Carrot Cake with Cream Cheese Frosting

This Loaded Carrot Cake is a boldly spiced cake studded with flecks of shredded carrots, nutty coconut flakes, tart chunks of juicy pineapple, and crunchy nuts layered and slathered in a rich cream cheese frosting.

This easy cake recipe will most certainly steal the show on your next holiday dessert table. What I love most is that it’s humble enough to wow your family for Sunday dinner.

*This recipe was published in April 2020; I’ve updated it to include more concise instructions.*

What Do I Need To Make This Loaded Carrot Cake?

My sincere apologies for not including the ingredients shot. The adulting struggle is real, Fam.

To make this loaded carrot cake, you need grated carrots, crushed nuts (pecans or walnuts are my faves), sweetened coconut flakes, crushed pineapple, eggs, vegetable oil (or any neutral oil like canola), granulated sugar (or brown sugar), vanilla extract, all-purpose flour, cinnamon, ginger, nutmeg, baking powder, soda, and kosher salt. 

The final ingredient for this perfect carrot cake is my homemade Cream Cheese Frosting. It’s the best cream cheese frosting in the world, no lie. I’m linking to the recipe instead of sharing it in order to keep this post short.

What Are The Correct Coconut Flakes To Use?

You want to ensure you add sweetened coconut flakes to your carrot cake batter. Desiccated coconut flakes are too thin, cut too small, and are too dry for this recipe. You can substitute unsweetened coconut flakes for sweetened in this recipe, but it will result in a less sweet carrot cake.

Pro Tip: instead of adding raw coconut flakes to your carrot cake batter, add toasted flakes to infuse it with a nuttier flavor.

How Do I Prepare The Batter?

To prepare the carrot cake batter, drain the canned pineapple, then measure out the rest of your ingredients. Draining the pineapple well before adding it to the cake batter helps to avoid a gummy, crumbly cake.

Another way to create the perfect texture in your carrot cake is to thinly shred your carrots. Carrots grated too large create an unappealing texture and don’t often contribute to moistness like thinly shredded carrots do.

Use the small holes on your grater to finely shred your carrots during prep.

Sift the all-purpose flour, baking powder, soda, cinnamon, nutmeg, ginger, and salt into a medium bowl and set the bowl aside.

Why Do I Need To Separate The Wet And Dry Mixtures?

Combine the sugar and oil in a separate large mixing bowl. Use an electric hand mixer to whip the sugar and oil together for 2 minutes. After 2 minutes, the sugar will be slightly dissolved.

Blend in the eggs, one at a time, on low speed, adding the vanilla extract with the last egg. Once the eggs have all been added, increase the mixing speed to high. Whip the mixture for 2-3 minutes or until it thickens and resembles mayonnaise.

Next, use a rubber spatula to fold the shredded carrots, coconut flakes, nuts, and crushed pineapple into the wet ingredients. Mix until the mixture looks cohesive.

Add the dry ingredients to the bowl filled with the wet mixture. Mix the flour into the batter for a minute and a half or until all of the flour has been absorbed. You can do this by hand with a rubber spatula or using an electric mixer at low speed.

The Creaming Method is the most common baking technique for cakes. This method combines the fat in the recipe with the sugar, then allows you to develop an emulsion by gradually adding the eggs to the batter. The final step is adding the sifted dry ingredients to the batter. Dividing the blending this way contributes to a tender, solid crumb throughout your cakes because it decreases the chances of overdeveloping gluten created by the flour.

How Long Does It Take To Bake Carrot Cake?

Divide the batter equally between two 8 or 9-inch cake pans, lightly greased and floured or sprayed with non-stick baking spray. Give them a couple of gentle taps against the countertop to settle the batter into the pans while releasing any trapped air bubbles from the carrot cake batter.

Bake the carrot cake batter in a 350°F (177°C) preheated oven for 35-40 minutes. You’ll know the cake is properly baked when it pulls away from the side of the cake pans, and the center springs back when you press it with a finger.

How Long Should I Cool Cake Before Removing It From The Pan?

Allow the carrot cake to cool in the pans for 5 minutes after baking. After that 5-minute cooling period, turn the cakes out of their pans onto a wire rack to cool completely. Removing the cake layers from the pans too soon will cause them to fall apart. If you let the carrot cake layers cool completely in the pan, they’ll stick because the heat and moisture, combined with the weight of the cake, bond them together.

