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
