Loaded with carrots, pineapple, coconut, raisins and walnuts, this Classic Carrot Cake recipe is truly decadent. Finished with a thick layer of cream cheese frosting and toasted coconut makes this cake worthy of any special occasion.
Hot Fudge Sundays are my favorite dessert. I am pretty sure all you fellow chocoholics can understand. Then comes cheesecake like Tall New York Cheesecake and Frozen Lemon Blueberry Cheesecake. Regular old cake is pretty far down on my list of favorites, but at the top of the cake list is carrot cake. I admit, I have an ongoing love affair with nuts and coconut.
Classic Carrot Cake is something I have made over the years with mixed results. Sometimes it turned out dry and sometimes the carrots still tasted raw. My kids would accuse me of trying to hide “vegetables” in their cake! So anytime I would see a new recipe for carrot cake I got excited. Would this be the one that turns out just right? Well, here it is.
The Ultimate Classic Carrot Cake. It has every classic ingredient , but uses oil to keep it moist. And I think the secret ingredient is using crushed pineapple that has been drained, but left just a little wet.
One of the reasons this cake is so delicious are the spices. I like to make my own spice mixes, like Pumpkin Pie Spice and Apple Pie Spice, but if you’re not into that, store bought is fine.
This recipe was developed based on a Carrot and Pineapple Cake that was made by Ina Garten on Barefoot Contessa.
INGREDIENTS TO MAKE THIS CLASSIC CARROT CAKE RECIPE
- Granulated Sugar
- Vegetable Oil
- Eggs
- Vanilla Extract
- Flour
- Pumpkin Pie Spice
- Baking Soda
- Cream Cheese
- Raisins
- Walnuts
- Carrots
- Crushed Pineapple
- Flaked Coconut
- Butter
- Powdered Sugar
CAN I MAKE THIS CAKE AHEAD OF TIME?
The best part of Classic Carrot Cake is that the flavor is even better as they get a chance to blend together after baking. Over the hours and days after baking, the cake will taste even more amazing, with the pumpkin pie spices really settling in. The cream cheese frosting will deepen in flavor and you might even find yourself swiping your finger thru it.
This cake can be made up to three days ahead of serving, stored in the refrigerator tightly covered. Frost right away or just before serving.
Don’t let it’s good looks fool you. This cake is a beast. It is dense, packed with rich, delicious flavor and feels like it weighs 10 pounds. Really, you will need both hands to pick it up.
Classic Carrot Cake Recipe
Ingredients
FOR THE CAKE:
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 3 extra large eggs at room temperature
- 1-1/2 tsp vanilla extract
- 2-1/2 cups all-purpose flour divided
- 2 tsp pumpkin pie spice
- 2 tsp baking soda
- 1-1/2 tsp kosher salt
- 1 cup raisins
- 1 cup chopped walnuts
- 1 pound carrots grated (about 4 cups)
- 20 ounce crushed pineapple canned, drained but not dry
- 1 cup sweetened flaked coconut
TO MAKE FROSTING:
- 12 ounce cream cheese 1-1/2 (8 ounce) boxes at room temperature
- 1/2 pound unsalted butter (2 sticks) at room temperature
- 1-1/2 tsp vanilla extract
- 2 cups powdered sugar add more if frosting is too thin
TO DECORATE:
- 1/2 cup flaked coconut toasted
Instructions
TO MAKE CAKE:
- Preheat the oven to 350°F. Butter 2 (8-inch) round cake pans. Line the pans with parchment paper, then butter the paper and flour the pans.
- Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until pale yellow. Add the vanilla and mix until just blended.
- In another bowl, sift together 2-1/2 cups flour, the pumpkin pie spice, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just blended.
- In a medium bowl, toss the raisins and walnuts with 1 tablespoon flour , then add in the carrots, coconut and pineapple. Add to the batter and mix well.
- Divide the batter between the prepared pans, and bake on the middle oven rack for 55-60 minutes. The cake is done when it springs back when you touch the center, or a toothpick inserted comes out clean.
- Allow the cakes to cool completely on a rack before frosting, at least 1 hour.
