There’s just nothing better than a BIG slice of carrot cake! We LOVE this moist scratch Carrot Cake recipe for it’s winning combination of flavors.
What Makes this Carrot Cake recipe the BEST?
Well, we’re a little biased, but this carrot cake is the best ever. We just love carrot cakes that have tons of flavor from fresh ingredients.
This carrot cake has it all: carrots, spices, pecans, coconut & pineapple! With that amazing roundup of ingredients, how could you go wrong?
Carrot Cake is a year-round favorite. This recipe receives so much traffic no matter what time of year, but it is a go-to recipe for Christmas, Easter, and all of the holidays in between!
What Frostings Pair Well with Carrot Cake?
For me, you just cannot beat a thick coat of cream cheese frosting spread over carrot cake layers. It is pure heaven! The slight tang from the cream cheese frosting is the perfect complement to the spice in the recipe and the sweetness from the carrots, coconut, and pineapple.
If you cannot use cream cheese frosting or just don’t care for it (gasp!) – I would go with a Classic Vanilla Buttercream or add a little cinnamon to the vanilla buttercream for a delicious Cinnamon Buttercream.
I’ve experimented with and tried so many carrot cake recipes over the years, but this is the recipe that we always come back to- we think that you are going to love it too!
As I mentioned above, I think that carrot cakes are best with cream cheese frosting! You can find our cream cheese buttercream frosting listed in our recipe below, or you may also like our Pipeable Cream Cheese Frosting if you prefer a thicker consistency! Either recipe tastes fantastic with carrot cake!
Sharing our favorite classic cake recipes
In addition to Carrot Cake, we have several more classic cake recipes that you must try! These old fashioned favorites are recipes that you will return to again and again. Make sure to save these go-to recipes!
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 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 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)
- 3/4 cup (92 g) chopped pecans
- 3/4 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
- 1/2 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 1/2 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 1/2 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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Looking for a Carrot Cake based on a Cake Mix? We Have One for You!
Did you know that we have a doctored cake mix version for Carrot Cake? Scratch Carrot Cake cake is my favorite but if you prefer to work with doctored cake mixes, this doctored cake mix version is a great one (and much better than a Carrot Cake box mix!) Doctored Carrot Cake Recipe
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Make sure to scroll through our Recipes Section for more of our tried and true favorite cakes, frostings, and fillings! Whether you like to bake from scratch or from a doctored cake mix, we have so many delicious recipes to share with you!
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I tried it and it was AMAZING!!
Which tip did you use for the swirls?
Thanks Sadia, I’m so glad that you tried it and loved it ;0) If I remember correctly these were piped with a tip 21 (rather than a large 2D) but any star tip would work nicely!
Hi Melissa,
can cake flour be used instead of APF? I was asked to make cupcakes, and i look fwd to using this recipe
thank you
stella
Hi Stella, Yes, you can use 1 cup plus 2 Tablespoons cake flour for every 1 cup of all-purpose flour in the recipe.
Thanks BeBe,
I forgot to ask, if I substitute the APF with cake flour do I still add the baking soda?
Stella
Yes, add the baking soda…….no change to the recipe.
Hi Ladies,
I made cupcakes using this recipe, the only change i made was to use cake flour in place of the APF with the additional tbs of cake flour.. these were regular size cupcakes and i ended up with 32, in case anyone is wondering, I only needed 2 doz so my husband gets the ‘left overs’ lucky him………
thank you for sharing your wonderful recipe
Stella
Thanks for following up with us Stella, and hooray for a few leftovers ;0)
Hi Melissa,
I want to make these for a wedding as a cupcake. Should I do anything to the liner so they don’t stick or just bake like I would any other cupcake? Also how many cupcakes do you usually get out of this recipe?
Thank so much
Jeannie
I just made the carrot cake recipe from my “Southern Cakes” cookbook. Not sure I love it…so I am going to try yours. My question is: do you think this recipe is better with the carrots finely shredded or grated? Does the weight of heavier carrots do anything to the rising or texture factors if grated and not finely shredded? Thank you.
