Nemo’s Carrot Cake Recipe

If you’re searching for a moist, flavorful, and easy-to-bake treat, my Nemo’s Carrot Cake Recipe is the one you’ll want to try.

Packed with freshly grated carrots, warm spices, and a rich cream cheese frosting, this cake is both comforting and indulgent. It’s the perfect dessert for birthdays, holidays, or whenever you crave something sweet and homemade.

How To Prepare Nemo’s Carrot Cake Recipe?

Recipe Time & Yield

• Prep time: 15 minutes
  
• Bake time: 30–35 minutes
  
• Total time: About 50 minutes
  
• Yield: One 9-inch round or 9×13-inch cake, about 12–15 servings
  

Equipment Needed

• Two 9-inch round cake pans or a 9×13-inch pan
  
• Mixing bowls (one large for dry ingredients, one for wet)
  
• Whisk and spatula
  
• Grater (for carrots)
  
• Electric mixer or handheld whisk
  
• Cooling rack
  
• Toothpick (to test doneness)
  

Ingredients

For the Cake

• 2 cups all-purpose flour
  
• 2 cups granulated sugar
  
• 1 tsp baking powder
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• 1 tsp ground cinnamon
  
• ½ tsp ground nutmeg
  
• ½ tsp ground cloves
  
• ½ cup vegetable oil
  
• 4 large eggs
  
• 2 tsp vanilla extract
  
• 2 cups grated carrots
  
• ½ cup crushed pineapple (drained)
  
• ½ cup chopped walnuts or pecans (optional)
  

(Adapted and inspired by a popular home-style version of Nemo’s Carrot Cake) 

For the Cream Cheese Frosting

• 8 oz (about 225 g) cream cheese, softened
  
• ½ cup unsalted butter, softened
  
• 3 cups powdered sugar
  
• 1 tsp vanilla extract
  
• Pinch of salt
  

Step-by-Step Instructions

1. Preheat & Prep

I preheat my oven to 350 °F (175 °C). Then I grease and flour either two 9-inch round pans or line a 9×13-inch pan.

2. Combine Dry Ingredients

I whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until everything looks evenly blended.

3. Mix Wet Ingredients

In a separate bowl, I beat vegetable oil, eggs, and vanilla extract together until smooth and slightly pale.

4. Bring Batter Together

I gradually pour the wet mix into the dry ingredients, stirring gently until everything comes together. Then I fold in grated carrots, crushed pineapple, and nuts if I feel like adding a little crunch.

5. Bake the Cake

I divide the batter into the prepared pans (or pour it into the 9×13). I bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean. Then I let the cake cool in the pan for 10 minutes before turning it out onto a cooling rack.

6. Prepare the Frosting

While the cake cools, I beat the softened cream cheese and butter until smooth, then add vanilla, salt, and gradually the powdered sugar until the frosting is fluffy and silky.

7. Frost & Finish

Once the cake is completely cool, I spread a generous layer of frosting over it. If I’ve made layers, I add frosting between them too. Sometimes I chill the cake for 30 minutes so the frosting sets beautifully.

Nutrition Facts (Approximate per Serving) Of Nemo’s Carrot Cake Recipe

I based this on typical carrot cake slices of around 100–120 g. A standard slice provides approximately:

• Calories: ~490–575 kcal
  
• Total Fat: ~26–35 g
  
• Carbohydrates: ~60–65 g
  
• Protein: ~5 g
  (Inspired by nutrition data from similar carrot cake recipes) 

Serving Suggestions For Nemo’s Carrot Cake Recipe

I love serving slices with a steaming cup of chai tea or a cold glass of milk. For something a bit fancier, I top each slice with a few extra chopped nuts, edible flowers, or a sprinkle of cinnamon. It makes a lovely dessert for gatherings or a cozy afternoon treat.

Tips & Variations Of Nemo’s Carrot Cake Recipe

• Use freshly grated carrots — they retain their moisture and sweetness. Pre-shredded ones can dry out the cake.
  
• Swap pineapple with applesauce if you don’t have any—that still keeps the cake moist.
  
• Lighten the frosting with reduced-fat cream cheese or Greek yogurt for a healthier option. You still get that tangy sweetness without all the heaviness.
  
• Add extra nutrition by using whole-wheat pastry flour or swapping some flour for almond flour or oats.
  
• Make it gluten-free or vegan by using gluten-free flour and flax-egg or applesauce as egg substitutes.

Health Benefits Of Nemo’s Carrot Cake Recipe

I feel good baking this because carrots pack beta-carotene, which converts to vitamin A—great for vision, immune health, and thyroid function.
Adding nuts brings healthy fats, protein, and a bit of fiber. Swapping to natural sweeteners like pineapple, whole-grain flour, or yogurt in the frosting helps cut sugar and bring more nutrition without losing flavor. 

Why You’ll Love This Nemo’s Carrot Cake Recipe?

You’ll love this Nemo’s Carrot Cake Recipe because it’s incredibly moist, perfectly spiced, and topped with a creamy frosting that makes every bite irresistible. It’s simple to make, yet tastes like a bakery-style treat straight from your kitchen.

How to Store This Nemo’s Carrot Cake Recipe?

Store Nemo’s Carrot Cake in an airtight container in the fridge for up to 5 days, or freeze it for up to 2 months. Keep the unfrosted cake wrapped at room temperature for 2 days.

Can I Use a Different-Sized Pan?

Yes, you can use a different-sized pan. Just adjust the baking time—smaller pans may need longer, while thinner pans may bake faster.

What is the secret to a good carrot cake?

The secret to a good carrot cake is using freshly grated carrots for moisture, warm spices for flavor, and the right balance of sweetness with a creamy frosting.

Conclusion

I pour a lot of heart into this Nemo’s Carrot Cake. It’s my little moment of baking magic—warm spices, natural sweetness, and creamy frosting all come together in a way that feels comforting and celebratory. 

Whether I serve it for a special occasion or simply to enjoy a quiet moment with tea, it always makes me smile. I hope you feel the same joy when you bake and savor it. Happy baking!

I hope you love this personal, blog-style post. Thanks for reading this article on Nemo’s Carrot Cake Recipe.