Perfect Carrot Cake

Perfect Carrot Cake is so moist and topped with cream cheese frosting

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

I feel like I have been holding out on you. I’ve had this carrot cake recipe 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 as a sheet cake 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 perfect carrot cake 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 my carrot cake recipe the way God intended. Just this once.

It’s really the BEST Carrot Cake Ever!

Perfect Carrot Cake is the best carrot cake recipe ever!

How to Make Carrot Cake

The carrot 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.

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 your perfect carrot cake is baked it will be all gorgeous like this…

The Best Carrot Cake recipe ever is baked in a sheet pan!

See the texture?

Cream Cheese Frosting is a Must on Carrot Cake!

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 is the best carrot cake recipe ever and it's topped with cream cheese frosting

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

The Best Carrot Cake recipe is my Perfect Carrot Cake and it's topped with cream cheese frosting!

Can this Carrot Cake Recipe be made into a layer cake?

Yes, you can ABSOLUTELY make this into a layer cake. Use 2, 8 or 9- inch round cake pans. Make sure they are greased and line them with parchment rounds.  Bake the cakes for 25- 30 minutes and check the doneness, add more time if necessary.

I know you guys will love this carrot cake recipe, it my MOST favorite!

Perfect Carrot Cake

Perfect Carrot Cake

  • Author: Cookies & Cups
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: serves 12 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: Dessert


The Best Carrot Cake Recipe EVER!!



  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 1/4 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
  • 2 3/4 cups grated carrots, approximately 5
  • 1 (8 ounce) can crushed pineapple, drained
  • 3/4 cup chopped walnuts
  • 1/2 cup raisins (regular or golden)
  • 1 cup sweetened flaked coconut


  • 1 (8 ounce) block cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 4 cups powdered sugar


  1. Preheat oven to 350°F. Coat a 9×13 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, coconut, and raisins 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.


  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.


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.

Keywords: Carrot Cake, Best Carrot Cake, Carrot Cake Recipe, Cream Cheese Frosting


51 Responses

        1. Shelly

          Oh gosh! I can’t believe I didn’t catch that omission! Yep, add it with the carrot, pineapple, walnut and coconut. I updated the recipe! Thank you!

  1. Essie

    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!

  2. Keri

    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!

    1. Shelly

      I have never tried this specific recipe with applesauce, although I imagine it would work! It might not be quite as moist, but it’s worth a shot!

    2. Debbie

      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!

  3. 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!

  4. Dana

    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!

  5. Jennifer

    I made this nearly exactly as written, except nuts and coconut ( family members that can’t eat those) I did add about 6 big tablespoons of applesauce, 1/2 c of dried cranberries & 1/3 c dark chocolate chips to the batter. Amazingly good, moist & not super sweet! My mom turns 85 & asked for my carrot cake, I made these & put them in cupcake form! Rave reviews!!

  6. Have made this recipe twice already and it’s not even Easter! Made mini breads and the 13×9 pan…….added mini chocolate chips because I add chocolate to most of my baking! ha DELISH!!

  7. jill

    This receipe for alot of things you posted as “your receipe” such as the cream cheese frosting has been around a long time..i have used that receipe for over 20 yeard just like the Red Velvet Cake and Carrott Cake. Just clearing up that you may need to change the way you say “your receipes”.

  8. Andrea

    Everyone who owns a webpage and post reciepes claim them as “theres” so what!! It’s the reciepe she uses and she likes so who cares if she says it’s hers after making this carrot cake I dont care how she posts her reciepes as long as she keeps on posting!!
    Some people need to grow up and check their own problems before putting down others!!

  9. Carrie

    I’m going to try this recipe…it looks yummy! Do you think the cake would turn out ok without the pineapple, coconut and raisins?

  10. Alma

    I’ve tried a few carrot cake recipes, and this is by far the best one out there. My husband gave it a thumbs up, and he is picky when it comes to carrot cake because it’s his favorite. It’s packed with all the good stuff without being heavy and dense. No need for buttermilk or glaze~ it’s the perfect consistency just using vegetable oil. Thanks for the recipe!

  11. April

    Cake was so moist and easy to make. I subbed a shredded apple for 1/2 c. of the oil. I also put my walnuts on top because I like them toasted. Thanks for a wonderful recipe.

  12. George

    This recipe is perfect! I did one bowl with a wisk sifting the dry over the wet ingredients. The cake looked so good I only frosted with 2/3rds of the frosting to make sure the cake was the star of the show . It was! Thanks!

  13. Cate

    I made this recipe as a two layer 9”cake. It is perfection. Thank you so much for sharing. I’ve got my eye on that coconut cake recipe next. ?

  14. Malou

    please put the weight against all ingredients. Without it the recipe is useless as everyone’s idea of a cup weighs something different. thank you

  15. krista

    My 8 year old Fallowed the recipe made a two layer rouad cake for my birthday and a rectangle tester. It was perfect! PERFECT!

  16. Marilyn

    I made this cake this week for a women’s birthday gathering with about 12 in attendance. I had three small pieces left because everyone wanted to take some home for themselves, spouses or significant others. They raved about it. I used dark brown sugar (because that is what I had on hand) and organic unsweetened coconut flakes. Delicious.

  17. Chris

    I had been looking for a good recipe for Carrot cake for a while. I had heard that pineapple was one of the best things to add as well. Cooked this up on Sunday and we all really enjoyed it. Bake time ended up being a bit longer than the recipe stated, likely a combo of using a 13×9 glass dish and my oven running cooler. Nothing that can’t be overcome by a good ole toothpick test.

    Thank you!

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