If you are looking for the BEST Carrot Cake Recipe, this is the one! Truly, this legendary scratch carrot cake is my favorite dessert of all time, and it’s the only carrot cake recipe you will ever need.
Classic Cakes loaded with Goodness
Over the years, we’ve received a flood of rave reviews on this cake, making it one of the most popular on our site!
I love cakes with lots of “stuff”… cakes with a wonderful mix of textures and flavors, whether bits of fruit or coconut or pecans, etc.
For instance, good old fashioned Hummingbird Cake, Italian Cream Cake , German Chocolate Cake and Apple Spice Cake are close to the top of my list, but Carrot Cake is king! (I feel like I should put that on a t-shirt).
What makes THIS scratch Carrot Cake Recipe the BEST EVER?
Let’s talk about the parade of ingredients that make this scratch Carrot Cake recipe SO amazing. Of course, carrots and spices are a given, but this favorite carrot cake recipe of ours also includes crushed pineapple, pecans, and coconut.
Not all carrot cakes call for coconut and pineapple, or even nuts, but after trying this recipe, we could never go back! These ingredients make all the difference, and are the reason that everyone who tries a slice immediately falls in love (with the cake…and probably the baker too).
The added flavor and sweetness are the perfect complement to the carrots, spices, and pecans.
Just look at this slice- so much texture and lumpity bumpity goodness! Without question, this is the BEST Carrot Cake recipe on the planet (if we do say so ourselves). I know I’m gushing, but it’s just so darn delicious.
As a child I avoided carrot cake in favor of pretty much any other dessert option at family celebrations. I mean, carrots? In a cake? The name alone just sounded a bit too healthy for me.
Oh how wrong I was! It pains me to think of all of the amazing slices of carrot cake that I missed out on in my early years. So now, I must make up for lost time. ;0)
The history of carrot cakes
Though we don’t see carrots in many desserts, it actually makes perfect sense in terms of the sweetness factor. Here’s a little carrot cake history for you- Even in medieval times, carrot puddings were hugely popular due to their natural sweetness.
The carrot cakes that we know and love today are believed to have evolved from these flavorful carrot puddings.
That natural sweetness also explains the resurgence of carrot based desserts during World War II when sugar was rationed.
Fast forward to the 1960s and 1970s and carrot cakes began to enjoy widespread popularity in the US not only for their amazing flavor, but also (hee hee) because it’s healthy.
Okay, so carrot cake as a health food may be a bit of a stretch, but the idea really makes it easier for me to cut myself a giant slab of cake! Mmmmmm. Because, you never know.
Every Good Carrot Cake Needs Cream Cheese Frosting!
Finally, let’s get down to the business of cream cheese frosting. After all, carrot cake just wouldn’t be carrot cake without a luscious cream cheese frosting. The cream cheese frosting included in our recipe is our Cream Cheese Buttercream Frosting recipe from our recipes section. We also love our heavenly Pipeable Cream Cheese Frosting if you prefer a thicker consistency.
Sandwich the cream cheese frosting between your carrot cake layers, and then finish it off with a generous slathering.
I just cannot tell you how amazing this carrot cake is–you just have to try it for yourself. The carrots, pineapple, coconut, nuts, and spices all balance each other perfectly. This cake is ultra moist, and guaranteed to please any crowd!
We’ve made countless variations of carrot cake over the years, but THIS is our favorite! Nothing else compares!
*Although this scratch Carrot Cake recipe is our absolute favorite, we also have a fantastic doctored cake mix Carrot Cake recipe for those of you who prefer recipes based on cake mix. You can find it at the bottom of this post!
Enjoy!!
Carrot Cake from Scratch
This scratch Carrot Cake is my FAVORITE cake, and one of our most popular recipes on the site! Carrot cake with crushed pineapple, pecans, coconut, and spices!
Ingredients
For the Carrot Cake
- 2 ½ cups (325g.) all purpose flour
- 1 ½ teaspoons baking soda
- 1 ¼ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups ( 400g ) sugar
- 4 large eggs
- 1 cup vegetable oil (218g)
- 1 teaspoon vanilla extract
- 2 cups (180g) grated (small pieces) carrots (do not use packaged pre-shredded carrots, they are too dry)
- ¾ cup (92 g) chopped pecans
- ¾ cup (50g) coconut (optional)( we used Baker's Angel Flake sweetened coconut)
- 1 (8oz.) can crushed pineapple, put in a strainer and let the liquid drain off….I press with a fork to remove not all, but a bit more liquid.
For the Cream Cheese Frosting (this recipe can be easily doubled if you plan to do a lot of piping)
- 2 sticks ,1 cup, (226g) unsalted butter, slightly softened
- 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
- 2 teaspoons (8 g) vanilla extract
- ½ teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
- 6 to 6 ½ cups (690g to 747g) powdered sugar
Instructions
For the Carrot Cake
- Preheat oven to 350 degrees
- Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.
- Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.
- In the bowl of your mixer, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.
- With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.
- Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness until very near the end of baking time or it could cause the cake to sink slightly in the center.
- Makes 6 ½ cups batter
- Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.
For the Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
- Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
- Will frost a 3 layer 8 inch cake
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Prefer a Mix? Here’s Doctored Cake Mix Version for Carrot Cake
As I mentioned above, we have a great “almost homemade” doctored cake mix version of Carrot Cake that’s a keeper! Convenient, consistent, and with many of the same ingredients as our scratch version. You can find it here!: Carrot Cake: A Doctored Cake Mix Recipe.
Thanks for stopping by! I guarantee that if you try this carrot cake recipe, you’ll come back to it again and again. It’s just that good!
Sharing our BEST Cake Recipes and Cake Tutorials
Don’t miss our full collection of tried and true favorite cake and frosting recipes in our Recipes Section! We also have a section of Free Cake Tutorials which include step by step photo tutorials and free cake video tutorials!
If you’re interested in learning even more about cake decorating, you should consider becoming a member of My Cake School! We have hundreds of cake tutorials that we’ve made over the years for our member. You can find all of the details here!: Learn How to Decorate Cakes with MyCakeSchool.com- Joining Information
Looks delicious! Carrot cake is my favorite to! Gluten-Free version though.
Thank you so much for sharing this, I can’t wait to make it! Would you mind sharing the tip you used to pipe the outer frosting? And did you have to add more sugar to the frosting to make it firm enough to be piped onto the cake? Thanks again!
Yum, yum, yummmmm!!! Carrot cake is my all time favorite, too! Can’t wait to try this recipe. Perfect for Fall. Thanks!
