Carrot Cake Recipe
Today, we are sharing our favorite Carrot Cake Recipe with you! This amazing scratch recipe has wonderful flavor from carrots, spices, pecans, coconut, and crushed pineapple.
This is one of our most popular classic cakes, right up there with Hummingbird Cake, Italian Cream Cake, and German Chocolate Cake!
Table of Contents
Why We Love It
Well, we're a little biased, but this is the best carrot cake ever. Here are just a few reasons why:
- Tons of flavor from fresh ingredients.
- Amazing combination of carrots, pecans, coconut, crushed pineapple, and cinnamon. Not every carrot recipe has these add-ins, but they are what make this carrot cake recipe the BEST!
- Always a crowd pleaser! Carrot cake is a go-to favorite for special occasions and holidays, no matter what time of year!
- Fantastic when paired with cream cheese frosting.
How to Make a Carrot Cake
You can find the full, printable carrot cake recipe further down in this post. Here is a quick rundown of our steps!
- First, Preheat the oven to 350 degrees F
- Next, line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out.
- Dry Ingredients: Combine and whisk the all purpose flour, baking soda, baking powder, cinnamon, and salt. Set Aside.
- Next, in the bowl of your mixer, add sugar , eggs, vegetable oil, and vanilla extract. Mix 2 to 3 minutes at medium speed until well blended and light colored.
- Then, with a spoon stir in the flour until moistened. Then add the grated carrots, chopped pecans, crushed pineapple and sweetened coconut.
- Next, Divide the carrot cake batter between the three prepared cake pans.
- Bake 35 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean.
- Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before adding the cream cheese filling and frosting.
What Frostings Pair Well with Carrot Cake?
For us, you just cannot be the combination of cream cheese frosting and carrot cake layers!
The slight tang from the Cream Cheese Frosting is the perfect complement to the cinnamon in the recipe and the sweetness from the carrots, coconut, and pineapple.
We used our classic cream cheese frosting which is a simple combination of cream cheese, powdered sugar, vanilla, and a pinch of salt.
We also love cream cheese frosting with Italian Cream Cake, Red Velvet Cake and Spice Cake!
Another Option: If you cannot use cream cheese frosting or just don't care for it (gasp!), I would go with a Classic Vanilla Buttercream or add a little cinnamon to the vanilla buttercream for a delicious Cinnamon Buttercream.
Assembling the Carrot Cake
Once the carrot cake layers have completely cooled, it is time to assemble!
Place the first carrot cake layer on your cake base or pedestal. Spread with a layer of cream cheese frosting.
Top with the second cake layer and repeat. Top with the third cake layer and frost the top and around the sides of the cake with a thin layer of frosting (this is the crumb coat!)
At this point, we like to chill the cake for 15 minutes in the freezer (or longer in the refrigerator) to firm everything up before applying the final coat of cream cheese frosting.
Then, apply the next layer of frosting to the chilled carrot cake and decorate however you like! You could smooth the frosting with a bench scraper, comb the cake, apply an easy ridged effect to the frosting with an offset spatula, and more!
Cream Cheese Frosting Consistency
Cream cheese frostings are a softer consistency than other frostings, and can be more heat sensitive.
For this reason, keep in mind that you may need to pop your piping bag, bowl of frosting, or even the cake in the refrigerator or freezer for a few minutes here and there to return it to a better consistency for decorating.
FAQs
More Cakes to Try
In addition today's Carrot Cake Recipe, we have several more classic cake recipes that you must try! These old fashioned favorites are recipes that you will return to again and again.
Some of our most popular are Pineapple Cake, Black Forest Cake, Red Velvet Cake, and Strawberry Shortcake with Pound Cake.
Make sure to save these go-to recipes!
Carrot Cake Recipe Variations
If you love carrot cakes, we have even more carrot cake recipes for you to try ! Our Maple Carrot Cake is perfect for fall celebrations. We also have a Carrot Bundt Cake, Carrot Cheesecake Cake.
Our Carrot Cake Cupcakes and Carrot Cake Mix recipe both start with a mix but have such amazing flavor from add ins that nobody would believe it!
These would all make wonderful birthday cake recipes, special occasion cakes, and more.
Thanks so much for stopping by. We hope that you love this carrot cake recipe! Don't miss our full collection of cake recipes, including favorite cake recipes from scratch as well as cake mix recipes!
We also have hundreds of cake decorating tutorials to share with you, from easy birthday cake ideas, to baby shower cakes, to elegant cakes and more!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Carrot Cake from Scratch
Equipment
Ingredients
For the Carrot Cake
- 2 ½ cups (325g) all purpose flour
- 1 ½ teaspoons baking soda
- 1 ¼ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups (400g) sugar
- 4 large eggs
- 1 cup vegetable oil 218g
- 1 teaspoon vanilla extract
- 2 cups (180g) grated (small pieces) carrots (do not use packaged pre-shredded carrots, they are too dry)
- ¾ cup (92g) chopped pecans
- ¾ cup (50g) sweetened coconut (we used Baker's Angel Flake sweetened coconut)
- 1 8oz. can crushed pineapple put in a strainer and let the liquid drain off….I press with a fork to remove not all, but a bit more liquid.
