Carrot Cake Recipe

Classic, homemade and delicious! Carrot Cake Recipe - via

I’ve wanted to share a delicious carrot cake recipe here for quite a long time!  The road block I kept running into was… what ingredients should be included in the “perfect” carrot cake?  I love my carrot cake to include nuts, raisins, pineapple and coconut… but I know not everyone agrees with this “loaded” version of carrot cake.

I recently asked readers on my Glorious Treats Facebook page to share what ingredients they like to be included in carrot cake.   Not surprisingly, the votes were quite split!

So… I set out to find a recipe that is delicious when filled with all of my favorites, but also would work with most any combination of ingredients you prefer!  Even if you’d like to omit a few of the ingredient “additions” I think you’ll find this carrot cake recipe is moist, flavorful and delicious!

This classic, homemade carrot cake recipe is loaded with nuts, raisins, pineapple and coconut, (just the way I like it!) but feel free to adjust to your personal preferences.

Moist, homemade and delicious! Carrot Cake Recipe - via

Print Recipe

Carrot Cake

Yield: 1- 9"x13" cake

This classic carrot cake is loaded with nuts, raisins, coconut and pineapple, then topped with rich and delicious cream cheese frosting!


Carrot Cake

2 3/4 cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1 Tablespoon cinnamon
1 cup chopped walnuts (or pecans)
1 cup sweetened, shredded coconut
3/4 cup raisins or currants

4 eggs
2 cups sugar
1 cup oil (I used olive)
1/2 cup unsweetened apple sauce (or use an additional 1/4 cup oil)
1 Tablespoon vanilla extract
2 cups grated carrots
1 cup drained, (canned) crushed pineapple

Cream Cheese Frosting
1 stick (1/2 cup) Challenge unsalted butter
1 (8oz.) package Challenge cream cheese
3-4 cups powdered sugar
1 teaspoon vanilla extract
1-2 Tablespoons heavy cream (or milk)


Preheat oven to 350*F. Prepare a 9"x13" cake pan, OR two 9" round cake pans by rubbing lightly with butter or oil and lining the bottom with parchment paper.
In a medium bowl, whisk together flour, salt, baking powder, baking soda and cinnamon.
Add nuts, coconut and raisins to the flour mixture, then set aside.
In the bowl of an electric mixer (or a large bowl and using a hand mixer), blend eggs and sugar.
Add oil, apple sauce and vanilla and blend until fully combined.
Stir in carrots and pineapple. Blend well.
While slowly mixing, pour in the bowl of dry ingredients. Blend until fully combined.
Pour batter into prepare pan(s). Spread to level, as needed.
Bake 9"x13" pan for 50-60 minutes (mine was ready at 54 minutes, in a metal pan).
The cake is ready when it appears baked on top, has a slight dome and a toothpick inserted in the center comes out clean. The top of the cake will be quite dark.
Allow cake to cool (about an hour) before frosting.

Prepare frosting -
In the bowl of an electric mixer, beat butter until smooth. Add cream cheese, and beat until smooth and fully combined.
While mixing, add the powdered sugar, a little at a time. After you've added two cups of sugar, add the vanilla and 1 tablespoon of cream.
Add additional sugar until you've reached the desired consistency and desired sweetness. Add the additional tablespoon of cream as needed.
Spread onto cooled cake (using an offset spatula).

Garnish finished cake with nuts if desired.

Ingredient options - If you do not care to add nuts, raisins or coconut, each of those items are optional and the rest of the recipe can remain the same. If you do not care to add pineapple, you may omit it, but I would suggest replacing with 1/2 cup apple sauce or 1/2 cup sour cream to keep the cake nice and moist.

Cake sizes - This recipe will make a nice thick cake in a 9"x13" pan, and the baking time is listed for this size. You could also bake this cake in most any combination of pans (8" round, 9" round, 10"x15" jelly roll pan, etc.) It would be near impossible to list the baking times for each possible cake pan size. The cake is done with it has a slight dome, appears baked on top, and a toothpick inserted in the center of the cake comes out clean.

Recipe source - Glorious Treats

Delicious homemade Carrot Cake! - via

Give this delicious homemade carrot cake recipe a try and share it with people you love.   This cake “keeps” quite well and is even better the day after it’s made.

Happy baking!


