I think I’ve baked the Best Carrot Cake, a fully loaded yet easy recipe brimming with shredded carrots, pineapple, coconut and raisins and crowned with ultra decadent cream cheese frosting.

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I used to roll my eyes at carrot cake until I made this fully-loaded version. I pile in shredded surprises you won’t expect, but the real trick is the sharp tang of cream cheese paired with heaps of grated carrots.

People keeps sending photos, saying it’s richer than the Sallysbakingaddiction Carrot Cake and somehow more comforting than any Carrot Cake Recipe Homemade I saved. Sometimes it’s a little messy, crumbs everywhere, but that’s part of the charm.

If you like bold contrasts and cake that actually tastes like something, this one will make you rethink everything you thought you knew about carrot cake.

Ingredients

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Carrots: packed with fiber and beta carotene, keeps cake moist and adds gentle sweetness.
Crushed pineapple: adds tender moisture and bright, slightly tangy sweetness, plus Vitamin C.
Brown sugar and granulated sugar: sweetens, helps browning and a little chewy texture, not really healthy.
Vegetable oil: provides tender crumb and moisture, adds calories but keeps it rich.
Eggs: bind ingredients, add protein and structure, give lift and richness.
Walnuts or pecans: add crunch, healthy fats and some protein, can taste bitter sometimes.
Shredded coconut: gives chew, tropical sweetness and texture, higher in fat.
Cream cheese frosting: tangy, creamy, rich from fat and sugar, balances cake sweetness.

Ingredient Quantities

2 cups all purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon fine salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 1/4 cups vegetable oil

1 cup granulated sugar

1 cup packed light brown sugar

4 large eggs

2 teaspoons vanilla extract

3 cups grated carrots (about 4 to 5 medium)

1 (8 ounce) can crushed pineapple, well drained

1 cup sweetened shredded coconut

1 cup raisins

1 cup chopped walnuts or pecans

8 ounces cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

4 cups powdered sugar, sifted

1 teaspoon vanilla extract for frosting

1/4 teaspoon salt for frosting

1 to 2 tablespoons milk or heavy cream, to thin frosting if needed

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour two 9 inch round pans or line them with parchment, or use a 9×13 pan if you want a single cake.

2. Whisk together the dry stuff in a bowl: 2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon fine salt, 2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg. Set aside.

3. In a large bowl beat the wet: 1 1/4 cups vegetable oil, 1 cup granulated sugar and 1 cup packed light brown sugar until combined, then add 4 large eggs one at a time, stirring after each, and mix in 2 teaspoons vanilla extract. Dont over mix, just make it smooth.

4. Fold the dry mixture into the wet until just combined. A few streaks of flour are fine; over mixing makes the cake tough.

5. Gently fold in 3 cups grated carrots, the 8 ounce can crushed pineapple well drained (press out extra juice with a spoon or fine strainer), 1 cup sweetened shredded coconut, 1 cup raisins and 1 cup chopped walnuts or pecans. Make sure add-ins are evenly distributed.

6. Divide batter between prepared pans or pour into the 9×13 pan, smooth the top. Bake at 350°F: about 25 to 35 minutes for two 9 inch rounds, 35 to 45 minutes for a 9×13, or until a toothpick comes out clean or with a few moist crumbs. Ovens vary, so start checking at the earlier time.

7. Let cakes cool in the pans 10 to 15 minutes, then run a knife around the edges and transfer to a wire rack to cool completely before frosting. If you frost warm cake the frosting will melt.

8. For the frosting beat 8 ounces softened cream cheese and 1/2 cup (1 stick) softened unsalted butter until very smooth. Add 4 cups sifted powdered sugar a cup at a time, then beat in 1 teaspoon vanilla extract and 1/4 teaspoon salt. If it seems too thick add 1 to 2 tablespoons milk or heavy cream until spreadable.

9. Assemble: level the cakes if needed, put a thick layer of frosting between layers, frost the top and sides. Press some extra chopped nuts or a little coconut on the sides or top if you like. Taste as you go, its the best quality control.

10. Chill the frosted cake 20 to 30 minutes to set the frosting. Store covered in the fridge for up to 4 days. Tip: carrots grate finer for a more tender crumb, drain the pineapple very well, and measure flour by spooning into the cup then leveling it to avoid a dry cake.

