Perfect Carrot Cake

Perfect Carrot Cake! This one is so easy, made in a 9x13 pan, loaded with extras and topped with creamy frosting!

Perfect Carrot Cake! This one is so easy, made in a 9×13 pan, loaded with extras and topped with creamy frosting!

I feel like I have been holding out on you. I’ve had this carrot cake in my back pocket for years and years. I’ve made it countless times…sometimes as a layer cake, but most of the time in a 9×13 because…well…it’s easier, and I am lazy. #alreadyestablished.

Carrot Cake has always been a favorite of mine. BUT I am a little picky about my carrot cake. I am not a fan of “plain” carrot cake. I want ALL THE TEXTURE. Which means I like to pack about as much crunch/chew/flavor into every bite. If there aren’t bits of carrot poking out…a raisin here or there…coconut to add sweetness…or (gasp) walnuts to add crunch…well, no thank you, please.

So this recipe is all about how I like carrot cake. And since we’re old friends here, I am pretty sure that you will like it too. And I know, I know, I will get questions…can I leave out the coconut? Can I skip the nuts? Can I CHANGE ALL THE THINGS? Well, the answer is yes. But no.

Sure, you can leave out the coconut. SURE YOU CAN. But I’m just asking…unless you have a life-threatening allergy…try it my way. Just once.

Perfect Carrot Cake! This one is so easy, made in a 9x13 pan, loaded with extras and topped with creamy frosting!

The cake batter is really easy. I make mine in my stand mixer, but you could even just use a big bowl, a wooden spoon and some elbow grease.

And like I said before, you can ABSOLUTELY make this into a layer cake. Yes.

Of course you will need carrots. And a grater.

Perfect Carrot Cake! This one is so easy, made in a 9x13 pan, loaded with extras and topped with creamy frosting!

Do NOT use the pre-grated carrots they sell in the produce section. They’re too hard, too thick, too crunchy…

Grating isn’t hard. I promise.

Perfect Carrot Cake! This one is so easy, made in a 9x13 pan, loaded with extras and topped with creamy frosting!

The batter is pretty tasty…. I use vegetable oil in this cake instead of butter just to add to the overall softness. Also, there is crushed pineapple in there too…but be sure to drain it. Otherwise you will have a wet, dense cake.

Perfect Carrot Cake! This one is so easy, made in a 9x13 pan, loaded with extras and topped with creamy frosting!

When it’s baked it will be all gorgeous like this…

Perfect Carrot Cake! This one is so easy, made in a 9x13 pan, loaded with extras and topped with creamy frosting!

See the texture?

And then you absolutely can’t skip my recipe for cream cheese frosting on top. This has the perfect amount of tang, a little extra sweetness and a creamy, fluffy texture!

Perfect Carrot Cake! This one is so easy, made in a 9x13 pan, loaded with extras and topped with creamy frosting!

I always steal a piece. Quality control and all that…

Perfect Carrot Cake! This one is so easy, made in a 9x13 pan, loaded with extras and topped with creamy frosting!

I know you guys will love this cake!

Perfect Carrot Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: serves 12
Ingredients
Cake
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1¼ cup vegetable oil
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups flour
  • 2¾ cups grated carrots, approximately 5
  • 1 (8 ounce) can crushed pineapple, drained
  • ¾ cup chopped walnuts
  • ½ cup raisins (regular or golden)
  • 1 cup sweetened flaked coconut
Frosting
  • 1 (8 ounce) block cream cheese, room temperature
  • ½ cup butter, room temperature
  • 4 cups powdered sugar
Instructions
  1. Preheat oven to 350°F. Coat a 9x13 pan with nonstick spray. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute. Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary. Mix in the flour until just combined. Add in the carrots, pineapple, walnuts, and coconut and stir until evenly incorporated.
  3. Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted int he center comes out clean.
  4. Allow to cool completely.
Frosting
  1. In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed until combined. With mixer on low, slowly add in the powdered sugar. Once incorporated, turn the speed up to medium and mix for 1-2 minutes until smooth and creamy, scraping the sides of the bowl as necessary.
  2. Spread the frosting on top of the cooled cake.
Notes
store airtight for up to 3 days.

* I don't ever refrigerate this cake, even with the cream cheese frosting, and it's fine. But you can absolutely refrigerate this if desired.

 

Leave a Reply

20 Comments on "Perfect Carrot Cake"

avatar
Sort by:   newest | oldest | most voted
Lynn
Guest

I love carrot cake! How much raisins do you use?

Lucy
Guest

Good morning. This cake looks amazing. You reference raisins, but I don’t seem to see them in the recipe. Thx!!

Jill
Guest

Can you make this in a bundt pan? If so, what would the cooking time be?

Melanie
Guest

I use my food processor on the carrots, saves time, works great ?

Essie
Guest

I am with you on this one! Carrot cake is best with ALL the bells and whistles! Thanks for this one, this will be our dessert on Easter. Yum!

Keri
Guest

I really don’t like when people change up recipes…. except for…. swapping out applesauce for the oil… have you tried that with this recipe? Is there a significant flavor or texture difference?
Usually, I’ll make the recipe as written and then if it’s yummy and worth a repeat…. that one will get the swapto see if it works. Figured I’d ask the expert though!
As is …. It looks delish!

Debbie
Guest

I make a carrot cake which is almost identical to this one (minus the coconut) and I substitute apple sauce for half of the oil. Never had a problem doing this!

Keri
Guest

Awesome! thanks!

Linda Hensens
Guest

This carrot cake will be SO GOOD! I have a recipe for a carrot cake like this one and it is called the Outrageous Carrot Cake. Your recipe is almost the same one. However, it will be easier to find if I keep yours instead of the one that I lose half the time. Thank you for posting this recipe! I can’t wait to make it! I can just taste it in my mind!

Ann
Guest

How long and at what temperature would you bake the cake if you were to use 2, 9inch cake pans?

Dana
Guest

I made this for Easter and it was delicious! Even my brother, who is very particular about his carrot cake, said it was one of the best he’s had. I left the raisins out due to personal preference, but otherwise followed the recipe exactly!

Kelly Kardos
Guest

Loved your article in the spring issue of WWC. Congrats on the cook book.

Electric Griddle
Guest

This is what i call something out of the ordinary. Guess i will have to check this your recipe out.

Julie
Guest

This recipe is amazing! I love all your recipes, haven’t had one I haven’t liked yet!!

wpDiscuz