Hi Ladies
I got a request for carrot cake today so Im glad this was the first thing that popped up on your site…. just a couple of questions.. Can cake flour be substituted for the APF ? what measurements are best to use, weighing them out and using the grams or cups? last question……. I’d like to use a bundt pan would it be enough batter or too much?? I have the large pan……..
thank you for your time
Stella
My favourite cake! will def. be trying it soon.
Will this recipe work with cupcakes?
Yes, it should be fine for cupcakes.
Hi Stella, I have not tried using cake flour instead of all-purpose flour, but if you do I would use the cup measurement. For each cup of all-purpose flour in a recipe, you can substitute 1 cup plus 2 tablespoons of cake flour. We have not baked the recipe in a bundt pan. The recipe will give you 6 1/2 cups batter, choose a bundt pan for that amount of batter.
Hi JC, I think it would be fine for one of the tiers of a multi tier wedding cake. As you can tell from the picture, you will not get a clean precise slice because of the coconut and pineapple. I would want you to give it a test run before offering as a wedding cake.
Is this very sweet?… because 2 cups of sugar plus pineaple plus coconut ?… can I use less sugar?
Is there a way to print this recipe? Can’t find a “print” button . . .?
@Claudia- We really love the recipe as is (we’ve tried many!) but if you do a little experimenting with sugar amounts, we’d love to hear how it goes ;0)
@JeanF- I don’t post recipes very often in the blog (although that is about to change!) — and so the “print recipe” feature isn’t set up yet for blog posts. However, since you are a member, you can use this link to print it from our recipes section-
https://www.mycakeschool.com/recipes/carrot-cakescratch-recipe/
Hello Melissa,
I was in a bind for a 12 inch carrot cake for a bachelorette party for this Friday nite. I did a recipe on yesterday (Tuesday) that I did not like. It was heavy and gummy. I tried your carrot cake recipe today. I actually tripled the recipe and was able to get 2 very nice 12 inch layers that were Oh… so even with no lumps and a dozen cupcakes. Actually I got a couple extra so that I could taste the recipe for myself. I just want to tell you that I was very pleased! Your recipe is
AWESOME!!! Thanks so Much!!!
Hi Hazel, I am thrilled that you are happy with the cake! Thanks so much for your feedback & details on tripling the recipe. Glad that it came out so well for you. (Now I’m craving carrot cake!) ;0)
Hi Melissa. I read the recipe and comments for the cream cheese frosting recipe used with your strawberry cake (it is the same recipe used for the carrot cake I believe)…someone asked if the cream cheese recipe would be good for roses and the reply was that it would not. (I hope I am reading and posting accurately). Did you add more sugar to the recipe in order to make the roses on the carrot cake? Thank you.
Hi Paula- For a realistic rose, this frosting would be a bit too soft…but for rosettes or rose swirls with a star tip, I find that it does fine. I really like this cream cheese frosting for a filling…but when using as a frosting for the outside of the cake, I sometimes change things up and add more powdered sugar or combine with a little vanilla buttercream if it seems too soft..especially when the weather is warmer.
Thank you very much Melissa!
Looks and sounds scrumptious, Melissa!
Hi Melissa, just wanted to know if the coconut you used was sweetened or unsweetened and can I use fresh pineapples instead of can pineapples.
Thanks
Hi Fortune, We used sweetened coconut in the recipe. I think you can use fresh pineapple with no problem. We have not tried it but I have seen it as an ingredient in other recipes. I think it would work best diced into small pieces.
Can I use gluten free flour instead of the regular flour?
Hi Cathy, We have not tried baking this recipe using gluten free flour. I have some King Arthur gluten free flour than can be used with 1/4 teaspoon xanthan gum for every 1 cup of flour in the recipe, but I have not tried it with any of the recipes on the site. Let us know how it goes if you give it a try.
Hi, if I substitute organic coconut oil for vegetable oil do I need to add coconut? And is the pineapple able to be removed?
Hi, will honey work instead of sugar if I’m seeking a healthier cake? Happy Easter!
Hi Meghan, We have not tried leaving out the coconut, since the recipe has 3/4 cup, I do think the recipe would not be the same. I’m sorry but I don’t think honey would work in place of sugar.
Made this for Easter and it was a huge hit! Making it again for a cake auction at my church. Thank you!
Wonderful !! Thanks so much for posting your review of the recipe.
I’m not a big carrot cake fan. I’m not even a big cake fan, but this carrot cake was so great. I made it for a group gathering and only 1 piece was left…which my husband claimed. So moist and the cream cheese frosting was wonderful.
Hello Teena! Thank you for your feedback, I’m so happy to hear that you all loved the cake!! ;0) xo
Hi! I was wondering if I could make this cake a couple days before a birthday party and if it would be fine if I put it into the freeze for a couple days?
Hi Evalene, The carrot cake will be fine to be made two days before the party and kept in the refrigerator under a cake cover. I would not freeze the frosted cake, sometimes there is a problem when freezing cream cheese frosting. You could make the cake layers well in advance and freeze them individually wrapped in plastic wrap and aluminum foil. A day or two before the party the layers could be thawed and decorated.
Hello, I was wondering when you mean by coconut what exactly should I buy? Coconut shreds?
Hi Erika, I used Bakers Angel Flake Coconut, it is sweetened. I don’t know if that brand is available to you but any brand of sweetened flaked or shredded coconut will be fine.
By far my favorite cake!! The recipe is fabulous and I got rave reviews. So happy to be a member ! Thanks Melissa and Bebe
Hi Janis, Thanks so much for posting your thoughts on the recipe, so glad you like it!!
Made this today and omg I cannot wait to dig in! My house smells so good!!! Should this cake be refrigerated?
Hi Renee, So happy you gave the recipe a try. Yes, we do refrigerate the cake, the cream cheese frosting is perishable. Take the cake out of the refrigerator 1 or 2 hours before serving to take the chill off the cake and the cream cheese frosting can soften a bit.
I’m just making this right now and it’s so easy. My kitchen smells yummy. I can’t wait to taste it, thank you for sharing ?❤️❤️
Hi Ruth, I’m so glad you are trying the recipe. It is one of our favorites!
How much flour do I use? I don’t think I saw it in the instructions.
Thanks
Hi Amanda, It is the first ingredient, 2 1/2 cups (325g) flour. I hope you enjoy the cake.
Hi there! Looks yummy! Can I use only baking soda? Thanks! Tama
Hi Tama, You really need the baking powder in this recipe. Baking soda is 3 times as strong as baking powder and too much can give your cake a metallic taste. Also, you would need another acidic ingredient in the recipe. You need the baking powder for extra lift. Is there a reason you don’t want to use baking soda?
Thanks!
I made another recipe of carrot cake that ask for baking soda and baking powder ( 1 tsp of each). The taste was really very bad. I couldn’t eat it. Any suggestions?