If you have the time to allow the cake layers to cool for 12 hours after de-panning, that’s optimal. A freshly-baked carrot cake is likelier to fall apart because the structure hasn’t had a chance to firm up.

The best way to achieve a perfectly frosted cake is to wrap the room-temperature cakes in plastic wrap and allow them to sit on the countertop overnight.

What’s The Best Icing For Carrot Cake?

Cream cheese frosting is the best topping for carrot cake. The tanginess from the cream cheese and lemon juice balances the warm spices and brightness of the fresh fruit and carrots.

Use a serrated knife to trim the dome from the tops of the cakes (if yours developed one while baking). Trimming the domes off provides an even, stable base for your subsequent layers. If your cake layers are more than 2 inches tall, use the knife to cut them into 1-inch layers. This will create a layer cake. If not, stick with just two layers.

Dry out the carrot cake trimmings, then crumble them and press them into the sides of the frosted cake as a garnish later.

How Do I Ice A Layered Carrot Cake?

Use an offset spatula to spread the fluffy cream cheese frosting over the first layer of cake. Offset spatulas keep your fingers out of the icing while smoothing it over the cake. Smooth out the icing layer until it is level.

To give your carrot cake a flat top, invert the next layer so the bottom of the cake faces up, creating the second layer. If you have more layers, continue filling and stacking until they’re all used up.

Spread a very thin layer of frosting over the outside of the cake after assembling your layers. This “dirty ice” layer of frosting locks in all those loose crumbs, making your carrot cake frosting look smooth and perfect. Place the dirty iced cake into the fridge for 30 minutes to firm up. 

Frost the outside of the cake with the remaining frosting after it has chilled for 30 minutes. 

Do I Have To Decorate The Carrot Cake?

This cake doesn’t need any more decorations, but when is a decorated cake a bad thing? The answer is “Never.”

To decorate the sides of your carrot cake, press crushed nuts into the sides just after frosting them so they stick well. Of course, if you or your friends have a nut allergy, you can do this with crumbled cake crumbs instead.

Pipe rosettes onto the top of the cake with a piping bag fitted with a 1M tip using the leftover frosting. I recommend doubling the cream cheese frosting recipe if you want to go the extra step of piping two borders.

Garnish the border with toasted nuts and/or toasted coconut flakes.

I recommend refrigerating the frosted carrot cake for 15 to 20 minutes to give it time to firm up before slicing it.

Can I Bake This In A Different Pan?

To convert this carrot cake from a layer cake into a sheet cake, scrape the prepared batter into a 9 x 13-inch prepared pan. Change the baking time to 35 to 40 minutes at 350°F (177°C) or until the sides of the cake pull away from the pan. Cool and frost as instructed above. Frost the cake in or out of the pan with one or two batches of cream cheese frosting.

Scrape the mixed batter into a prepared 12-cup bundt pan to make this a carrot bundt cake. Bake the cake for 45 to 50 minutes or until the top springs back when pressed. Cool, as instructed. Thin the cream cheese frosting with a tablespoon of lemon juice and heat it for 15 seconds in the microwave. Drizzle the cream cheese glaze over the carrot bundt cake to ice it.

For carrot cake cupcakes, use a #16 portion scoop to scoop the batter into a greased cupcake tin lined with baking cups. Bake the cupcakes for 18 to 20 minutes or until the tops spring back when pressed. Cool and pipe the cream cheese frosting onto the cupcakes to decorate them.

How Do I Serve This Loaded Carrot Cake?

Slice the carrot cake with a sharp knife and serve; it’s that simple.

Enjoy your carrot cake with hot coffee, tea, or cold milk.

How Do I Store Leftover Cake?

Store leftover carrot cake lightly covered in the refrigerator for up to 3 days or at room temperature for 2 days. After cutting, press wax or parchment paper against any exposed cake to keep it from drying out. You can also store individual slices in an airtight container. That’s called meal prepping, where I’m from.

Can I Freeze Carrot Cake?

You can freeze a decorated carrot cake for up to 2 months. Freeze it for 2 hours while uncovered. After two hours, you can wrap it in plastic wrap or pack it in a container and freeze it without ruining the frosting. Thaw the cake slowly under refrigeration for 24 hours, then cut and serve it.

