Having a truly great carrot cake recipe is everything…and this is mine. Drum roll please… I call it my Carrot Company Cake. This recipe makes two cakes, and there’s a reason for that. I always freeze one (un-glazed) so it’s ready to go when company drops by…hence the name Carrot Company Cake. If you have my cookbooks, you know I love having a “company cake” on hand at all times.

While I adore a tall, decadent, layered carrot cake as much as anyone, this is the one I make most often. It’s simple, made with significantly less fat and sugar than traditional versions, and comes together so easily. 

Carrot cake is one of my all-time favorites, but I’m picky! No nuts, and definitely no raisins. I like a bit of texture, but not long strands of carrot, so I grate them finely so they almost melt into the cake. My secret ingredient is canned pineapple. It adds natural sweetness, incredible moisture, and a bright freshness that makes this cake feel lighter than most. My carrot cake is just sweet enough, and because it’s not overly rich, it works just as well for brunch as it does for dessert. Ummm cake for breakfast, yes please!

This recipe is finished with a cinnamon cream cheese frosting and is beyond perfect to serve for Easter brunch…or anytime you want something simple, make-ahead, and guaranteed to please a crowd!

Ingredients

Gluten-Free Flour Blend (or All-Purpose Flour) – The base of the cake. A 1:1 gluten-free blend works beautifully here, but all-purpose flour gives a classic texture.

Baking Soda & Baking Powder – Work together to give the cake lift, creating a soft, tender crumb.

Kosher Salt – Balances the sweetness and enhances all the warm spice flavors.

Ground Cinnamon – Brings that classic cozy carrot cake flavor.

Ground Nutmeg – Adds warmth and depth with a slightly sweet, nutty note.

Ground Ginger – A subtle spice that brightens the cake and complements the carrots and pineapple.

Granulated Sugar – Sweetens the cake while helping create a moist, tender texture.

Crushed Pineapple – The secret ingredient. Adds natural sweetness, moisture, and a light, bright flavor that keeps the cake from feeling heavy.

Neutral Oil – Keeps the cake incredibly moist and soft without overpowering the flavor (think vegetable, canola, or avocado oil).

Eggs – Provide structure and richness, helping the cake hold together while staying tender.

Carrots – Finely grated so they melt into the cake, adding natural sweetness, moisture, and that signature carrot cake texture.

Unsweetened Shredded Coconut – Adds subtle texture and a hint of sweetness without overpowering the cake.

Icing

Cream Cheese – The base of the glaze, adding a tangy richness that pairs perfectly with the lightly sweet cake.

Confectioners’ Sugar – Sweetens and smooths out the icing for that classic cream cheese finish.

Milk – Loosens the glaze to a pourable, drizzly consistency.

Ground Cinnamon – Adds warmth and ties the icing back to the flavors in the cake.

How to Make my Carrot Company Cake:

Prepare the cake: Heat oven to 350ºF degrees. 

Spray two 9×5 loaf pans with nonstick spray and line with parchment paper.

In a medium bowl, add the oil, crushed pineapple, granulated sugar, and eggs.  Add ½ cup warm water from the tap and whisk to combine. 

In a separate large bowl add the flour, cinnamon, nutmeg, ginger, baking powder, baking soda & salt.

 Stir the wet ingredients into the dry ingredients until thoroughly combined and there are no traces of flour remaining. 

Fold in the carrots and coconut to evenly distribute.

Transfer the batter into the prepared pans and smooth the top.  I use a ladle to evenly measure the two loaves and often weigh the filled loaf pans, transferring a bit of batter as needed to make them even and bake up identically.

Bake until the top is puffed, the cake is golden, and the cakes are cooked through, 55-65 minutes. 

While the cake is baking, remove the cream cheese from the refrigerator so it starts to soften for the glaze.  Set aside.

When the cake is done, transfer the pans to a cooling rack and allow the cakes to cool in the pan for 15 minutes before releasing to cool completely on the racks.

When the cakes are almost completely cool, prepare the glaze.  Place the cream cheese, which should be malleable by now but not warm, in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl, if using a hand mixer).  

Cream the cream cheese until just smooth, then gradually add the confectioners’ sugar, cinnamon, and salt. Beat on low for 10 seconds, streaming in the milk until it reaches a drippy consistency.  

Drizzle the glaze over the top of the cooled cakes and sprinkle with another pinch of cinnamon. 

If you’re freezing one or both cakes, freeze the cooled cakes plain and make and add the glaze upon serving.

Serve, or store in the fridge for 3-4 days.  When serving leftovers, let the cakes come to room temperature for 30-60 minutes to soften up a bit before enjoying.

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