Another thing… Can I substitute the pecan, pineapple and coconut for grated zucchini? I know… Strange but taste really good, I tried before.
I will do this recipe next week! Thanks again!
Hi Tama, It probably was something other than the baking soda and baking powder that caused the problem with the other recipe. This recipe will definitely have a different taste if you leave out the pecans, pineapple and coconut. Let us know how it goes.
Would this recipe still be okay if the pecans were omitted?
Does anything change if I dont wanna put pineapples in the cake?
Hi can I substitute coconut or olive oil for the veg oil? Thanks
Myla
Can I bake this in a 9 by 13 pan instead of two round cake pans?
Hi Myla, We haven’t tried substituting the oil so I can’t say for sure.
Hi Cheri, I think you can bake this recipe in a 9 x 13 inch pan. Line the baking pan with wax or parchment paper because carrot cakes tend to stick to the pan. Also, if you have a rose nail, grease and flour it and place in the center of the pan to distribute heat to the center of the pan. Do not open the oven door during baking time, as the cake could fall in the center. Bake for 35 to 40 minutes, check at 35 min. Test with a toothpick in the center of the cake, it is done when it comes out clean or with only a few crumbs attached.
Thanks for adding the 9×13 inch pan instructions.
This recipe is amazing.I was able to bake it in two loaf pans. I am officially the talk of our church group. Today I am subbing the pineapple and carrots for banana and making banana bread.
Alright, I had to comment because this cake turned out really yummy! I am living with my husband in Ukraine and wanted to make something that my husband and in-laws would not have had before. Since I am in Ukraine, some ingredients are either hard to find or they are really expensive. I tried to follow the recipe as much as I could but had to make some changes. Even though I could find pineapple, I have never seen it crushed and the amount I needed was really expensive. Ironically I found some pineapple jam on sale. I took a chance and used it instead and it worked well. I also have never seen pecans here so I used walnuts. The only coconut I could find was unsweetened. Last but not least, I did not want to use so much oil so I decided to use half as much and replace the other half with apple sauce. I am telling you, sometimes you have to be creative here, I could not find any applesauce except for in baby food form. Even with all of these little changes everything came out amazingly and everyone LOVED it! Oh, furthermore, cream cheese is crazy expensive here so the cream cheese frosting was out of the question. I ended up making a butter, milk, flour based frosting recipe that I found on another blog called, “Frosting that will get you hugs.”by Christy Denney. Even though I think the cream cheese frosting would have been ideal, this was definitely a great substitute. Thanks for the great recipe!
@Jessica- I missed your comment before, so happy that you liked the recipe! xo
@Dianna- Wow, you really had to be creative! Thanks for listing all of the different substitutes that worked for you, so glad that you were happy with how it came out! xo
Hi Melissa i want to make this cake for my husband birthday. But I was wondering what type of coconut can I used or is coconut milk.
Also this receipt doesn’t required any liquid.
Hi Roselie, The coconut we used is Bakers Angel Flake Sweetened Coconut. You could use any brand of flaked sweetened coconut. The liquid in the recipe is the oil, eggs and pineapple. It is a moist cake. I hope your husband loves it for his birthday cake.
Made this on Friday and am feeling so guilty cause I have had at least 4 slices since then. They are so goood! The taste, texture and the icing! Perfecto! :) thank you for sharing.
Gluten-free works! And so do cupcakes!
We used 2 cups gluten-free Bisquik + 1/2 Cup almond meal. We also replaced the 1 cup vegetable oil with 1/2 cup coconut oil (melted) and 1/2 cup applesauce (natural/no sugar added). 20 minutes in the oven.
We also “cheated” by using pre-shredded carrots from the produce section and unsweetened coconut flakes. Whirled them both around in the food processor to chop them into small pieces!
WONDERFUL!!! This just became our new favorite cake!
Now one to see how our coconut cream frosting is going to work! (We’re dairy-free too..making this one up as we go!) <3
Hi Linda, I’m happy you were able to use the recipe. Thanks so much for posting how this could be made gluten free. I’m sure it will be helpful to many.
Hi, can u please tell me about the frosting recipe i can’t see it here, thnx
I would love to try this for Easter this year. We can’t do the pecans or any nuts due to tree nut allergy. Would omitting nuts be fine? Should I add extra flour or anything if I leave nuts out?
I can’t tell you how many people have told me that this is the best carrot cake they have ever tasted. I have made it several times in the past year and it is amazing every time! I have to tell you that your tip on using a fork to strain the pineapple is key to the overall texture and success of this recipe. With some other recipes pineapple can add too much moisture if it’s not squeezed enough and the cake is not fluffy enough. So, thank you for this exceptional recipe, it is well loved!
Hi Mel-ish, Melissa and I are so happy you like the cake, your comments make our day!! Thank you so much for taking the time to post your review of the recipe!!
I made this cake last year for easter and it was a hit! I’m going to make it again and I was wondering if you think adding raisins would affect the outcome?
Hi Danielle, I’m happy you like the recipe! We have not tried adding raisins but I think it would be fine to do so.
Would using salted butter make a big difference in the icing recipe?
Hi Susan, If using salted butter, the frosting will be a bit less sweet and that is fine, many people prefer a less sweet frosting.
Omg, this carrot cake is amazing. Thank you. I used walnuts instead of pecans and it was awesome.
Thanks so much for posting your review of the recipe! We are happy you like it and to hear that walnuts are a good substitution for pecans.
Made your wonderful carrot cake for my sisters 40th birthday and was a total hit ….. beautiful moist cake and topped with your pipeable cream cheese frosting .. yum !! Thank you for the awesome recipe …. will be making it a favourite . Everyone luved the added crushed pineapple …. super good ?
Hi Sandra, This recipe is one of our favorites, I’m so happy you gave it a try for your sister’s birthday !! Thanks so much for your comments!!
What a lovely cake this is!!! Really it can be the best gift for my friend at her birthday, which is coming soon it means 21 june.
Hi there
I am making this cake this week…will it be ok under fondant???
Thank you so much
Hi Sandi, This recipe does not make a firm cake because of the pineapple and coconut so I don’t think it would be a good choice for fondant. There are other recipes that do not include pineapple that would be better to use. I’m sorry that we don’t have that recipe for you.
Can I bake the Scratch carrot cake in a 9×13 pan?
