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My Signature Carrot Cake Recipe

1 year ago 67

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This classic carrot cake recipe is fully loaded with nuts, coconut, pineapple and more! It’s super moist and topped with my favorite cream cheese frosting!

close up of taking a piece of Carrot Cake Recipe out of the pan

Flavor: This is a deliciously spiced cake with lots of flavor and texture since it’s fully loaded. The cream cheese frosting is hard to resist.
Prep note: Make up to two days ahead and the flavors will blend even more.
Yield: Carrot cake baked in a 9×13” pan allows for cutting into different serving sizes.
Freezing: Freeze a baked and cooled cake for up to two months. Just thaw and serve.

Ingredient Tips for Carrot Cake

Flour: This recipe uses all-purpose flour and has not been tested with other types of flour.
Leavening: Baking powder and baking soda help this cake rise. Check the dates to ensure they’re fresh.
Applesauce: Applesauce adds moisture and can be replaced with additional oil.
Oil: Use a light-tasting oil such as vegetable oil or canola oil. Stronger oils (like olive oil) may change the flavor of the cake.
Buttermilk (or sour milk): Buttermilk adds moisture, richness, and activates the leavening agents. If you don’t have buttermilk, add 2 teaspoons of white vinegar or lemon juice and fill it to ¾ cup with milk. Stir and let it rest for 5 minutes.
Add-ins: Naturally sweet carrots, raisins, walnuts, pineapple, and coconut give this cake its signature flavor, amazing texture, and visual appeal.

wet and dry ingredients in seperate bowls to make Carrot Cake Recipe

adding wet and dry ingredients together to make Carrot Cake Recipe

Frosting For Carrot Cake

The cream cheese frosting in the recipe below is my favorite topper! This cake is so moist and can be served without frosting and instead with whipped cream or ice cream.

Other flavors that pair well with carrot cake are Vanilla Buttercream or Coconut Frosting

adding cream cheese frosting to Carrot Cake Recipe

Tips for Moist Carrot Cake

Toast nuts and coconut in a dry pan until barely fragrant. This helps intensify their flavor and keeps them extra crunchy in carrot cake.
Use room temperature eggs, cream cheese, and butter for the cake and frosting.
Be sure to let the cake cool fully before adding frosting, or it will melt on the surface of the cake.

Did you make this Carrot Cake recipe? Be sure to leave a rating and a comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

close up of taking a piece of Carrot Cake Recipe out of the pan

4.99 from 183 votes↑ Click stars to rate now!
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Carrot Cake Recipe

This is one of my most requested dessert recipes of all time. It’s a quick, homemade dessert that's incredibly moist and delicious.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

▢ 2 cups all-purpose flour
▢ 2 teaspoons baking soda
▢ 1 teaspoon baking powder
▢ 1 ½ teaspoons cinnamon
▢ ¼ teaspoon ground ginger
▢ ¼ teaspoon salt
▢ 3 large eggs
▢ ¾ cup buttermilk or sour milk, see note
▢ ½ cup applesauce
▢ ¼ cup vegetable oil
▢ 1 ½ cups granulated sugar
▢ 2 teaspoons vanilla extract
▢ 2 ½ cups carrot shredded
▢ 1 cup chopped walnuts
▢ 1 cup raisins
▢ 1 cup coconut flakes optional
▢ 8 ounces crushed pineapple well drained, 1 can
▢ cream cheese frosting optional

Preheat the oven to 350°F. Grease and flour a 9×13 pan or glass baking dish, set aside.
In a medium bowl, combine flour, baking soda, baking powder, cinnamon, ginger, and salt with a whisk. Set aside.
In a separate bowl, mix together eggs, buttermilk, applesauce, oil, sugar, and vanilla.
Stir in the flour mixture just until mixed. Fold in the carrots, walnuts, raisins, coconut, pineapple, and mix until combined.
Pour into the prepared pan. Bake for 50-65 minutes or until a toothpick comes out clean when inserted into the center of the cake.
Remove from the oven and cool completely in the pan. Once cooled, frost with cream cheese frosting.

*nutrition information is calculated without cream cheese frosting.

This recipe works best when baked in a glass pan. If using a metal baking pan, check it a little bit early. A dark or non-stick pan will cook much faster, check the cake at least 15 minutes early.
No buttermilk? No problem, simply add 1 tbsp of white vinegar or lemon juice to a liquid measuring cup. Fill to ¾ cup with whole milk, stir, and let rest for 5 minutes. This can be used in place of buttermilk in most recipes.
Shred carrots using the large side of a box grater.
Applesauce can be replaced with additional oil. We prefer the lighter flavor with applesauce.
To drain the pineapple, place in a mesh strainer and gently press.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

taking a slice of Carrot Cake Recipe out of the pan with a title

sweet and spiced Carrot Cake Recipe with writing

Carrot Cake Recipe with cream cheese frosting and a title

Carrot Cake Recipe in the pan and close up of taking a slice out with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly