As a professional food blogger I call this my Best Carrot Cake, built from grated carrots, coconut, pecans, crushed pineapple and cinnamon with one unexpected twist that will make you want to read on.

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I never meant to obsess over a simple cake but this one wont leave me alone. Packed with grated carrots and finished with a silky cream cheese frosting, it keeps pulling me back for another slice.

i kinda call it my Best Carrot Cake Recipe From Scratch cause it hits that sweet spot of flavor and even when my layers are lopsided it tastes unreal. People ask if its one of those Moist Carrot Cakes and yeah, it is, maybe dangerously so.

I promise theres tricks hidden in the method that make it sing, but you gotta taste to see.

Ingredients

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Carrots: add natural sweetness, lots of fiber and vitamin A, they keep cake moist
Brown sugar: brings deep caramel flavor and extra moisture, a stronger molasses note
Granulated sugar: sweetens and helps structure, adds light texture but little nutrition
Vegetable oil: gives richness and tender crumbs, high in calories but keeps cake soft
Crushed pineapple: adds brightness and acidity, extra moisture plus natural sugars and tangy zip
Pecans: add crunch, healthy unsaturated fats and protein, give toasty nuttiness
Cream cheese: frosting is tangy and creamy, adds richness and sweetness, not low calorie

Ingredient Quantities

for the cake

2 cups (250 g) all purpose flour

1 1/4 cups (250 g) granulated sugar

3/4 cup (150 g) packed light brown sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

4 large eggs

1 cup (240 ml) vegetable oil

2 teaspoons vanilla extract

3 cups grated carrots (about 4 or 5 medium carrots)

1 cup crushed pineapple, well drained

1 cup sweetened shredded coconut

1 cup chopped pecans

for the cream cheese frosting

8 oz (225 g) cream cheese, softened

1/2 cup (115 g) unsalted butter, softened

3 cups (360 g) powdered sugar

1 teaspoon vanilla extract

pinch of salt

extra chopped pecans or coconut for garnish, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease two 9 inch round pans and line bottoms with parchment; if you prefer use a 9×13 inch pan but baking time will be longer.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 1/4 cups (250 g) granulated sugar, 3/4 cup (150 g) packed light brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon fine salt.

3. In another bowl whisk 4 large eggs, 1 cup (240 ml) vegetable oil and 2 teaspoons vanilla extract until combined.

4. Pour the wet into the dry and stir just until combined, dont over mix or the cake can get dense.

5. Fold in 3 cups grated carrots (about 4 or 5 medium carrots), 1 cup crushed pineapple well drained (pat it dry with paper towels), 1 cup sweetened shredded coconut and 1 cup chopped pecans.

6. Divide batter between the two prepared 9 inch pans, smooth the tops. Bake 25 to 30 minutes or until a toothpick in the center comes out with just a few crumbs. If using a 9×13 pan bake about 40 to 45 minutes, check at 3
5. Let cakes cool in pans 10 minutes then turn out onto a wire rack to cool completely.

7. For the cream cheese frosting beat 8 oz (225 g) softened cream cheese with 1/2 cup (115 g) softened unsalted butter until smooth. Add 3 cups (360 g) powdered sugar a cup at a time and beat smooth, then stir in 1 teaspoon vanilla extract and a pinch of salt. If the frosting seems too soft chill 15 to 30 minutes, dont overbeat or itll get runny.

8. If the cake layers have domes level them with a serrated knife. Place one layer on your plate, spread a thick layer of frosting, top with second layer and frost the top and sides. For a cleaner look do a thin crumb coat first and chill 10 to 15 minutes, then do the final coat.

9. Garnish with extra chopped pecans or shredded coconut if you like. Refrigerate the cake for at least 30 minutes to set the frosting before slicing. Store covered in the fridge up to 4 to 5 days.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. Two 9 inch round cake pans (or one 9×13 inch pan) plus parchment paper and nonstick spray
3. Large mixing bowl and a medium mixing bowl
4. Measuring cups, measuring spoons and a kitchen scale (optional but handy)
5. Whisk and a rubber or silicone spatula
6. Electric hand mixer or stand mixer for the frosting
7. Box grater for the carrots (or food processor with grater disk)
8. Serrated knife and a cake leveler or offset spatula for smoothing
9. Wire cooling rack and a toothpick for doneness checks

FAQ

Q: What temp and how long do I bake this carrot cake? A: Preheat oven to 350°F (175°C). Bake until a toothpick inserted in the center comes out with moist crumbs, about 25 to 35 minutes for two 8 or 9 inch round pans, or 35 to 45 minutes for a 9×13 pan. Let cakes cool in pans 10 minutes, then turn out onto a wire rack to finish cooling.

Q: Will the crushed pineapple make the cake soggy? A: Only if it's not drained well. Squeeze or press the pineapple in a sieve or paper towels until mostly dry, then fold in gently. That gives flavor without extra liquid that makes the crumb heavy.

Q: How do I get a smooth cream cheese frosting? A: Use room temperature cream cheese and butter, beat them first until silky, then add powdered sugar slowly. Dont overbeat after adding sugar or it can get too soft and airy. Chill the frosting briefly if you need it firmer for spreading.

Q: Can I make the cake ahead or freeze it? A: Yes. Unfrosted layers wrap tightly and freeze up to 3 months, thaw overnight in the fridge. A frosted cake will keep 3 to 4 days in the fridge. If serving at room temp, take it out an hour before eating so its not too cold.

