I made what might be the Best Carrot Cake, packed with pineapple, coconut and raisins and smothered in outrageously decadent cream cheese frosting, so you’ll want to keep reading.

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I’m obsessed with this Best Carrot Cake because it’s loud and not boring. I love the way carrot cake recipe homemade feels dense but still tender, loaded with texture and nonsense that actually belongs in cake.

And the tang from 16 oz (450 g) cream cheese, very soft (two 8 oz packages) frosting makes me eat extra slices. I adore serious grated carrots, like 4 cups (about 400 g) grated carrots, packed, spilling into batter and flirting with pineapple and coconut.

It’s messy, sticky, ridiculous. Eat it with fork hands.

You will regret only having one slice. Trust me, seriously.

Ingredients

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All purpose flour: Basically, the cake’s structure — it holds everything together, nothing fancy.
Baking soda: Gives lift and makes the crumb light, so it won’t be dense.
Baking powder: Extra rise insurance, it helps the cake puff evenly.
Fine salt: Balances sweetness and brings out the spices, you’ll notice it.
Ground cinnamon: Warm spice hug, smells like cozy fall in every bite.
Ground nutmeg: Subtle warmth, adds depth without stealing the show.
Light brown sugar: Moistness and caramel notes, it makes the cake tender.
Granulated sugar: Straight sweetness and structure, it keeps things balanced.
Eggs: Binders and lift; they give moisture and a nice crumb.
Vegetable oil: Keeps it super moist and tender, no dryness here.
Vanilla extract (cake): Sweet background note, it ties flavors together gently.
Grated carrots: The star — natural sweetness and tender texture, fibery and fresh.
Crushed pineapple: Juicy tart-sweet bursts, it keeps the cake extra moist.
Shredded coconut: Chewy texture and tropical hint, fun little surprises.
Raisins: Tiny chewy pockets of sweetness, classic and nostalgic.
Chopped walnuts or pecans: Crunch and toasty flavor, plus a bit of heft.
Cream cheese: Tangy, creamy base for frosting, it’s rich and dreamy.
Unsalted butter: Silky richness in the frosting, makes it spreadable.
Powdered sugar: Sweetness and stability for frosting, smooths everything out.
Vanilla extract (frosting): Soft warmth that complements the tang of cream cheese.
Fresh lemon juice or milk: Basically, thins frosting if needed, brightens flavor a touch.
Pinch of fine salt (frosting): Cuts sweetness and sharpens the creamy frosting flavors.

Ingredient Quantities

For the cake:

3 cups (375 g) all purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon fine salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 cups (330 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

4 large eggs, room temperature

1 1/4 cups (300 ml) vegetable oil

2 teaspoons pure vanilla extract

4 cups (about 400 g) grated carrots, packed (around 4 to 5 medium carrots)

1 cup (8 oz / 227 g) crushed pineapple, well drained

1 cup (85 g) sweetened shredded coconut

3/4 cup (100 g) raisins

1 cup (100 g) chopped walnuts or pecans, plus extra for sprinkling (optional)

For the cream cheese frosting:

16 oz (450 g) cream cheese, very soft (two 8 oz packages)

1/2 cup (113 g) unsalted butter, softened

4 cups (480 g) powdered sugar, sifted

1 teaspoon pure vanilla extract

1 tablespoon fresh lemon juice or milk, if needed to thin frosting slightly

Pinch of fine salt

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans or line them with parchment; for a deeper cake use a 9×13 pan and adjust bake time.

2. In a large bowl whisk together 3 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon fine salt, 2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg until evenly mixed.

3. In another big bowl beat 1 1/2 cups packed light brown sugar and 1/2 cup granulated sugar with 4 large eggs until combined and slightly fluffy. Stream in 1 1/4 cups vegetable oil and add 2 teaspoons vanilla; mix until smooth. Don’t overbeat.

4. Fold the wet mix into the dry ingredients with a spatula until mostly combined. It’s okay if a few streaks of flour remain but don’t overmix or the cake will be tough.

5. Stir in 4 cups grated carrots (packed), 1 cup well drained crushed pineapple, 1 cup shredded coconut, 3/4 cup raisins and 1 cup chopped walnuts or pecans (if using). Scrape bowl and make sure add-ins are evenly distributed.

6. Divide batter between prepared pans and smooth tops. Bake on middle rack 30 to 35 minutes for rounds, or 40 to 50 minutes for a 9×13, until a toothpick comes out with a few moist crumbs. Don’t overbake.

