Sink your fork into a slice of heavenly, moist carrot cake — each bite bursting with rich, spiced flavor and delicate sweetness. The cake is laced with freshly grated carrots, juicy pineapple, and a touch of cinnamon, creating a soft, tender crumb that melts in your mouth. The velvety cream cheese frosting — luxuriously smooth and tangy — wraps every layer in a decadent embrace. It’s the perfect balance of comfort and indulgence, with a warm, homemade charm that keeps you coming back for just one more slice. Thanks to the original author of this amazing recipe, Chef John @ Food Wishes!

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 teaspoon fine salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 2 teaspoons cinnamon
• 2 cups white sugar
• 1 cup coconut oil (or vegetable oil)
• 4 large eggs
• 1/4 cup melted butter
• 2 heaping packed cups raw finely grated carrots (or more for a moister cake)
• 1 can (8 ounce) finely crushed pineapple, drained

For The Frosting

• 1/4 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 1/2 teaspoon vanilla, or to taste
• about 3 cups powdered sugar, or to taste

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Whisk together the flour, salt, baking powder, baking soda, cinnamon, and ginger in a mixing bowl for a minute or two; reserve until needed.
3. In another mixing bowl, combine the sugar, oil, and eggs. Whisk until thoroughly combined. Whisk in the melted butter. Use a spatula to stir in the carrots, pineapple, and nuts. Stir in the flour mixture in two additions.
4. Scrape the batter into a lightly greased 13 x 9 baking dish. Bake for about 40 minutes, or until the top springs back slightly when gently touched with your finger. Remove and allow to cool completely before frosting.
5. To make the frosting: Use an electric mixer to beat together the butter, cream cheese, milk, and vanilla until light and fluffy. Gradually beat in the powdered sugar to form a smooth frosting. Spread evenly over the cooled cake.