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Best Carrot Cake Recipe

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4.1 from 24 reviews

This classic Best Carrot Cake Recipe features moist layers loaded with grated carrots, nuts, raisins, coconut, and pineapple, all topped with a luscious cream cheese frosting. Perfectly spiced with cinnamon and baked to tender perfection, this cake brings a delightful balance of sweetness and texture, making it a beloved dessert for any occasion.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Mix-ins

  • 3 cups grated carrots
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup moist plump raisins (dark or golden)
  • 1/2 cup chopped pecans or walnuts

Wet Ingredients

  • 1 1/2 cups sugar
  • 1 cup neutral vegetable oil (canola or safflower oil)
  • 4 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) can crushed pineapple, drained

Frosting

  • 12 ounces cream cheese (at room temperature, softened)
  • 1 stick (8 tablespoons) unsalted butter (at room temperature)
  • 1 1/2 cups confectioner’s (icing or powdered) sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • Toasted finely chopped nuts and toasted coconut (optional, for topping)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 325°F (160°C). Butter and flour three 9-inch round, 2-inch deep cake pans or use a cooking spray with flour such as Baker’s Joy.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Set aside.
  3. Combine Mix-ins: In a separate bowl, mix the grated carrots, chopped nuts, shredded coconut, and raisins until evenly combined.
  4. Create Batter Base: In the bowl of an electric stand mixer with the paddle attachment or using a hand mixer, beat together the sugar and vegetable oil until smooth and well combined.
  5. Add Eggs and Vanilla: Add the eggs one at a time, beating on high speed after each addition until the mixture is smooth. Stir in the vanilla extract.
  6. Add Dry Ingredients: Reduce the mixer speed to low (or switch to a rubber spatula if mixing by hand), and gently stir in the flour mixture just until combined to avoid overmixing.
  7. Fold in Carrot Mixture and Pineapple: Fold the prepared carrot mixture and drained crushed pineapple into the batter gently until evenly incorporated.
  8. Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the edges start to pull away from the pan.
  9. Cool the Cakes: Remove the pans and place them on cooling racks. Let cool for 5-10 minutes, then invert the cakes onto wire racks and cool completely before frosting.
  10. Prepare Frosting: Using a hand mixer, beat the softened cream cheese and unsalted butter together until smooth and creamy.
  11. Add Sugar and Flavorings: Gradually add the sifted confectioners’ sugar, continuing to beat until smooth and fluffy. Stir in the fresh lemon juice and vanilla extract for extra flavor.
  12. Assemble the Cake: Place one cake layer on a cake plate or cardboard. Spread a generous layer of frosting over it. Place the second layer on top and continue frosting. Finally, add the last cake layer and cover the entire cake with the remaining frosting.
  13. Decorate: Create swirls on the frosting surface with a spatula and garnish with toasted finely chopped nuts and toasted coconut if desired.
  14. Chill: Refrigerate the assembled cake for 30-60 minutes to allow the frosting to set and flavors to meld.
  15. Storage: Store the cake covered in the refrigerator for up to 4 days. This cake can also be wrapped tightly and frozen for 2-3 months; defrost overnight in the refrigerator before serving.

Notes

  • Use room temperature eggs and cream cheese to ensure smooth batter and frosting.
  • Grate carrots finely for better texture distribution in the cake.
  • Toasted nuts and coconut as topping add extra crunch and flavor but are optional.
  • If you prefer, substitute nuts with seeds to make it nut-free.
  • Make sure to drain pineapple thoroughly to avoid excess moisture in the cake batter.
  • Allow the cake layers to cool completely before frosting to prevent melting and sliding.
  • For a denser cake, reduce the baking time slightly and for a lighter cake, do not overmix the batter.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/best-carrot-cake-recipe/