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–+ servings
A slice of moist carrot cake with cream cheese frosting and chopped nuts, showcasing layers of cake and frosting.

Carrot Cake with Cream Cheese Frosting

A moist and flavorful carrot cake with a rich cream cheese frosting. This recipe is perfect for birthdays and celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 large eggs
  • 1 cup vegetable oil 218g
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots small pieces, do not use packaged pre-shredded carrots
  • 3/4 cup chopped pecans
  • 3/4 cup sweetened coconut Baker's Angel Flake sweetened coconut recommended
  • 1 8oz can crushed pineapple drained
For the Cream Cheese Frosting
  • 2 sticks unsalted butter slightly softened
  • 16 oz cream cheese full fat, not reduced fat
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 6 to 6 1/2 cups confectioners' sugar

Equipment

  • Wilton Disposable Piping Bags- 12 inch
  • Wilton Offset Spatula- 9 inch
  • Wilton No.2D Decorating Tip, Drop Flower
  • Magic Line Pans- 8 inch

Method
 

  1. Preheat your oven to 350℉. Line the bottoms of your cake pans with wax or parchment paper. Grease the paper and pans, then flour them for easy release. Carrot cake can stick, so ensure proper preparation.
  2. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt for 30 seconds. Set aside.
  3. In the bowl of your mixer, combine the sugar, eggs, oil, and vanilla extract. Mix on medium speed for 2 to 3 minutes until well blended and light in color.
  4. Stir in the flour mixture until just moistened. Then, add the carrots, pecans, crushed pineapple, and coconut. Mix until combined.
  5. Bake for 35 minutes at 350 degrees, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door or testing the cake's doneness until near the end of the baking time to prevent sinking.
  6. Cool the cake layers in the pans for 10 minutes on a wire rack before turning them out. Allow to cool completely before frosting.
  7. For the frosting: Cut the butter into slices and add to your mixer bowl. Beat on low to medium speed until softened and smooth.
  8. Cut the cold cream cheese into pieces and add to the butter. Beat on low to medium speed until incorporated. If using a hand mixer, you may need to soften the cream cheese slightly more.
  9. Add the vanilla extract. Gradually add the confectioners' sugar, beating on low speed until blended.
  10. Increase the mixing speed and mix until the frosting is fluffy. Do not overbeat, as this can make it too soft. If it becomes too soft, refrigerate it briefly to firm up.
  11. This frosting pipes best when still chilled. You can make it ahead, refrigerate, and then let it soften slightly (do not microwave) and remix before using.

Notes

This recipe yields approximately 6 1/2 cups of batter for the cake and enough frosting to cover a 3-layer 8-inch cake. For extensive piping, consider doubling the frosting recipe.

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