Einstein Carrot Cake

best carrot cake recipe slice on a plate with cream cheese frosting and walnuts

4.17 from 92 votes

This is the carrot cake—so good, it could earn top honors at a world-class culinary school. It’s the cake that will make your friends and family declare you a baking genius! And don’t be surprised when it becomes your signature cake—the one they start requesting for birthdays, holidays, and random Tuesdays (because why wait?).

Prep Time40

Cook Time35

Cooling time10

Total Time1 25

Course: Dessert

Cuisine: American

Servings:

Calories: 629kcal

Cost: $12-$15

Equipment

Three (8-inch) round cake pans OR one 9x13-inch baking pan
Mixing bowls large and medium
Sifter or fine-mesh sieve
whisk or wooden spoon
hand mixer or stand mixer (for frosting)

Ingredients

For the Cake

2 cups all-purpose flour sifted
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
½ cup chopped walnuts
1 cup golden raisins optional
2 cups white granulated sugar
4 eggs
1 ½ cups vegetable oil see Note 1
2 cups finely grated raw carrot
1 8.5 oz can crushed pineapple, drained (see Note 2)

For the Frosting

½ cup salted butter softened
1 8 oz package cream cheese, softened
1 teaspoon vanilla extract
1 1 lb box powdered sugar, sifted

Instructions

For the Cake:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans or a 9x13-inch pan.
In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In another bowl, lightly beat the eggs, then mix in the oil and sugar until well combined.
Stir in grated carrots, drained pineapple, walnuts, and raisins.
Add the wet ingredients to the dry ingredients, mixing with a wooden spoon until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the Frosting:

In a medium bowl, beat butter, cream cheese, and vanilla extract until smooth.
Gradually add sifted powdered sugar, beating until the frosting is light, fluffy, and glossy.

Assembly:

Place one cake layer on a serving plate and spread a layer of frosting. Repeat with remaining layers.
Frost the top and sides as desired. Garnish with extra chopped walnuts for a decorative touch.

Notes

Note 1: Yes, the recipe calls for 1 ½ cups of oil—and no, it’s not a mistake! This is what makes the cake incredibly moist and tender. Trust the process!

Note 2: The crushed pineapple adds moisture and a slight tangy sweetness. Be sure to drain it well before mixing it into the batter, but don’t throw out the juice—it’s delicious to drink!

Note 3: No electric mixer is needed for the cake batter. A wooden spoon or whisk is enough to combine the ingredients properly. Use a mixer for the frosting to achieve a silky texture.

Note 4: High-altitude baking? If you're above 7,500 feet, add 2 extra tablespoons of flour to adjust for elevation.

Note 5: Keep an eye on the cake as it bakes—oven temperatures vary. Start checking for doneness at 35 minutes using the toothpick test. Overbaking will dry out the cake!

Nutrition