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Best Southern-Style Carrot Cake Recipe (Easy & Moist)

Best Southern-Style Carrot Cake Recipe

A moist, oil-based carrot cake packed with freshly grated carrots, drained pineapple, pecans, and optional coconut. It is finished with a smooth homemade cream-cheese frosting.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Carrot Cake
  • 2 cups (250 g) All-purpose flour
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Fine salt
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1 1/2 cups (300 g) Granulated sugar
  • 1 cup (240 ml) Neutral vegetable oil
  • 4 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 3 cups Freshly grated carrots
  • 1 cup Crushed pineapple, well drained
  • 1 cup Chopped pecans or walnuts
  • 1/2 cup Sweetened shredded coconut, optional
Cream-Cheese Frosting
  • 8 ounces (225 g) Full-fat cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 4 cups (450–480 g) Powdered sugar, sifted
  • 2 teaspoons Vanilla extract
  • 1-2 tablespoons Milk or heavy cream, only if needed
  • 1 pinch Salt, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and line a 9-by-13-inch baking pan, or grease three 9-inch round cake pans.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl until evenly combined.
  3. In a separate large bowl, whisk the sugar, oil, room-temperature eggs, and vanilla until smooth.
  4. Add the dry mixture to the wet mixture and stir just until no large streaks of flour remain. Do not beat the batter extensively.
  5. Fold in the finely grated carrots, well-drained crushed pineapple, chopped pecans, and coconut if using.
  6. Pour the thick batter into the prepared pan. Bake a 9-by-13-inch cake for approximately 35–40 minutes, or bake round layers for approximately 25–30 minutes.
  7. Check the center for a light spring when gently pressed, and test with a toothpick. The toothpick should come out with a few moist crumbs rather than wet batter.
  8. Cool the cake completely before frosting. For round layers, cool them in the pans for about 10 minutes, then turn them out onto cooling racks.
  9. Beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, then beat in the vanilla and optional salt.
  10. Add milk or heavy cream only if the frosting seems too thick to spread. Frost the cooled cake and refrigerate it for 30–60 minutes before slicing.

Notes

Use freshly grated carrots and do not squeeze them dry. Drain the pineapple thoroughly, cool toasted pecans before chopping, and refrigerate the frosted cake briefly for cleaner slices.