7. Let cakes cool in pans 10 minutes, then run a knife around edges and invert onto a rack to cool completely. For easier frosting chill layers briefly; slightly firm layers are less likely to tear.

8. Meanwhile make frosting: beat 16 oz very soft cream cheese with 1/2 cup softened unsalted butter until smooth and lump free. Add 4 cups sifted powdered sugar gradually and 1 teaspoon vanilla; beat until fluffy. If too thick add up to 1 tablespoon fresh lemon juice or milk to reach spreadable consistency. Add a pinch of fine salt to cut sweetness.

9. If layers domed, level them with a serrated knife. Place first layer on serving plate, spread a generous layer of frosting, add second layer, frost top and sides. Press extra chopped nuts around the edge or sprinkle on top if you like.

10. Chill cake at least 30 minutes to set frosting before slicing. Store covered in fridge up to 4 days. Tip: Bring chilled slices to room temperature for 20 minutes before serving for best texture and flavor.

Equipment Needed

1. Oven (preheats to 350°F / 175°C)
2. Two 9-inch round pans or one 9×13 pan plus parchment paper or nonstick spray
3. Large mixing bowls (at least two)
4. Electric hand mixer or stand mixer (or a sturdy whisk if you must)
5. Box grater for the carrots
6. Measuring cups and spoons + kitchen scale if you use grams
7. Rubber spatula and a wooden spoon or silicone spoon
8. Cooling rack and a toothpick for doneness checks
9. Serrated knife for leveling layers and a small bowl for the frosting tools

FAQ

Q: Can I make this cake ahead of time?

Yes. Bake and cool the layers, then wrap them tightly in plastic and refrigerate up to 2 days. For longer storage freeze wrapped layers up to 2 months. Thaw in the fridge overnight before frosting.

Q: My cake sank in the middle, what went wrong?

Most likely underbaked or oven temp too low. Make sure to test with a toothpick in the center, it should come out with a few damp crumbs not raw batter. Also don’t open the oven while it bakes during the first 30 minutes or it can fall.

Q: Can I skip the nuts, pineapple, or coconut?

Absolutely. This cake still works great without them. If you skip pineapple, add 2 tablespoons of oil or applesauce to keep the batter moist. You can also swap raisins for dried cranberries or leave them out.

Q: How do I get the cream cheese frosting smooth and not runny?

Use very soft but not melted cream cheese and butter. Beat them until smooth before adding powdered sugar slowly. If it’s too thick add a teaspoon of milk at a time, if too thin chill it for 15 to 30 minutes to firm up.

Q: Can I make this into cupcakes or one 9×13 pan?

Yes. For cupcakes, fill liners 2/3 full and bake about 18 to 22 minutes. For a 9×13 pan bake at the same temp but check around 35 to 45 minutes. Adjust time and test with a toothpick.

Q: How should I store leftover frosted cake?

Keep it covered in the fridge because of the cream cheese frosting. Bring slices to room temp for 20 to 30 minutes before serving so they taste richer and softer.

The Best Ever Homemade Carrot Cake With Cream Cheese Frosting Recipe Substitutions and Variations

All purpose flour: Substitute with equal parts whole wheat pastry flour for a nuttier, slightly denser cake (works best if you sift it first), or use a 1:1 gluten free baking blend if you need it gluten free — expect a little crumblier texture.
Vegetable oil: Swap for melted unsalted butter for richer flavor, or use unsweetened applesauce (use same volume) to cut fat and add moisture, though the cake will be a bit less tender.
Crushed pineapple: Replace with canned applesauce (well drained) or mashed ripe banana if you want fruitiness without the pineapple note, keep the same amount but press out excess liquid so the batter isn’t too wet.
Cream cheese (for frosting): Use mascarpone cheese for a milder, silkier frosting or Neufchâtel (lower fat cream cheese) in the same amount; if you need a tangier lighter option, stir in some thick Greek yogurt but use less, and chill the frosting well before spreading.

Pro Tips

1. Grate carrots on the small holes of a box grater or use the grater attachment on a food processor. If they’re too chunky the batter gets lumpy, but if you grate them too fine it can make the cake overly moist. Aim for a fine, but slightly toothy shred. Pat the grated carrots lightly in a clean towel if they seem super wet so you dont add extra liquid to the batter.

