Classic Carrot Cake Recipe

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Published on April 19, 2016

Loaded with carrots, pineapple, coconut, raisins and walnuts, this Classic Carrot Cake recipe is truly decadent. Finished with a thick layer of cream cheese frosting and toasted coconut makes this cake worthy of any special occasion.

Classic Carrot Cake Recipe – Must Love Home (1)

Hot Fudge Sundays are my favorite dessert. I am pretty sure all you fellow chocoholics can understand. Then comes cheesecake like Tall New York Cheesecake and Frozen Lemon Blueberry Cheesecake. Regular old cake is pretty far down on my list of favorites, but at the top of the cake list is carrot cake. I admit, I have an ongoing love affair with nuts and coconut.

Classic Carrot Cake is something I have made over the years with mixed results. Sometimes it turned out dry and sometimes the carrots still tasted raw. My kids would accuse me of trying to hide “vegetables” in their cake! So anytime I would see a new recipe for carrot cake I got excited. Would this be the one that turns out just right? Well, here it is.

The Ultimate Classic Carrot Cake. It has every classic ingredient , but uses oil to keep it moist. And I think the secret ingredient is using crushed pineapple that has been drained, but left just a little wet.

One of the reasons this cake is so delicious are the spices. I like to make my own spice mixes, like Pumpkin Pie Spice and Apple Pie Spice, but if you’re not into that, store bought is fine.

This recipe was developed based on a Carrot and Pineapple Cake that was made by Ina Garten onBarefoot Contessa.

INGREDIENTS TO MAKE THIS CLASSIC CARROT CAKE RECIPE

Granulated Sugar
Vegetable Oil
Eggs
Vanilla Extract
Flour
Pumpkin Pie Spice
Baking Soda
Cream Cheese
Raisins
Walnuts
Carrots
Crushed Pineapple
Flaked Coconut
Butter
Powdered Sugar

CAN I MAKE THIS CAKE AHEAD OF TIME?

The best part of Classic Carrot Cake is that the flavor is even better as they get a chance to blend together after baking. Over the hours and days after baking, the cake will taste even more amazing, with the pumpkin pie spices really settling in. The cream cheese frosting will deepen in flavor and you might even find yourself swiping your finger thru it.

This cake can be made up to three days ahead of serving, stored in the refrigerator tightly covered. Frost right away or just before serving.

Don’t let it’s good looks fool you. This cake is a beast. It is dense, packed with rich, delicious flavor and feels like it weighs 10 pounds. Really, you will need both hands to pick it up.

Loaded with carrots, pineapple,coconut,raisins and walnuts this ultimate Classic Carrot Cake Recipe is truly decadent. Finished with a thick layer of cream cheese frosting and toasted coconut makes this cake worthy of any special occasion.

3.94 from 48 votes

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Prep Time :20 minutes minutes

Cook Time :1 hour hour

Cooling :1 hour hour

Total Time :2 hours hours 20 minutes minutes

Servings :16

Calories :586

Course :Dessert

Ingredients

FOR THE CAKE:

▢ 2 cups granulated sugar
▢ 1 1/3 cups vegetable oil
▢ 3 extra large eggs at room temperature
▢ 1-1/2 tsp vanilla extract
▢ 2-1/2 cups all-purpose flour divided
▢ 2 tsp pumpkin pie spice
▢ 2 tsp baking soda
▢ 1-1/2 tsp kosher salt
▢ 1 cup raisins
▢ 1 cup chopped walnuts
▢ 1 pound carrots grated (about 4 cups)
▢ 20 ounce crushed pineapple canned, drained but not dry
▢ 1 cup sweetened flaked coconut

TO MAKE FROSTING:

▢ 12 ounce cream cheese 1-1/2 (8 ounce) boxes at room temperature
▢ 1/2 pound unsalted butter (2 sticks) at room temperature
▢ 1-1/2 tsp vanilla extract
▢ 2 cups powdered sugar add more if frosting is too thin

TO DECORATE:

▢ 1/2 cup flaked coconut toasted

Instructions

TO MAKE CAKE:

Preheat the oven to 350°F. Butter 2 (8-inch) round cake pans. Line the pans with parchment paper, then butter the paper and flour the pans.
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until pale yellow. Add the vanilla and mix until just blended.
In another bowl, sift together 2-1/2 cups flour, the pumpkin pie spice, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just blended.
In a medium bowl, toss the raisins and walnuts with 1 tablespoon flour , then add in the carrots, coconut and pineapple. Add to the batter and mix well.
Divide the batter between the prepared pans, and bake on the middle oven rack for 55-60 minutes. The cake is done when it springs back when you touch the center, or a toothpick inserted comes out clean.
Allow the cakes to cool completely on a rack before frosting, at least 1 hour.

MAKE THE FROSTING:

Place the cream cheese, butter and vanilla into a mixer bowl, using the paddle attachment. Mix on medium speed until until just combined. Add in the sugar and mix until the frosting is smooth.
On a plate or pedestal, place one of the cake layers flat side up. With an offset spatula or knife, spread the top with frosting. Place the second cake flat side down on top of the frosted layer, so the cake has the rounded side up. Frost the top and sides of the cake evenly.