Hi Paula M., I have always grated the carrots with a box grater. If I shred with the food processor the carrot pieces are longer. I just prefer the look of grated carrots in the cake. I felt like the grated pieces were finer and smaller than the shredded but our methods may be different. With the carrots, pecans and coconut in this recipe, you can tell from the picture that it is a somewhat loose texture. Let us know what you think.
Hi BeBe, thank you for your reply. I think I am confusing myself. I am holding my box grater and I am unsure which side is grate and which is shred. :-/…I always thought the numerous tiny “grates” were shred and the larger “grates” were grate. Pardon my goofy question, but…which is which?? :-) Thank you.
Hi Paula M, Well, I had to think about that. I think grating is like shredding, just smaller pieces. I think I usually use the larger holes but sometimes the smaller ones also. With the larger holes I hold the carrot so I am grating just the small end of the carrot. When I want longer pieces I hold the carrot more vertical to the box grater and grate down the side of the carrot getting a longer shred. That is when I feel the carrot is shredded rather than grated. I don’t know if that is what the manufacturer of the box grater thinks.
Good question, Paula
Thank you BeBe- I am hopefully going to make this recipe tomorrow. I understand your description. I will most likely use the larger holes. I think when a recipe says to use “finely shredded/grated” carrots, that is when I would use the smaller holes. Wish me luck, and thank you again! :-)
hi! i have tried your carrot recipe already though have my other carrot recipe…i like it too…its great…thanks for sharing…
Hi Melissa! This recipe looks so delish! Can it be used for fondant?
Thanks Jo! I have not tried covering this cake with fondant but it really doesn’t seem ideal. It’s a very moist cake, and the texture is not very dense. I would definitely do a trial run to be on the safe side! ;0)
Thanks Melissa! I would still try this recipe because it looks so moist!
Hello Melissa and Bebe,
I need to make a carrot cake for a sweet 15, but it would be a square 14 inch.
Do you recommend this bread for the base of a 3 tier cake or should I try a different recipe? Also how would I know what the new measurements would be for a 14 inch cake? thank you so much
Juanita
Hi Juanita, This cake is very moist and not very dense. It makes approximately 6 1/2 cups of batter. For one 14 inch square cake pan that is 2 inches deep you will need 16 cups of cake batter. This would make it an expensive cake tier because of all the nuts, pineapple and coconut in the recipe. Also, I think it is more difficult to work with large cake layers when they are as moist as this one is. I would use this recipe for the small top tier of your cake. I would suggest using the White Almond Sour Cream recipe (either the scratch or doctored version) for the 14 inch bottom tier………you can leave out the almond flavor if you prefer a vanilla flavored cake. Here is a link to the Wilton chart on pan sizes and amount of batter needed, http://www.wilton.com/cakes/making-cakes/baking-serving-guide.cfm. This link and others are found on the homepage under Member Resources ( located just above Melissa’s picture) click on the Helpful Links page.
Can I swap out the pineapple for raisins?
Hi Erica, The pineapple adds moisture to the recipe so I think if you substitute raisins you should increase the oil by 1/4 cup.
