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The Best Carrot Cake Recipe

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3.9 from 90 reviews

This moist and flavorful carrot cake recipe combines shredded carrots, crushed pineapple, coconut, and raisins for a perfect balance of sweetness and texture. Topped with a creamy cream cheese frosting, this classic carrot cake is ideal for celebrations or a delightful dessert that everyone will love.

  • Total Time: 40 minutes
  • Yield: 16 servings

Ingredients

Cake

  • 2 cups shredded carrots
  • 8 oz crushed pineapple, drained
  • 3/4 cup sweetened, shredded coconut
  • 1/2 cup raisins
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt

Frosting

  • 1/2 cup unsalted butter, room temperature
  • 5 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups powdered sugar

Instructions

  1. Prepare pans and preheat oven: Preheat your oven to 350°F. Grease and flour two 8-inch cake pans thoroughly, then set them aside to ensure your cake doesn’t stick.
  2. Mix wet and dry ingredients: In a large bowl, combine the shredded carrots, drained crushed pineapple, shredded coconut, raisins, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring until everything is well blended and smooth.
  3. Bake the cake: Evenly pour the batter into the prepared cake pans. Place them in the oven and bake for 25 minutes. After baking, remove the pans and allow the cakes to cool completely before frosting to ensure the frosting doesn’t melt or slide off.
  4. Prepare the frosting: In a mixing bowl, whip the unsalted butter and softened cream cheese together until light and fluffy, approximately 4 minutes. Add in the vanilla extract, salt, and powdered sugar. Continue whipping the mixture for about 2 more minutes until it’s smooth and creamy.
  5. Assemble the cake: Place one cake layer onto a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top, then use the remaining frosting to cover the top and sides of the entire cake. Use a flat knife or spatula to smooth the frosting as desired. Optionally, decorate with edible flowers for a beautiful finishing touch.
  6. Serve and enjoy: Share this delightful carrot cake with friends or family for the best experience. Store any leftovers in the refrigerator.

Notes

  • Ensure eggs are at room temperature to help the batter mix more evenly.
  • Drain the pineapple thoroughly to prevent excess moisture in the cake.
  • Allow cakes to cool completely before frosting to avoid melting the cream cheese icing.
  • Optional: Add chopped nuts (walnuts or pecans) to the batter for added texture.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • This cake freezes well—wrap tightly and freeze for up to 3 months.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/the-best-carrot-cake-recipe/