Carrot Cake! With a hint of cinnamon, soft crunch from nuts, ultra moist crumb and piled high with the fluffiest ever cream cheese frosting, this has the perfect texture and flavour. Easy and foolproof, absolutely to-die for!
Carrot Cake
This Carrot Cake is from a reader, the lovely Dorothy of Tennessee in the States, a long-time reader of RecipeTin Eats. She promised it was dead easy, foolproof, ultra moist with a heavenly flavour.
One bite was all it took for me to ditch the recipe I’d been using all my life up until that moment. This was The One. Hands down the best Carrot Cake I have ever had in my life!
I love it so much, in fact, that I’ve also just published a cupcake version too!
Why you’ll love this Carrot Cake recipe
The cake itself is not too sweet, with less sugar than most recipes;
The cake is moist, but not doughy or “mud-cake” like;
The subtle crunch from pecans and coconut in the cake. The textural contrast with the crumb is really terrific; and
There is plenty of frosting!!
What you need for Carrot Cake
Here’s what you need for this Carrot Cake. The “secret ingredients” in this are:
Crushed pineapple (canned) – this adds to the moistness of the crumb, as well as sweetness and flavour. We’re going to use all of the pineapple and some of the juice; and
Coconut and walnuts (or pecans) – they add a subtle soft crunch which provides great textural contrast in this cake that has a very soft crumb.
No butter! Did you know – oil makes cakes moist and butter adds flavour. In this recipe, we don’t need butter because there’s all sorts of flavour from the other ingredients so we just use oil.
How to make Carrot Cake
Just use a standard box grater to grate the carrot. Then it’s as simple as mixing the Dry ingredients, mixing the Wet, then mixing them together.
I’ve made a 2 layer cake here but you could also make one rectangle single layer cake.
Cream Cheese Frosting for Carrot Cake
There’s just no question – fluffy cream cheese frosting is the BEST frosting for Carrot Cake! Here’s what you need:
Cream cheese – use BLOCK, not the spreadable cream cheese in tubs (too soft);
Softened butter – softened but not super soft / borderline melting;
Icing sugar aka powdered sugar – 🇦🇺use soft icing sugar, NOT pure icing sugar (which is used for things like royal icing ie sets hard); and
Vanilla.
How to make cream cheese frosting
There’s no secret trick to making fluffy cream cheese frosting. Just beat, beat, beat until fluffy! It will take a good 3 to 5 minutes to make the frosting super fluffy.
TIP for even layers (without trimming)
No cake comes out of the oven with a perfectly level surface.
But rather than bothering to cut the top to make it level, just flip the cake upside down before frosting.
You’ll still get a slight dome in the middle with this cake but it’s less pronounced than if you frosted it without turning it upside down.
And so I present to you, Dorothy’s Carrot Cake, with 2 layers, though it’s marvellous as a single layer sheet pan rectangle cake – goes further and there’s a thicker layer of frosting on the surface.
Thank you Dorothy, for sharing your wonderful recipe with us!!! I’m so honoured! – Nagi x
Watch how to make it
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Carrot Cake (Easy and ultra moist!)
Ingredients
- 440g / 20 oz can crushed pineapple , drained but RESERVE juice (Note 1)
- 1/4 cup (65 ml) reserved canned pineapple juice (from canned pineapple above)
Wet Ingredients
- 3/4 cup (185 ml) milk , at room temperature (full or low fat)
- 1 tsp white vinegar (or lemon juice or other clear vinegar, (Note 2)
- 3 eggs (55g/2oz each)
- 1 1/2 cups (265g) brown sugar (loosely packed)
- 1/2 cup (125 ml) vegetable oil (or canola)
Dry Ingredients
- 2 cups (300g) flour , plain / all purpose
- 2 tsp baking soda (aka bi carb soda, Note 3) (NOT BAKING POWDER)
- 1/2 tsp salt
- 2 tsp cinnamon powder
Stir Ins
- 2 cups grated carrot , about 2 carrots, peeled (Note 4)
- 1/4 cup coconut , shredded or desiccated (plain / unsweetened)
- 1/2 cup walnuts or pecans , roughly chopped
Frosting
- 180g / 6oz cream cheese , at room temperature (Note 5)
- 225g / 1 cup unsalted butter , softened
- 1 tsp vanilla extract
- 4 cups (480g) icing sugar / powdered sugar , sifted if clumpy (Note 6)
Instructions
- Preheat oven to 180°C/350°F (all oven types). Grease and line two 20-22.5 cm/8 – 9" round pans OR a 9 x 13" / 22 x 33cm pan with baking/parchment paper. (Note 7)
- Drain crushed pineapple well, reserving the juice. Measure out 1/4 cup of pineapple juice.
- Whisk Dry ingredients in a large bowl.
