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This is our favorite recipe for moist carrot cake! It’s loaded with pineapple, coconut, nuts and raisins, and of course topped with the most decadent and creamy cream cheese frosting you’ve ever tried. It’s unbelievably easy and astonishingly delicious.
The Best Carrot Cake
Carrot cake, when it’s done right, is absolutely unbeatable. It can be fluffy, tender, and loaded with awesome additions like pineapple and (of course) carrot. We sweeten it with raisins and coconut, and add some crunch factor thanks to the pecans. A great carrot cake should be moist and delicious, with a great cream cheese frosting that will simply melt in your mouth.
Why You Will Love This Recipe
This homemade carrot cake is packed with flavor, texture, and moisture. Freshly grated carrots make all the difference—no dry, pre-shredded ones here! We mix in crushed pineapple, coconut, pecans, and raisins for extra richness. A hint of cinnamon and vanilla ties it all together. And the cream cheese frosting? It’s ultra-creamy, fluffy, and the perfect finish to the best carrot cake you’ll ever make.
Ingredient notes
The key ingredients for this recipe are separated into two categories. These are the cake ingredients and the frosting ingredients.
- Flour: We’re using all purpose flour as the foundation of our cake.
- Sugar
- Baking soda, baking powder and salt
- Oil: We’re using vegetable oil to make a moist, yet light, cake.
- Eggs: They help to bind everything together.
- Vanilla extract: You will need a whole teaspoon of pure vanilla extract to let the flavor truly stand out against the other ingredients.
- Cinnamon powder: You can use fresh or pre-ground cinnamon to complement the flavor of the cake and offer just a hint of spice and aroma.
- Carrots give the cake just the most perfect texture.
- Pineapple: You can use fresh or canned crushed pineapple to add both sweetness and moisture to the cake. Be sure to drain the pineapple well to help prevent the cake from becoming mushy. If you’re using canned pineapple, you want the pineapple canned in water, not syrup.
- Nuts: You want finely chopped pecans which can give the cake a satisfying crunch.
- Coconut: We’re using shredded coconut to add yet another layer of flavor and texture.
- Raisins: Finally, the best complement to carrot cake, plump raisins. They’re scattered throughout the cake, offering bursts of sweetness with every bite.
Cream Cheese Frosting
- Cream cheese at room temperature
- Unsalted Butter
- Confectioner’s sugar
- Lemon juice
- Vanilla extract adds an extra burst of flavor.
How to Make Carrot Cake
You can bake this cake in either three or two layers. For a triple layer cake, we recommend using three 9-inch round cake pans. Grease the pans or line them with parchment rounds.
- Whisk together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
- In another bowl, combine the carrots, chopped nuts, coconut and raisins.
- In the bowl of your electrical stand mixer with the paddle attachment, or use a hand mixer, beat the sugar and oil together until smooth. Add the eggs, one at a time, and beat on high speed until the batter is smooth. Stir in vanilla extract.
- Reduce the speed to low, if you are working in a stand mixer, or switch to a rubber spatula if using a hand mixer. Gently stir in the flour mixture. Mix just until combined.
- Fold in the carrot mixture and the crushed pineapple.
- Divide the batter among the baking pans. Bake the cakes for 40-50 minutes or until they pass the “toothpick test”.
- Allow the cake to cool completely before you start frosting.
How to Make Cream Cheese Frosting
- Beat the cream cheese and butter together until smooth and creamy using a hand mixer.
- Gradually add the confectioners’ sugar and continue to beat until smooth. Stir in the lemon juice and vanilla extract.
Once your cake has cooled and the frosting is done, spread the frosting atop the cake.
Storage
Keep your frosted carrot cake in the fridge, covered, for up to four days. It will also keep on the counter at room temperature for up to 2 days.
How to Freeze
You can freeze your cake, too. Simply allow it to chill in the fridge beforehand. Give it a few hours, allowing the icing to become firm, and wrap the cake in a double layer of plastic wrap and another layer of aluminum foil. You can store your cake in an airtight, freezer-safe container, in which it will freeze comfortably for 2-3 months.
More Cake Recipes To Try!!!
- Easy Cheesecake Recipe
- Chocolate Bundt Cake
- Cranberry Orange Bundt Cake
- Vanilla Bundt Cake
- Honey Cake
- Napoleon Cake
- Red Velvet Cake
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Best Carrot Cake Recipe
Ingredients
Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 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
- 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
Cream Cheese 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, for topping, optional
Instructions
For The Cake
- 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 like Baker’s Joy spray with flour.
- Whisk together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
- In another bowl, combine the carrots, chopped nuts, coconut and raisins.
- In the bowl of your electrical stand mixer with the paddle attachment, or use a hand mixer, beat the sugar and oil together until smooth. Add the eggs, one at a time, and beat on high speed until the batter is smooth. Stir in vanilla extract.
- Reduce the speed to low, if you are working in a stand mixer, or switch to a rubber spatula if using a hand mixer. Gently stir in the flour mixture. Mix just until combined.
- Fold in the carrot mixture and the crushed pineapple.
