King Arthur Carrot Cake with Not Too Sweet Cream Cheese Frosting

This King Arthur Carrot Cake with Not Too Sweet Cream Cheese Frosting is one of my favorite desserts to bake. The cake is moist, full of warm spices, and packed with carrots, pineapple, coconut, and nuts for texture and flavor. The frosting is smooth and tangy without being overly sweet, making it the perfect balance for this rich cake.

Why You’ll Love This Recipe

I like this recipe because it delivers a beautifully moist cake with layers of flavor and texture. The carrots and pineapple keep it tender, the coconut and nuts give a nice bite, and the spice blend brings warmth to every slice. I especially love the frosting—it’s creamy and slightly tangy without being cloying, which lets the cake shine. This is the kind of dessert I enjoy serving at family gatherings, birthdays, or holiday dinners.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cake
4 large eggs, at room temperature
1 ½ cups (350 ml) safflower oil
2 teaspoons vanilla extract
1 ¾ cups (350 grams) sugar
2 cups (240 grams) unbleached all-purpose flour
1 ½ teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
3 cups (325 grams) shredded carrots
1 cup (120 grams) chopped pecans or walnuts
1 cup (120 grams) sweetened flaked coconut
1 8-ounce (225-gram) can crushed pineapple, drained

For the frosting (see note 6)
2 cups (240 grams) confectioners’ sugar, sifted
6 tablespoons (84 grams) good salted butter (such as Kerrygold)
1 teaspoon vanilla extract
1 8-ounce (225-gram) package cream cheese

Directions

1. I preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper.
2. In a large bowl, I whisk together the eggs, oil, vanilla, and sugar until well blended.
3. In another bowl, I sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. I fold the dry ingredients into the wet mixture until just combined.
5. I stir in the carrots, nuts, coconut, and pineapple, making sure everything is evenly distributed.
6. I divide the batter evenly between the prepared pans and smooth the tops.
7. I bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. For the frosting, I beat the butter, cream cheese, and vanilla until smooth. I gradually add the confectioners’ sugar and continue beating until light and fluffy.
10. Once the cakes are fully cooled, I frost the top of one layer, stack the second on top, and finish frosting the top and sides.

Servings and Timing

This cake serves 12–14 people. The total time is about 1 hour and 15 minutes, including 20 minutes of prep, 40 minutes of baking, and cooling before frosting.

Variations

Sometimes I leave out the coconut if I want a more classic carrot cake flavor. I also like swapping pecans for walnuts depending on what I have on hand. For an extra indulgence, I add raisins or golden raisins to the batter. If I want to make cupcakes instead of a layer cake, I simply adjust the baking time to about 20–22 minutes.

Storage/Reheating

I store the frosted cake in the refrigerator, covered, for up to 5 days. To keep it moist, I bring slices to room temperature before serving. I can also freeze the unfrosted cake layers, wrapped tightly, for up to 2 months, then thaw and frost when ready to serve.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the layers a day in advance and frost them the next day.

Can I use a different oil?

Yes, I can use canola or vegetable oil instead of safflower oil.

Do I have to add pineapple?

No, but I find it makes the cake extra moist and flavorful.

Can I use unsweetened coconut?

Yes, but the flavor will be less sweet and more subtle.

How do I keep the cake from sticking to the pans?

I grease them well and line the bottoms with parchment paper.

Can I make this cake gluten-free?

Yes, I substitute with a cup-for-cup gluten-free flour blend.

What if I don’t like nuts?

I simply leave them out or replace them with extra coconut or raisins.

Can I double the frosting recipe?

Yes, if I want a thicker layer of frosting, I make 1.5 to 2 times the frosting.

How do I know when the cakes are done?

I insert a toothpick in the center if it comes out clean or with just a few crumbs, it’s ready.

Can I make this into a sheet cake?

Yes, I bake it in a 9×13-inch pan for about 45–50 minutes.

Conclusion

This King Arthur Carrot Cake with Not Too Sweet Cream Cheese Frosting gives me everything I want in a dessert: moist, flavorful cake layers and a perfectly balanced frosting. I love that it’s festive enough for special occasions but simple enough to make any time I’m craving a classic treat. Every slice feels warm, spiced, and satisfying.

Print