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5 from 1 vote
Moist and delicious carrot cake recipe
Moist and delicious naked carrot cake
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
This carrot cake is a crowd pleaser! Whether you’re making dessert for the family, guests or a potluck, you can’t go wrong with this sweet treat.
Course: Dessert
Cuisine: American, Canadian, English, International, North American, World
Servings: 12 to 16 slices
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup vegetable oil
  • 4 eggs , room temperature
  • 3/4 cups sugar
  • 3/4 cups packed brown sugar
  • 1 tsp pure vanilla extract
  • 2 1/2 cups grated/shredded carrots
  • 1 cup fresh ripe finely chopped pineapple
  • 1 cup coarsely chopped pecans + 1/2 cup for the top
  • 250 g or 9oz cream cheese ,room temperature (1 package)
  • 1/2 cup unsalted butter ,room temperature
  • 2 1/2 cups icing or confectioners sugar
  • 1 tsp pure vanilla extract
  • 1 tsp freshly squeezed lime juice
  1. Preheat the stove to 350 ºF.
  2. Spray two round 9 inch (23 cm) cake pans with cooking spray.
  3. Line the pan bottoms with parchment paper, and spray the top of the paper as well.
  4. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Set aside.
  5. In a stand mixer bowl, add the vegetable oil and eggs, and beat on medium high for about 2 to 3 minutes.
  6. Add the white and brown sugars and the vanilla, and continue to beat for another 3 to 4 minutes on medium high.
  7. Stop the mixer, slowly add the dry ingredients. Start the mixer again on low.
  8. After about 1 minute, increase the speed to medium low and add the carrots, pineapple and 1 cup of pecans, and mix for about 1 minute or until everything’s well incorporated.
  9. Pour the batter evenly into both pans.
  10. Place the pans in the oven and bake for about 40 minutes or until a cake tester or toothpick comes out dry.
  11. Remove the pans from the oven and let rest for about 10 minutes
  12. Run a sharp knife around the inside edge of the pans. Place a plate upside down over each pan and flip them upside down so the cakes fall on the plates.
  13. Let the cakes cool completely.
  14. While the cakes are cooling, make the frosting.
  15. In a stand mixer bow, add the cream cheese, butter, confectioners sugar, vanilla and lime juice.
  16. Beat the frosting mixture on medium high until creamy and fluffy, about 3 minutes. Set aside.
  17. Place the first cake on a cake plate with the top up.
  18. Using a sharp knife, cut a sliver off the top to straighten the cake top (time to taste test the cake :-)).
  19. Add about half of the frosting to the top of the cake and spread evenly and to the edges.
  20. Place the second cake on top of the first cake, top down (flat side up).
  21. Press the top cake down a little to seal/stick the edges to the frosting.
  22. Pour the remaining frosting over the cake and spread evenly to the edges. Feel free to make some designs on the top frosting.
  23. Sprinkle the remaining chopped pecans over the cake.
  24. Serve right away or place it in the fridge to help set the frosting and for serving at a later time.
  25. Enjoy!
Recipe Notes
  • To speed things up, use a food processor with a grating blade for the carrots.
  • On the cake you see in the picture, we didn’t let it cool completely (oops), so the middle frosting came out the sides a little more than we wanted. We immediately placed the cake in the fridge to help set the frosting. This didn’t ruin the cake, but it was a lesson learned. I recommend letting them cool completely.
  • Feel free to use raisins or other types of nuts to make the cake your own!