I reworked the Paula Deen Carrot Cake with a few secret tweaks that convinced me this is the best carrot cake you’ll ever try.

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I won’t lie, I thought I’d never top a classic, but this one surprised me. Inspired by Paula Deen Carrot Cake and whispers of the Best Carrot Cake Recipe Moist With Pineapple, I mixed up something outrageously moist and oddly addictive.

The grated carrots give it that perfect, tender crumb and the crushed pineapple keeps every bite juicy without getting mushy. It’s decadent, flavorful, and somehow less fussy than it tastes.

I kept messing with the recipe until it felt right, and yep, I ate more than I should while testing. Try a piece and tell me I’m not crazy.

Ingredients

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Carrots: Adds natural sweetness, fiber, beta carotene, and a moist texture to the cake.
Brown sugar: Gives deep caramel notes, adds moisture and simple carbs, so yeah pretty sweet.
Vegetable oil: Keeps cake tender, high in calories, neutral flavor, no buttery richness though.
Crushed pineapple: Brightens flavor with acidity, adds juice for moisture and subtle tropical sweetness.
Pecans: Provide crunch, healthy fats and protein, a toasty nuttiness that balances sweetness.
Cream cheese: Rich and tangy, creamy fat and calcium, cuts sweetness for balanced frosting.
Shredded coconut: Adds chew and coconut flavor, extra sugar and calories, tropical mouthfeel.
Raisins (optional): Little bursts of honeyed sweetness, extra fiber, slightly chewy, totally optional.

Ingredient Quantities

3 cups all purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 cups granulated sugar

1 cup packed light brown sugar

4 large eggs

1 1/2 cups vegetable oil

2 teaspoons vanilla extract

3 cups grated carrots (about 4 to 5 medium carrots)

1 cup crushed pineapple, drained well

1 cup sweetened shredded coconut

1 cup chopped pecans

1/2 cup raisins (optional but I always add em)

16 ounces cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract for the frosting

Pinch of salt for the frosting

1 tablespoon fresh lemon juice (optional, brightens the frosting)

How to Make this

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1. Preheat oven to 350°F. Grease and flour two 9 inch round pans and line the bottoms with parchment. In a medium bowl whisk together 3 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. Measure flour by spooning into the cup and leveling it off so the cake isn’t dense.

2. In a large bowl beat together 2 cups granulated sugar and 1 cup packed light brown sugar with 4 large eggs until well combined. Add 1 1/2 cups vegetable oil and 2 teaspoons vanilla extract and beat just until smooth. Room temp eggs make this easier, trust me.

3. Stir the dry ingredients into the wet mixture until just combined. Dont overmix or you’ll get a tough cake; stop when you can’t see streaks of flour.

4. Fold in 3 cups grated carrots (grate finely for best texture), 1 cup crushed pineapple drained well (squeeze in a towel or cheesecloth so it isnt soggy), 1 cup sweetened shredded coconut, 1 cup chopped pecans and 1/2 cup raisins if you want them. Make sure the pineapple is drained or it will mess with baking time.

5. Divide batter evenly between the two prepared pans, smooth the tops with a spatula, and bake at 350°F for 25 to 30 minutes or until a toothpick in the center comes out with a few moist crumbs. Rotate pans halfway through for even browning. Let cakes cool in pans 10 minutes, then invert onto wire racks to cool completely.

6. While cakes cool make the frosting: beat 16 ounces cream cheese (softened) with 1/2 cup unsalted butter (softened) until creamy. Add 4 cups powdered sugar gradually, 1 teaspoon vanilla extract for the frosting, a pinch of salt, and 1 tablespoon fresh lemon juice if you want that bright pop. Beat until smooth and spreadable. If it’s too thin chill it a bit, if too thick add a teaspoon of milk at a time.

7. If the cake tops domed, level them with a serrated knife. Put one layer on your serving plate, spread about a third of the frosting, top with the second layer, then frost the top and sides with the rest. Save a little frosting if you want to pipe decorations.

8. Press extra chopped pecans around the sides or sprinkle more shredded coconut on top for a pretty finish. Toast pecans on a sheet at 350°F for 5 to 7 minutes before chopping if you want more flavor.