DECORATION:

Press the toasted coconut up the sides of the cake, pressing slightly to adhere the coconut to the frosting. Distribute the coconut evenly around the sides of the cake.

Chef Tips

To bake the cake in a 9 x 13 sheet pan, reduce the baking time by 5 – 10 minutes. Start checking the cake after 45 minutes baking time. The cake will be done when it springs back after a light touch or a toothpick inserted in the enter comes out clean.

Equipment Used

Stand Mixer

Glass Mixing Bowls

8-inch Round Cake Pan

Nutrition Facts

Classic Carrot Cake Recipe

Serving Size

1 serving

Amount per Serving

Calories

586

% Daily Value*

Fat

30.08

Saturated Fat

16.68

20 Comments

Christine Mello
January 4, 2024 at 12:57 PM

Hi Susie, yes you can freeze the cake. Wrap each baked and unfrosted cake layer separately and tightly in plastic wrap. Place flat in the freezer. The layers will keep in the freezer for about 3 months. Defrost in the refrigerate and frost the cake before serving. Hope that helps.
Susie
September 3, 2023 at 5:32 PM

Will this cake freeze?
Christine Mello
October 12, 2022 at 9:59 AM

Hi Keri, Yes – you can use a 9 x 13 pan. You may need to change the baking time to be sure the center of the cake is done. Use the same temperature and bake time for the round pans…then keep baking and until the center of the cake is done.😋
Keri morris
October 9, 2022 at 6:38 PM

Can I use a 9×13 pan instead of the round pans
Christine Mello
June 21, 2021 at 9:09 AM

Hi Andrea, I’m so glad you liked it! Thank you!
Andrea D Balassi
June 16, 2021 at 9:54 PM

This cake turned out great and was a huge hit!
Christine Mello
March 17, 2021 at 2:53 PM

Hi Denise, yes, this can be made in a bundt pan. This is a very dense cake so I would Bake at 350 degrees for at least one hour or until toothpick inserted in center comes out clean. Hope that helps and I’m glad your son loved the cake ?… it’s a favorite of my sons too!
Denise meyer
March 16, 2021 at 5:14 PM

Can this be made in a bunt pan if so would it be the same cooking time and temp, I made this for my son a couple of years ago he loved it
Christine Mello
February 9, 2021 at 10:32 AM

Hi there, yes, this can be made in a loaf pan. This is a very dense cake so I would divide the batter between 2 loaf pans rather than completely filling a single loaf pan. Bake at 350 degrees for 45 minutes to one hour. Start checking at 45 minutes by inserting a toothpick or knife in the center…if it comes out clean the cake is done. Hope that helps.?
Rd McIntosh
January 30, 2021 at 10:32 PM

Can it be made is a 9×5 loaf pan. What changes would that make it temp and time
Christine Mello
October 23, 2019 at 2:32 PM

Hi Silvia, great question! I haven’t used fresh pineapple to make this, but if I were to, I would substitute 1-1/3 cups fresh grated pineapple for the 15 ounce canned (lightly drained) pineapple. You might need to add 2 – 3 tablespoons of additional sugar to the batter because canned pineapple generally tastes sweeter than fresh. I hope this answers your question. ?.
SILVIA
October 22, 2019 at 9:55 PM

Can you use regular pineapple and not canned ? If so , how many cups of crushed pineapple
Christine Mello
October 20, 2019 at 12:56 PM

Hi Pat, thanks for the question and nice comment. When I use this recipe for cupcakes, it makes about 18 cupcakes when the cups are filled 2/3 full. I also recommend using foil liners instead of paper ones because the batter is so heavy. Hope that helps!?
Pat
October 20, 2019 at 6:25 AM

How many cupcakes do you think it would make? I use this recipe all the time and it is a favorite!!
Christine Mello
June 6, 2019 at 3:58 PM

Yes Beth, you can definitely bake this as a sheet cake. Just reduce the baking time by 5 – 10 minutes. Start to check the oven after 45 minutes just to be on the safe side. Thanks for the great question.
Beth
June 5, 2019 at 9:24 AM

Can you make a 13 x 9 sheet cake?
Christine
November 25, 2018 at 1:05 PM

Hi Suzie, Yes, you can use this batter for cupcakes, with these changes.( I haven’t made cupcakes using this batter but here is what I would do)…. 1) I would bake for 35 – 40 minutes, starting to check for done at 35 minutes and if not done, bake in additional 5 minute increments, checking each time, until done. Test just like you would for the cake…insert a toothpick in the middle to see if it comes out clean. 2) If using cupcake liners, do not use regular paper ones, use foil or silicone cups. If using just a cupcake tin, then be sure to liberally grease and flour each cupcake well so the cake doesn’t stick. Hope this helps and let me know how they turn out if you make them!
Susie
November 25, 2018 at 12:34 PM

Can this be made into cupcakes? How long would they need to bake if so. Thank you
Christine
October 12, 2016 at 6:42 PM

Thanks for letting me know that the can size was missing! So sorry about that! I emailed you back that the recipe calls for a 20 ounce can of crushed pineapple and corrected the recipe! Take care – Christine
bridgette COOPER
October 12, 2016 at 4:12 PM

the recipe calls for a can of crushed pineapple. what size can?

