Home » Classic Carrot Cake Recipe
Loaded with carrots, pineapple,coconut,raisins and walnuts this ultimate 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.

Classic Carrot Cake Recipe


Loaded with carrots, pineapple,coconut,raisins and walnuts this ultimate 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.

 

Loaded with carrots, pineapple,coconut,raisins and walnuts this ultimate 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 Coconut Almond Bread Pudding, Blueberry Cheesecake,  Lemon Cheesecake and just more 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).

The problem is that until now I have not  been able to create a carrot cake that turned out just right. And being the Type A personality that I am,  that just didn’t sit right with me.

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 in it, 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.  This recipe was developed based on a Carrot and Pineapple Cake  that was made by Ina Garten on   Barefoot Contessa.

 

Loaded with carrots, pineapple,coconut,raisins and walnuts this ultimate 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.

 

Ingredients

To make the cake:

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1-1/2  teaspoon  vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated (about 4 cups)
                                                                                                                                  1 20 ounce can crushed pineapple, drained but not dry                                                                                                                                    1 cup sweetened flaked coconut

To make the frosting:

12 oz cream cheese,  ( 1-1/2 8 oz packages) at room temperature
1/2 pound unsalted butter, (2 sticks) at room temperature
1-1/2  teaspoon  vanilla extract
2 cups confectioners sugar ( add more if frosting is too thin)

Decoration:

1/2 cup toasted flaked coconut

Directions

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 2 prepared pans, and bake at 350 F 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.

To 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.

 

Loaded with carrots, pineapple,coconut,raisins and walnuts this ultimate 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.

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.

Print

Classic Carrot Cake Recipe

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes

Description

Loaded with carrots, pineapple,coconut,raisins and walnuts this ultimate 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.


Scale

Ingredients

  • For the Cake:
  • 2 cups granulated sugar
  • 1 1/3 cups vegetable oil
  • 3 extra-large eggs, at room temperature
  • 11/2 teaspoon vanilla extract
  • 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 pound carrots, grated (about 4 cups) 1 20 ounce can crushed pineapple, drained but not dry 1 cup sweetened flaked coconut
  • To make the frosting:
  • 12 oz cream cheese, ( 1-1/2 8 oz packages) at room temperature
  • 1/2 pound unsalted butter, (2 sticks) at room temperature
  • 11/2 teaspoon vanilla extract
  • 2 cups confectioners sugar ( add more if frosting is too thin)
  • Decoration:
  • 1/2 cup toasted flaked coconut

Instructions

  1. 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.
  2. Divide the batter between the 2 prepared pans, and bake at 350 F 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.
  3. Allow the cakes to cool completely on a rack before frosting.
  4. To make the frosting:
  5. 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.
  6. 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.
  7. Decoration:
  8. 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.


Notes

Total time does not include time for cooling the cake.

 

 

Loaded with carrots, pineapple,coconut,raisins and walnuts this ultimate 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.

The best part of Classic Carrot Cake is that the flavor  gets even better  as the flavors get a chance to blend together after baking. Over the hours and days after baking, the cake will get even more flavorful, 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 the frosting.  Enjoy!

 


4 Comments

  1. 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!

  2. Can this be made into cupcakes? How long would they need to bake if so. Thank you

  3. 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

  4. the recipe calls for a can of crushed pineapple. what size can?

Leave a Comment

Your email address will not be published. Required fields are marked *

*