9. Chill the finished cake for 30 minutes to set the frosting for cleaner slices. Store leftovers covered in the fridge up to 4 days; bring to room temp 30 minutes before serving so it tastes its best.

10. Quick hacks and tips: grate carrots on the small holes for a moister crumb, measure flour correctly, room temp eggs and cream cheese give a smoother batter and frosting, dont skip draining the pineapple, and you can bake this in a 9 by 13 pan for 40 to 45 minutes if you prefer one sheet cake.

Equipment Needed

1. Oven (preheat to 350°F)
2. Two 9-inch round cake pans (grease, flour and line with parchment)
3. Parchment paper and cooking spray or butter for the pans
4. Mixing bowls — medium and large
5. Measuring cups and spoons (spoon and level the flour, trust me)
6. Electric mixer or sturdy whisk
7. Rubber spatula and wooden spoon
8. Box grater (small holes for the carrots) and a towel or cheesecloth to drain the pineapple
9. Wire cooling rack and a serrated knife for leveling and slicing

FAQ

Q: Can I leave out the pecans or raisins?

A: Yep, totally fine. Leave them out for nut allergies, or swap pecans for walnuts or extra coconut. If you skip raisins and want texture, add 1/2 cup extra chopped nuts or shredded apple. I sometimes forget the nuts and it's still great.

Q: How do I keep the cake moist but not soggy or dense?

A: Measure flour by spooning into the cup and leveling it, don't pack it. Mix wet and dry until just combined, overmixing makes it tough. Use room temp eggs and don't overbake. The pineapple and carrots add moisture so drain pineapple well but not bone-dry.

Q: How should I prep the carrots and pineapple so the cake texture is right?

A: Grate carrots fine on a box grater or pulse in a food processor, you want small shreds not big chunks. Drain crushed pineapple in a mesh strainer and press with a spatula or paper towel until not dripping. If it's too wet your cake can sink.

Q: Any tips for the cream cheese frosting?

A: Beat softened cream cheese and butter until smooth, then add powdered sugar slowly, a pinch of salt and the lemon juice to brighten. Don't overbeat or frosting gets too soft and runny. If too soft chill 15 minutes, if too thick add a tsp of milk at a time.

Q: What pan should I use and how do I know when it's done?

A: This batter works for a 9×13 pan or two 9-inch round layers. For rounds bake 25 to 35 minutes, for 9×13 bake 35 to 45 minutes. Cake is done when a toothpick in the center comes out with a few moist crumbs but not raw batter.

Q: Can I make this ahead or freeze it?

A: Yes. Bake, cool completely, wrap layers tightly and freeze up to 2 months. Thaw in the fridge overnight. You can also frost and refrigerate up to 4 days, or keep unfrosted in an airtight container at room temp 2 days then refrigerate.

Best Carrot Cake Recipe (SO Good – You’ll LOVE This One!) Substitutions and Variations

All purpose flour: swap cup for cup with whole wheat pastry flour — gives a slightly nuttier, denser cake; or use a 1-to-1 gluten free baking blend plus 1 teaspoon xanthan gum for structure if you need GF.
Vegetable oil: use equal parts melted butter for richer flavor, or replace half to all the oil with unsweetened applesauce to cut fat — cake will be moister but less rich, so many bakers do half butter, half applesauce.
Granulated sugar: try coconut sugar 1:1 for a deeper caramel note; if you want to use honey or maple syrup, use 3/4 cup syrup per 1 cup sugar, reduce other liquids by about 1/4 cup and lower oven temp by 25°F so the top doesn’t brown too fast.
Cream cheese (frosting): swap 1:1 with mascarpone for a silkier, milder frosting, or use thick strained Greek yogurt for tang and fewer calories — add a bit more powdered sugar to reach the right consistency.

Pro Tips

– Drain the pineapple like your life depends on it. Wrap it in a clean towel or cheesecloth and squeeze out every last drop, then pat the grated carrots lightly too if they seem wet. If the batter still looks soupy add 1 to 2 tablespoons of flour, not a whole cup, or your crumb will get heavy.

– Measure flour the right way and keep things at room temp. Spoon flour into the cup and level it off, not scoop. Let eggs and cream cheese sit out until they warm up a bit for a smoother batter and frosting. If you forgot, zap the cream cheese in 6 to 8 second bursts in the microwave and check.