Hi Patricia, This recipe makes 6 1/2 cups batter. If baked in a 9×13 inch pan it would probably be 1 1/2 inch high. To have at least a 2 inch high cake you will need 10 cups of batter so you would need to double the recipe. Here is a link to the Wilton serving chart that you will find helpful. http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
making this in 9 inch layers with the middle being a homemade cheesecake, frozen before assembling. Outside cream cheese frosting. Saw the recipe for that on facebook but the carrot cake I made in the past is like this recipe with the pineapple, theirs wasn’t. So, combining 2 beautiful recipes,,,,,,only to give it away without a taste. :)
Hi Leah, That sounds delicious!!
This cake was AMAZING!!! My entire family of six loved it:) I used two loaf pans and it was fabulous. I will definitely be making again and again. Thank you!
Hi Johanne! I’m so happy to hear it! Thanks for your feedback! xo
I am about to try this for the first time, but we have a food allergy to pineapple in the family. What do you suggest as a replacement for this so the moisture it provides is not missing. Thank you.
Hi! This is my second time making this recipe as well as the pipeable cream chees,e and we absolutely loved it. I will continue to make it every year. Thank you for this recipe. No substitutions needed.
Hi there,
I was wondering if this cake could be baked in a bundt pan rather than the pans mentioned in the recipe?
Hi Alissa, I have never baked this recipe in a bundt pan but it should be just fine. Maybe slightly more dense than in 8 inch pans, but still very good. It is a very moist and thick batter so I am not sure about the length of baking time. Bake at 350 degrees if using a light colored bundt pan, 325 degrees for a dark pan. Keep an eye on it as I am not sure of the baking time. If you find that the top is getting a bit too dark, cover loosely with a piece of aluminum foil. Position the oven rack to the lower third of the oven…..not the lowest rack but the next to lowest. Check for doneness with a long skewer, will be done when the skewer is clean or has just a few crumbs attached. Let me know how it goes.
Hi Bebe,
Thank you so much for your detailed response. I will definitely give it a try. I figured the cooking time would have to be adjusted. I am hoping to try it for Thanksgiving (maybe a test run sooner) but I will definitely let you know.
Hi BeBe,
Is it possible to make cookies from this recipe instead of cake? Would I have to change anything to do so?
Thank you!
Taylor
Can I use applesauce instead of pineapples.
For the cream cheese filling, did you use the classic recipe inside and the pipeable recipe outside? Or did you use the pipeable on both the inside and outside?
Hi Jenn, We used the Pipeable Cream Cheese recipe for the filling and frosting. You can also pipe using Cream Cheese Buttercream recipe, but is a bit softer, and becomes very soft if over mixed. If you are ever using that recipe and it is too soft, just refrigerate for a short while and it will firm up. While piping, it you happen to have very warm hands it can soften the frosting quickly, so it is a good idea to prepare 2 piping bags and alternate, keeping one in the refrigerator while piping with the other.
Thanks! the cake was awesome. I modified using Currants instead of nuts and it makes a great addition to the flavor. Also used ground almonds to decorate on the outside instead of walnuts. Next time I will allow more juice to stay in the crushed pineapple, I think I squeezed too much out making the cake a tad dry.
Hi Jenn, Your cake is beautiful!! Thanks so much for posting your picture and your review of the recipe.
This carrot cake came out amazing
I used your home made frosting and it was great
The only thing i would change about the frosting i would use less powder sugar it was a little to sweet gor my family but the carrot cake recipe was amazing and I omited the pineapple and wben i assembled the cake after it was cooled i frosted the first layer and added pecan pieces on top of it and then put the second layer on it and frosted the whole cake and sprinkled the top with additional pecan pieces
It was a hit for my familiy gathering
Thank you for sharing this wonderful recipe
Hi Nina, I’m very happy that you and your family enjoyed the recipe!! Thank you so much for posting your review!!
I would like to be able to save this recipe for
Carrot Cake to my Pinterest Board. How do I
“Save” this recipe? Reply to my email
annepetersschoen@gmail.com“. Please?
Hi Anne, You can either click on the red Pinterest button below, or you can hover your mouse over any of the photos above in the left corner and the Pin button will appear. (If on a cell phone, you can touch the photo and the pin button will appear.) Enjoy the recipe!
I decided to make this for a friend’s annual EASTER Pool party (I’m in Florida)
Followed the recipe as instructed, but left out the Coconut, as I am allergic. I had a couple of guests besides myself have the same reaction to this Carrot Cake… all agreed that it tastes like there’s something missing, not a lot of flavor to it at all. Was very disappointed.
Hi Kat, I am sorry the recipe did not work for you. I think leaving out 3/4 cup coconut takes away a lot of flavor and moisture in the cake. To add flavor and texture without coconut you could replace the coconut with a mixture of chopped slivered almonds, macadamia nuts and golden raisins.
Yummy.I bake it and it was delicious!! My family love it.I’m going to Do it again and again.you must try too
Hi Yasnay, I’m happy you and your family like the recipe. Thank you very much for posting your review!
Hello! I would like to know if I can leave out the coconut and pineapple. Will it affect anything besides flavor?
Hi Amy, I’m sorry but I think if you left out the coconut and pineapple you would lose too much moisture and flavor that the recipe needs.
How long should I bake this for cupcakes?
Hi Paige, Bake at 350 degrees for 18 to 20 minutes
Would it hurt to garnish the top with carrot shaving
Hi Beverly, My worry with shavings is that they might dry out. My first choice would be carrot curls. They can be made in advance and kept refrigerated. The carrot cake is refrigerated, so when you take if out to warm up an hour or so before serving you could add the carrot curls. Here is a link to making the curls that I think you will find helpful.
https://www.theyummylife.com/Carrot_Curls
I made this cake, slightly altering it, for my SIL’s birthday this week! It was amazing!!! Everyone RAVED & the birthday girl loved it! She didn’t want pineapple, so I just used an extra cup of carrots in place of the pineapple, added an extra teaspoon of vanilla, I toasted my coconut as well as using unsweetened & added nutmeg & cloves. It was a beautiful, delicious & moist cake. Thanks so much for sharing the recipe!
Great recipe, I made it and was just amazing…….thanks
Hi Sebastian, Wonderful!! I’m so happy you like the recipe, thank you for posting
I just made this recipe and it is very moist and flavorful. I will definitely make this again.
Thanks Cheri! Happy to hear it!
Have you ever baked this cake in an angel food cake pan?
Hi Cynthia, We have not tried baking the recipe in an angel food cake pan so I am not positive of the outcome. If you give it a try, lower your oven rack to the next to lowest position. Keep an eye on it because I’m not sure of the baking time. Test with a long wooden skewer to see if it is done. Let us know if you give it a try. If the top begins to get too dark, cover loosely with a piece of aluminum foil.
This is the best carrot cake recipe. Making it for husbands b-day. His very favorite. Thanks!!!
I’m so happy to hear it, Pat! Thanks for your feedback!
