• Emily Tillmann

Homemade Carrot Cake

Updated: Sep 14

Made, Written & Photographed by the Creators of the Point

Carrot Cake is one of those comforting, spicy desserts that always tastes like home. The cream cheese frosting may be my favorite part, but the crushed pineapples add a ton of natural sweetness that can't be beat!

If you'd rather not make this cake layered, the batter will fit into a 10 inch Bundt cake pan, you'll just have to keep a close eye on it while baking. Make sure to check with a tooth pick (insert and remove without wet batter) to check the doneness!


Homemade Carrot Cake

Makes 10-12 slices


For the Cake:

  • 2 1/2 cups all purpose flour

  • 2 teaspoons baking powder

  • 3/4 teaspoon baking soda

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground cardamom

  • 1 1/2 teaspoons salt

  • 10 oz carrots shredded

  • 1 cup crushed pineapple 8oz can

  • 1 cup butter milk OR 1 cup whole milk + 1 tablespoon lemon juice

  • 3/4 cup sugar

  • 1 cup packed brown sugar

  • 4 eggs at room temp

  • 2 teaspoons vanilla extract

  • 3/4 cup vegetable oil

For the Milk Soak:

  • 1/4 cup whole milk

  • 1 teaspoon vanilla extract

For the Frosting:

  • 10 tablespoons butter chunked and at room temp

  • Two 8-oz cream cheese at room temp

  • 1 tablespoon vanilla extract

  • 1/4 teaspoon salt

  • 5-6 cups powdered sugar


For the Cake:

  1. Begin by preparing two 9-inch cake pans. Spray with cooking spray and line with parchment paper on the bottom. (Trace bottom of the pan and cut out a 9inch circle for each). Spray the top of the parchment paper and set pans aside.

  2. Preheat oven to 350°F and position a rack to the lower third of the oven.

  3. In a medium bowl, combine your flour, baking powder, baking soda, cinnamon, cardamom, and salt. Sift or lightly mix until evenly combined. Set aside.

  4. Grab another medium bowl or large liquid measuring cup, and combine pineapple, carrots and milk. Set aside.

  5. In the bowl of a standing mixer, or a large bowl with a hand mixer, beat together your sugars and eggs until light and fluffy. Beat in your vanilla and reduce the speed as you slowly pour in oil.

  6. In two batches, add the flour and carrot mixtures. First, half of the flour, then half of the carrots, then the remaining flour, remaining carrots. Beat on low until combined.

  7. Take bowl off of the mixer and use a spatula to finish combining by hand. Make sure to get all flour mixed well.

  8. Pour evenly into the two prepared cake pans. Place on the repositioned rack in your oven and bake for 35 to 40 minutes, or until a tooth pick is inserted and removed without wet batter.

  9. Remove from oven and let them cool in their pans on a wire rack for 20 to 30 minutes.

  10. Once they are cooled down, invert the pan onto a cooling rack, remove the parchment paper, and flip right side up. Let them finish cooling completely.

For the Frosting:

  1. Beat together your butter and cream cheese until whipped together. Use your spatula in-between to help them mix together. Beat until whipped and creamy.

  2. Add in your vanilla and salt. Continue to beat.

  3. Slowly add in 1 cup of powdered sugar at a time. If after the 5 cups your frosting isn't thick enough, add 1 more cup.

For the Milk Soak:

  1. Mix together your milk and vanilla. Set aside.


  1. If your cakes are domed, carefully level off one layer with a serrated knife to make it flat. Place onto your platter and brush with your milk soak.

  2. Place a good dollop of frosting on the first layer and spread evenly.

  3. Top with your second layer and repeat the milk soak.

  4. Finish frosting by slowly adding more and more frosting until the layers are completely covered.

  5. Store in the fridge, loosely covered, for up to 3 days.


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Rate UsEh, not too good.It was fine, I won't make again though.It was good, I might change a few things.I'm adding this to my recipe routine.This is my new go to recipe!Rate Us