Cakes & Cupcakes
Carrot Cake with Cream Cheese Frosting
Ultra-moist carrot cake loaded with warm spices, pineapple, pecans, and coconut, topped with the creamiest cream cheese frosting you have ever tasted.
The Best Cake I Have Ever Made
I mean every word when I say this carrot cake is the single best cake I have ever made. It is moist beyond belief, warmly spiced, loaded with texture from toasted pecans and coconut, and crowned with a cream cheese frosting so good I have to stop myself from eating it straight from the bowl. The crushed pineapple is the secret weapon — it adds remarkable moisture without making the cake heavy, and most people have no idea it is even in there.
Baker’s Tips
- Drain the crushed pineapple thoroughly by pressing it in a fine-mesh strainer with the back of a spoon. Undrained pineapple is the number one cause of soggy carrot cake.
- Use finely grated carrots — the finest holes on a box grater or a food processor shredding disc. Coarsely shredded carrots create stringy pockets that disrupt the crumb.
- Beat the cream cheese and butter until completely smooth before adding any powdered sugar, and always sift the sugar first to prevent lumps.
- The frosted cake keeps in the refrigerator for up to 5 days and actually improves with time as the flavors meld. Bring to room temperature for 30 minutes before serving.
Variations
- Cupcakes: Divide the batter among 24 lined muffin cups and bake for 18-22 minutes — perfect for parties.
- Without Coconut: Simply omit it if you are not a fan. The cake is still phenomenal and nothing else needs adjusting.
- Extra Spiced: Add 1/4 teaspoon each of ground ginger, allspice, and cloves for a deeper, more aromatic cake during autumn and winter.
For another recipe that pairs beautifully with cream cheese frosting, try my banana bread.
Ingredients
Carrot Cake
Cream Cheese Frosting
Instructions
- 1
Prepare the Pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, dust with flour, and line the bottoms with parchment paper rounds. This ensures the cakes release cleanly every time.
- 2
Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until evenly distributed. Set aside.
- 3
Mix the Wet Ingredients
In a large mixing bowl, whisk together the sugar and vegetable oil until combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 4
Combine and Fold In the Add-Ins
Add the flour mixture to the wet ingredients and stir until just combined. Fold in the grated carrots, drained pineapple, chopped pecans, and shredded coconut until evenly distributed throughout the batter.
- 5
Bake the Cake Layers
Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely — at least 1 hour.
- 6
Make the Cream Cheese Frosting
Beat the softened cream cheese and butter with a stand mixer or hand mixer on medium speed until smooth and creamy, about 3 minutes. Add the sifted powdered sugar one cup at a time, mixing on low after each addition. Add the vanilla and salt, then beat on medium-high for 1-2 minutes until light and fluffy.
- 7
Assemble the Cake
Place one cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake. Press chopped pecans around the bottom edge for a classic finish. Refrigerate for 30 minutes before slicing.
Nutrition Information
Per serving (serves 14). Values are approximate.
| Calories | 410 calories |
| Total Fat | 22g |
| Saturated Fat | 8g |
| Carbohydrates | 50g |
| Sugar | 38g |
| Protein | 5g |
| Sodium | 320mg |
| Fiber | 1.5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Do I have to use pineapple in carrot cake?
No, the pineapple is optional but highly recommended. It adds moisture and a subtle sweetness that makes the cake incredibly tender. You can leave it out without adjusting anything else.
Can I make this as a sheet cake instead?
Yes. Pour the batter into a greased 9x13-inch pan and bake for 35-40 minutes. Frost the top only once cooled. This is actually my preferred method when I am feeding a crowd.
How do I grate the carrots?
Use the fine holes on a box grater or the shredding disc of a food processor. Finely grated carrots blend seamlessly into the batter and create the best texture. Avoid large, chunky shreds.
Reader Reviews
Based on 207 reviews
