Carrot Cake Recipe

Classic, homemade and delicious! Carrot Cake Recipe - via GloriousTreats.com

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 GloriousTreats.com

 

Delicious homemade Carrot Cake! - via GloriousTreats.com

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

Classic, homemade and delicious! Carrot Cake Recipe - via GloriousTreats.com

Carrot Cake

This classic carrot cake is loaded with nuts, raisins, coconut and pineapple, then topped with rich and delicious cream cheese frosting!
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 620 kcal

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.

Notes

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.

Nutrition

Calories: 620kcalCarbohydrates: 79gProtein: 6gFat: 33gSaturated Fat: 10gCholesterol: 73mgSodium: 401mgPotassium: 240mgFiber: 3gSugar: 53gVitamin A: 3121IUVitamin C: 3mgCalcium: 61mgIron: 2mg
Keyword carrot cake
Tried this recipe?Let us know how it was!

29 comments

  1. 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!

  2. 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!

  3. 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!

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

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

  6. 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!

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

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