A fully-loaded Moist Carrot Cake that’s packed with pineapple, coconut and raisins, and topped with ultra decadent and creamy Cream Cheese Frosting. Whether you bake it as a show stopping layer cake or an easy sheet cake you’re guaranteed perfect results.
This is the BEST Carrot Cake Ever!
There’s carrot cake, and then there’s Carrot Cake. This is the ultimate, hands-down, over and above Best Carrot Cake Ever. Let me count the ways: fluffy, tender cake loaded with carrot and pineapple, sweetened with raisins and shredded coconut, with added walnuts for the perfect crunch. It’s moist and delicious and to top it all off is a melt-in-your-mouth cream cheese frosting that’s absolutely to die for.
What To Expect From This Recipe:
- A mega-moist carrot cake with TONS of texture
- If you’re not a fan of any of the add-ins that I use like raisins, walnuts, coconut…it’s ok, just omit them from the recipe! Don’t omit the pineapple, however, as it imparts moisture and you really don’t taste it anyway!
- A versatile recipe that can be made in both a 9×13 pan, perfect for travel or ease of prep. OR a show-stopping layered cake that you can make as a 3 layer or 2 layer cake depending on the pan size you use!
- This cake recipe is topped with the creamiest cream cheese frosting, that is good enough to eat with a spoon!
- I created this recipe many years ago and it continues to be one of my most beloved and highly rated cake recipes from readers!
What Makes this Recipe So Good?
This isn’t an out-the-box cake mix; this homemade carrot cake recipe is chock full of unbeatable flavor, texture, and moisture. I’m a huge fan of an easy carrot cake that still has all the fixings that make it positively the best! Here’s what I consider to be non-negotiable for the best cake ever:
- Fresh Grated Carrots: If there’s one takeaway from this carrot cake recipe, it’s that grating your own carrots is what gives this cake the freshest texture and flavor! Pre-grated carrots are often thicker and can end up crunchy even after baking. Plus, there’s a chance they’re coated in preservatives. No thank you!
- Texture and Flavor: The addition of crushed pineapple, shredded sweet coconut, crushed walnuts and fresh raisins are what take this carrot cake to a whole other level in terms of depth of flavor and rich, moist texture. Each ingredient brings something special to this recipe for the most fluffy, juicy, delightful version of a carrot cake you’ll ever taste!
- Little Details: Small things, like using half brown/half granulated sugar, the addition of cinnamon, and an extra hearty tablespoon of vanilla, all come together with big impact for the perfect moist and fluffy cake.
- The Ultimate Cream Cheese Frosting: A perfect, ultra-creamy cream cheese frosting is truly the icing on the cake for any carrot cake recipe. It’s the one detail I’ll never compromise on! This recipe involves a tangy, delicious and classic cream cheese frosting that’s insanely fluffy, totally pipe-able or spreadable, and really can’t be beat.
What You’ll Need/Ingredients:
Here are the key ingredients for the perfect Moist and Fluffy Carrot Cake, plus my recipe for the best Cream Cheese Frosting.
For the Cake
- All-Purpose Flour: The foundation of any cake, let’s be honest.
- Sugar: Using half granulated white sugar and half brown sugar brings extra moisture to the cake.
- Vegetable Oil: A moist yet light cake calls for oil! Canola oil can also be used.
- Eggs: 4 large eggs to bind everything together.
- Vanilla: A whole tablespoon of pure vanilla extract lets the flavor stand out next to the other ingredients.
- Cinnamon: Fresh or pre-ground cinnamon compliments the flavors of the cake and gives it a hint of spice.
- Grated Carrots: Freshly grated large carrots will bake to the perfect texture.
- Pineapple: Fresh or canned crushed pineapple adds an extra dimension of sweetness and moisture to the cake. Make sure you drain the pineapple well to avoid the cake becoming too mushy. If buying canned, the pineapple should be in water and not syrup.
- Walnuts: Finely chopped walnuts give the otherwise tender cake an unexpected and satisfying crunch! Walnuts also pair perfectly with the fruity, savory flavors.
- Coconut: Sweetened Flaked Coconut for another layer of flavor and texture.
- Raisins: Fresh raisins and carrot cake are a match made in baking heaven, always and forever! Absolutely magic when scattered throughout the cake like little pockets of juicy sweetness. Use regular or golden, just don’t skip them.
For the Frosting
- Cream Cheese: A whole block at room temperature.
- Butter: Unsalted and also at room temperature.
- Powdered Sugar: Also known as confectioner’s sugar, a nice quality powdered sugar for a fluffy, smooth frosting.
- Vanilla: Pure vanilla extract or almond extract for an extra punch of flavor.
How to Make Carrot Cake in a 9×13 pan
- Preheat the Oven: Set your oven to preheat at 350°F. Meanwhile, coat a 9×13 pan with cooking spray and leave this aside for now.
- Combine the Sugar & Wet Ingredients: You can use a stand mixer or standard mixing bowl and a whisk to combine both the brown and white sugars, plus the vegetable oil, eggs and vanilla, and mix thoroughly until smooth.
