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My Cake School

By Melissa Diamond
Blog Tutorials, Cakes and Cupcakes, Fall, Recipes, Seasonal & Holiday


Carrot Cake {Scratch Recipe}


  • 2 1/2 cups (325g) All Purpose Flour
  • 1 1/2 teaspoons Baking Soda
  • 1 1/4 teaspoons Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Salt
  • 2 cups (400g) Sugar
  • 4 Large Eggs
  • 1 cup (218 g) Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 2 cups (180 g) Grated Carrots--do not use pre-packaged carrots they are too dry
  • 3/4 cup (92 g) Chopped Pecans
  • 3/4 cup (50 g) Coconut (I used Bakers Angel Flake Sweetened coconut)
  • 1 8oz can Crushed Pineapple (put in strainer and let juice drain. I used a fork to press out more liquid.)


  • Preheat oven to 350 degrees
  • Line the bottoms of 3 (8inch) or 2 (9inch) 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 a mixing bowl, 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 1/2 cups batter
  • Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.