Go Back
+ servings

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.
3.94 from 48 votes
Prep Time :20 minutes
Cook Time :1 hour
Cooling :1 hour
Total Time :2 hours 20 minutes
Servings :16
Calories :586
Course :Dessert

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

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.

Nutrition Facts

Nutrition Facts
Classic Carrot Cake Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
586
% Daily Value*
Fat
 
30.08
g
46
%
Saturated Fat
 
16.68
g
104
%
Cholesterol
 
98.36
mg
33
%
Sodium
 
481.47
mg
21
%
Potassium
 
345.43
mg
10
%
Carbohydrates
 
75.82
g
25
%
Fiber
 
3.88
g
16
%
Sugar
 
49.26
g
55
%
Protein
 
7.05
g
14
%
Vitamin A
 
5458.16
IU
109
%
Vitamin C
 
5.65
mg
7
%
Calcium
 
60.99
mg
6
%
Iron
 
2.06
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.