Hi BeBe, I have to make mini carrot cupcakes for a volunteer thing and they want cream cheese frosting. Do you think this recipe will be fine for this? Not a fan of making them, since they are often dry and sometime the cream cheese frosting ( I made white chocolate cream cheese ) gets so soft after it is swirled on and sits on the serving plate. We have to make 150 of them. I’m a cake person, not a cupcake fan. Thanks
Hi Paintmycake, I have not used this recipe for cupcakes, though some members have left comments (#8) that they have used it and they turned out fine. My worry would be that because of the moisture of this recipe the cupcake liners might pull away. Keep in mind that the cupcakes will need to be refrigerated with cream cheese frosting. We are going to be posting a carrot cake (doctored recipe) in the recipe section soon. I have used for this one for cupcakes. You might want to try it in advance to see if you like it, you could half the recipe and freeze the cupcakes for part of your order. Here is the recipe,
Carrot Cake – A doctored cake mix
1 box Spice Cake mix (16.5 oz) (468g)
1 box White Cake mix (15.25 oz) (432g)
1 cup (236g) water
6 large eggs
2/3 cup vegetable oil (142g)
2 teaspoons (6g) ground cinnamon
1(8oz) (227g) can crushed pineapple (do not drain, we do drain in the scratch recipe but not this one)
2 cups (152g) grated carrots – about 3 carrots
1 cup (82g) coconut
1 cup (100g) chopped pecans
Preheat oven to 350 degrees, grease and flour three 8 inch cake pans
Sift the 2 cake mixes into the bowl of your mixer. Add water, eggs, vegetable oil, cinnamon, and pineapple. Mix for 1 minute (longer if using a hand mixer). Add the carrots, pecans and coconut and mix another minute or until well blended. Pour into the prepared pans and bake for 30 to 35 minutes. The cakes are done with a toothpick inserted in the center comes out clean or with only a few crumbs attached.
You will have some cake batter left over for a few cupcakes.
Here is a Crusting Cream Cheese recipe you might like to try. It does need refrigeration.
Crusting Cream Cheese Frosting
1/2 cup shortening
1/2 cup (1 stick) unsalted butted
8 oz. cream cheese – slightly softened
1 Tablespoon clear Vanilla Extract
2 lbs. powdered sugar
1/2 tsp. salt
In the mixer combine the shortening, butter, salt and cream cheese
Add vanilla
Gradually add powdered sugar
Mix until combined
I made your carrot cake for my daughter’s birthday. It was out of this world, I used 2 – 9 inch cake pans and the cake sank in the center. Any thoughts as how I can avoid this?
Made this cake for Easter 2016. It is wonderful. I added coconut and pecans in the frosting for the filling. Awesome, moist cake. I found a cutter of a carrot and with a little disco dust,had carrot decorations. Thank you.
I made this cake for a work morning tea and it was great! I only had 8-inch tins and used two of these, so it took longer to cook (50 minutes, rather than 35), but it still turned out moist and very light. Not too sweet, either, which was a pleasant surprise given the quantity of sugar in the mix! It did make a hugely tall cake when I sandwiched the two layers together – you could easily halve the recipe and still have a good quantity of cake to go round :-)
Hi Sue, thanks so much for your feedback! I’m happy to hear that you all enjoyed the cake ;0) xo
Hi Mellisa. Beginner here. Just want to know if the coconut mentioned in the recipe is the fresh grated coconut or the dry ones? Thank you in advance
Hi Sheryl, We did not use fresh grated coconut. The brand we used was Baker’s Coconut (sweetened). The sweetened isn’t dry the unsweetened Baker’s coconut does have a dry taste. You could use fresh grated if you would like to.
Hi Melissa, if I don’t use the pineapple, should I alter the recipe Thanks rose
Hi Rose, I think you could use 1 1/2 cups of grated apple (peel the apple before grating) instead of the pineapple.
Please, where can I find the video tutorial that will show me how to ice the carrot cake scratch recipe with all the swirls all over it please? Xxx
Apologies, a second question, how long will this carrot cake recipe from scratch keep for and how should you store it ? should it be kept at room temperature under a glass cake dome ?
I did this cake last Sunday and it’s amazing. I really love it.
And the frosting is wonderful.
Hi Melissa & BeBe, can I double the recipe & freeze the cakes? Thank you!
Hi GuppyLove, This is one recipe that I have not doubled. I have doubled most of the other “scratch” recipes with no problem so I think this one would be fine also. Yes, you can freeze the cake layers, just be sure to put the pineapple in a strainer to drain off the liquid then press with a fork to remove even more liquid.
Hello. I was asked to make a 4 tier carrot cake. Will this recipe work ok for that?
Also they ask for no nuts. This won’t be a problem will it?