MAKE THE FROSTING:
- Place the cream cheese, butter and vanilla into a mixer bowl, using the paddle attachment. Mix on medium speed until until just combined. Add in the sugar and mix until the frosting is smooth.
- On a plate or pedestal, place one of the cake layers flat side up. With an offset spatula or knife, spread the top with frosting. Place the second cake flat side down on top of the frosted layer, so the cake has the rounded side up. Frost the top and sides of the cake evenly.
DECORATION:
- Press the toasted coconut up the sides of the cake, pressing slightly to adhere the coconut to the frosting. Distribute the coconut evenly around the sides of the cake.
Chef Tips
Equipment Used
Nutrition Facts
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Hi Susie, yes you can freeze the cake. Wrap each baked and unfrosted cake layer separately and tightly in plastic wrap. Place flat in the freezer. The layers will keep in the freezer for about 3 months. Defrost in the refrigerate and frost the cake before serving. Hope that helps.
Will this cake freeze?
Hi Keri, Yes – you can use a 9 x 13 pan. You may need to change the baking time to be sure the center of the cake is done. Use the same temperature and bake time for the round pans…then keep baking and until the center of the cake is done.😋
Can I use a 9×13 pan instead of the round pans
Hi Andrea, I’m so glad you liked it! Thank you!
This cake turned out great and was a huge hit!
Hi Denise, yes, this can be made in a bundt pan. This is a very dense cake so I would Bake at 350 degrees for at least one hour or until toothpick inserted in center comes out clean. Hope that helps and I’m glad your son loved the cake ?… it’s a favorite of my sons too!
Can this be made in a bunt pan if so would it be the same cooking time and temp, I made this for my son a couple of years ago he loved it
Hi there, yes, this can be made in a loaf pan. This is a very dense cake so I would divide the batter between 2 loaf pans rather than completely filling a single loaf pan. Bake at 350 degrees for 45 minutes to one hour. Start checking at 45 minutes by inserting a toothpick or knife in the center…if it comes out clean the cake is done. Hope that helps.?
Can it be made is a 9×5 loaf pan. What changes would that make it temp and time
Hi Silvia, great question! I haven’t used fresh pineapple to make this, but if I were to, I would substitute 1-1/3 cups fresh grated pineapple for the 15 ounce canned (lightly drained) pineapple. You might need to add 2 – 3 tablespoons of additional sugar to the batter because canned pineapple generally tastes sweeter than fresh. I hope this answers your question. ?.
Can you use regular pineapple and not canned ? If so , how many cups of crushed pineapple
Hi Pat, thanks for the question and nice comment. When I use this recipe for cupcakes, it makes about 18 cupcakes when the cups are filled 2/3 full. I also recommend using foil liners instead of paper ones because the batter is so heavy. Hope that helps!?
How many cupcakes do you think it would make? I use this recipe all the time and it is a favorite!!
Yes Beth, you can definitely bake this as a sheet cake. Just reduce the baking time by 5 – 10 minutes. Start to check the oven after 45 minutes just to be on the safe side. Thanks for the great question.
Can you make a 13 x 9 sheet cake?
Hi Suzie, Yes, you can use this batter for cupcakes, with these changes.( I haven’t made cupcakes using this batter but here is what I would do)…. 1) I would bake for 35 – 40 minutes, starting to check for done at 35 minutes and if not done, bake in additional 5 minute increments, checking each time, until done. Test just like you would for the cake…insert a toothpick in the middle to see if it comes out clean. 2) If using cupcake liners, do not use regular paper ones, use foil or silicone cups. If using just a cupcake tin, then be sure to liberally grease and flour each cupcake well so the cake doesn’t stick. Hope this helps and let me know how they turn out if you make them!
Can this be made into cupcakes? How long would they need to bake if so. Thank you
Thanks for letting me know that the can size was missing! So sorry about that! I emailed you back that the recipe calls for a 20 ounce can of crushed pineapple and corrected the recipe! Take care – Christine
the recipe calls for a can of crushed pineapple. what size can?