Q: I have a nut or coconut allergy, what can I swap? A: Omit pecans and coconut, you can stir in extra carrots or 1/2 cup rolled oats for texture, or use roasted sunflower seed pieces as a nut-free crunch. If you need gluten free, use a 1 to 1 GF flour blend but bake time may vary.

Q: Do I need to peel or finely grate the carrots? A: You can skip peeling if carrots are scrubbed well, younger carrots have thinner skin. A medium to fine grate works best so the carrots add moisture and texture but dont leave big chunky bits, remember carrot cake taste better the next day so dont rush to serve it.

Carrot Cake Recipe Substitutions and Variations

All purpose flour → 1:1 gluten free baking blend (with xanthan gum) or whole wheat pastry flour 1:1. Gluten free blends work straight across, whole wheat pastry will be a bit denser and nuttier so don’t overmix the batter.
Granulated sugar → coconut sugar 1:1 for similar texture and less sweetness, or use 3/4 cup maple syrup or honey for each cup sugar and reduce other liquids by ~3 tablespoons and lower oven temp by 25°F so it doesn’t overbrown.
Vegetable oil → melted refined coconut oil or light olive oil 1:1, or swap up to half the oil with unsweetened applesauce (eg if recipe calls for 1 cup oil, use 1/2 cup oil + 1/2 cup applesauce) to cut fat while keeping moisture. Full applesauce swap makes a denser crumb.
Eggs → flax “eggs” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes = 1 egg) or 1/4 cup unsweetened applesauce per egg for moistness. Commercial egg replacer works too, follow package directions.

Pro Tips

– Measure flour by weight or spoon it into the cup and level it off, dont pack the flour into the cup or youll end up with a dry, dense cake. If you can, use a kitchen scale — way more consistent.

– REALLY drain and pat the crushed pineapple dry, and toast the pecans and coconut briefly in a warm pan for extra flavor. Extra moisture or cold nuts will change texture and make the cake heavier.

– Fold the mix gently and stop as soon as the flour streaks disappear, dont overmix or the crumb will be tight. Bake times vary by pan so start checking a few minutes early with a toothpick, it should come out with a few moist crumbs not wet batter.

– Make sure cream cheese and butter are truly softened before you beat them, or the frosting wont come together. If the frosting seems too soft chill it 15 to 30 minutes, if its too stiff let it warm a bit and beat gently, and do a thin crumb coat then chill before the final coat for a cleaner finish.

Carrot Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

845

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. Two 9 inch round cake pans (or one 9×13 inch pan) plus parchment paper and nonstick spray
3. Large mixing bowl and a medium mixing bowl
4. Measuring cups, measuring spoons and a kitchen scale (optional but handy)
5. Whisk and a rubber or silicone spatula
6. Electric hand mixer or stand mixer for the frosting
7. Box grater for the carrots (or food processor with grater disk)
8. Serrated knife and a cake leveler or offset spatula for smoothing
9. Wire cooling rack and a toothpick for doneness checks

Ingredients

for the cake
2 cups (250 g) all purpose flour
1 1/4 cups (250 g) granulated sugar
3/4 cup (150 g) packed light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
4 large eggs
1 cup (240 ml) vegetable oil
2 teaspoons vanilla extract
3 cups grated carrots (about 4 or 5 medium carrots)
1 cup crushed pineapple, well drained
1 cup sweetened shredded coconut
1 cup chopped pecans
for the cream cheese frosting
8 oz (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, softened
3 cups (360 g) powdered sugar
1 teaspoon vanilla extract
pinch of salt
extra chopped pecans or coconut for garnish, optional

Directions

Preheat oven to 350°F (175°C). Grease two 9 inch round pans and line bottoms with parchment; if you prefer use a 9×13 inch pan but baking time will be longer.
In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 1/4 cups (250 g) granulated sugar, 3/4 cup (150 g) packed light brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon fine salt.
In another bowl whisk 4 large eggs, 1 cup (240 ml) vegetable oil and 2 teaspoons vanilla extract until combined.
Pour the wet into the dry and stir just until combined, dont over mix or the cake can get dense.
Fold in 3 cups grated carrots (about 4 or 5 medium carrots), 1 cup crushed pineapple well drained (pat it dry with paper towels), 1 cup sweetened shredded coconut and 1 cup chopped pecans.
Divide batter between the two prepared 9 inch pans, smooth the tops. Bake 25 to 30 minutes or until a toothpick in the center comes out with just a few crumbs. If using a 9×13 pan bake about 40 to 45 minutes, check at 3
Let cakes cool in pans 10 minutes then turn out onto a wire rack to cool completely.
For the cream cheese frosting beat 8 oz (225 g) softened cream cheese with 1/2 cup (115 g) softened unsalted butter until smooth. Add 3 cups (360 g) powdered sugar a cup at a time and beat smooth, then stir in 1 teaspoon vanilla extract and a pinch of salt. If the frosting seems too soft chill 15 to 30 minutes, dont overbeat or itll get runny.
If the cake layers have domes level them with a serrated knife. Place one layer on your plate, spread a thick layer of frosting, top with second layer and frost the top and sides. For a cleaner look do a thin crumb coat first and chill 10 to 15 minutes, then do the final coat.
Garnish with extra chopped pecans or shredded coconut if you like. Refrigerate the cake for at least 30 minutes to set the frosting before slicing. Store covered in the fridge up to 4 to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.