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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Cooling 1 hour
Total Time 2 hours 20 minutes
Servings 16
Calories 586kcal
Author Christine Mello




  • 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


  • 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


  • 1/2 cup flaked coconut toasted



  • 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.


  • 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.


  • 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.


To bake the cake in a 9 x 13 sheet pan, reduce the baking time by 5 - 10 minutes. Start checking the cake after 45 minutes baking time. The cake will be done when it springs back after a light touch or a toothpick inserted in the enter comes out clean.


Serving: 1serving | Calories: 586kcal | Carbohydrates: 75.82g | Protein: 7.05g | Fat: 30.08g | Saturated Fat: 16.68g | Cholesterol: 98.36mg | Sodium: 481.47mg | Potassium: 345.43mg | Fiber: 3.88g | Sugar: 49.26g | Vitamin A: 5458.16IU | Vitamin C: 5.65mg | Calcium: 60.99mg | Iron: 2.06mg