- In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 1/4 cup pinepple juice from Step 2.
- Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.
- Pour Wet into Dry ingredients, stir until flour is incorporated.
- Pour into prepared pan(s). Bake round cakes for 35 minutes, rectangle cake for 40 minutes, or until a skewer inserted into the middle comes out clean and the cake is golden on top.
- Rest for 10 minutes in the pan before turning out onto a cooling rack. Frost once completely cool.
Cream Cheese Frosting
- Beat together cream cheese, butter and vanilla until smooth. Then beat in the icing sugar in 2 batches until it is well incorporated and the frosting is fluffy – about 3 minutes on speed 7 stand mixer.
- Flip one cake upside down on serving platter (for flat surface). Spread with 1/3 frosting. Place 2nd cake upside down on frosting. Frost top and sides with remaining frosting.
Storage
- If cooler than 25°C/77°C and not humid, ok to keep cake in airtight container not in fridge. If very humid OR warmer than 25°C/77°C, store in fridge (Note 8).
Recipe Notes:
Nutrition Information:
Originally published April 2016. Updated with new photos, and new recipe video added!
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Life of Dozer
Project Manager Dozer on duty for the video shoot! Quality Assurance is his speciality 😂
And here he is from when I originally published this Carrot Cake – no surprises, Dozer lurking under the shoot table! I’m not going to lie to you. He scored a big hunk of carrot cake. His bottom can afford it. Mine can’t.
Can’t wait to make it. Something different with the pineapple for sure 😊
Your recipes are absolutely wonderful, Nagi. Thank you so much 👍
Thank You for this amazing carrot cake recipe, Nagi !
I baked this cake( in a 9 x13″ pan) for my housemate’s birthday. Everyone devoured the cake !
The recipe was simple and pretty straightforward to follow. I followed the recipe exactly except that i added 0.5 tsp of nutmeg & only 1.5 tsp of cinnamon and used sour cream frosting instead of creamcheese frosting since i didn’t have creamcheese 🙂 It still turned out perfect. 🙂
Hi Nagi.
I noticed you specified 180 for all oven types. Does this include fan forced?
This receipt lives up to what is says as more. I made it today for a colleague’s birthday. One of the other team members asked if I would make this cake for them and they would pay me 😄. I took no credit and referred them to this recipe
Best cake I’ve ever made according to my husband but he says that every cake I’ve made from your site. Thanks Nagi and Dorothy of Tennessee x
Amazing cake! Made it and its delicious, thanks for the tips for the buttercream frosting, best one I’ve ever made!
Hi Nagi.
Is the oven temperature the same for fan forced? 180 and not 160?
Thank you.
Hi Nagi!
Thank you for sharing this wonderful recipe 😋 I made it however I am wondering if I got the right texture, my cake texture was like Christmas cake “a little dense”. I think Carrot cake should be fluffy. Please let me know your thoughts about it . On the other hand my boyfriend loved it and my friends too I am happy because I achieved a great flavour and the frost was awesome.
TIA
Hey nagi I made this the other week everyone loved it and making it again today or tomorrow.
However when I baked it, it took like an extra 25 mins it took forever to wet
Any idea why thank you. Love all your recipes
Can you substitute gluten free flour for plain?
Could I freeze this cake (unfrosted)?
Thanks for your wonderful recipes!
Super easy to make – just have a question about how to construct. I made it in the rectangular pan as instructed. Should I layer it or keep as is? It seems… short.
Absolutely amazing! I substituted white flour for spelt flour as that was all I had available. I also only had a small tin of pineapple 227g) and it was fine,
Can this be made in a bundt pan???
I have mine in the oven now .. fingers crossed it works just as well in a Bundt pan!
I made it in a bunt, worked just fine 👌
How far in advance can I make this cake? Will it keep for 2 days?
Hi Nagi! A friend requested I make this as her wedding cake *gulp* I’d like to make it ahead so I’m thinking of plastic wrapping all the cakes and freezing them – should I wait for them to completely defrost before frosting and assembling? The cake will be going back into the fridge at the venue (hot and humid Malta!) and I’m thinking of pulling it right before they cut it to make the cutting and serving easier…any tips and tricks?! Any guidance would be much appreciated – basically…SOS haha!
Could I make this carrot cake without nuts , pineapple or coconut. Sorry allergies
You could sub orange juice for the pineapple juice and maybe sub the coconut with sultanas or extra carrot and leave the nuts out..I think that would still be very tasty! N x
Any suggestions to make this an eggless cake? My daughter is allergic to egg and want to make it for her first birthday
Love this cake with all my heart. Didn’t use as much icing sugar in the frosting, only about 150 gr and it was superb! Thank you for this phenomenal recipe.
Hello, a quick question on cake pan size. Can this be made in two 20 cm sandwich tins?