Best Carrot Cake Recipe with Cream Cheese Frosting Recipe

Introduction

This best carrot cake recipe is a moist, flavorful treat packed with shredded carrots, coconut, and nuts, perfectly complemented by a smooth cream cheese frosting. It’s an irresistible classic that’s great for any occasion, from birthdays to casual gatherings.

Ingredients

• Cake
• 1½ cups avocado oil
• 3 cups sugar
• 3 large eggs (room temperature and slightly beaten)
• 2 cups flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• ½ cup flaked coconut
• 2 cups shredded carrots
• ½ cup nut meats (pecan or walnut, crushed)
• 8½ ounces crushed pineapple
• Cream Cheese Frosting
• 1 stick butter (room temperature)
• 8 ounce cream cheese (room temperature)
• 1 pound powdered sugar (sifted)
• 2 teaspoons vanilla extract
• 1 cup chopped nuts (same as used in cake, optional)

Instructions

1. Step 1: Preheat your oven to 350°F. Butter a 9×13-inch pan, making sure to coat the corners well. For extra assurance, place a parchment strip on the bottom of the pan.
2. Step 2: In a large bowl, stir together the avocado oil and sugar until glossy. Add the eggs and mix until smooth and fully combined using a standmixer or handheld mixer.
3. Step 3: Gently add the flour, cinnamon, baking soda, vanilla extract, and salt. Stir carefully to avoid overmixing.
4. Step 4: Fold in the flaked coconut, shredded carrots, crushed nuts, and crushed pineapple. The batter will be thick and heavy, which keeps the cake moist.
5. Step 5: Spread the batter evenly into the prepared pan, smoothing the top for an even bake.
6. Step 6: Bake at 350°F for about 1 hour, checking around 50 minutes. The cake should be golden on top and springy in the center.
7. Step 7: Test doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs. If wet batter remains, bake a few minutes longer.
8. Step 8: Remove the cake and place on a cooling rack. Let it cool completely before frosting.
9. Step 9: To make the frosting, beat the butter and cream cheese together until smooth.
10. Step 10: Add powdered sugar and vanilla extract, continuing to beat until the frosting thickens and becomes fluffy.
11. Step 11: Stir in chopped nuts if using, then spread the frosting evenly over the cooled cake.

Tips & Variations

• For best results, use a metal 9×13 pan for even heat distribution. If using glass, reduce oven temperature by 25°F; if ceramic, add a few extra minutes baking time.
• You can bake this batter in two 8-inch round pans; they will bake faster—check around 30–35 minutes and test for doneness.
• Use pecans or walnuts for the nuts to complement the carrot flavor and add crunch.
• For a tropical twist, add a splash of rum or orange zest to the batter.

Storage

Store the carrot cake covered in the refrigerator to keep the cream cheese frosting fresh. Bring the whole cake or individual slices to room temperature before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this carrot cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure it contains xanthan gum or add some to maintain the cake’s structure and texture.

How long will the carrot cake stay fresh?

The cake keeps well for about 3 to 4 days refrigerated when stored in an airtight container. For longer storage, you can freeze it for up to 2 months; thaw in the refrigerator before serving.

Best Carrot Cake Recipe with Cream Cheese Frosting Recipe

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This Best Carrot Cake Recipe with Cream Cheese Frosting is a moist, flavorful cake featuring shredded carrots, crushed pineapple, flaked coconut, and nuts. It is complemented by a rich, smooth cream cheese frosting enhanced with vanilla and optional chopped nuts. Perfect for celebrations or a cozy dessert, it offers a classic carrot cake experience with a tender crumb and luscious topping.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 12 to 15 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1½ cups avocado oil
• 3 cups sugar
• 3 large eggs (room temperature and slightly beaten)
• 2 cups flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• ½ cup flaked coconut
• 2 cups shredded carrots
• ½ cup nut meats (pecan or walnut, crushed)
• 8½ ounces crushed pineapple

Cream Cheese Icing

• 1 stick butter (room temperature)
• 8 ounces cream cheese (room temperature)
• 1 pound powdered sugar (sifted)
• 2 teaspoons vanilla extract
• 1 cup chopped nuts (same as used in cake, optional)

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F to ensure a steady temperature. Butter a 9×13-inch pan thoroughly, including corners. For additional assurance, line the bottom with parchment paper. Adjust baking times if using different pans as noted below.
2. Mix wet ingredients: In a large bowl, combine 1½ cups avocado oil and 3 cups sugar until glossy. Add 3 large eggs and beat thoroughly until smooth and well incorporated, using either a stand mixer or handheld mixer.
3. Add dry ingredients: Gently stir in 2 cups flour, taking care not to overmix. Then add 2 teaspoons cinnamon, 2 teaspoons baking soda, 2 teaspoons vanilla extract, and 1 teaspoon salt, blending until just combined.
4. Fold in additions: Carefully fold in ½ cup flaked coconut, 2 cups shredded carrots, ½ cup crushed nuts, and 8½ ounces crushed pineapple. The batter will become thick and heavy, which helps keep the cake moist.
5. Spread batter and bake: Spread the batter evenly into the prepared pan, smoothing the top to promote even baking. Bake at 350°F for about 1 hour, beginning to check at 50 minutes. The top should be golden and the center slightly springy.
6. Test doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done. If wet batter clings, continue baking for a few more minutes as needed.
7. Cool the cake: Place the pan on a wire rack and allow the cake to cool completely before applying the frosting to prevent melting.
8. Prepare cream cheese frosting: In a large bowl, beat 1 stick butter and 8 ounces cream cheese until completely smooth using a stand or handheld mixer.
9. Add powdered sugar and vanilla: Gradually add 1 pound sifted powdered sugar and 2 teaspoons vanilla extract, continuing to beat until the frosting thickens and becomes fluffy.
10. Incorporate nuts and frost: Fold in 1 cup chopped nuts if using, then spread the frosting evenly over the cooled cake.

Notes

• Use a metal 9×13-inch pan for most even heating and consistent browning. If using glass, reduce oven temperature by 25°F because glass retains heat longer. For ceramic pans, baking time may need to be extended slightly due to slower heating.
• You can bake the batter in two 8-inch round pans without changing ingredients, but baking time will shorten to about 30–35 minutes. Check early with a toothpick. Cool layers fully before frosting to avoid tearing.
• Store the carrot cake covered in the refrigerator. Bring cake or slices to room temperature before serving for optimal flavor and texture.

Keywords: carrot cake, cream cheese frosting, moist carrot cake, classic carrot cake, holiday dessert, easy carrot cake