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 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 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
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!
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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.
link to craftsy.com
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.
link to fromkarenskitchen.com
link to wilton.com
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.