Hi Bonnie, I think it should work for you, it is a very moist cake and we have never made stacked tiers from this scratch recipe. Be sure to drain the pineapple well (as in the instructions). I would suggest making the recipe to see what you think. The layers can be frozen for up to two months and used for your 4 tier cake order.
What do those x’s mean by the eggs and baking powder
Hi Nicole, Where do you see that listed? The x can mean to multiply.
Hello,
If I need to make 12″ 2 layers cake, how much batter would I need? Would this cake ok to make it that large? Thank you
Hi Novi, I have not used this recipe to made a cake that large, but I think it would be fine. This recipe makes 6 1/2 cups batter. You will need 7 1/2 batter for each 12 ” pan. Here is a link to a cake batter amount chart that I think you will find helpful.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
tell what can I replace the eggs ?
Hey Melissa.how much batter is required to make a 400g cake.I got a bulk order of 500.
Hi Rebecca, We are not sure what you mean by a 400g cake. Here is a link to the Wilton batter amount chart, hopefully it will be helpful.
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
can this carrot cake be made in a 9×13 pan
Hi Marilyn, You can bake this in a 9×13 pan, it will somewhat thin as there is only 6 1/2 cups batter. Bake at 350 degrees for 35 to 40 minutes. Here are links to batter amounts and pan sizes that will be helpful to you.
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Wilton has more batter per pan than the chart from Karen’s Kitchen for the 9×13
I made the Carrot Cake using the pipeable cream cheese receipe. It was great, just like the ones I remember eating back in the day. It is hard to find original receipes , everyone has their own way of baking. But this is the best way to make carrot cake. Some things do not need to be changed!
Hi Jaye, Thank you for posting your review, we are so happy you enjoyed the recipe!!
Your recipe sounds amazing! I would love to try baking it. I’m a little gun shy to try any recipe for I live at an elevation of 4700. Do you have any suggestions or conversions to you recipe for high elevations?
Hi Linda, We live close to sea level so we do not have first hand experience with high altitude baking. Here is a link to a Craftsy post that I think you will find helpful.
https://www.kingarthurflour.com/learn/resources/high-altitude-baking
I hope all goes well.
Would this recipe work well as cupcakes? Are all your recipes work well for cupcakes?
Thank you.
Novi
Hi Novi, I have not made cupcakes with this recipe but comment #8 made them successfully. If a recipe can be made into cupcakes I post it at the end of the recipe instruction along with the amount of batter the recipe makes. Most recipes can be used for cupcakes.
Thank you Bebe for your reply. Will try making cupcakes with this recipe ?
Novi
I can’t wait to make this recipe!
Thank You!
Hello! I am looking for a carrot cake recipe that can be covered in fondant. Do you think I can use this recipe or the doctored cake mix recipe?
Hi Daisy, We have not tried using fondant on either of the recipes. The scratch recipe is very moist and not very dense so I would worry about using that one. I think the doctored cake mix would be the best choice. If you give it a try, I would love to know what you think
HI,
On Aug,24th 2018 I made this carrot cake , the scratch version. It was fantastic!
It was for a 2 tier baby shower cake . I am very pleased to have this recipe. It is Delicious !
Thank you.
Hi Melissa. Can I use fresh pineapple for this recipe
Hi Kulsum, We have not used fresh pineapple in this recipe so I cannot be certain, but I think it would be fine to do so. I would cut the pineapple into small pieces.
How long do you bake cupcakes using the carrot cake from scratch recipe?
Hi Nada, Bake cupcakes at 350 degrees for 18 to 20 minutes. Check with a toothpick, when it comes out clean or with just a few crumbs attached they are done.
Hi!!! This is the best carrot cake EVER! I have made it so many times and it always comes out perfect. Thank you so much for all your wonderful recipes and for sharing them us all of us.
I send you a warm hug from Punta Cana, Dominican Republic.
I’m making this scratch recipe for Easter as a gift so I’m all about the results. My question is why doesn’t this recipe use nutmeg, ginger and/or cloves like a few other carrot cake recipes I’ve seen? Thanks so much. Love your website!
