17 Carrot Cake Recipes With a Twist

Carrot cake is a classic favorite, but you're looking for something new and exciting. You want to try a different flavor, something that will surprise your taste buds. You're in luck because we have some amazing recipes that will take you on a journey of discovery.

These unique recipes add a twist to the traditional carrot cake, with flavors like pineapple upside-down and coconut. You'll find 17 different recipes to try, each one more delicious than the last. Get ready to discover a new favorite flavor and take your carrot cake game to the next level!

1. Pineapple Upside-Down Carrot Cake

Moist carrot cake with a twist of pineapple upside-down flavor.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup crushed pineapple
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• 1/2 cup cherry halves

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. Prepare the pineapple upside-down topping by mixing brown sugar, cherry halves, and melted butter in a bowl.
3. Divide the topping mixture between the prepared pans and arrange cherry halves on top.
4. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
5. In another bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
6. Beat in eggs one at a time, then stir in vanilla extract.
7. With the mixer on low speed, gradually add the flour mixture and mix until just combined.
8. Stir in grated carrots, crushed pineapple, and chopped walnuts.
9. Divide the batter between the prepared pans and smooth the tops.
10. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
11. Remove from oven and let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
12. Once cooled, place one cake layer on a serving plate and top with the other layer, pineapple side up.

2. Coconut Carrot Cake With Cream Cheese Frosting

Moist carrot cake with coconut and cream cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1 cup cream cheese frosting

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in carrots, coconut, and vanilla extract.
5. Gradually add flour mixture to wet ingredients and mix until just combined.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Once cakes are cool, spread cream cheese frosting on top of one cake layer, then place second layer on top.
10. Frost top and sides of cake with remaining frosting and serve.

3. Spiced Carrot Cake With Maple Syrup

Moist spiced carrot cake infused with maple syrup.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped walnuts
• 2 tablespoons maple syrup

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the grated carrots and chopped walnuts.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined.
6. Stir in the maple syrup.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

4. Carrot Cake Cupcakes With Walnut Praline

Moist carrot cake cupcakes topped with walnut praline and cream cheese frosting.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Walnut praline topping
• Cream cheese frosting

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, then stir in carrots and walnuts.
5. Gradually add flour mixture to wet ingredients and mix until just combined.
6. Divide batter evenly among cupcake liners and bake for 18-20 minutes.
7. Allow cupcakes to cool completely before topping with walnut praline and cream cheese frosting.
8. To make walnut praline, melt 1/4 cup sugar and 1/4 cup water in a saucepan over medium heat, then stir in 1/2 cup chopped walnuts.
9. Cook praline mixture for 5-7 minutes or until caramelized, then let cool and chop into pieces.
10. Top cooled cupcakes with walnut praline and cream cheese frosting.

5. Layered Carrot Cake With Caramel Filling

Moist layered carrot cake with creamy caramel filling and crunchy nuts.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1 cup caramel filling
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture and mix until just combined.
6. Stir in the grated carrots and chopped walnuts.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
10. Once the cakes are cool, place one layer on a serving plate and spread the caramel filling on top.
11. Place the second layer on top of the filling and serve.

6. Gluten-Free Carrot Cake With Almond Flour

Gluten-Free Carrot Cake With Almond Flour is a delicious and healthy alternative.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together almond flour, sugar, and baking soda.
3. In another bowl, whisk together butter, eggs, and vanilla extract.
4. Add the grated carrots and chopped walnuts to the wet ingredients and mix well.
5. Combine the wet and dry ingredients and mix until a smooth batter forms.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
8. Remove from the oven and let the cakes cool in the pans for 10 minutes.
9. Transfer the cakes to a wire rack to cool completely.
10. Once the cakes are cool, you can frost and decorate them as desired.

7. Carrot Cake Cheesecake Bars

Moist carrot cake and creamy cheesecake in a layered bar.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1 cup grated carrots
• 1 cup cream cheese
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and eggs until well combined.
4. Stir in grated carrots and flour mixture until just combined.
5. Press half of the carrot cake mixture into the prepared baking pan.
6. In a separate bowl, beat cream cheese until smooth, then add sour cream and vanilla extract.
7. Spread the cheesecake mixture over the carrot cake layer.
8. Top with the remaining carrot cake mixture and smooth the top.
9. Bake for 40-45 minutes, or until the edges are set and the center is just slightly jiggly.
10. Let cool completely in the pan before cutting into bars and serving.

8. Tropical Carrot Cake With Mango Salsa

Moist carrot cake infused with tropical flavors, paired with sweet mango salsa.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt
• 1 ripe mango, diced
• 1/4 cup red onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 tablespoon cilantro, chopped
• 2 tablespoons lime juice

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. With the mixer on low speed, gradually add flour mixture and mix until just combined.
6. Stir in carrots, pecans, and Greek yogurt.
7. Divide batter evenly between prepared pans and smooth tops.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
10. To make mango salsa, combine mango, red onion, jalapeño, cilantro, and lime juice in a bowl and stir to combine.
11. Once cakes are cool, place one layer on a serving plate and top with mango salsa and the second cake layer.
12. Serve immediately and enjoy.

