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.
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!
How to Make Carrot Cake
Carrot Cake
Ingredients
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 crushed pineapple canned, drained
Cream Cheese Frosting
- 1/2 cup unsalted butter 1 stick
- 8 oz cream cheese 1 package
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk
Instructions
- 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.
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!
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!
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!
Thanks so much for the lovely comment! So happy to hear your family loved this as much as mine does!
What is the size of your can of pineapple?
I love this cake’s texture – it looks so fluffy and delicious!
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!
I tried this today without walnuts and I used Apple puree and pineapple puree. It turned out really well. Very yummy and soft