- Add the Dry Ingredients: Next add in the cinnamon, baking powder, baking soda, and salt to the wet batter. Continue to mix and don’t forget to scrape the sides of the bowl as needed! Slowly mix in the flour, being careful to not overmix.
- Add in the Extras: Finally, toss in the grated carrots, pineapple, walnuts, coconut, and raisins and stir until you have an even consistency.
- Bake: Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the carrot cake to cool completely before frosting.
How To Make A Layered Carrot Cake Using the Same Recipe!
Since this best ever recipe for carrot cake it can be baked as a single layer sheet cake pan, OR as an impressive layer cake!
- The cake recipe itself is exactly the same.
- For a layered cake use 3, 8- inch cake pans or 2, 9-inch round cake pans.
- You will see in the images below that I sliced off the dome of the layered cake after they baked. This is to allow for perfect stacking like a bakery cake. I use a serrated knife to carefully remove just the top of the domes.
- Make sure the cake pans are greased and the bottoms of the pans are lined with parchment rounds. Coat the parchment rounds again with baking spray.
- Adjust the baking time to about 25-30 minutes, or until the cakes pass the toothpick test!
- See below for tips on the frosting for a layered cake!
How To Make Cream Cheese Frosting
If you do decide to make this into a layer cake you will need to increase the amount of frosting the recipe calls for my 50% if you make this into 3 layers as shown, baked in 3, 8- inch pans, especially if you like to get fancy with frosting swirls or decorations! You don’t have to increase the frosting, however, if you choose to leave this as a “naked” cake and don’t frost the outside.
- Mix the Cream Cheese & Butter: First, in a mixing bowl you’ll need to blend together the cream cheese and butter until they’re fully combined. You can use a whisk or spatula to do this, but it’s always easier with a stand mixer!
- Add in the Sugar & Beat Until Smooth: Slowly add in the powdered sugar; if you’re using a stand mixer, do this on the low setting. Once the powdered sugar is incorporated, switch the speed to medium and beat to get a frosting that’s smooth and creamy, scraping the sides of the bowl as necessary.
- Assembly: Once the frosting is done and the cake is cooled, spread a healthy layer of frosting over top of the carrot cake, and serve!
Tips for Success
- Change Up the Frosting: If you are fully opposed to cream cheese frosting, there are alternatives! My delicious Buttercream Frosting, Heritage Frosting, or Brown Sugar Frosting are all wonderful for topping this fully-loaded carrot cake.
- I Use Vegetable Oil Instead of Butter: For a lighter cake that doesn’t sacrifice the combination of flavors!
- Line the Pan: Lining the cake pan with parchment paper and giving it a light spray with cooking oil will ensure that cakes don’t stick!
- Make the Cake Ahead of Time: Allowing the freshly baked carrot cake to rest for a day will let the flavors develop, the frosting to mingle with the cake, and the overall texture to settle.
How to Store Carrot Cake
For longer storage and fresher cream cheese frosting, keep your frosted carrot cake covered in the fridge for up to 5 days. This cake will also keep well on the counter at room temperature, albeit for a shorter time, due to the cream cheese frosting. Store the cake using a cake carrier or airtight container to keep everything protected!
Can I Freeze Extras?
Carrot cake is surprisingly easy to freeze after baking, and even after frosting! For best results, let the cake chill in the refrigerator for a few hours to allow the icing to firm up. Afterwards, wrap the whole cake well in a double layer of plastic wrap, plus a layer of aluminum foil to help with freezer burn. Store the whole cake in an airtight, freezer-safe container to freeze for up to 2-3 months.
More Easy Cake Recipes to Try
- Carrot Pound Cake
- The Best Coffee Cake Recipe Ever
- Ridiculous Chocolate Cake
- Coconut Poke Cake
- Lemon Chiffon Cake
Moist & Fluffy Carrot Cake with Cream Cheese Frosting
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: serves 12 1x
- Category: Cake
- Method: Baking
- Cuisine: Dessert
Description
A fully-loaded Moist and Fluffy Carrot Cake that’s packed with pineapple, coconut and raisins, and topped with ultra decadent Cream Cheese Frosting. You can’t beat this unbelievably easy recipe for the best carrot cake ever!
Ingredients
Cake
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 1/4 cup vegetable oil
- 4 large eggs
- 1 tablespoon vanilla
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups all purpose 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
- 5 cups powdered sugar
- optional – 1 teaspoon vanilla extract OR 1/2 teaspoon almond extract
- note: if making a 3 layer cake you will need to increase these amounts by 50%
Instructions
- Preheat oven to 350°F. Coat a 9×13 pan (or 3, 8- inch pans) with nonstick spray *see note. Set aside.
- 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.
- Pour batter into the prepared pan.
- Bake for 40-45 minutes for 9×13 cake (or 25 – 30 if making a layered cake), until a toothpick inserted in the center comes out clean. Allow to cool completely.
