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

Carrot Cake with Cream Cheese Frosting

A classic carrot cake recipe with a rich cream cheese frosting. This recipe is perfect for birthdays, holidays, or any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 people
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
  • 1 8oz can crushed pineapple drained
For the Cream Cheese Frosting
  • 2 sticks unsalted butter slightly softened
  • 16 oz cream cheese 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 oven to 350℉. Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release. Carrot cake has a tendency to stick, so be sure to use the paper.
  2. Whisk together the flour, baking soda, baking powder, cinnamon, and salt for 30 seconds. Set aside.
  3. In the bowl of your mixer, add 2 cups sugar, 4 eggs, 1 cup oil, and 1 tsp vanilla. Mix for 2 to 3 minutes at medium speed until well blended and light colored.
  4. Stir in the flour mixture until moistened, then add the carrots, pecans, crushed pineapple, and coconut.
  5. Bake for 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Avoid opening the oven door or touching the center of the cake to test for doneness until very near the end of baking time, as this could cause the cake to sink slightly in the center.
  6. Cool cake layers in the pan for 10 minutes on a wire rack, then turn out. Cool completely before frosting.
  7. Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
  8. Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If using a hand mixer, you may need to soften the cream cheese a bit more.
  9. Add the vanilla. Gradually add the powdered sugar, beating on low speed until blended.
  10. Increase mixing speed and mix until fluffy. Do not overbeat, or it will become too soft. If it becomes too soft, refrigerate for a short while to firm it up.
  11. This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate, and when ready to use, let it soften slightly (do not microwave) and remix.

Notes

This recipe yields approximately 6 1/2 cups of batter and will frost a 3-layer 8-inch cake. The frosting recipe can be easily doubled if you plan to do a lot of piping.

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