I’m Christine, and I’m glad you’re here! Must Love Home is a food blog where you’ll find easy, family recipes with lots of flavor that even the beginner home cook can make. All are simple and most call for less than 10 ingredients Learn more…

Classic Carrot Cake Recipe – Must Love Home (2024)

FAQs

Why did my carrot cake flop? ›

The pan is too small. There's too much liquid. Opening the oven or moving pans during baking. Oven temperature is too low, or cake isn't baked long enough.

Why does carrot cake taste so good? ›

Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Ginger adds the most delicious zing, but it isn't overpowering at all. The cake is dense, but each forkful tastes super soft and extra lush.

See Details ›

How old is carrot cake? ›

The carrot cake we know was originally published in L'art du cuisinier's second volume by Antoine Beauvilliers in 1814 in French before that recipe was translated in 1824. It would later see its biggest resurgence in popularity during the Second World War for very similar reasons.

Learn More Now ›

Why do people eat carrot cake? ›

Rich in Antioxidants

Carrots, the star ingredient of carrot cake, are abundant in antioxidants like beta-carotene. These compounds protect the body against harmful free radicals, helping to combat cellular damage and reduce the risk of chronic diseases such as heart disease and certain types of cancer.

Keep Reading ›

Why did my carrots turn black in my carrot cake? ›

Carrots contain pigments that are sensitive to changes in pH balance. When the shreds of carrot come into contact with the alkaline baking soda, a chemical reaction takes place that causes the pigments to change color.

Get More Info ›

Why is my carrot cake moist but crumbly? ›

Overmixing: Overmixing the batter can develop excess gluten, resulting in a crumbly texture. Mix until just combined to avoid this. Incorrect Measurements: Accurate measurements are crucial for baking.

Know More ›

What compliments carrot cake? ›

Cream cheese frosting is a classic and delicious pairing for carrot cake, complementing its sweet and spiced flavors. Additionally, a cup of hot tea or a scoop of vanilla ice cream can be great accompaniments to enhance the overall dessert experience.

Tell Me More ›

What country invented carrot cake? ›

Carrot cake is thought to have originated in England where housewives used sweet products (e.g carrots) to naturally sweeten their confections during World War II.

Learn More Now ›

Which is healthier carrot cake or chocolate cake? ›

Carrot cake isn't really any less healthy than a white cake or a chocolate cake. Arguably, it's slightly more healthy because of the addition of carrots and sometimes pineapple. However, it does contain a cup of oil and two cups of sugar, and that's just in the cake.

Learn More Now ›

What is the fancy name for carrot cake? ›

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter.

Know More ›

What culture is carrot cake from? ›

In 1827, carrot cake appeared for the first time in a French cookbook published in Britain, as reported by National Today, but there was a recipe for carrot pudding pie on record from "The Art of Cookery, Made Plain and Easy" as early as 1747, per The Food of England Project.

Tell Me More ›

Does carrot cake need raisins? ›

If you're making the carrot cake and start to second-guess the number of carrots called for in our recipe, don't. You need all three cups. It is a carrot cake, after all. Pecans and Raisins: These add texture, but they are optional.

Discover More ›

What is the green stuff in carrot cake? ›

The green flecks are carrot but the colour has been changed by the bicarbonate of soda (baking soda) in the mixture. Some pigments are sensitive to pH balances and will change colour if they are in a very acid or very alkaline environment.

Tell Me More ›

What is black carrot cake? ›

Black carrot cake obtains its colour from dry soy sauce, which lends a sweeter flavour to the dish. For many, it's a matter of personal preference. The white version was popularised by famed hawker Lau Goh in Singapore in the 1960s.

How do you fix a flopped cake? ›

How to Fix Sunken Cake

Step 1: Cut the outer ring of cake. Take your fallen cake and cut the ridge from around the sunken middle, so the top of the cake is level. ...
Step 2: Fill in the gap in the cake. Using the excess cake, fill the sunken middle in and smooth it out. ...
Step 3: Cover with frosting.

Get More Info ›

Why did my cake rise and then fall? ›

For example, an 8-inch cake pan holds 4 cups of batter and a 9-inch cake pan holds 5 cups of batter – that's a 25% difference in volume! Using a pan that's too small can be disastrous. This can rise and overflow in the oven, and then collapse once removed from the oven as the structure hasn't been able to set properly.

View Details ›

Why is my cake floppy? ›

If the temperature of your oven is too high, your cake will not cook properly. While the outside of your cake will be done and may even start to burn, the middle will remain liquid. Once you turn this cake out of the oven, the center may sink, or the uncooked batter may spill out when you cut the cake. This situ.

Classic Carrot Cake Recipe – Must Love Home (2024)

INGREDIENTS TO MAKE THIS CLASSIC CARROT CAKE RECIPE

CAN I MAKE THIS CAKE AHEAD OF TIME?