Frosting
- 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.
- Spread the frosting on top of the cooled cake.
Notes
Store airtight for up to 3 days.
*You can bake this as a sheet cake style cake in a 9×13 pan of a layered cake in 3, 8- inch round pans or 2, 9- inch round pans. Coat the pans with baking spray and place a parchment round into the bottom of each pan and coat again with baking spray.
Frosting a layered cake: You will need to increase the amount of frosting the recipe calls for my 50% if you make this into 3 layers as shown, baked in 3, 8- inch pans, especially if you like to get fancy with frosting swirls or decorations! You don’t have to increase the frosting, however, if you choose to leave this as a “naked” cake and don’t frost the outside.
Nutrition
- Serving Size: 1 slice
- Calories: 595
- Sugar: 58.1 g
- Sodium: 409.3 mg
- Fat: 28.1 g
- Carbohydrates: 85.1 g
- Protein: 4 g
- Cholesterol: 76.2 mg
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This was the best carrots cake I have ever tasted. My family all said remember this recipe . . I will never buy a box cake again..
LOVE hearing this!!!
This is an easy an very tasty recipe. The carrot cake fans in my family were all impressed!
This is almost my mother’s carrot cake. She did a few spices differently, but yours give similar flavor. Oil is deffinately the way to go, so easy to mix. I love that you say not to leave out the raisins, coconut, pineapple, and walnuts. They add awesome texture and flavor. This is great.
Thanks, I have made it, I read this article thrice and rally whats come out I didn’t share that with my rabbit.
Since making this Beautiful tasty & moist cake I have made 5 so far… It’s The Best ever Carrot cake recipe me & my family have tasted …
LOVE hearing this!!
Salted or u salted butter? Recipe and reviews sound amazing I can’t wait to make for Easter. Thank you!
I use salted butter but that’s a personal preference. If you have a sensitivity to salt you can certainly use unsalted!
The store only had unsweetened coconut flakes, can I do it with the unsweetened and compensate somehow? Or should I go to another store and get the sweetened?
Unsweetened will work, the difference will be very subtle, and no one will notice!
Thanks!
This cake can be kept for three days…..yeah right! As if it’s going to last that long! It’s so delicious! I’ve never baked a better carrot cake, and I like trying new recipes, especially sweet ones. I’ve made it for my niece’s 10th birthday, as she’s decided to go ‘healthy’, and I’ve received praises from everyone. It’s really moist, and has that crunch from the pecans (I used them instead of walnuts), and the hint of coconut…..oh I’m drooling ?. I like it spicy, so I added a teaspoon of mixed spice, a teaspoon of ground ginger, half a teaspoon of ground nutmeg, and a little more cinnamon (which is never enough for me). Oh! And also a tablespoon of orange zest. Thank you, thank you, thank you, for this awesome recipe.
Love the addition of orange!! So glad you liked it!!
I love your site and your recipes. Anytime I’m looking for a new recipe in general or a specific recipe, I check to see if Cookies and Cups has it, first, and I start with that recipe. Every single recipe I’ve tried of yours is a hit—from cookies to cakes to main dishes (creamy beef pasta was actually a MAJOR hit!). But Girl. I hate raisins with every bit of my being. I HATE THEM. So I will try this recipe, but for the first time ever, I have to modify it. Because I would rather eat marginal carrot cake without raisins than “the best” carrot cake WITH raisins. 🙂 Keep up the amazing work. I love, love, love your site!
hahaha! ok, I love the raisins in this recipe, but I don’t hate raisins, so I get it 🙂 Hope you love it!
This is very close to the recipe I’ve been making for years, and it’s the best. I’ll eat carrot cake without pineapple and without nuts or coconut, but it isn’t nearly as good.
Like Melanie said earlier, I use the fine shredding disk of my food processor to prep the carrots. After I’ve done them and because the FP needs to be washed anyway, I whir the coconut until it’s finer. I like the taste of coconut but not the chewy pieces and processing helps with that. I didn’t like raisins much until I started buying them at Trader Joe’s. They’re much moister and tastier, very good in carrot cake.
One more thing is that I always toast walnuts to get rid of their slightly bitter taste.
I make non-dairy cream cheese and use it to make the frosting. It’s nice those of us with dairy problems can enjoy good things like this again.
Thanks for the recipe. I’ll be making it this week. Have a delicious Easter.
Great idea at pulsing the coconut in the food processor. A great trick for those who aren’t fans of the texture!
I LOVE that you’re a “no nuts” dessert gal! I can’t stand nuts in my desserts either. So much so, that my mom and grandma make a little fudge and brownies etc. JUST for me with no nuts when they make stuff (and I’m in my 40s ??).
Right?? Like if a cookie has nuts, it’s a PASS! haha!
I’ve just baked it yesterday minus the coconut flakes. My neighbour says it is to die for. wish i could attach a photo. overloaded my topping with walnuts for more crunch
Oh I wish I had a photo option too!
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!
Ahh so glad you liked it!!