There is something so comforting about a classic carrot cake, especially when it is soft, warmly spiced, and layered with silky cream cheese frosting. It feels like a hug in dessert form, the kind you bring out for celebrations or quiet afternoons with coffee.
This Joanna Gaines Carrot Cake Recipe captures that cozy, homemade charm with simple ingredients and rich flavor. I have made this version several times, and every time, the texture comes out perfectly moist with just the right balance of sweetness and spice. Let's get baking!
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Why You'll Love This Recipe
- Incredibly moist and tender crumb
- Warm spices that fill your kitchen with the best aroma
- Creamy, tangy frosting that melts into every bite
- Perfect for holidays, birthdays, or weekend baking
- Simple ingredients with big flavor
- A true crowd-pleasing dessert
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ cups vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- ½ cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Ingredient Notes & Substitutions
I have tested this cake a few times to get that perfect soft texture, and these little tips really help.
- Carrots: Finely grate them so they melt into the batter and keep it moist.
- Pineapple: Adds natural sweetness and extra tenderness.
- Oil instead of butter: This keeps the cake soft even after a day or two.
- Cream cheese: Use full-fat for the richest frosting.
If you prefer, you can leave out the nuts or swap them for raisins for a classic twist.
Instructions
- Preheat the oven
Set your oven to 350°F and grease two 9-inch round cake pans. - Mix the dry ingredients
In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg. - Add the wet ingredients
Stir in the oil and eggs until smooth. Then fold in the grated carrots, pineapple, and vanilla. - Add texture
Gently fold in the chopped nuts if using. The batter will look thick and rich.
- Bake
Divide the batter evenly between the pans. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. - Cool completely
Let the cakes cool in the pans for a few minutes, then transfer to a rack to cool fully.
- Make the frosting
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and mix until creamy. - Assemble the cake
Spread frosting between the layers and over the top and sides.
- Serve and enjoy
Slice and serve. The texture is soft, rich, and full of flavor in every bite.
Pro Tips for Success
- Do not overmix the batter to keep the cake tender
- Use freshly grated carrots for the best moisture
- Let the cake cool completely before frosting
- Chill the frosting slightly if it feels too soft
- Toast the nuts for extra flavor if you are using them
Storage and Reheating
- Store in the fridge for up to 4 days
- Keep covered to maintain moisture
- Bring to room temperature before serving for best texture
Make Ahead & Freezing
- Bake the cake layers a day in advance and wrap tightly
- Freeze unfrosted layers for up to 2 months
- Thaw overnight before assembling
Tips and Variations
- Add raisins for a classic carrot cake flavor
- Swap walnuts for pecans or leave them out
- Add a touch of ginger for extra warmth
- Make it as cupcakes for easy serving
- Sprinkle extra nuts or shredded coconut on top
FAQs
Yes, it actually tastes even better the next day.
No, but it adds moisture and a subtle sweetness.
You can, but oil keeps the cake softer for longer.
📖 Recipe
Joanna Gaines Carrot Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
- Category: desserts
- Method: Baking
- Cuisine: American
Description
Joanna Gaines' carrot cake celebrates Southern comfort with rich, spiced layers of pure indulgence. Cream cheese frosting crowns this classic dessert, inviting you to savor each moist, flavorful bite of homemade happiness.
Ingredients
- 2 cups (260g) all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- 1 cup (200g) granulated sugar
- 1 cup (190g) lightly packed brown sugar
- 2 teaspoons cornstarch
- 1 ¼ cups (140g) powdered sugar
- 1 ¼ cups (295ml) vegetable oil
- 1 teaspoon vanilla extract
- 4 large eggs
- 8 ounces (225g) cream cheese
- ⅓ cup (80ml) cold heavy cream
- 3 cups (300g) grated peeled carrots
- 1 cup (120g) coarsely chopped pecans
- ½ cup (70g) raisins
- ½ cup (50g) coarsely chopped pecans, for topping cake
Instructions
- Preheat the oven to 350°F (176°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly grease the paper surface.
- Whisk together the flour, baking soda, salt, and cinnamon in a medium mixing bowl until thoroughly combined.
- In a separate large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and glossy.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula, stirring just until combined.
- Fold in the grated carrots, chopped pecans, and raisins until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 35-45 minutes, until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
- Let the cakes cool in the pans for 15 minutes, then transfer to wire racks, remove parchment paper, and cool completely.
- Beat the cream cheese with a handheld mixer on medium speed for about 1 minute until smooth and creamy.
- Gradually add the powdered sugar and cornstarch, mixing until the frosting becomes light and fluffy.
- Pour in the heavy cream and beat for 2-3 minutes until the frosting is whipped and airy. Refrigerate until ready to use.
- Place one cake layer on a serving plate and spread frosting over the top. Add the second cake layer on top.
- Spread the remaining frosting over the top layer, creating swirls with a spatula, and sprinkle with chopped pecans.
- Refrigerate the cake for at least 30 minutes to allow the frosting to set before slicing and serving.
Notes
Keep ingredients at the proper temperature for smooth blending and consistent texture. Grate carrots just before mixing for maximum moisture and flavor. Gentle mixing helps keep the crumb soft and tender. Chilling the frosting creates a more stable, spreadable consistency. Precise measuring helps prevent dry or dense cake layers.
Serving Suggestions
This cake is perfect for so many cozy moments.
- Serve with a cup of coffee or tea
- Bring it out for birthdays or celebrations
- Enjoy a slice as an afternoon treat
It is one of those desserts that feels both simple and special at the same time.
Nutrition & Notes
- Yield: 12 servings
- Total Time: 1 hour 10 minutes
I have made this cake for family gatherings and quiet weekends alike, and it always disappears quickly. That soft crumb and creamy frosting are just irresistible.
Reader Reviews or Testimonials
"So moist and flavorful. The frosting is absolutely perfect."
"This carrot cake turned out better than any bakery version I've tried."
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