- Divide the batter among the baking pans. Bake the cakes for 40-50 minutes or until a toothpick inserted into the center of the cakes comes out clean. The cakes will start to come away from the edges. Transfer the pans to cooling racks and allow to cool for 5-10 minutes. After 10 minutes invert the cakes onto a wire rack and let cool completely before frosting.
For the Frosting
- Using a hand mixer, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the confectioners’ sugar and continue to beat until smooth. Stir in the lemon juice and vanilla extract.
To Frost the Cake
- Place one layer of cake on a cake plate or a cardboard. Spread a generous dollop of frosting. Place the second layer onto the frosting and continue frosting. Top with the last layer and spread the rest of the frosting over the top and sides of the cake. Finish the top of the cake with swirls of frosting and garnish with toasted nuts.
- Refrigerate for 30-60 minutes for the best results.
- Storage: You can cover this cake and store in the refrigerator for about 4 days. Well wrapped, this carrot cake can be frozen for 2-3 months. Defrost in the refrigerator overnight.
Notes
Storage
You can keep your frosted carrot cake in the fridge, covered, for up to four days. It will also keep on the counter at room temperature for up to 2 days. You can freeze your cake, too. Simply allow it to chill in the fridge beforehand. Give it a few hours, allowing the icing to become firm, and wrap the cake in a double layer of plastic wrap and another layer of aluminum foil. You can store your cake in an airtight, freezer-safe container, in which it will freeze comfortably for 2-3 months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Is there anything that you can substitute for the pineapple? We have an allergy. :/
Hey, Ashley! If you’re looking to substitute pineapple in a carrot cake due to an allergy, you can use applesauce or pureed pear. These alternatives provide a similar moist texture and natural sweetness.
Excellent carrot cake , Delicious 😋
Hey Rose! I’m thrilled to hear you enjoyed the carrot cake and found it delicious!
Made this for Easter and my mother’s birthday. This cake was a hit with everyone! I have never had a better carrot cake!. Thank you for posting this.
Hi Lisa! Thank you for your kind words and for choosing this recipe for such special occasions! 😊
Can i make this cake gluten free?
Hi Maria! Yes, you can make this carrot cake gluten-free! Simply replace the regular flour with a gluten-free flour blend that is designed for baking. Make sure the blend includes xanthan gum or add it separately (about 1/2 teaspoon per cup of flour) to help with texture and structure. The rest of the ingredients should remain the same.
Can this cake be baked in a 9”x 12” pan?
Hi Suzy! Yes, you can absolutely bake this cake in a 9×12-inch pan. Just keep an eye on the baking time — it may take a bit longer than the round pans, around 45–60 minutes. Check for doneness with a toothpick in the center.
Good morning, I have 2 questions. I want to make this today for Easter and freeze it. I notice you have instructions for freezing it with frosting, but have you froze it unfrosted with success and frost later.
My other question is have you ever made this in a bundt pan? Does this recipe work in a bundt pan?
Thank you
Hi Debbie, good morning! 😊 Yes, you can absolutely freeze the cake unfrosted—I’ve done it a few times and it works beautifully. Just make sure it’s completely cool before wrapping it tightly in plastic wrap and foil. It’ll stay fresh in the freezer for up to 2–3 months. When you’re ready to use it, thaw overnight in the fridge, then frost as usual. As for the bundt pan—yes, this batter works in a bundt too! Just make sure to grease and flour the pan really well (or use a baking spray with flour). The bake time might be a bit longer—check around the 55-minute mark and go from there. A toothpick inserted should come out clean. Hope it turns out amazing for Easter!
Hi there! This looks like the best carrot cake recipe I’ve found by far! I’m planning to make this for Thanksgiving this year, and I just have a few questions. Can the coconut simply be omitted (I have an allergy), or replaced with something else? Also, if I make this in a 9×13 glass pan, how long would it need to bake? Thank you so much!
Hi Jesse! That’s wonderful you’re planning to make it for Thanksgiving. You can definitely leave the coconut out without any problem, or swap it for finely chopped nuts if you’d like some extra texture. For a 9×13 glass pan, I’d suggest checking around the 40–45 minute mark, but keep an eye on it and test with a toothpick—it should come out clean when it’s done.
One the best carrot cake recipes I have come across. Thank you!
Thank you so much, Ash! 😊 I’m really happy to hear you loved the carrot cake — pineapple and coconut make it extra special. Thanks for taking the time to leave such a kind comment! 💛
Please give metric measurements for UK
THANKS
Hi Vicky!
250 g flour
2 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
½ tsp salt
300 g grated carrots
80 g shredded coconut
75 g raisins
60 g chopped nuts
300 g sugar
240 ml vegetable oil
4 large eggs
1 tsp vanilla
225 g crushed pineapple (drained)
Frosting:
340 g cream cheese
115 g butter
180 g icing sugar
1 tsp vanilla
1 tbsp lemon juice
Hope this helps 😊
Can you make this in a bundt pan? Thanks
Thanks for your question, Margaret! I haven’t tried baking this recipe in a Bundt pan, so I can’t say for sure how it would turn out. In general, Bundt pans need a longer baking time and good greasing so the cake releases easily. If you decide to try it, let us know how it works out!