There’s something downright magical about Amish-style baked goods. They’re simple, comforting, and made with love—and this Moist Amish Carrot Cake is no exception. It’s the kind of dessert that feels like a warm hug from your grandma’s kitchen, even if you’ve never stepped foot in Lancaster County.
This cake is incredibly soft and dense, yet not too heavy. The grated carrots make it wonderfully moist (without making it taste like vegetables!), and the blend of cinnamon, nutmeg, and vanilla gives it that classic old-fashioned charm. It’s a no-fuss, mix-it-in-a-bowl kind of cake—and the tangy cream cheese frosting on top? Just the cherry on top of a beautiful, homey bake.
I first made this for a family dinner, and let’s just say no one waited for dessert time. It was sliced, served, and devoured with coffee before we’d even cleared the dinner plates. And now it’s our go-to for birthdays, holidays, and those rainy Sunday afternoons when you just want something special but easy.
Why You’ll Love This Carrot Cake
- It’s incredibly moist: No dry carrot cake here! The carrots, oil, and a touch of brown sugar keep it tender and soft for days.
- Simple ingredients, big flavor: Nothing fancy—just pantry staples, warm spices, and lots of love.
- Perfect texture: Slightly dense, melt-in-your-mouth cake with tender bits of carrot and a luscious cream cheese topping.
- Make it ahead: This cake actually tastes better the next day, making it ideal for gatherings.
- Crowd favorite: It’s kid-friendly, adult-approved, and one of those cakes that disappears fast.
The flavor is warm and cozy, the crumb is soft and moist, and that creamy frosting adds just the right touch of tangy richness.
Prep Time and Servings
- Prep Time: 15 minutes
- Bake Time: 40–45 minutes
- Servings: 12 generous slices
Nutrition (per slice):
Calories: 420 | Carbs: 45g | Fat: 24g | Protein: 4g
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups finely grated carrots (about 4–5 medium carrots)
- 1 cup crushed pineapple, drained
- ¾ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 3 ½ cups powdered sugar
- Pinch of salt
- Optional garnish: chopped nuts, shredded coconut, or a sprinkle of cinnamon
Ingredient Highlights
- Carrots: Use freshly grated for the best texture and moisture. Pre-shredded bagged carrots are often too dry.
- Pineapple: Adds natural sweetness and extra moisture. Just make sure to drain it well.
- Oil: Keeps the cake tender and soft. Vegetable or canola oil works great here.
- Spices: Cinnamon and nutmeg bring that warm, classic flavor without overwhelming the cake.
- Cream Cheese: A rich, tangy counterpoint to the sweet, spicy cake.
Step-by-Step Instructions
1. Prep your oven and pan
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
2. Mix the dry ingredients
- In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Combine the wet ingredients
- In another large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and creamy.
4. Bring it all together
- Add the dry ingredients into the wet ingredients and stir just until combined—don’t overmix.
- Fold in the grated carrots, drained pineapple, and nuts (if using). The batter will be thick—that’s perfect.
5. Bake
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before frosting.
6. Make the frosting
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add vanilla and a pinch of salt.
- Gradually mix in the powdered sugar until fully combined and fluffy. If it’s too thick, add a splash of milk.
7. Frost and finish
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Sprinkle with extra chopped nuts, shredded coconut, or a dusting of cinnamon if you’d like.
How to Serve
- Cut into squares and serve with a hot cup of tea or coffee.
- Add a scoop of vanilla or cinnamon ice cream for an extra indulgent dessert.
- Serve cold from the fridge or let it come to room temperature for a softer bite.
Additional Tips
- Grate your own carrots: Pre-shredded carrots are too dry. Use the small holes of a box grater for a fine shred that melts into the cake.
- Drain the pineapple well: You want the moisture but not the juice. Too much liquid can make the cake soggy.
- Use room temp ingredients: Especially the eggs, cream cheese, and butter—this helps everything blend smoothly.
- Don’t overmix: Stir until just combined to keep the cake tender.
- Chill before serving (optional): The cake is delicious at room temp, but chilling it helps the flavors come together even more.
Recipe Variations
- Cupcake version: Scoop into cupcake liners and bake at 350°F for 20–22 minutes.
- Layer cake: Divide batter into two 9-inch round pans and bake for 25–30 minutes. Frost between layers.
- No pineapple: You can skip it—just add an extra ½ cup of grated carrot for moisture.
- Add-ins: Raisins, shredded coconut, or even chopped dates make great additions.
- Gluten-free: Use a 1:1 gluten-free flour blend for baking.
Serving Suggestions
- With tea or coffee: This cake is a natural companion to a hot drink.
- For brunch: Slice it into smaller squares and serve alongside fresh fruit and yogurt for a brunch table hit.
- Holiday dessert: Perfect for Eid, Thanksgiving, or Christmas with its warm spices and festive feel.
- Make mini versions: Bake in a muffin tin for individual carrot cake bites.
Freezing and Storage
Storage:
- Store covered in the refrigerator for up to 5 days. The frosting stays firm and delicious cold!
Freezing:
- You can freeze the unfrosted cake for up to 3 months. Wrap tightly in plastic wrap and foil.
- To freeze frosted slices: place on a baking sheet and freeze until solid, then wrap and store.
- Thaw in the fridge overnight and bring to room temperature before serving.
Special Equipment
- Box grater: For finely shredding your carrots.
- Hand mixer or stand mixer: For smooth, fluffy cream cheese frosting.
- 9×13 baking dish: The classic pan for this recipe.
- Cooling rack: To help the cake cool evenly and quickly before frosting.
FAQ
Can I use applesauce instead of oil?
Yes, but the texture will be slightly denser. You can substitute half the oil with applesauce if you’re looking to lighten it up.
Do I have to use pineapple?
No, but it adds great moisture and natural sweetness. You can leave it out or replace it with applesauce.
Can I make this as a layer cake?
Absolutely! Just divide the batter into two 9-inch round pans and adjust the baking time to 25–30 minutes.
Can I skip the nuts?
Yes! This cake is wonderful with or without nuts. You can also replace them with raisins or dried cranberries for a chewy bite.
What’s the best way to frost this cake?
Use an offset spatula for easy spreading. If the frosting feels too thick, add a teaspoon of milk until it’s the texture you want.
Can I make it dairy-free?
You can use dairy-free cream cheese and butter alternatives for the frosting and check that your sugar is plant-based.
Is this cake overly sweet?
It’s sweet, but not overwhelming—especially with the tangy frosting to balance things out.
Can I use a different pan?
Yes! Just adjust baking times—cupcakes take about 20 minutes, and loaf pans may take closer to 50.
How do I know when it’s done?
A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Can I frost it warm?
Nope—let it cool completely first or the frosting will melt and slide off.
Conclusion
This Moist Amish Carrot Cake is everything you want in a homemade dessert—warm, comforting, incredibly tender, and crowned with luscious cream cheese frosting. Whether you’re baking for a special occasion or just because you need something sweet and cozy, this cake is the kind of recipe that earns a permanent spot in your recipe box.
If you try it, let me know how it turns out! Snap a picture, share it with friends, or save it for your next family gathering. However you slice it, I promise this one’s going to be a hit.
