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–+ servings
A moist slice of carrot cake with cream cheese frosting, showcasing layers of cake and shredded carrots. Part of our Cake Ideas Recipes.

Carrot Cake with Cream Cheese Frosting

This recipe provides a delicious carrot cake with a classic cream cheese frosting, perfect for any occasion. It's designed to be straightforward for home bakers.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 large eggs
  • 1 cup vegetable oil 218g
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots small pieces, do not use packaged pre-shredded carrots
  • 3/4 cup chopped pecans
  • 3/4 cup sweetened coconut Baker's Angel Flake sweetened coconut recommended
  • 1 8oz can crushed pineapple drained
For the Cream Cheese Frosting
  • 2 sticks unsalted butter slightly softened
  • 16 oz cream cheese Not reduced fat
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 6 to 6 1/2 cups confectioners' sugar

Equipment

  • Wilton Disposable Piping Bags- 12 inch
  • Wilton Offset Spatula- 9 inch
  • Wilton No.2D Decorating Tip, Drop Flower
  • Magic Line Pans- 8 inch
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring Cups
  • Measuring Spoons
  • Grater
  • Wire rack
  • Toothpick

Method
 

  1. Preheat your oven to 350℉. Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper. Grease the paper and pans with shortening and flour them for easy release. Carrot cake can stick, so ensure you use the paper.
  2. Whisk together the flour, baking soda, baking powder, cinnamon, and salt for 30 seconds. Set aside.
  3. In your mixer bowl, combine 2 cups sugar, 4 eggs, 1 cup oil, and 1 tsp vanilla. Mix at medium speed for 2 to 3 minutes until well blended and light colored.
  4. Stir in the flour mixture until just moistened. Add the carrots, pecans, crushed pineapple, and coconut. Mix until combined.
  5. Bake at 350 degrees for 35 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door or testing the center of the cake until near the end of baking time to prevent sinking.
  6. The batter makes about 6 ½ cups. Cool cake layers in the pan for 10 minutes on a wire rack, then turn them out. Cool completely before frosting.
  7. For the cream cheese frosting: Cut the butter into slices and add to your mixer bowl. Beat on low to medium speed until softened and smooth.
  8. Cut the cold cream cheese into pieces and add to the butter. Beat at low to medium speed until incorporated. If using a hand mixer, you may need to soften the cream cheese slightly more.
  9. Add the vanilla. Gradually add the powdered sugar, beating on low speed until blended.
  10. Increase mixing speed and mix until fluffy. Do not overbeat, as it can become too soft. If it becomes too soft, refrigerate for a short while to firm it up.
  11. This frosting pipes best when still chilled. You can make it ahead, refrigerate, and when ready to use, let it soften slightly (do not microwave) and remix.
  12. This amount will frost a 3 layer 8 inch cake.

Notes

This recipe is designed to be a reliable and delicious carrot cake. The frosting is best used while chilled for optimal piping consistency. You can prepare the frosting in advance and store it in the refrigerator, allowing it to soften slightly and remixing before use.

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