For the Cream Cheese Frosting (this recipe can be easily doubled if you plan to do a lot of piping)
- 2 sticks (226g) unsalted butter, slightly softened
- 16 oz cream cheese (We used two 8 oz packages) (Not reduced fat)
- 2 teaspoons (8g) vanilla extract
- ½ teaspoon (2g) salt
- 6 to 6 ½ cups (690g to 747g) confectioners' sugar
Instructions
For the Carrot Cake
- Preheat oven to 350℉
- Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.
- Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.
- In the bowl of your mixer, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.
- With a spoon stir in the flour mixture until moistened, then add the carrots, pecans crushed pineapple and coconut.
- Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness until very near the end of baking time or it could cause the cake to sink slightly in the center.
- Makes 6 ½ cups batter
- Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.
For the Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
- Increase mixing speed and mix until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
- Will frost a 3 layer 8 inch cake
Hi Paintmycake, I have not used this recipe for cupcakes, though some members have left comments (#8) that they have used it and they turned out fine. My worry would be that because of the moisture of this recipe the cupcake liners might pull away. Keep in mind that the cupcakes will need to be refrigerated with cream cheese frosting. We are going to be posting a carrot cake (doctored recipe) in the recipe section soon. I have used for this one for cupcakes. You might want to try it in advance to see if you like it, you could half the recipe and freeze the cupcakes for part of your order. Here is the recipe,
Carrot Cake - A doctored cake mix
1 box Spice Cake mix (16.5 oz) (468g)
1 box White Cake mix (15.25 oz) (432g)
1 cup (236g) water
6 large eggs
2/3 cup vegetable oil (142g)
2 teaspoons (6g) ground cinnamon
1(8oz) (227g) can crushed pineapple (do not drain, we do drain in the scratch recipe but not this one)
2 cups (152g) grated carrots - about 3 carrots
1 cup (82g) coconut
1 cup (100g) chopped pecans
Preheat oven to 350 degrees, grease and flour three 8 inch cake pans
Sift the 2 cake mixes into the bowl of your mixer. Add water, eggs, vegetable oil, cinnamon, and pineapple. Mix for 1 minute (longer if using a hand mixer). Add the carrots, pecans and coconut and mix another minute or until well blended. Pour into the prepared pans and bake for 30 to 35 minutes. The cakes are done with a toothpick inserted in the center comes out clean or with only a few crumbs attached.
You will have some cake batter left over for a few cupcakes.
Here is a Crusting Cream Cheese recipe you might like to try. It does need refrigeration.
Crusting Cream Cheese Frosting
1/2 cup shortening
1/2 cup (1 stick) unsalted butted
8 oz. cream cheese - slightly softened
1 Tablespoon clear Vanilla Extract
2 lbs. powdered sugar
1/2 tsp. salt
In the mixer combine the shortening, butter, salt and cream cheese
Add vanilla
Gradually add powdered sugar
Mix until combined
I made your carrot cake for my daughter's birthday. It was out of this world, I used 2 - 9 inch cake pans and the cake sank in the center. Any thoughts as how I can avoid this?
Made this cake for Easter 2016. It is wonderful. I added coconut and pecans in the frosting for the filling. Awesome, moist cake. I found a cutter of a carrot and with a little disco dust,had carrot decorations. Thank you.
I made this cake for a work morning tea and it was great! I only had 8-inch tins and used two of these, so it took longer to cook (50 minutes, rather than 35), but it still turned out moist and very light. Not too sweet, either, which was a pleasant surprise given the quantity of sugar in the mix! It did make a hugely tall cake when I sandwiched the two layers together - you could easily halve the recipe and still have a good quantity of cake to go round :-)
Hi Sue, thanks so much for your feedback! I'm happy to hear that you all enjoyed the cake ;0) xo
Hi Mellisa. Beginner here. Just want to know if the coconut mentioned in the recipe is the fresh grated coconut or the dry ones? Thank you in advance
Hi Sheryl, We did not use fresh grated coconut. The brand we used was Baker's Coconut (sweetened). The sweetened isn't dry the unsweetened Baker's coconut does have a dry taste. You could use fresh grated if you would like to.
Hi Melissa, if I don't use the pineapple, should I alter the recipe Thanks rose
Hi Rose, I think you could use 1 1/2 cups of grated apple (peel the apple before grating) instead of the pineapple.
Please, where can I find the video tutorial that will show me how to ice the carrot cake scratch recipe with all the swirls all over it please? Xxx
Apologies, a second question, how long will this carrot cake recipe from scratch keep for and how should you store it ? should it be kept at room temperature under a glass cake dome ?
I did this cake last Sunday and it's amazing. I really love it.
And the frosting is wonderful.