Perfect Carrot Cake

Today I’m sharing Perfect Carrot Cake! This Carrot Cake Recipe is so easy, made in a 9×13 pan, loaded with essential extras like pineapple, coconut, and raisins that make is THE BEST. AND it’s all topped with an ultra creamy cream cheese frosting!

The Best Carrot Cake is so moist and topped with cream cheese frosting

Today I’m Sharing The BEST Carrot Cake Recipe EVER!

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. I am not a fan of “plain” carrot cake…you know the kind without any extras, typically from a boxed mix. The thing is the “extras” are where the magic happens: flavor, texture, moistness. 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 let’s stop talking and start doing!

Perfect Carrot Cake is the best carrot cake recipe ever!

What Makes This Carrot Cake the BEST?

So this perfect carrot cake recipe is all about my personal preferences. SO let’s talk about some of the things that I add INTO my recipe that I think are a must.

  1. Fresh Grated Carrots: Don’t skip this step and buy the pre-grated carrots. The ones you buy in the bag are too thick, and they will be crunchy in your cake. No thanks. Plus they are coated with something to help preserve them. Please if you listen to me at all, make sure this is the one take-away. Grating carrots isn’t hard, I promise.
  2. Pineapple: I use crushed pineapple from the can, and I drain it well. The pineapple will add sweetness and moisture, but make sure you drain it, otherwise it will be too liquidy in your cake and the texture will be mushy. Also make sure that the pineapple is packed in water and not syrup!
  3. Walnuts: Ok, I am a no-nuts-in-desserts kind of gal, but in this cake they are a piece of the puzzle. Chop them up fine, so you don’t have big nut chunks. Trust me.
  4. Coconut: Sweetened Flaked Coconut is so perfect in this recipe. Try it, I swear…even if you “don’t like coconut”.
  5. Raisins: Yes always and forever in carrot cake. Make sure they’re fresh raisins too, old raisins are hard and too chewy. Use regular or golden, just don’t skip them.

Do You Have To Add All Those Ingredients?

Now, 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, or nuts, or raisins…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.

All the Steps on How To Make Carrot Cake

Tips On Making Carrot Cake

I hit on some of the carrot cake tips above, but let’s break down the process…which is seriously easy!

  • I use vegetable oil in this recipe, as opposed to butter. I do this because there are so many flavors in carrot cake, that the butter isn’t essential for flavor. PLUS oil tends to give cakes a slightly lighter texture, and with all the add-ins like pineapple, carrots, etc you don’t need anything that will make the cake more dense.
  • The combo of brown sugar and granulated sugar in equal parts provide a little extra moisture and flavor then if you used all granulated.
  • The addition of cinnamon in the cake adds another layer of flavor, but don’t worry it isn’t overwhelming at all.
  • A whole tablespoon of vanilla might seem like a lot to you, but it is competing with a lot of other flavors, so don’t worry, use a heavy hand!

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

Cream Cheese Frosting Is A MUST!

Cream Cheese Frosting and Carrot Cake go together like the best of friends. AND I happen to make the actual best cream cheese frosting in all the land. It’s perfectly fluffy, totally pipe-able, and it spread on like a dream if you use an off-set spatula. If you are just completely opposed to cream cheese frosting here are a few other options of frosting you could use:

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

Can You Make This 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.

Note, if you do decide to make this into a layer cake you will need to increase the amount of frosting by 50% (at least) so you can fill it and cover the whole cake with a generous amount of frosting. If you are looking to pipe pretty swirls on top of the cake for decorations you might need to double the frosting to make sure you have enough!

Looking For More Carrot Cake Inspired Recipes? Try These:

Print

Perfect Carrot Cake

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

Description:

The Best Carrot Cake Recipe EVER!!


Ingredients:

Cake

  • 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

Frosting

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

Instructions

  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.

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.

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

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The Best Carrot Cake Recipe Ever

 


Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Yeanett
Yeanett
July 17, 2020 6:28 pm

Made this today & it’s DELICIOUS!!! Thanks for sharing your recipe.

