Carrot Cake Cream Cheese Frosting

This carrot cake with cream cheese frosting is everything you want in a classic dessert moist dense with a bright mix of flavors from carrot pineapple and coconut and finished with a rich fluffy frosting. It is surprisingly simple to pull together and never fails to impress for birthdays holidays or whenever you crave a nostalgic treat.

I first made this cake for my mom’s birthday and now it is a must have for every family gathering. Everyone always asks for the recipe and there are never leftovers.

Ingredients

• Shredded carrots: fresh and crisp add moisture and natural sweetness select carrots that are firm and bright orange
• Crushed pineapple: canned for convenience brings juicy tang and helps the cake stay soft
• Sweetened shredded coconut: adds texture and a touch of nutty sweetness choose one that feels moist not dried out
• Granulated sugar: blends for sweetness and ensures a soft even crumb
• Brown sugar: deepens the flavor with its subtle hint of molasses go for soft light brown sugar for best mix
• Vegetable oil: locks in moisture and makes for a tender cake use a neutral oil for the cleanest flavor
• Large eggs: provide structure and binding always bake with room temperature eggs for even mixing
• Vanilla extract: rounds out the flavors use pure vanilla and avoid imitation if possible
• All purpose flour: forms the sturdy yet soft cake crumb use freshly bought flour for lighter results
• Baking powder and baking soda: give the cake proper lift choose a new box if yours is more than six months old
• Ground cinnamon: the key spice for warmth fresh ground makes a real difference
• Salt: brings all the flavors into balance a fine sea salt stirs in more evenly
• Cream cheese: use full fat bricks softened for the smoothest frosting never use the spreadable variety
• Unsalted butter: room temperature for easy whipping into the frosting
• Powdered sugar: sifted for an ultra creamy finish and no lumps in the frosting

Step by Step Instructions

Preheat and Prepare Pans:

Set your oven to 350 F or 175 C. Grease and flour two cake pans or line the bottoms with parchment paper for foolproof removal

Mix Wet Ingredients:

In a large bowl stir together the carrots pineapple coconut both sugars oil eggs and vanilla until everything is thoroughly combined and glossy

Combine Dry Ingredients:

In a different bowl whisk flour baking powder baking soda cinnamon and salt for at least a full minute to evenly distribute the rising agents and seasoning

Blend Wet and Dry:

Slowly add your dry ingredients into the wet mixture using a spatula or wooden spoon until just mixed. Stop as soon as you see no more dry flour as overmixing can toughen the cake

Divide and Bake:

Spoon the batter into your prepared pans smoothing the tops. Bake in the center rack for around 25 to 28 minutes. Insert a toothpick in the center to check it should come out with only a crumb or two

Cool Layers:

Allow cakes to cool in their pans for 10 minutes then carefully loosen edges and turn out onto a wire rack. Let them cool completely to prevent melting the frosting

Whip the Frosting:

Beat softened cream cheese and butter together with an electric mixer at high speed until very fluffy about five minutes. Add vanilla and powdered sugar then continue beating for two minutes until perfectly silky

Assemble the Cake:

Set one cake layer on your plate and cover the top with a thick layer of frosting. Lay the second cake layer on top then coat both the top and sides in more frosting. Use a spatula to make swoops or keep it simple and spread smooth

Finishing Touch:

Dust the top with a sprinkle of cinnamon or crushed walnuts if you like a nutty finish. Serve slices and watch everyone smile

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My favorite ingredient here is the carrot itself because it gives the cake both color and incredible tenderness. I will never forget making this cake for my dad and seeing him sneak another slice after dessert because he could not resist how soft and flavorful it was.

Storage Tips

This carrot cake keeps best in the refrigerator. Store it tightly wrapped or in an airtight container for up to four days. Bring slices to room temperature for the best creamy frosting texture before serving. For longer storage you can freeze whole layers or leftover slices. Wrap each layer well in plastic then foil and freeze for up to two months. Thaw overnight in the fridge and frost as usual.

Ingredient Substitutions

No pineapple on hand Swap in unsweetened applesauce for a similar moistness and tang. You can use walnuts or pecans inside the cake for crunch or leave out coconut if you are not a fan. Gluten free flour blends can be used one to one for the all purpose flour just note results may be slightly less tender.

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Serving Suggestions

This cake stands up well to party displays and makes a great birthday centerpiece. Add a handful of chopped toasted nuts between the layers for extra crunch or swirl in a thin layer of apricot jam right under the frosting for a fruity twist. Decorate with candied carrot curls for a festive look.

Cultural and Historical Context

Carrot cake is rooted in old European traditions when carrots were used to sweeten desserts before sugar was widely available. The classic cream cheese frosting became popular in the United States in the mid twentieth century and now this cake is a staple at Easter and family celebrations across America. Every family makes theirs a bit differently some add nuts or raisins and some do not but the shared nostalgia remains the same.

Frequently Asked Questions About the Recipe

→ Why add pineapple to carrot cake?

Pineapple adds moisture and a subtle sweetness, enhancing the cake's tender texture and balancing flavors.

→ Can nuts be included in the batter?

Absolutely—finely chopped walnuts or pecans add a pleasant crunch and complement the spiced cake nicely.

→ How do I keep my cake moist?

Use oil instead of butter, include pineapple and coconut, and avoid overbaking. Let the layers cool before frosting.

→ What’s the best technique for cream cheese frosting?

Start with room temperature ingredients and whip until the frosting is airy and smooth for easier spreading.

→ Is this cake freezer-friendly?

Yes! Wrap unfrosted layers tightly and freeze. Thaw before frosting for best texture and flavor.

→ Can this dessert be made in advance?

It keeps well for several days refrigerated, and the flavors develop even more after a day or two.