2. Toss the coconut, raisins and nuts in a tablespoon of flour before folding them into the batter. That little dusting helps them stay suspended so they don’t all sink to the bottom. Also, stir them in gently at the end so you dont overmix and make the cake tough.

3. Bake until a toothpick comes out with a few moist crumbs, not totally clean. Pulling it too early makes a gooey center, but overbaking dries it out. If using two round pans rotate them front to back halfway through baking for even browning. Let the layers cool in the pan just 8 to 12 minutes so they set, then unmold onto a rack to finish cooling.

4. For smoother, less sweet frosting, beat the cream cheese and butter until completely lump free before adding powdered sugar. Chill the finished cake for about 20 to 30 minutes before slicing so the frosting firms up. If the frosting seems too thick, add lemon juice a few drops at a time instead of milk to keep the flavor bright.

The Best Ever Homemade Carrot Cake With Cream Cheese Frosting Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made what might be the Best Carrot Cake, packed with pineapple, coconut and raisins and smothered in outrageously decadent cream cheese frosting, so you’ll want to keep reading.

Servings

servings

Calories

980

kcal

Equipment: 1. Oven (preheats to 350°F / 175°C)
2. Two 9-inch round pans or one 9×13 pan plus parchment paper or nonstick spray
3. Large mixing bowls (at least two)
4. Electric hand mixer or stand mixer (or a sturdy whisk if you must)
5. Box grater for the carrots
6. Measuring cups and spoons + kitchen scale if you use grams
7. Rubber spatula and a wooden spoon or silicone spoon
8. Cooling rack and a toothpick for doneness checks
9. Serrated knife for leveling layers and a small bowl for the frosting tools

Ingredients

For the cake:
3 cups (375 g) all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups (330 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
4 large eggs, room temperature
1 1/4 cups (300 ml) vegetable oil
2 teaspoons pure vanilla extract
4 cups (about 400 g) grated carrots, packed (around 4 to 5 medium carrots)
1 cup (8 oz / 227 g) crushed pineapple, well drained
1 cup (85 g) sweetened shredded coconut
3/4 cup (100 g) raisins
1 cup (100 g) chopped walnuts or pecans, plus extra for sprinkling (optional)
For the cream cheese frosting:
16 oz (450 g) cream cheese, very soft (two 8 oz packages)
1/2 cup (113 g) unsalted butter, softened
4 cups (480 g) powdered sugar, sifted
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice or milk, if needed to thin frosting slightly
Pinch of fine salt

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans or line them with parchment; for a deeper cake use a 9×13 pan and adjust bake time.
In a large bowl whisk together 3 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon fine salt, 2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg until evenly mixed.
In another big bowl beat 1 1/2 cups packed light brown sugar and 1/2 cup granulated sugar with 4 large eggs until combined and slightly fluffy. Stream in 1 1/4 cups vegetable oil and add 2 teaspoons vanilla; mix until smooth. Don’t overbeat.
Fold the wet mix into the dry ingredients with a spatula until mostly combined. It’s okay if a few streaks of flour remain but don’t overmix or the cake will be tough.
Stir in 4 cups grated carrots (packed), 1 cup well drained crushed pineapple, 1 cup shredded coconut, 3/4 cup raisins and 1 cup chopped walnuts or pecans (if using). Scrape bowl and make sure add-ins are evenly distributed.
Divide batter between prepared pans and smooth tops. Bake on middle rack 30 to 35 minutes for rounds, or 40 to 50 minutes for a 9×13, until a toothpick comes out with a few moist crumbs. Don’t overbake.
Let cakes cool in pans 10 minutes, then run a knife around edges and invert onto a rack to cool completely. For easier frosting chill layers briefly; slightly firm layers are less likely to tear.
Meanwhile make frosting: beat 16 oz very soft cream cheese with 1/2 cup softened unsalted butter until smooth and lump free. Add 4 cups sifted powdered sugar gradually and 1 teaspoon vanilla; beat until fluffy. If too thick add up to 1 tablespoon fresh lemon juice or milk to reach spreadable consistency. Add a pinch of fine salt to cut sweetness.
If layers domed, level them with a serrated knife. Place first layer on serving plate, spread a generous layer of frosting, add second layer, frost top and sides. Press extra chopped nuts around the edge or sprinkle on top if you like.
Chill cake at least 30 minutes to set frosting before slicing. Store covered in fridge up to 4 days. Tip: Bring chilled slices to room temperature for 20 minutes before serving for best texture and flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.