77243BA9-1EE0-4E6F-8C95-6A2E90BA1484.jpeg
4C4392E0-A086-43CC-922B-84CCEAD4E950.jpeg
Rachel
Rachel
July 15, 2020 3:56 pm

hi there! what would be the adjustment for high altitude?

Fran
Fran
July 14, 2020 9:14 pm

I made this carrot cake which is very nice except too sweet.
Many sweet ingredients- requires only half the amount of sugar

Tracey Anslow
Tracey Anslow
June 28, 2020 3:01 pm

Have you got the recipe in grams please, sounds a beautiful cake

Latoier
Latoier
June 27, 2020 9:39 pm

What can I replace the oil with? Can I use 1 cup buttermilk and 1/4 oil?

Abbey
Abbey
June 16, 2020 5:10 pm

I’ve made this several times and it’s always quickly devoured ! I’m wondering if it could be made into cupcakes?

Carol
Carol
June 15, 2020 9:47 pm

I’m a creature of habit and have used the same carrot cake recipe for decades, but just the picture of your cake made me decide to try something different. Sure glad I did! The addition of pineapple, coconut and nuts makes it really special and I will be using this recipe from now on. Thanks!!

Sanfrantom
Sanfrantom
June 8, 2020 4:08 pm

Can this recipe be baked In a 4×8 loaf pan? If so, for how long and at what temperature?

Stacy
Stacy
June 1, 2020 10:23 am

I made this over a year ago and forgot to post about it. It is so good. My coworkers and fiance’ loved it!!

Lina
Lina
May 30, 2020 8:36 am

Hi!! This recipe is amazing and my family loved it!! So thank you!! I was wondering if you think the carrots could be substituted by grated zucchini?

G D
G D
May 22, 2020 8:25 am

A few questions before I try this delicious looking recipe. Can I make this recipe eggless? If using fresh pineapple, do I drain the juice and how much fresh pineapple to use.

berkshiregirl
berkshiregirl
May 15, 2020 1:44 pm

Oops – had wanted to add a couple of questions: is the flour sifted first or after measurement? And same question re the powdered sugar.
Thank you!
Berkshiregirl

berkshiregirl
berkshiregirl
May 15, 2020 2:32 pm
Reply to  Shelly

And how about the powdered sugar?

berkshiregirl
berkshiregirl
May 15, 2020 1:42 pm

Same amount of batter gave me 2x 8″ rounds. However they backed for 50 mins at 350F.
It’s my first carrot cake and it smells delicious – can’t wait for it to cool, but I am…
Thank you!
Berkshiregirl

Vivienne Tranter
Vivienne Tranter
May 14, 2020 10:34 am

What are the measures in ounces and kg

berkshiregirl
berkshiregirl
May 15, 2020 1:41 pm

I just made this cake and noted the conversions for you:
220 gr granulated sugar = 220 gr
142 gr light brown sugar (although I used 113 gr dark brown)
245 gr Canola vegetable oil
127 gr raisins (I mixed yellow and black)
323 gr carrots, grated
227 gr crushed pineapple tinned in own juice (with juice removed)
460 gr flour
96 grams coconut
All other measurements ie teaspoons and tablespoons are the same.
Good luck!

Tina
Tina
June 15, 2020 7:33 pm
Reply to  berkshiregirl

Hi! I think you may have made an error with the calculations – I used your metric weights and the only one that is incorrect is the flour weight – it should be 260 grams (130g/cup). I used 260g flour and the cake came out perfectly with it.

berkshiregirl
berkshiregirl
June 21, 2020 3:57 pm
Reply to  Tina

Hi Tina – you’re right! I apologize: I had typed it correctly in my recipe file but typo’d it on this site. Thanks for pointing it out.

Diane
Diane
May 11, 2020 6:12 am

Do i need to drain the juice of carrots?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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