When you’re craving a classic carrot cake but don’t need a huge sheet pan, this moist and flavorful 8-inch carrot cake is the answer. It’s delicately spiced, loaded with freshly grated carrots and tangy pineapple for unbeatable moistness, and finished with a cloud of homemade cream cheese frosting. Whether you’re celebrating Easter, hosting brunch, or just want a cozy treat, this small-batch carrot cake will become your new favorite dessert.
Why You’ll Love This Easy Carrot Cake Recipe
What makes this carrot cake special, besides its size, is the balance of flavors and the perfect moist crumb. Using both brown and white sugar creates depth and extra moisture, while grated carrots and crushed pineapple make every bite soft, sweet, and never dry. Unlike some recipes, you won’t need a stand mixer here—just one bowl and a wooden spoon. You’ll also love how customizable it is—feel free to add nuts or coconut, and use applesauce if you’re out of pineapple.
Carrot Cake Ingredient Notes
Let’s talk about the essential building blocks that yield this exceptional cake:
Vegetable Oil: It gives the cake its soft crumb, moisture, and richness. If you want a little extra flavor, experiment with melted coconut oil for a tropical vibe.
Sugars, White and Brown: This combination is key. Brown sugar adds caramel notes and helps keep the cake moist, while white sugar ensures the right sweetness level.
Eggs: Large eggs bind everything together, giving the cake structure and helping it rise.
Carrots: Use freshly grated carrots—never pre-shredded. Fresh shreds release natural sweetness and juiciness as they bake, preventing dryness.
Crushed Pineapple: Even if you’re skeptical, pineapple is a game changer! Drained well, it adds sweetness and a lush crumb. No pineapple? Unsweetened applesauce is a great swap.
Vanilla Extract: This rounds out the flavor profile and gives that extra homemade taste.
All-Purpose Flour: The base for the perfect tender, but not dense, crumb.
Baking Soda & Baking Powder: A blend ensures just the right rise and keeps the cake fluffy.
Ground Cinnamon: Every good carrot cake needs that hit of spice—don’t skip it!
Kosher Salt: Just a touch balances out all that sweetness.
Cream Cheese Frosting: Made from butter, cream cheese, powdered sugar, and vanilla—it’s what really makes the cake irresistible.
Step-by-Step: How to Make Carrot Cake for an 8-Inch Pan
You don’t need fancy equipment, just a grater and a bowl! Here’s the simple process:
1. Prep Your Pan:
Preheat the oven to 350°F (175°C). Line your 8×8-inch baking pan with parchment and lightly spray or grease the sides. This cake is exceptionally moist, so don’t skip the parchment step.
2. Grate the Carrots:
Using the large holes on your box grater, grate about 2 large carrots until you have a packed cupful.
3. Mix Wet Ingredients:
In a big bowl, stir together oil and both sugars with a wooden spoon until smooth. Mix in the eggs one by one. Add the grated carrots, drained pineapple, and vanilla, stirring gently to combine.
4. Add Dry Ingredients:
Sprinkle the flour evenly over your wet mixture. Top with the baking soda, baking powder, cinnamon, and salt. Fold everything together just—don’t overmix, or your cake may get dense.
5. Bake:
Pour the batter into your lined pan and spread evenly. Bake for 25-30 minutes until golden brown. A toothpick inserted in the center should come out clean or with a few crumbs.
6. Cool Completely:
This is the hardest part—let your carrot cake cool fully so you get clean, beautiful slices and your frosting won’t melt.
7. Make the Frosting:
With a hand mixer or sturdy spatula, beat softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla until silky smooth. Adjust sugar to reach your desired thickness.
8. Frost and Decorate:
Spread the frosting generously across your cooled cake. For an extra touch, sprinkle with toasted coconut, chopped pecans, or walnuts.
Variations & Pro Tips
- Add-ins: This cake is delicious on its own, but you can personalize it with golden raisins, coconut flakes, or even a handful of chopped nuts. Toasted nuts add richer flavor and crunch.
- Applesauce Swap: No pineapple on hand? Replace it with unsweetened applesauce for equally moist results.
- Healthier Tweaks: Try swapping out a few tablespoons of oil for Greek yogurt, or substitute half the flour for white whole wheat to boost nutrition.
- Double for Layer Cake: Make an impressive two-layer carrot cake by doubling the recipe and baking in two 9-inch pans.
- Caramel Twist: Mix 2-3 tablespoons of dulce de leche into your cream cheese frosting for a caramel carrot cake spin—salted caramel works great, too!
Storage, Freezing & Make-Ahead
One of the joys of this carrot cake is its keep-fresh quality. Store the frosted cake in an airtight container in the fridge for 3 to 4 days. If you want to plan ahead, the cake can be baked, cooled, tightly wrapped, and frozen (unfrosted) for up to 2 months. Frost after thawing for best texture.
Solving Recipe Gaps
To address what’s often missing in similar recipes:
- Storing and Freezing: Clear instructions so your cake stays fresh and delicious.
- Health Swaps: Details on using applesauce and Greek yogurt for lighter versions.
- Extra Flavor Notes: Why toasting nuts or using coconut oil can be a gourmet touch.
- Serving Tips: Cool completely before slicing for the perfect presentation.
Elevate Your Baking with Internal & External Resources
Explore more ways to enjoy classic carrot flavors:
- For carrot dessert lovers—try Carrot Cake Cookies or Caramel Carrot Cake next.
- Planning for spring? Check all recipes for inspiration at Easter Brunch Recipes.
- Looking for more baking science? Check out expert ingredient substitution guides and carrot nutrition facts.
Final Thoughts
This easy 8-inch pan carrot cake combines homestyle comfort with bakery-level appeal. With its moist crumb, balanced spice, and tangy cream cheese topping, it’s a small-batch dessert destined to become a seasonal favorite (or the star of any celebration). Give it a try, and let your kitchen fill with the inviting aroma of cinnamon and vanilla—you just might find yourself baking it again and again!
Did you make this cake? Don’t forget to leave a rating and a comment—your feedback helps others enjoy this sweet treat too!