  1. guardo le foto,mi sono innamorata di questa delizia!!
    bacioni 🙂

  2. These look soooo good, thanks for the fantastic recipe!

  3. Looks like beautiful carrot cake! So high and moist. Thank you for the recipe!

  4. Do you fine shred the carrots or use a thicker shred that can be bought at the market?

  5. Yum! This cake looks amazing!!

  6. I love all the extra ingredients. Pineapple and coconut are yummy.

  7. I have a recipe for an orange carrot cake that my family loves. It’s been so long since I’ve had what is classified as a “traditional” carrot cake that I need to bake this one and have my family determine which one they really like the most. Ever since I first introduced the orange carrot cake, that’s all they’ve ever wanted me to bake, but I want to try this one. It’s good to change up recipes once in a while, so this will give me a second option for carrot cake to be a bit different in taste. Thanks for sharing!

  8. Yum yum i love carrot cake! Still need to try these carrot cupcakes i saw on another blog a while back ^^ These look to die for! I love frosting 😉

  9. My hubby love carrot cake! I will have to make this for him for Father’s Day! Love you!

  10. it’s amazing, thank you!

  11. That cake is so gorgeous. Reminds me of the cupcake we had in Greenwich Village at Magnolia Bakery last week. Except yours is prettier. LOL.

  12. I say go loaded or go home-YUM!! Your pictures are gorgeous 🙂

  13. Hi Glory, May I know where to get unsweetened apple sauce?

  14. Your cake looks fabulous as always, Glory! I never knew that carrot cake could contain other things like raisins, pineapple, or nuts… We always had ours plain, with extra carrots. But I’m still enjoying sampling all of the different possibilities!

  15. Thanks for sharing this recipe to me. I want to find some healthy cake and I found it here. Now I want to try to make it. Thanks

  16. I’ve been loving carrot cake like forever. Although the ingredients are a little complicated but it worth trying. Thank you so much!

  17. Wow, what a lovely tasty recipe! I just made my very first carrot cake and it came out heavenly. The recipes we have in Cape Town South Africa are pretty traditional with none of the yummy extras like pineapple, coconut, apple sause and raisans. I omitted the raisins. We are celebrating Eid tomorrow and I’m excited to share thus amazing cake with family and friends. Thank you again, Aneesa Theron

  18. Looks delicious! How does this recipe do in cupcakes?

  19. Hi there. I would like to try your recipe, looks really yummy. Was just wondering, how long do the eggs and sugar need to be bleded for? In some recipes eggs and sugar are mixed to “ribbon stage” . Would that be too long for your recipe? Please advise. Thank you.

  20. Hi, can this recipe be made into cupcakes? How long do you think the baking time and temp is for cupcakes. Thanks!

  21. I tried this today without walnuts and I used Apple puree and pineapple puree. It turned out really well. Very yummy and soft

  22. I’ve tried a few of your recipes and they’ve been a hit!!!! How much of this would I use in a cupcake form???? I really want to make carrot cupcakes but I’m just not sure of the measurements in the cupcake form! Thank you!

  23. I love this cake’s texture – it looks so fluffy and delicious!

  24. What is the size of your can of pineapple?

  25. I tried this recipe today. I did make a couple minor adjustments. I opted not to use raisins or currants to adjust to my family’s taste. I also used walnuts to decorate the outside rather than mixing pecans in the batter. It was super moist and was a big hit in our house. My teenage son actually told me I outdid myself. Winner!

  26. I made this recipe today, my first ever carrot cake.  I made a few adjustment, I used a mix of raisins and currents, and I only had regular applesauce.  It was a wonderful cake.  The frosting was my only difficulty, no matter what I did it was very runny?  I added extra confectioners sugar, even put it in the fridge to stiffen up.  

    Cakes are really not my thing, I’m a cookie and pie baker, but the instructions were clear and easy to follow

    • Hi Tisha, So glad you gave my recipe a try and enjoyed it. A couple ideas on the frosting. Make sure your butter and cream cheese are cool, or cold. Also, be sure to use full fat (standard) cream cheese, not a lower fat version. Third, it will eventually firm up in the fridge, it just takes time (based on how warm it was when you put it in the fridge). Happy baking!

  27. This is the absolutely Best Carrot Cake recipe! Believe me I’ve made my share. Have made it numerous times always a Winner everyone raves about it.I recommend it!

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