You will agree that this is, by far, the best carrot cake recipe out there with its simple ingredients, moist cake, and tangy cream cheese frosting. Pin this recipe to your desserts board and wow your friends and family at your next gathering. In the comments below, let me know what you think of this homemade carrot cake recipe!

Loaded Carrot Cake with Cream Cheese Frosting

Marta Rivera at Sense & Edibility

5 from 35 votes

This Loaded Carrot Cake is a tender spice cake chockful of shredded carrots, coconut flakes, sweet chunks of juicy pineapple, and crunchy nuts layered with a rich cream cheese frosting.

Servings: 12

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Equipment

• 2 8", 9", or 10" cake pans

Ingredients

  

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For the Loaded Carrot Cake

• 2 1/2 cups (340g) all-purpose flour
• 1 1/2 teaspoons (6g) baking powder
• 1 teaspoon (5g) kosher salt
• 1 1/2 teaspoon (3g) ground cinnamon
• 1/2 teaspoon (3g) baking soda
• 1 teaspoon (2g) ground nutmeg
• 1/2 teaspoon ground ginger
• 1 1/2 cups (300g) sugar
• 1 1/2 cups (385ml) vegetable oil
• 3 large eggs room temperature
• 2 teaspoons (10 milliliters) vanilla extract
• 4 large carrots finely shredded (1 cup or 300g)
• 1 cup (80g) sweetened coconut flakes
• 4 ounces (115g) chopped pecans
• 8 ounces (260g) crushed pineapple juice drained from can

To Decorate

• 5 cups Cream Cheese Frosting
• 1 1/2 cups chopped nuts

Instructions 

Prepare the Cream Cheese Frosting

• Use the link in the recipe or in the article to make the Cream Cheese Frosting if you haven't already.

  You can make this frosting up to 1 week ahead and store it in the fridge. Before using, allow the cream cheese frosting to warm up slightly for 30 minutes. Blend the frosting on low speed using an electric hand mixer to make it fluffy again.

Preheat the Oven and Prepare the Cake Pans

• Begin preheating your oven to 350°F (177°C). If your oven rack isn't in the middle position, move it so that it is.

  Spray two 8 or 9" baking pans with non-stick baking spray or lightly grease them with vegetable shortening and dust them with all-purpose flour.

  Set the pans aside.

Mix the Loaded Carrot Cake Batter

• Sift together the all-purpose flour, baking powder, kosher salt, cinnamon, baking soda, nutmeg, and ginger into a medium bowl.

  Set this bowl aside.
• Add the sugar and vegetable oil to a separate, larger mixing bowl.

  Use an electric mixer to whip the sugar and oil together for 2 minutes until the sugar is slightly dissolved.
• Blend in the eggs, one at a time, on low speed, adding the vanilla extract with the last egg.

  Increase the mixing speed to high once the eggs have all been added.

  Whip the mixture for 2-3 minutes or until it thickens and resembles mayonnaise.
• Use a rubber spatula to fold the shredded carrots, coconut flakes, nuts, and crushed pineapple into the sugar mixture.

  Blend on low speed until the mixture looks cohesive.

  Add the dry ingredients to the bowl filled with the wet mixture. Mix the flour into the batter for a minute and a half or until all of the flour has been absorbed.

  You can do this by hand with a rubber spatula or an electric mixer at low speed.

Fill the Pans and Bake the Carrot Cake

• Divide the batter equally between the prepared cake pans.

  Bake the pans of carrot cake in a 350°F (177°C) preheated oven for 35-40 minutes.
• Remove the cakes from the oven after they are done, and allow them to cool in the pans for 5 minutes.

  After 5 minutes, turn the cakes out of their pans onto a wire rack to cool completely.

Trim, Then Decorate the Carrot Cake with the Cream Cheese Frosting

• Use a serrated knife to trim the dome from the tops of the cakes that might have formed in the center of the cake during baking.

  If your cake layers are more than 2 inches tall, use the knife to cut them into 1-inch layers to create a layer cake. If you layers are less than 2 inches tall, don't cut them.
• Use an offset icing spatula to spread a thick layer of the fluffy cream cheese frosting over the first layer of cake. Smooth it out, so the icing layer is level.