9. Chocolate Chip Carrot Cake With Espresso

Moist carrot cake filled with chocolate chips and a shot of espresso.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips
• 2 tablespoons espresso powder

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture and mix until just combined.
6. Stir in the grated carrots, chopped walnuts, chocolate chips, and espresso powder.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

10. Mini Carrot Cake Donuts With Cream Cheese Glaze

Mini carrot cake donuts with cream cheese glaze are a delicious twist on traditional carrot cake.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup whole milk
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• Cream cheese glaze

Instructions

1. Preheat the oil in a deep frying pan to 350°F.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated carrots.
6. Pipe the dough into donut shapes and fry for 2-3 minutes on each side.
7. Drain the donuts on paper towels and let cool.
8. Drizzle with cream cheese glaze and serve.

11. Pumpkin Spice Carrot Cake With Chai Tea

Moist pumpkin spice carrot cake infused with warm chai tea flavors.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 2 cups grated carrots
• 1 cup canned pumpkin puree
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1 cup chopped walnuts
• 1 cup strong brewed chai tea

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, followed by the grated carrots and pumpkin puree.
5. Stir in the vanilla extract, cinnamon, ginger, cloves, and black pepper.
6. Add the flour mixture to the wet ingredients and mix until just combined.
7. Stir in the chopped walnuts and brewed chai tea.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

12. Browned Butter Carrot Cake With Honey Frosting

Moist carrot cake with browned butter and honey frosting.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract
• 1/2 cup honey
• 8 ounces cream cheese

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. Brown the butter in a skillet over medium heat until it smells nutty.
3. Whisk together flour, baking powder, baking soda, and salt.
4. Beat the sugar and eggs in a large bowl until light and fluffy.
5. Add the grated carrots, chopped walnuts, and vanilla extract to the bowl and mix well.
6. Add the flour mixture to the bowl and mix until just combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
10. Beat the cream cheese and honey together until smooth to make the frosting.
11. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
12. Place the second layer on top and frost the entire cake with the remaining frosting.

13. Carrot Cake Stuffed French Toast

Carrot cake and cream cheese filling inside a crispy French toast.

Ingredients

• 4 slices of bread
• 1/2 cup carrot cake mix
• 1/4 cup cream cheese
• 1/4 cup chopped walnuts
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 large eggs
• 1/4 cup milk
• 2 tablespoons butter

Instructions

1. In a bowl, mix together carrot cake mix, cream cheese, and chopped walnuts.
2. Lay the slices of bread flat and scoop a tablespoon of the carrot cake mixture onto each slice.
3. Fold the bread in half to enclose the filling.
4. In a separate bowl, whisk together eggs, milk, cinnamon, and nutmeg.
5. Dip each stuffed bread slice into the egg mixture, coating both sides.
6. Heat a non-stick pan with butter over medium heat.
7. Place the stuffed French toast slices in the pan and cook for 3-4 minutes on each side.
8. Serve warm and enjoy.

14. Orange Blossom Carrot Cake With Pistachio Crunch

Delicate orange blossom water and crunchy pistachios elevate this carrot cake.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons orange blossom water
• 2 cups grated carrots
• 1 cup chopped pistachios
• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the orange blossom water.
5. With the mixer on low speed, gradually add the flour mixture and beat until just combined.
6. Stir in the grated carrots and chopped pistachios.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Once the cakes are cool, dust with confectioners' sugar and serve.

15. Carrot Cake Waffles With Whipped Cream Cheese

Crispy waffles infused with carrot cake flavors, topped with whipped cream cheese.

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 2 large eggs
• 1 cup milk
• 2 tablespoons melted butter
• 1 cup grated carrots
• 1 teaspoon vanilla extract
• 8 ounces cream cheese
• 1/2 cup heavy cream
• 1 tablespoon sugar

Instructions

1. Preheat the waffle iron according to the manufacturer's instructions.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the eggs, milk, melted butter, grated carrots, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour about 1/4 cup of the batter onto the center of the waffle iron and spread it out to the edges.
6. Cook the waffles for 3-5 minutes, or until they are golden brown and crispy.
7. In a large bowl, beat the cream cheese until smooth.
8. Add the heavy cream and sugar to the bowl and beat until stiff peaks form.
9. Serve the waffles hot with a dollop of whipped cream cheese on top.

16. Raspberry Swirl Carrot Cake With Lemon Zest

Raspberry Swirl Carrot Cake With Lemon Zest is a moist and flavorful cake.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1 cup raspberries
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the grated carrots and chopped walnuts.
5. Add the flour mixture to the wet ingredients and mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Drop the raspberries by spoonfuls onto the batter and use a knife to create a swirl design.
8. Sprinkle the lemon zest over the top of each cake.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

17. Bourbon Pecan Carrot Cake With Cinnamon Sugar

Moist carrot cake with bourbon, pecans, and cinnamon sugar.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped pecans
• 2 teaspoons vanilla extract
• 2 tablespoons bourbon
• 1 teaspoon ground cinnamon
• Cinnamon sugar for garnish

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract and bourbon.
5. With the mixer on low speed, gradually add the flour mixture and mix until just combined.
6. Stir in the grated carrots and chopped pecans.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
10. Once the cakes are cool, drizzle with cinnamon sugar and serve.

Conclusion

You'll savor the sweet thrill of discovery with these 17 carrot cake recipes, each a masterpiece that weaves innovative flavors and textures into a delicious tapestry. As you indulge, your taste buds will dance with joy, creating a symphony of delights that will leave you craving more of these creatively twisted treats.