
Reheating
To enjoy warm, microwave a slice for 15-20 seconds or heat in a 300°F (150°C) oven for 5-10 minutes.
Frequently Asked Questions
Q: Can I make this carrot cake without eggs?
Yes, you can substitute each egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). The cake will be slightly denser but still delicious.
Q: How do I know when the carrot cake is done?
Insert a toothpick into the center – it should come out clean or with a few moist crumbs. The internal temperature should be 200°F (93°C), and the top should spring back when lightly pressed.
Q: Can I use a different frosting?
Absolutely! Cream cheese is classic, but you can use a simple buttercream or a cream cheese glaze. For a dairy-free option, use vegan cream cheese and butter.
Q: What if I don't have applesauce?
You can substitute with an equal amount of crushed pineapple (drained) or plain yogurt. This will add moisture and a slight tang.
I hope you enjoy this Carrot Cake Resep as much as I do! If you try it, let me know in the comments below – I'd love to hear how it turned out. Don't forget to share your photos with me on Instagram!
Carrot Cake Resep
This Carrot Cake Resep is a moist, warmly spiced layer cake with cream cheese frosting, perfect for celebrations or a cozy weekend treat.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120g) unsweetened applesauce
- 2 cups (240g) finely grated carrots
- 1/2 cup (80g) crushed pineapple, well drained
📋 Instructions
- 1Preheat and prep pans — Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This ensures the cakes release cleanly.
- 2Whisk dry ingredients — In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This distributes the leaveners and spices evenly.
- 3Mix wet ingredients — In a separate bowl, beat the eggs and sugar until pale and slightly thickened. Whisk in the oil and applesauce until well combined.
- 4Combine wet and dry — Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined – a few streaks of flour are okay. Overmixing develops gluten and makes the cake tough.
- 5Fold in carrots and pineapple — Add the grated carrots and drained pineapple. Fold gently until evenly distributed. The batter will be thick and chunky.
- 6Bake the cakes — Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. The internal temperature should read 200°F (93°C).
- 7Cool the cakes — Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This prevents them from cracking and makes frosting easier.
- 8Make the cream cheese frosting — In a bowl, beat 8 oz (225g) softened cream cheese and 1/2 cup (115g) softened butter until smooth. Gradually add 2 cups (240g) powdered sugar, beating until light and fluffy. Add 1 teaspoon vanilla extract and a pinch of salt.
- 9Frost and serve — Place one cake layer on a serving plate, spread a thick layer of frosting on top, then add the second layer. Frost the top and sides. Decorate with chopped walnuts if desired.
Maya writes about urban gardening and sustainable living, focusing on small-space solutions and budget-friendly projects. She shares practical tips for growing food in apartments and balconies.
