Joanna Gaines Carrot Cake – Moist & Easy Recipe

Joanna Gaines Carrot Cake is that cozy, cinnamon-scented, “you won’t believe how moist it is” dessert that makes everything feel a little more special. Whether you’re baking it for Easter, a birthday, or just because Tuesday needed a win, this cake delivers. With the rich warmth of cinnamon, the sweetness of grated carrots, a little crunch from pecans, and a surprise pop of juicy raisins, it’s a crowd-pleaser without trying too hard. And that creamy whipped frosting? Total game-changer.

You know how some cakes are just sugar bombs with no soul? Not this one. It’s sweet, sure, but balanced. And because it’s made with pantry staples and basic techniques, even beginner bakers can pull it off without breaking a sweat. So if you’re searching for something comforting and impressive (but still simple), this Joanna Gaines Carrot Cake checks all the boxes. It’s no wonder it’s become a favorite in so many homes. And let’s be real—it might just become your new go-to, too.

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What is Joanna Gaines Carrot Cake?

Joanna Gaines Carrot Cake is a moist, flavorful dessert made famous by the Fixer Upper star’s own Magnolia Table cookbook. But this isn’t just any old carrot cake—it’s the kind that makes people stop mid-bite and say, “Wait… who made this?” Think spiced, not spicy. Sweet, but not cloying. It’s a beautiful balance of cozy spices, fluffy texture, and creamy frosting that makes every slice feel like a little hug. Unlike the dense, overly sweet versions you may have tried before, this recipe gets it just right.

The real stars here? Freshly grated carrots that melt into the batter, adding moisture and subtle sweetness, chopped pecans for a little crunch, and raisins for that chewy surprise. It all comes together in a cake that feels homespun and heartfelt. Whether you serve it rustic-style with exposed sides or go all in with extra frosting and toppings, this cake delivers big flavor with minimal fuss. And honestly, it just makes people happy.

Reasons to Try Joanna Gaines Carrot Cake

If you’ve been burned by dry, bland carrot cakes in the past, this Joanna Gaines Carrot Cake might just be your redemption story. First off, it’s beginner-friendly, which means you don’t need a culinary degree or fancy tools—just a whisk, two bowls, and some good old-fashioned elbow grease. But here’s the real reason to try it: the flavor and texture are downright sensational. It’s soft and tender on the inside, with just enough bite from pecans, and a smooth, creamy frosting that’s light but rich.

It’s the kind of cake that works for literally any occasion—from potlucks and birthdays to your Tuesday night craving that refuses to quit. Plus, it’s adaptable. Don’t like raisins? Leave ’em out. Want to switch pecans for walnuts? Totally fine. If you’re someone who’s trying to feed picky eaters (or you’re the picky one), this cake strikes a lovely middle ground. Comforting, familiar, and ridiculously satisfying—it’s the kind of dessert that becomes tradition. And let’s be honest, we all need more of those.

Ingredients Needed to Make Joanna Gaines Carrot Cake

For the Carrot Cake:

• 2 cups (260g) all-purpose flour, spooned and leveled
• 2 teaspoons baking soda
• ½ teaspoon fine sea salt
• 1½ teaspoons ground cinnamon
• 1¼ cups (295ml) vegetable oil
• 1 cup (200g) granulated sugar
• 1 cup (190g) packed light brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 3 cups (300g) grated peeled carrots (about 5–6 medium)
• 1 cup (120g) chopped pecans
• ½ cup (70g) raisins

For the Creamy Frosting:

• 8 ounces (225g) cream cheese, room temperature
• 2 teaspoons cornstarch (optional)
• 1¼ cups (140g) powdered sugar
• ⅓ cup (80ml) cold heavy cream (not plain whipping cream)
• ½ cup (50g) chopped pecans, for topping

Instructions to Make Joanna Gaines Carrot Cake – Step by Step

Step 1: Preheat the Oven and Prep Your Pans

Start by preheating your oven to 350°F (176°C). While that’s warming up, grab two 9-inch round cake pans. Grease them well—yes, even the corners—and line the bottoms with parchment paper. For a little insurance, grease the parchment too. If you’re old-school, you can go the butter-and-flour route on the bottom and sides instead. This helps the cake release easily once baked (nobody likes a stuck cake, let’s be honest).

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Don’t skip the whisking—it helps distribute the cinnamon evenly, so you don’t get a random spicy bite in your cake. Set this bowl aside; you’ll come back to it in a minute.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk it up until the mixture looks glossy and slightly thickened. The brown sugar adds a subtle molasses flavor that gives the cake that “something special” depth. If your brown sugar has some stubborn clumps, smash them against the side of the bowl with your whisk. It’s a little therapeutic.

Step 4: Add the Eggs One at a Time

Crack in your eggs, one at a time, and whisk well after each addition. This helps incorporate more air into the batter, giving the cake a fluffier texture. It might feel tedious, but this step-by-step process makes a big difference in how your cake bakes up. Once all four eggs are in, scrape down the sides of your bowl with a rubber spatula to keep things tidy.

Step 5: Add Dry Ingredients in Batches

Now grab your bowl of dry ingredients and add it to the wet mixture in three parts. Gently stir after each addition. Go slow—this isn’t a race. You want a smooth batter, not a flour cloud. Once it’s lump-free and silky, you’re ready for the good stuff.