Delicious cake . A new favorite
I made this cake yesterday and I can honestly say it’s the best cake I’ve made! Thanks so much for posting it!
Do you still cook at 350 for 35 minutes if you are using (2) 9 inch pans?
Hi Carrie, I’m so happy you enjoyed the recipe. Thank you for giving it a try and posting your review.
Hi Danielle, Yes, bake at the same temperature it may take a little longer in 9 inch pans, just keep an eye on it.
Good recipe. I used Orange zest, toasted walnuts and orange juice soaked raisins. Came out nicely! I glazed the cake with a sour cream glaze.
Hi Carmen, Thank you for posting additions to the recipe, it sounds delicious!
Hello Melissa I made the almond vanilla pound cake awesome my family got creasy tanks for share
Love your blog.
Maria
Amazing recipe. Easy and turned out great. Love it.
Hi Melissa!! Made this and it was sooooo perfect!! I want to make a bigger one for Thanksgiving now!! Would you have the recipe for 10 inch rounds? Or how would I convert it? Any comments would be greatly appreciated!! ☺️
Will a bundt cake pan work just as well?
Hi Lisa, We have not baked this recipe in a bundt pan but I think it would be fine to do so. Baking time will be longer in a bundt pan, 45 t0 50 minutes or until a toothpick inserted in the center comes out clean.
I got so many compliments on this cake. I made it for a bridal shower. . I omitted the pineapples.
Hi Judy, That is great, I am thrilled the guests enjoyed the cake! Thanks for trying the recipe and posting your review!!
I made this cake for my son-in-law’s birthday. I believe this is the best carrot cake I have ever had. It didn’t last the evening! I wish I had baked two!
Hi Donald, It makes us so happy to read your post!! Thanks for posting your thoughts on the recipe!
Does using olive oil instead of vegetable oil change it much?
Hi Emily, I have never tried olive oil so I can’t say for sure. Some olive oils have a distinct flavor.
HI
Do you use the whisk attachment or
the flat beater to mix the cake?
Hi Maria, We use the flat beater on our KitchenAid to mix this recipe. When I use the whisk, I will make note of that in the recipe.
Does this cake need to be refrigerated due to the icing?
Hi Jennifer, Yes, the cake will need refrigeration due to the cream cheese frosting. Remove from the refrigerator about 2 hours before serving so it can warm up a bit.
Made almost 24 awesome cupcakes!! Baked 20 minutes
So glad to hear it, Wendy!
I’m making this in a 9×13 pan and its been cooking for an hour
and is still not done.
Hi Karen, was the oven preheated to 350? I think it should have baked in about 40 minutes. How was the cake after it was done?
Hi! I made this cake with your lemon-cream-cheese-buttercream frosting and was it ever a hit! I actually made it twice, though – I had made my first in two 9-inch pans, but they burbled over! Second time round, I used the same two 9-inch pans but also filled 6 standard muffin tins. That worked splendidly; just thought I’d mention it.
Thank you for the best no-raisins carrot cake recipe I’ve tried! ❤️
Hello, can I use a a round hollow mold for this cake? Would this change the time and temperature in the oven? And can I also not use pineapple?
Thanks in advance!
Hi Leyda, I don’t have experience with baking this recipe in a round mold, but if you have baked other cakes in this way I suppose it could work with this recipe. I’m sorry I cannot be definite on the time or temperature. You can leave out the pineapple. I wish I could have been more helpful on this question.
Made these into cupcakes, slight changes based on personal taste. I went light on the sugar, heavy on the cinnamon and left out the pecans. TO. DIE. FOR. And this is coming from a house of anti-carrot cake people. Thank you!!!
Hi Lily, That’s great, I’m thrilled everyone enjoyed the recipe! Thank you so much for your nice comments.
It was dry.
Hi Vikki, Thanks for posting, I’m glad all went well the 2nd time.
Hi Karen, I see from your earlier comment that it baked for 1 hour and still not done. That is why it was dry. Check your oven temperature with an oven thermometer to see if it is reaching the temperature that you are setting for your oven. I’m sorry things did not go well.
Hi, I wanted to know when you grate the carrot do you squeeze out the juice with paper towels or leave the juice.
Hi Sherri, Grating the carrots did not create any juice and I did not try to squeeze out any liquid…..2 cups grated carrots (180g). I hope you will like the recipe.
Whoops, I grated the carrots in the food processor on fine and squeezed out the liquid. I’ll let you know next time how the cake comes out. Lesson learned.
Oh, I’m sorry about that.
Have you ever added raisins to this cake? I’m wondering if it would change the moisture level. I make it every year and always think afterwards to add raisins even tho it’s great the way it is. My whole family raves about it and usually the entire cake is gone.
Hi Danielle, It is just personal preference that I have never made the recipe using raisins, though I think it would be fine to add 1/2 cup raisins. I would use golden raisins.
I only have salted butter. Would I just not add any salt?
Hi Lilia, Yes, you are right, just leave out the 1/2 teaspoon salt
Would sweetened coconut work? The recipe doesn’t specify.
Hi Michele, Yes, sweetened coconut. I hope you enjoy the recipe.
I just made this today I haven’t tried it yet but the icing is really good lol I’ve never made a homemade carrot cake my grandmother used to make them years ago for me my favorite cake I sure would love to have her recipe but she never wrote anything down it was in her head a pink cheer a pink there a dash here
Hi Rebecca! I’m so glad that you made it! Hope that you enjoy it as much as we have over the years! xo
Turned out great! I substituted almonds for pecans(I am allergic to them and walnuts).
This recipe is perfect! Thank you
What would this cake be like if you excluded the pineapple?
No ginger or nutmeg? Sorry it’ll be my first carrot cake, I’m in a long research. Your cake looks yum. One of my favorite baking blogs
Oh and I only have fresh pineapple, how do I use it? Also vanilla extract around here
Hi E, I have always used pineapple in the recipe so I don’t have experience with leaving it out. However, we have had comments from some bakers who have left it out with no problem. Some have left out the pineapple and replaced it with apple that has been finely grated or added extra grated carrots. The pineapple does add moisture so I think the cake would be dryer if it was left out without a substitute ingredient.
Hi Telma, No, the recipe does not have nutmeg or ginger. We have not used fresh pineapple but members have with no problem. For best results, finely dice the pineapple. Were you saying that you do not have vanilla extract? Could you use what you usually use for vanilla? I hope you enjoy the recipe.
Hi! I’m wondering if I can make this in a cake sheet pan? I only have one circular cake pan. Thanks!
Hi Rachael, You can bake in a sheet cake pan. I like to use 7 cups of batter in a 9×13 pan , this recipe makes 6 1/2 cups batter so your cake will be a tiny bit shorter. Bake at 350 degrees check at 30 minutes, it is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached.