Equipment Needed

1. Two 9 inch round cake pans or one 9×13 pan, greased and/or lined with parchment paper
2. Large mixing bowl and a medium bowl for the dry ingredients
3. Electric mixer or a good whisk if you dont have one (hand mixing works, just takes more time)
4. Measuring cups for dry and liquid and a set of measuring spoons
5. Box grater for the carrots and a fine mesh strainer or spoon to press out pineapple juice
6. Rubber spatula and a wooden spoon for folding the batter gently
7. Sifter or small sieve for the powdered sugar and a sturdy bowl for frosting
8. Wire cooling rack plus an offset spatula or long knife for leveling and spreading the frosting

FAQ

Q: Can I make this carrot cake ahead of time?

A: Yes. Bake and cool the layers then wrap them tight in plastic wrap and store in the fridge for up to 2 days unfrosted. Frosted cake keeps in the fridge for 3 to 4 days. If you want longer keep the unfrosted layers in the freezer up to 3 months, thaw overnight in the fridge and frost the next day. Tip: bring a frosted cake to room temp for 30 minutes before serving for best flavor.

Q: My frosting is lumpy or runny, what went wrong?

A: Lumps usually mean the cream cheese wasnt soft enough or the powdered sugar wasnt sifted. Runny frosting means ingredients were too warm or you added too much liquid. Fixes: beat cream cheese and butter until silky, sift powdered sugar in, then add milk one tablespoon at a time until you reach spreadable texture. Chill 20 to 30 minutes to firm it up if needed.

Q: Can I leave out the pineapple, coconut, or raisins?

A: Sure you can. The cake will still be great without any of those. If you skip the pineapple add a couple tablespoons of milk to keep the batter moist. If you skip nuts or coconut the texture will be a little different but still tasty. Mix and match to what you like.

Q: Can I swap the oil for butter or use applesauce?

A: Yes. Use melted butter cup for cup for a richer flavor. You can also use applesauce cup for cup to cut fat but the cake will be denser. If you use applesauce reduce the baking time just a bit and watch for doneness.

Q: How do I know the cake is done with all the carrots and add ins?

A: Insert a toothpick in the center. With carrots and pineapple the tester may come out with moist crumbs but not wet batter. The center should feel set and spring back lightly when touched. Tops should be lightly golden. If in doubt bake in 5 minute increments and test again.

Q: Any tricks for grating carrots and measuring the 3 cups?

A: Use a large hole box grater or the shredding disk on a food processor, it saves time. Measure by lightly packing the grated carrots into the cup so you get about 3 cups from 4 to 5 medium carrots. If the carrots are watery squeeze out excess liquid only if the batter seems too wet.

The Best Ever Homemade Carrot Cake With Cream Cheese Frosting Recipe Substitutions and Variations

All purpose flour — Use a 1 to 1 gluten free flour blend (measure cup for cup, add 1/2 teaspoon xanthan gum if the blend does not include it). Or use whole wheat pastry flour 1 to 1, expect a slightly denser, nuttier crumb.
Vegetable oil — Swap with melted neutral oil like canola or light olive oil 1 to 1. You can also replace half the oil with applesauce 1 to 1 to cut fat and keep it moist, just dont replace all or the cake can get gummy. For a hint of flavor use melted coconut oil 1 to 1.
Crushed pineapple — Replace with 1 cup drained crushed canned peaches or pears 1 to 1, or use 1 cup mashed ripe banana for moisture and sweetness. If the substitute is very sweet, cut a little sugar from the batter.
Cream cheese for frosting — Use mascarpone 1 to 1 for a silkier, richer frosting. Neufchatel works 1 to 1 if you want less fat, and vegan cream cheese can be used 1 to 1; add 1 to 2 tablespoons plant milk if the frosting needs thinning.

Pro Tips

– Drain that pineapple like your life depends on it. Press it in a fine mesh strainer or wrap in paper towels and squeeze, or the batter will end up soggy and the cake may take forever to bake, nobody wants that.

– Grate the carrots pretty fine, not chunky, it makes the crumb way more tender. If you have a food processor use the grater disc, but dont pulverize or you’ll lose texture.

