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The Best Carrot Cake Recipe

4.9 from 9 reviews

Loaded with carrots, pineapple, coconut, raisins, and cinnamon, one bite and you’ll agree: this is the best carrot cake recipe in the world!

Loaded with carrots, pineapple, coconut, raisins, and cinnamon, one bite and you’ll agree: this is the best carrot cake recipe in the world!

  • Author: Sarah Fennel & Katharine Canfield
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author: Sarah Fennel & Katharine Canfield
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sarah Fennel & Katharine Canfield
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american

Ingredients

For the cake

  • 2 cups shredded carrots
  • 8 oz crushed pineapple, drained
  • 3/4 cup sweetened, shredded coconut
  • 1/2 cup raisins
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt

For the frosting

  • 1/2 cup unsalted butter, room temperature
  • 5 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups powdered sugar

Instructions

  1. Preheat oven to 350°F. Grease and flour two 8 inch cake pans and set aside.
  2. In a large bowl, combine the carrots, pineapple, coconut, raisins, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Incorporate the dry ingredients into the wet, stirring until well combined.
  3. Evenly pour the batter into the prepared pans. Bake for 25 minutes, then allow to cool completely before frosting.
  4. To make the frosting, whip the butter and cream cheese until light and fluffy, about 4 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
  5. Place the first cake on a plate, then top with 1/3 of the frosting. Layer the second and third layers, frosting in between each. Be freeform with it, using a flat knife to even the top of each layer. If you’d like, decorate the top with edible flowers! Then make sure you have friends with you when you eat it, or else you’ll go nuts. 🙂

Keywords: carrot cake, the best carrot cake, carrot cake recipe

Notes

  • We like to gently press out any excess moisture from the freshly shredded carrots
  • For the frosting, make sure your cream cheese is at true room temperature to ensure it incorporates with the butter without any clumps