Step 6: Fold in Carrots, Pecans, and Raisins

This is where the magic happens. Fold in the grated carrots, chopped pecans, and raisins. The batter will thicken up a bit—that’s totally normal. Try to mix just until everything is evenly combined. Overmixing here could make the cake dense instead of light and moist. And if you’re curious about alternatives (say, no nuts or dried fruit), check out this Cinnamon Roll Sugar Cookies for a carrot-free dessert that still hits the sweet spot.

Step 7: Divide and Bake

Pour the batter evenly into your prepared pans. Tap each one lightly on the counter to pop any big air bubbles. Bake for 35–45 minutes, or until a toothpick poked in the center comes out clean. You want the tops to spring back when touched, but not feel dry. If your oven has hot spots, rotate the pans halfway through baking.

Step 8: Cool the Cakes Completely

Once they’re out of the oven, let the cakes cool in their pans for about 15 minutes. Then run a knife around the edges, flip them onto a wire rack, and carefully peel off the parchment. Let them cool completely—this takes about 1–2 hours, but don’t rush it. Warm cake + frosting = sliding layers, and we do not want a frosting landslide.

Step 9: Make the Creamy Frosting

In a large bowl, beat the cream cheese until smooth and fluffy—about 1 minute on medium speed with a hand mixer. If you’re using cornstarch, mix it into the powdered sugar now and then gradually beat the sugar into the cream cheese. Finally, pour in the cold heavy cream and beat for 2–3 minutes until the frosting becomes thick, whipped, and oh-so-dreamy.

Step 10: Frost and Assemble the Cake

Place one cake layer on your serving plate and spread a generous amount of frosting on top. Then gently set the second layer over it. Frost the top layer, swirling the frosting with your spatula or the back of a spoon for that rustic, “I-made-this-with-love” vibe. Sprinkle chopped pecans all over the top for crunch and visual flair. Leave the sides bare or cover them—your call. Either way, it’s going to look beautiful.

Step 11: Chill and Serve

Pop the finished cake in the fridge until you’re ready to serve. This helps the frosting set and keeps everything fresh. Slice it up and serve with coffee, tea, or nothing at all. It’s that good. And if you’re looking for another stunning dessert that’s fridge-friendly, check out the Strawberry Crunch Cheesecake—it’s a total showstopper, too.

What to Serve with Joanna Gaines Carrot Cake

This carrot cake plays well with others, especially when served alongside cozy sips or fresh fruit. Try pairing it with hot herbal tea, a frothy chai latte, or even some tangy Greek yogurt on the side if you’re feeling virtuous. It’s rich, so lighter sides work best. You could also slice up some fresh pineapple or berries to brighten up the plate. And if you want to go all out for a brunch spread, add a savory option like this Healthy Chicken Salad with Grapes—sweet and savory balance is key.

Key Tips for Making Joanna Gaines Carrot Cake

Use fresh, finely grated carrots—they melt into the batter better and keep the cake moist. Room temp eggs blend more smoothly into the batter, so plan ahead. Avoid overmixing once you add the flour; it can make the cake dense. For the frosting, cold heavy cream (not just whipping cream) is key—it helps it whip up thick and fluffy. If you’re skipping the cornstarch, just chill your frosting well before spreading. Want to switch things up? Swap pecans for walnuts or skip the raisins altogether—it’s flexible. And if you’re baking ahead, this cake actually tastes even better the next day after the flavors settle.

Storage and Reheating Tips Joanna Gaines Carrot Cake

Got leftovers? Lucky you. Store your Joanna Gaines Carrot Cake covered in the fridge for up to 4–5 days. If you’ve got a cake container, great. Otherwise, wrap it gently in plastic wrap or foil. The frosting holds up well in the fridge, and the cake stays moist. If you want to serve it warm-ish (like just slightly cozy), pop a slice in the microwave for 10–15 seconds—but skip this step if it’s fully frosted, or things might get a little melty. You can also freeze slices individually—just wrap tightly and store in an airtight container for up to 3 months. Let thaw in the fridge overnight before serving.

FAQs

Can I make this cake gluten-free?
Yes, just use a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for structure.

What can I use instead of raisins?
You can leave them out or swap in chopped dates, dried cranberries, or even crushed pineapple for added moisture.

Can I bake this in a 9×13 pan instead?
Totally. Just bake it for about 40–45 minutes and check for doneness with a toothpick.

Is the frosting super sweet?
Nope—it’s creamy and lightly sweet, which balances the spiced cake perfectly.

Can I make it ahead of time?
Yes! This cake actually tastes better the next day after the flavors meld.

Final Thoughts

Joanna Gaines Carrot Cake isn’t just a recipe—it’s a delicious little moment of joy. It’s a cake that feels nostalgic but fresh, rich but not overwhelming, and sweet in all the right ways. With a step by step guide that’s easy to follow and ingredients that you likely already have, it’s perfect for busy bakers who want something impressive without the stress. Whether you’re making it for a family dinner, a friend’s birthday, or just because your sweet tooth said so, this recipe brings warmth to any table. And once you’ve tried it, don’t be surprised if it ends up in your regular dessert rotation. You’ve been warned.

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