  To give your carrot cake a flat top, invert the next layer so the bottom of the cake faces up, creating the second layer. If you have more layers, continue filling and stacking until they're all used up.
• "Dirty Ice" to cake by spreading a very thin layer of frosting over the outside of the cake once your layers are assembled.

  Place the dirty iced cake into the fridge for 30 minutes to firm up. 
• Frost the outside of the cake with the remaining frosting. 

  To decorate the sides of your cake, press crushed nuts into the sides of the cake just after frosting it, so they stick well.
• Fill a piping bag fitted with a 1M tip with the remaining frosting. Pipe rosettes onto the top of the cake.

  Garnish the rosettes with toasted nuts and/or toasted coconut flakes.

Chill to Set Up, Then Serve the Loaded Carrot Cake

• Refrigerate the frosted carrot cake for 15 to 20 minutes to give it time to firm up before slicing it.
• Slice the carrot cake with a sharp knife and serve.

  Enjoy your carrot cake with hot coffee, tea, or cold milk.

Notes

Swaps and Substitutions:

• Omit the ground cinnamon, nutmeg, and ginger and replace it with 1 3/4 teaspoons (3 grams) pumpkin or chai spice blend. 
• For those with a nut allergy, omit the chopped pecans. Likewise if you have a coconut allergy. 
• Replace the vegetable oil with a similar, neutral tasting oil like canola, avocado, or corn oil. 
• Swap the chopped pecans for chopped walnuts. 

Tips and Techniques:

• Thinly shredding fresh carrots is how to create the best texture in your carrot cakes.
• The pineapple needs to be drained well before going into the cake batter to avoid a gummy, crumbly cake.
• To convert this carrot cake from a layer cake into a sheet cake: 
  1. Scrape the prepared batter into a 9 x 13-inch prepared pan.
  2. Change the baking time to 35 to 40 minutes at 350°F (177°C) or until the sides of the cake pull away from the pan.
  3. Cool and frost as instructed above.
• For a carrot bundt cake: 
  1. Scrape the mixed batter into a prepared 12-cup bundt pan.
  2. Bake the cake for 45 to 50 minutes or until the top springs back when pressed.
  3. Cool, as instructed.
  4. Thin the cream cheese frosting with a tablespoon of lemon juice and heat it for 15 seconds in the microwave. Drizzle the cream cheese glaze over the carrot bundt cake to ice it.
• To Make carrot cake cupcakes: 
  1. Use a #16 portion scoop to scoop the batter into a greased cupcake tin lined with baking cups.
  2. Bake the cupcakes for 18 to 20 minutes or until the tops spring back when pressed.
  3. Cool and pipe the cream cheese frosting onto the cupcakes to decorate them.
• A freshly-baked is likelier to fall apart because their structure hasn't had a chance to firm up. If you have the time to allow the cake layers to rest for 12 hours, that's optimal.
• Save the cake trimmings to crumble them and press them into the sides of the frosted cake as a garnish (instead of crushed nuts).
• Dirty icing the cake locks in all those loose crumbs, making your final cake smooth and perfect.
• I recommend doubling the cream cheese frosting recipe if you want to go all out with two borders.

Storage Instructions:

• After cutting, press wax or parchment paper against any exposed cake to keep it from drying out.
• Store leftover carrot cake lightly covered in the refrigerator for up to 3 days or at room temperature for 2 days. 

• To Freeze an Undecorated Carrot Cake:
  1. Allow the bake carrot cake layers to cool completely.
  2. Wrap each cake layer in two layers of plastic wrap. 
  3. Freeze the cake layers for up to 2 months. 
  4. Thaw the cake layers at room temperature and decorate as desired.
• To Freeze a Decorated Carrot Cake:
  1. Freeze the frosted cake for 2 hours while uncovered.
  2. After two hours, you can wrap it in plastic wrap or pack it in a container and freeze it without ruining the frosting.
  3. Freeze the cake for up to 2 months.
  4. Thaw the cake slowly under refrigeration for 24 hours, then cut and serve it.

Nutrition

Calories: 1178kcalCarbohydrates: 182gProtein: 11gFat: 48gSaturated Fat: 14gPolyunsaturated Fat: 18gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 47mgSodium: 644mgPotassium: 401mgFiber: 7gSugar: 132gVitamin A: 4097IUVitamin C: 4mgCalcium: 96mgIron: 4mg

Course Sweets

Cuisine North American

Keyword cake, carrot cake

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