Hello, this is the best carrot cake recipe that I have made. I have tried a few different ones & this one is by far the best! I have made it a couple times & this last time was the best. I didnt have sweetened coconut, but I had a fresh coconut (that I grated) & used that instead and I also added 3/4 cups of raisins. Love this recipe! Thank you for sharing it! :)
Hi Rosa, I am so happy that you like the recipe and it is good to know that fresh coconut and raisins also work well when added. Thanks so much for posting your review.
Will this cake require refrigeration?
Hi Val, yes you should refrigerate because of the cream cheese frosting.
Hi Rosa !! LOVE this carrot cake recipe-the BEST–Now I find myself with no grocer close by
and have run out of Vegetable oil–I do have GRAPESEED oil–would that mess things up?
I read your response on the sheet cake (9×13). To get the 7 cups, just increase the flour only , No other ingredients?
Hi Sharon, We don’ t have experience using grape seed oil, did it work for you? I’m sorry your question was overlooked on the 12th when you posted.
Hi Sandra, The other ingredients would need to be adjusted for more cups of batter. You could double the recipe and make two 9×13 layers for a 2 layer sheet cake — or you could increase the recipe by 1/2 . Fill the 9×13 no more than 2/3’s full and make a few cupcakes with the extra batter. Was it posted in the responses to just increase the flour?? What date was that?
My mom can’t have nuts, if I leave out nuts should I add more of anything else or let it ride without the nuts?
Hi Ruby, I would suggest adding 1/2 cups raisins, preferably golden raisins, because they look much better in the cake. Hope you will enjoy the recipe.
Would this work in a Bundt pan???
Hi Kate, We have not used a bundt pan for this recipe, but I think it would be fine. The recipe makes 6 1/2 cups batter so a 10 cup bundt pan could be used. A 10 cup bundt hold 6 cups batter. Fill bundt pans only 2/3’s full. Bake at 325 degrees for 50 to 60 minutes. Keep an eye on it. You may need to cover loosely with foil during the last 10 minutes of baking to prevent it from becoming too dark. It is done when a toothpick comes out clean and the sides begin pulling away from the pan. If your pan is dark colored, check at 45 minutes because cakes bake faster in dark pans.
Can you make this into cupcakes?
Yes, it should work well for cupcakes. For standard size cupcakes bake at 350 degrees for 18 to 20 minutes.
Do I need to make any adjustments to the recipe for high altitude?
Hi Keri, We do not have experience with high altitude baking. Below is a link that I think you will find helpful.
https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Hi,
if i want to make a 9 inches pan only. How can I adjust the recipe?
Hi Mar, You only want to use one 9 inch pan, is that correct? For one 9 inch pan that is 2 inches deep, it will hold 5 cups of batter. So you can make the recipe as it is written, and you will have 1 1/2 cups batter left over to make a few cupcakes. Bake at 350 degrees for 30 to 45 minutes. If you were going to use two 9 inch round pans. You will need to double the recipe
Do you suggest sweetened or unsweetened coconut? My husband loves carrot cake. I know he will enjoy this. Thanks for the recipe!
Hi Lesa, We used sweetened coconut
Looks wonderful and can’t wait to make it! The recipe says it makes three 8” or two 9” layers. However in one of the comments you mentioned that the recipe would have to be doubled to make two 9” layers. Can you clarify? I have 9” pans. Thanks!
Hi Suzanne, The recipe makes 6 1/2 cups batter. You can bake in three 8×2 inch pans or two 8×2 inch round pans. We like the look of 3 layer plus you will get more filling per slice, the layers are thinner. To bake in two 9 inch pans you will need to make 1 1/2 times the recipe or double the recipe for three 9×2 inch pans. You will have a bit left over for a few cupcakes. You can bake in two 9 inch pans but your layers will be thin. I will make the correction that you mentioned, I see that it was confusing. Below are links to 2 cake batter amount charts. You may find them helpful — they are meant to be guidelines, there is some wiggle room. Hope you will enjoy the recipe.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
I made this carrot cake last week and it was fantastic! Best carrot cake ever and the frosting was delicious. Thanks for sharing your recipe!
Hi,
Can i use brown sugar?
Hi Mar, We have not used brown sugar as a substitute for white so I can’t give you first hand results. You could do so, brown sugar contains molasses so the texture and flavor could change. The sweetness would remain the same. You could try 1 cup (packed into cup) brown and 1 cup white. Why do you want to substitute, just curious?
Hi there! What type of coconut are you referring to? Flakes, milk, cream, flour?
Thanks!
Btw, I’m using this recipe but making it vegan friendly. I’ll let you know how it turns out:)
Hi Tami, We used Baker’s Angle Flake sweetened coconut in the recipe. I have added that info to the ingredient list. I would love to know how it turns out vegan friendly. Hope all goes well.
I have made this cake now 3 times and followed the recipe exactly. All three times I used two 9 inch pans – and all three times 35 minutes was nowhere near done! It took 50 – 55 min on convection at 350 to get them cooked through.
That being said – it is my husbands favorite thing on the planet! I share it with all my friends, because they can’t stop raving about it either. Kudos to you!
Hi Nicole, Thank you for your nice comments about the recipe, we are thrilled that your husband and friends enjoy it. I have never baked the recipe using convection, not sure why it is taking so long to bake. You might want to check the oven temperature with an oven thermometer to see if it is reaching 350 degrees.
I’m allergic to pineapple, is there a substitute, or can I leave it out?
Hi Maria, Some members had reported that they left out the pineapple with no problem. I worry that the cake will be dry without the pineapple so I would substitute with 1/3 cup applesauce or 1 banana, mashed.
hello I was just wondering if I could leave out the nut without any issues. thank you
Hi Hailey, I have not tried leaving out the nuts but some bakers have reported leaving out the nuts, substituting with raisins. I suggest golden raisins.
Can this recipe be used in a 9 x 12 pan instead of the two cake pans?
Hi Marilyn, yes you can make this recipe as a sheet cake, however it may be a little thin. I’ve never tried it as a sheet cake. Depending on the batter/serving chart you look at, a 9×13 cake would require between 7-10 cups of batter. Our recipe makes 6.5 cups.
This is without a doubt the best Carrot cake. I have baked this recipe several times for birthdays. I try to make the layers in advance and freeze them. When I frost it, I put a dam of frosting on the edges of the layers and use some crushed pineapple and pineapple simple syrup then top with the frosting. My family can’t get enough of this delicious cake!
Hi Donald, I am so happy that you and your family have enjoyed the recipe! Thanks so much for posting your nice review. The addition of crushed pineapple sounds great.
