Homemade Carrot Cake (2025 version)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor, while sunflower seeds are nut-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed, while brown sugar is often cheaper.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while adding moisture.

Preheat oven to 400°F (204°C).

Sift together 2 1/2 cups of all-purpose flour or cake flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon allspice, and 1/4 teaspoon salt into a medium-sized bowl.

Chop half of the 2 1/2 cups of walnuts into small bite-sized pieces and place them in a 9x13 inch baking pan. Roast in the preheated oven for 5 to 8 minutes until toasted, then let cool completely.

In a stand mixer bowl fitted with the paddle attachment, add 4 large eggs, 1 cup granulated sugar, and 1 cup brown sugar. Mix on medium-low speed to combine, then increase to high speed for 2 minutes.

Scrape down the sides of the bowl. Add 1/2 cup melted unsalted butter and 1/2 cup vegetable or canola oil. Mix vigorously for 30 seconds or on high speed for 1 to 2 minutes if using a mixer.

Add the first half of the dry ingredients to the batter and mix on medium-low speed for 15 to 20 seconds until combined. Add the second half of the dry ingredients and mix again for 15 to 20 seconds until combined.

Add 1 tablespoon vanilla extract, 12 oz of crushed pineapple, 2 cups of matchstick carrots, and 1 cup of chopped walnuts. Fold all ingredients into the batter with a spatula.

Spray two 9-inch round cake pans with Baker's Joy non-stick baking spray. Divide the batter evenly between the pans and shake to level.

Preheat the oven to 325°F (163°C). Bake the cakes for 35 minutes or until a toothpick inserted comes out clean. Let cool for about 3 hours before removing from the pans.

Trim the domed tops off each cake layer with a knife.

In a stand mixer bowl, combine 2 sticks of softened unsalted butter and 8 oz of cold cream cheese. Mix on medium-low speed to combine, then increase to high speed for 1 minute.

Add 2 cups of confectioner sugar and mix on medium-low speed, then increase to high speed for 30 seconds. Scrape down the sides of the bowl.

Add 2 1/2 cups of confectioner sugar and 2 teaspoons of vanilla extract. Mix on medium-low speed, then increase to high speed for 1 minute until stable.

If the frosting is runny, refrigerate for 10 to 15 minutes, then mix again on medium speed for 1 minute.

For the buttercream frosting, in a stand mixer bowl, combine 1 stick of softened unsalted butter and 1 1/2 cups of confectioner sugar. Mix on medium-low speed, then increase to high speed for 1 minute.

Add 2 teaspoons of whole milk and 1 teaspoon of vanilla extract, and mix until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens