Nemo’s Carrot Cake Recipe

A moist, warmly spiced carrot cake made with fresh grated carrots, crushed pineapple, and a thick cream cheese frosting. It’s soft, rich, and perfect for celebrations or a cozy weekend treat.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 People

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

For the Cake

2 cups All-purpose flour Spoon and level
2 cups Granulated sugar
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1/2 tsp Ground cloves
4 large Eggs Room temperature is best
1/2 cup Vegetable oil
2 tsp Vanilla extract
2 cups Carrots Freshly grated
1/2 cup Crushed pineapple Drained well
1/2 cup Pecans or walnuts Chopped optional

For the Cream Cheese Frosting

8 oz Cream cheese Softened
1/2 cup Unsalted butter Softened
4 cups Powdered sugar Add slowly
1 tsp Vanilla extract
1 –2 tsp Milk Optional only if needed

Equipment

1 9-inch round cake pans Greased + floured, or lined with parchment
1 Large mixing bowl For dry ingredients
1 Medium mixing bowl For wet ingredients
1 Whisk Helps evenly mix spices
1 Rubber spatula For folding carrots and pineapple
1 Box grater For fresh grated carrots
1 Electric hand mixer or stand mixer Needed for frosting
1 Wire cooling rack Cool cakes fully before frosting
1 Offset spatula For spreading frosting

Method

Preparing the Cake

Step 1:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Step 2:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

Step 3:

In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.

Step 4:

Gradually add the wet mixture into the dry mixture. Stir gently just until combined (don’t overmix).

Step 5:

Fold in the grated carrots, drained crushed pineapple, and chopped nuts (if using).

Step 6:

Divide the batter evenly between the prepared pans.

Step 7:

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 8:

Cool cakes in the pans for 10 minutes, then turn out onto a wire rack and cool completely before frosting.
Making the Frosting

Step 9:

Beat the softened cream cheese and butter together until smooth and fluffy.

Step 10:

Mix in the vanilla extract.

Step 11:

Add powdered sugar slowly, 1 cup at a time, beating well after each addition until creamy.

Step 12:

If needed, add 1–2 teaspoons of milk to loosen the frosting slightly.

Assembling the Cake

Step 13:

If needed, level the cake layers using a serrated knife.

Step 14:

Place the first cake layer on a plate and spread frosting evenly over the top.

Step 15:

Add the second cake layer on top, then frost the top and sides of the cake.

Step 16:

Optional: garnish with chopped nuts or extra grated carrots before slicing.

Notes

For the best texture, I always grate my carrots fresh. Pre-shredded carrots are usually too dry and thick. Also, make sure the pineapple is drained well, or the batter can turn too wet. If the frosting feels soft, chill it for 10–15 minutes before spreading.