Hi Sharon, It is just our personal preference to have cinnamon as the only spice in our recipe. I hope you enjoy the recipe, if you give it a try.
Hi everyone!! This is the best carrot cake ever, no questions about it.
Hi Deloris, Thank you so much for your nice comment on the recipe!!
Does the pineapple flavor stand out in the recipe? My husband doesn’t like it. Could I use applesauce instead or fresh apples blended in the food processor in the same 8 oz amount? I really like a fluffy not dense crumb.
Thanks Kathy
Hi Kathy, I don’t think the pineapple flavor is dominate, but if it is a flavor that your husband does not like it could ruin the cake for him. I think it would be fine to replace the carrots with 1 1/2 cups finely grated apple (a peeled apple). A golden delicious apple might be a good choice.
I baked exactly as recipe said, but both layers sunk. I am below sea level and didn’t open my oven during baking. I’m a brand new baker, and all 3 cakes I’ve made have fallen. Please help before I give up! Thanks :)
Hi Dina, I’m sorry but I have never had a question about problems with baking below sea level. It is possible that your baking soda or baking powder is out of date or close to being out of date. Check and let me know.
If I make cupcakes from this recipe, how long would they bake?
Hi Alicia, Bake standard size cupcakes at 350 degrees for 18 to 20 minutes. Check with a toothpick in the center, it should come out clean or with just a few crumbs attached.
Hi. I would like to try this carrot cake recipe. Can I sub the pineapples for applesauce or buttermilk? My preference would be buttermilk. Would I change the baking powder and/or baking soda? Thank you!
Hi Sam, I have not tried either of those but I think they would add too much liquid to the recipe. The pineapple in the recipe has most of the liquid squeezed out. You could use 1 1/2 cups grated apple. A golden delicious apple would be a good choice, peel the apple.
Hi! Can I half this recipe?
Hi Sara, Yes, you can. I hope you enjoy the cake.
Hi! Can we make this recipe in a bundt cake pan..??
Hi Nancy, I have not made this in a bundt pan but I think it would be fine to do so. The recipe makes approximately 6 1/2 cups batter so I think you would need to use a 12 cup bundt pan. There should be at least a 1 1/2 inch space above the batter when in the pan.
Thank you very much and very anxious to try it. Looks absolutely delicious.. :-)
My Tropical Carrot Cake Recipe is quite similar to this one. Mine calls for 3 eggs, buttermilk & oil, & a 16 oz. drained can of crushed pineapple. The big difference is that mine has a hot Buttermilk Caramel Glaze poured over it just out of the oven. The glaze takes it over the top, making it a Blue Ribbon Carrot Cake. I found the recipe in a Garnishing Book when I was the pastry Chef at Ramada Inn, and I couldn’t make it fast enough we sold so much of it. I recently made it as a Groom’s Cake, but instead of a large cake for the groom to cut, I baked individual servings in canning jars. I’ve made this cake for up to 600 guests at the St. Barbara’s Day Ball at our local army base, and it’s the most popular wedding cake tier we make, as well as the most often ordered cake by private clients. We also make them for a couple of local restaurants and 1 resort (here in the Thousand Islands). When it’s a wedding cake tier, we frost and decorate it w/ either a Pina Colada, Rum, or Orange Rum Mock Whip Frosting, to coordinate w/ the other cake tiers (all our wedding cakes are ordered w/ Mock Whip Frostings). Otherwise, we frost and decorate them w/ Rose’s Cream Cheese Frostings, that has only 1/3 the amount of 10X Sugar as your recipe, & is stabilized w/ Agar-Agar Powder for hot weather.
Thank you so much for your recipe Melissa. I made half recipe. I made absolutely same recipe. I received the best compliments ever. The taste was really out of world. Here Iam attaching my cakes.
To make it more healthy I want to skip the sugar. Can I make this sugar free and what can I replace for sugar ?
Hiii! Curious as to if I could make this without nuts? My best friends birthday is tomorrow & he has a nut allergy. Should I make any other changes if I do leave the nuts + coconut out?