– Toast the nuts and the coconut lightly in a dry skillet until fragrant, then cool before folding in, it adds depth and keeps the coconut from getting limp. Toss raisins in a little flour so they wont all sink to the bottom, and if you like plump fruit soak them briefly in hot water or rum.

– Make sure eggs, cream cheese and butter are truly at room temp before you mix frosting, otherwise youll get lumps or an overwhipped greasy mess. If your frosting gets too soft chill it 10 to 20 minutes, then re-whip briefly.

– Measure flour by spooning into the cup and leveling, or better yet weigh it if you can, this avoids a dry dense cake. And last thing, dont frost warm layers or the frosting will melt, let it cool completely or pop layers in the fridge for a bit.

The Best Ever Homemade Carrot Cake With Cream Cheese Frosting Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I think I've baked the Best Carrot Cake, a fully loaded yet easy recipe brimming with shredded carrots, pineapple, coconut and raisins and crowned with ultra decadent cream cheese frosting.

Servings

servings

Calories

900

kcal

Equipment: 1. Two 9 inch round cake pans or one 9×13 pan, greased and/or lined with parchment paper
2. Large mixing bowl and a medium bowl for the dry ingredients
3. Electric mixer or a good whisk if you dont have one (hand mixing works, just takes more time)
4. Measuring cups for dry and liquid and a set of measuring spoons
5. Box grater for the carrots and a fine mesh strainer or spoon to press out pineapple juice
6. Rubber spatula and a wooden spoon for folding the batter gently
7. Sifter or small sieve for the powdered sugar and a sturdy bowl for frosting
8. Wire cooling rack plus an offset spatula or long knife for leveling and spreading the frosting

Ingredients

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups vegetable oil
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots (about 4 to 5 medium)
1 (8 ounce) can crushed pineapple, well drained
1 cup sweetened shredded coconut
1 cup raisins
1 cup chopped walnuts or pecans
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract for frosting
1/4 teaspoon salt for frosting
1 to 2 tablespoons milk or heavy cream, to thin frosting if needed

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9 inch round pans or line them with parchment, or use a 9×13 pan if you want a single cake.
Whisk together the dry stuff in a bowl: 2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon fine salt, 2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg. Set aside.
In a large bowl beat the wet: 1 1/4 cups vegetable oil, 1 cup granulated sugar and 1 cup packed light brown sugar until combined, then add 4 large eggs one at a time, stirring after each, and mix in 2 teaspoons vanilla extract. Dont over mix, just make it smooth.
Fold the dry mixture into the wet until just combined. A few streaks of flour are fine; over mixing makes the cake tough.
Gently fold in 3 cups grated carrots, the 8 ounce can crushed pineapple well drained (press out extra juice with a spoon or fine strainer), 1 cup sweetened shredded coconut, 1 cup raisins and 1 cup chopped walnuts or pecans. Make sure add-ins are evenly distributed.
Divide batter between prepared pans or pour into the 9×13 pan, smooth the top. Bake at 350°F: about 25 to 35 minutes for two 9 inch rounds, 35 to 45 minutes for a 9×13, or until a toothpick comes out clean or with a few moist crumbs. Ovens vary, so start checking at the earlier time.
Let cakes cool in the pans 10 to 15 minutes, then run a knife around the edges and transfer to a wire rack to cool completely before frosting. If you frost warm cake the frosting will melt.
For the frosting beat 8 ounces softened cream cheese and 1/2 cup (1 stick) softened unsalted butter until very smooth. Add 4 cups sifted powdered sugar a cup at a time, then beat in 1 teaspoon vanilla extract and 1/4 teaspoon salt. If it seems too thick add 1 to 2 tablespoons milk or heavy cream until spreadable.
Assemble: level the cakes if needed, put a thick layer of frosting between layers, frost the top and sides. Press some extra chopped nuts or a little coconut on the sides or top if you like. Taste as you go, its the best quality control.
Chill the frosted cake 20 to 30 minutes to set the frosting. Store covered in the fridge for up to 4 days. Tip: carrots grate finer for a more tender crumb, drain the pineapple very well, and measure flour by spooning into the cup then leveling it to avoid a dry cake.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.