Carrot Cake Recipe
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.
How to Make 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
- 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.
- 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.