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Best Carrot Cake Recipe with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 51 reviews

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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/best-carrot-cake-recipe-with-cream-cheese-frosting-recipe/