This was my first carrot cake. Because you gave the weights of the ingredients it made it very easy to make. It turned out perfectly for a beginner.
Hi Bobby, That is great, we are so happy that you gave it a try! Thanks for posting.
Great recipe. I enjoy all of your recipes. And at this particular time while we are all in our homes praying for safety this recipe has brought more to my family than a slice on the plate, it has brought soothing comfort. Thank you.
Thank you so much, Kesha and I couldn’t agree more. There is something very calming about baking for loved ones in times of stress. Sending hugs to you all!
I tried this carrot cake recipe today for my son’s birthday party .. it came out perfect.. kids loved it
Hi Sandy, Thank you for posting! I am so happy everyone enjoyed the cake!
This looks amazing! I have everything except for the pineapples. Do you think it would not work if I omit? I know baking usually needs to be a pretty exact science. Thank you!
Hi Jill, The pineapple does add moisture so I think it might be a bit dry without it. We have had members who let us know that they substituted an apple that was finely grated or extra grated carrots and it was fine.
Thanks so much! I might wait until I can get some pineapple to make sure I get it right :) It looks amazing!
Hello! This is our favorite carrot cake recipe! I’ve been making this for 3 years now and everyone loves it. I was curious though, have you ever made this into cupcakes? How long would you bake for?
Thank you!
Hi Brittany, Thank you so much for you nice comments on the recipe! Yes, you can use the recipe to make cupcakes. For standard size cupcakes, bake at 350 degrees for 18 to 20 minutes.
Hi! Can you substitute the vegetable oil for Avocado or Olive Oil?
Hi Carolyn, I have never tried using another oil but I think olive oil would be ok to use. If it is an olive oil that has a strong taste, that could possibly come through. Let us know your thoughts after you try it.
Hi! The cake looks great and the frosting is amazing. Can’t wait to eat this for my moms 50th tomorrow. Should I refrigerate until ready to eat due to the refrigerated ingredients in the frosting? Thanks!
Hi Tasha, Yes, because of the cream cheese frosting it will need refrigeration. Take out of the refrigerator 1 to 2 hours before serving for it to warm up a bit.
Can I use butter in place of oil? Thanks
Hi Kiran, I have never tried this recipe with butter so I can’t be sure of the outcome.
Can I Make This A Sugar Free Cake With Stevia, Do You Know Tge Conversion?
Hi Debby, I am sorry but we have never make a sugar free version.
Hi I’m allergic to pecans . Is there anything to substitute it ? Or can I not put it in the recipe?
Hi Genesis, You can leave out the pecans or substitute with walnuts. Hope you will enjoy the cake.
Hi Melissa, I made it with butter and it came out great! Thanks
Kiran
I can’t wait to try this recipe! If I doubled the recipe and baked 2 – 12 inch rounds, do you think that would be ok?
Hi Tiffany, This recipe makes 6 to 6 1/2 cups batter. The batter amounts chart (link below) suggest 7 1/2 cups for a 12×2 in round pan. The layers would be a bit shorter. These charts are just guidelines. For example, we made our cake 3 layers because we wanted more frosting per slice. The chart suggest 3 cups for an 8 inch round pan, but we used a little over 2 cups per pan. With only 2 layers for your 12 inch cakes will it be as tall as you want?
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
I love this recipe! I always use avocado oil in place of vegetable, and make it in cupcakes because they are my favorite. Thank you so much for this awesome cake, I ignored the spoon in the dry and wet ingredients this last time and used the mixer, I can definitely tell a difference. Go for the gentle spooning for sure.
Hi Joya, Thanks for posting your comments and thoughts on the recipe. So happy you like it!!
I love carrot cake! I want to make this in a 9×13 pan . Do you have any tips?
Hi Molly, There is enough batter for a 9×13 sheet pan. Bake at 350 for 30 to 35 minutes. I have not made this in a sheet pan so keep an eye on it, time wise. It is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. I think you can cut the cream cheese frosting recipe in half and have plenty for your 9×13 cake. Hope you will enjoy it.
Good day
Thank you for the recipe.
Is it possible to use fresh pineapple in this recipe and not the canned… It is sometimes difficult to come across it in my country.
Thank you
Hi Nyasha, You should be able to use fresh pineapple with no problems. We used crushed pineapple so try to duplicate that using fresh. Also, our canned pineapple was an 8 oz. can, but after draining off the liquid then pressing out a bit more liquid from the pineapple, I do not know the weight of that, maybe 6 ounces. Hope you like the cake.
Can I omit the pineapple and coconut? And still achieve same fluffy and moist results?
Hi Ms. B, I am sorry but I think if you leave out the pineapple and coconut you will lose too much moisture and flavor.
Had this pin saved forever and finally tried it. Wonderful!! It was worth the wait and a perfect addition to my recipe folder ?
Hi Kirsten, I am so happy you gave the recipe a try and enjoyed it. Thanks so much for posting.
Incredibly insane cake thank you for this delicious recipe.
Hi Amal, Thank you for your nice compliment!
I rarely ever comment on recipes, but this is the best ever carrot cake. My grandmother used to make something like this, and I have searched for a carrot cake using both pineapple and coconut for many years. Substituted golden raisins for the nuts because my husband does not like nuts, but loves raisins. (I soaked them for about 10 minutes in my leftover pineapple juice which I heated up a little just to plump them up and then patted them dry before adding.) Otherwise followed the recipe exactly.
Hi Dawn, Thank you so much for your nice review of the recipe!! The method you used to add raisins sounds great, I’m sure it will be helpful to others. I am thrilled you enjoyed the cake!!
The cake was great, but the frosting was incredible! I wanted to eat it directly out of the mixing bowl. I used 6 cups of sugar so it was less sweet than the premade versions and sooooo good.
Hi Bonnie, Thank you for taking the time to post your thought on this recipe! I’m so glad you enjoyed the cake!!
Hi Bonnie! I am making cupcakes for my sister’s 60th birthday. How many cupcakes will this recipe make? Is the icing pipe-able? Do they need to be refrigerated?
Hi Joni, I think you should be able to get 28 to 30 standard size cupcakes. Bake at 350 for 18 to 20 minutes. The cream cheese frosting is perishable so the cupcakes would need to be refrigerated. Keep covered in the refrigerator so they won’t dry out. If your cream cheese becomes too soft just refrigerate for 10 – 15 minutes. You should be able to pipe a simple swirl on top of the cupcakes. You can refrigerate your filled piping if the frosting becomes soft while piping (some people have warmer hands than others).
Can I sub out oil for real butter?
Hi Brittney, I have not tried this but I think you would melt the butter and let it cool before using.
Could this cake be baked in a Bundt pan?