– Don’t overmix. Stir the dry into the wet only until you can’t see streaks of flour, and fold mix-ins by hand so carrots, pineapple and nuts don’t turn the cake gummy. Stop mixing early; the batter will finish itself in the oven.

– Take time with the frosting and assembly. Toast the pecans for more flavor, do a thin crumb coat and chill 15 to 30 minutes before the final layer for cleaner edges, and refrigerate the finished cake for a short bit so slices come out neat. Bring slices to room temp for the best flavor.

Best Carrot Cake Recipe (SO Good – You’ll LOVE This One!)

Recipe by Samantha Dalling

0.0 from 0 votes

I reworked the Paula Deen Carrot Cake with a few secret tweaks that convinced me this is the best carrot cake you'll ever try.

Servings

servings

Calories

1061

kcal

Equipment: 1. Oven (preheat to 350°F)
2. Two 9-inch round cake pans (grease, flour and line with parchment)
3. Parchment paper and cooking spray or butter for the pans
4. Mixing bowls — medium and large
5. Measuring cups and spoons (spoon and level the flour, trust me)
6. Electric mixer or sturdy whisk
7. Rubber spatula and wooden spoon
8. Box grater (small holes for the carrots) and a towel or cheesecloth to drain the pineapple
9. Wire cooling rack and a serrated knife for leveling and slicing

Ingredients

3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups granulated sugar
1 cup packed light brown sugar
4 large eggs
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups grated carrots (about 4 to 5 medium carrots)
1 cup crushed pineapple, drained well
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup raisins (optional but I always add em)
16 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract for the frosting
Pinch of salt for the frosting
1 tablespoon fresh lemon juice (optional, brightens the frosting)

Directions

Preheat oven to 350°F. Grease and flour two 9 inch round pans and line the bottoms with parchment. In a medium bowl whisk together 3 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. Measure flour by spooning into the cup and leveling it off so the cake isn't dense.
In a large bowl beat together 2 cups granulated sugar and 1 cup packed light brown sugar with 4 large eggs until well combined. Add 1 1/2 cups vegetable oil and 2 teaspoons vanilla extract and beat just until smooth. Room temp eggs make this easier, trust me.
Stir the dry ingredients into the wet mixture until just combined. Dont overmix or you'll get a tough cake; stop when you can't see streaks of flour.
Fold in 3 cups grated carrots (grate finely for best texture), 1 cup crushed pineapple drained well (squeeze in a towel or cheesecloth so it isnt soggy), 1 cup sweetened shredded coconut, 1 cup chopped pecans and 1/2 cup raisins if you want them. Make sure the pineapple is drained or it will mess with baking time.
Divide batter evenly between the two prepared pans, smooth the tops with a spatula, and bake at 350°F for 25 to 30 minutes or until a toothpick in the center comes out with a few moist crumbs. Rotate pans halfway through for even browning. Let cakes cool in pans 10 minutes, then invert onto wire racks to cool completely.
While cakes cool make the frosting: beat 16 ounces cream cheese (softened) with 1/2 cup unsalted butter (softened) until creamy. Add 4 cups powdered sugar gradually, 1 teaspoon vanilla extract for the frosting, a pinch of salt, and 1 tablespoon fresh lemon juice if you want that bright pop. Beat until smooth and spreadable. If it's too thin chill it a bit, if too thick add a teaspoon of milk at a time.
If the cake tops domed, level them with a serrated knife. Put one layer on your serving plate, spread about a third of the frosting, top with the second layer, then frost the top and sides with the rest. Save a little frosting if you want to pipe decorations.
Press extra chopped pecans around the sides or sprinkle more shredded coconut on top for a pretty finish. Toast pecans on a sheet at 350°F for 5 to 7 minutes before chopping if you want more flavor.
Chill the finished cake for 30 minutes to set the frosting for cleaner slices. Store leftovers covered in the fridge up to 4 days; bring to room temp 30 minutes before serving so it tastes its best.
Quick hacks and tips: grate carrots on the small holes for a moister crumb, measure flour correctly, room temp eggs and cream cheese give a smoother batter and frosting, dont skip draining the pineapple, and you can bake this in a 9 by 13 pan for 40 to 45 minutes if you prefer one sheet cake.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.