Hi Beth, We have not made this recipe in a bundt pan but I think it would be fine to do so. Let the baked cake cool only 5 to 10 minutes before turning out, otherwise it may stick to the pan.
This cake is AMAZING!! Hands dow best I’ve ever made. I did also add raisins.
Hi Bridget, Thank you for your nice comment, so happy you enjoyed the recipe. Love the photo, it looks delicous!
I made cupcakes. If I don’t put icing on them can they be stored in the freezer?
Hi Janice, Yes, the cupcakes can be frozen. For good results, they should be kept in an air tight. I like to place on a cake board, or on a paper plate, wrapped in plastic wrap and aluminum foil.
Wow… really is the best carrot cake ever…
Hi Linda, Thank you so much for your nice comment and the photo of your pretty cake, ready to serve.
I made this today and it was the best carrot cake I have ever had. I did use canola oil, because I realized I was out of veritable half way through the project. I will also remember to omit the salt, unless I use unsalted butter in the frosting. It was soooo delicious ????
Hi Sheri, What a nice review, thank you so much!!
Ugh. I’m a veteran baker with a new oven. 35 minutes made the cakes very dark, but not done in the middle. Thus the center plopped. Tried covering with foil. No matter what I did, the middles wouldn’t cook. Super sad and have no idea what i did wrong.
Hi How long would you bake your Scratch Carrot Cake cupcakes ? Thank you.
Hi Cheryl, I am sorry you had this problem. I really can’t explain why the center of your cakes would sink as well as not bake, even with additional baking time. If you open the oven door too frequently, testing with a toothpick too soon, or removing from the oven too soon, the center can sink.
First …this is for Cheryl Heise.. she needs to calibrate her oven . And hang a oven gauge it the center…
Ok.. now.. I just made this cake for my husband’s birthday. Came out terrific. Cake had basic in it. The pineapple and the carrots. And the cupcakes I added raisens and coconut.
Fantastic ????????. Cream cheese frosting the best I’ve made.. thank you
Hi Barbara, Good suggestion on the oven thermometer, that definitely could be the problem. Thanks so much for posting your nice review of the recipe, very happy you enjoyed it.
Can you use coconut oil in place of the vegetable oil?
Hi Michelle, I have not used coconut oil in the recipe. We use canola vegetable in our recipes because it is neutral in flavor. Coconut oil may give you a little flavor but since there is coconut in the recipe it should be no problem. Hope you will enjoy the cake.
Hi! I’m new to baking and was wondering if I wanted to use three 6 inch cake pans how much batter should I use in each pan and how long should I bake for? I’ve made this using two 9 inch pans and this is the best carrot cake I have ever made
This recipe makes 6 to 6 1/2 cups of batter. Use 2 cups of batter for each of your 6 inch pans. Bake at 350 for 25 to 30 minutes, keep an eye on it. I so happy you have enjoyed this cake.
Made it exactly as posted. I did add a cup of raisins as well. Delicious and super moist.
Im at beginner baker. Made this cake yesterday as carrot cake is my absolute favorite but I’ve always been to afraid to try it. Can I just say wow! My cake came out beautifully. Light, moist with just the perfect amount of crumb. Flavoura aee well balanced. Thepineapple is amazing. I halfed the cream cheese filling. But it was heavenly. Tastes way better than it looks.
Hi Shumays, I think your cake looks divine! I am so happy you tried the recipe and enjoyed it! Thanks so much for posting!
Hi Bridget, I love the look of your slice of cake! We appreciate your nice comments on the recipe, thank you so much!!
Can I freeze this cake before frosting?
I usually bake my cake a week or two in advance and freeze it. I think it’s better than fresh baked.
Sugar— white or brown sugar?
Made this today for my daughters 21st bday! Looks nice!
Hi Sharri, It is white sugar
Hi Jvab, A special birthday for your daughter and you have made her a beautiful cake. Thanks for posting your photo, loved seeing your cake.
Hi. The recipe for the cake mix call for regular sugar or brown? Most recipes I’ve seen called for brown or light brown. Thank you! I plan to make this for our 1st Easter as a family <3
Hi Autumn, White sugar is used, I hope you will enjoy the recipe.
Hi, tried the cake and it was delicious. We generally like things less sweet than most people, so if I reduce the sugar, should I add increase anything else to make up the volume?
I’m a baker in camp. After making it the first time the clients request this cake a lot.
BeBe, I haven’t eaten refined or powdered sugar in 33 yrs, but my husband does eat sugar. I use organic honey if I need a sweetener. I made the cake with 1 cup organic honey instead of sugar. I used crushed pineapple in it’s own juice and unsweetened coconut. I made a no sugar frosting but it wasn’t great. Left it on the side thank goodness. Lol The cake was very good on it’s own. So much that my husband has asked me to make it again. Thank you for the recipe. It’s great! ????
This cake was the bomb oh my word….five stars….my new go to recipe
I love this recipe. It’s perfect! I’m making it for a birthday tomorrow. He’s allergic to coconut. How would you adjust it? Would it be okay without it? More nuts?
Hi Luren, We love using coconut as an ingredient but it is optional. You can leave it out and the cake will still be good. Hope you will love it.
This is by far the best carrot cake recipe I have made. It’s absolutely delicious!! I was hoping you might be able to provide the nutrition facts on this recipe? I want to make it for my grandmother’s birthday but she is on a new very restrictive diet. I need to check sodium content and such before being able to make it for her. Thanks for the help! Again, this is the absolute BEST carrot cake recipe!
Hi Kait, Thank you for your nice comments on the recipe, we are so happy you enjoyed the cake. I think there is probably around 250 mg of sodium per slice.
I’ve made this recipe with applesauce instead of oil and it turns out great!!
Great recipe!!! Made this for my boyfriends birthday, he wanted a carrot. He loved it. He likes cinnamon so I added tsp more. Definitely would make again. I left out pecans and coconut , didn’t have either and it came out great. It was moist and fluffy. Sooo good. Next time I will try frosting with less powdered sugar for more cream cheese flavor and applesauce in place of oil. Thank you for the recipe.
Hello, I’m making this for Easter and curious if i could put this in a 9 x 13 instead?
Hi Whitney, This recipe makes only 6 to 6 1/2 cups of batter. A 9×13 pan needs at least 7 cups, even using 7 cups the cake would not be very tall.
Do you toast pecans before you use them?
Hi Patty, We do not toast the pecans before using.
Thank you
Hi there! Just wondering how many this cake serves? Would it suffice for 6 servings or do you think I should double it? Thank you
Hi Tatian, This cake should serve 12 to 14 people depending on the size of the slice. Hope you will enjoy the cake.