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–+ servings

Carrot Cake with Cream Cheese Frosting

This delicious dessert recipe for this Carrot Cake with Cream Cheese Frosting features a moist, spiced carrot cake with tropical hints of pineapple and coconut, topped with a creamy, tangy cream cheese frosting. It's a perfect sweet treat for any occasion, and the recipe is simple enough for any home baker.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Course Dessert
Servings 1 cake

Ingredients
  

For the Cake:

  • 2 cups finely shredded carrots
  • 4 large eggs at room temperature
  • 1 cup granulated sugar
  • ¾ cup vegetable oil
  • 1 8-ounce can crushed pineapple, drained (about ¾ cup)
  • 1 cup sweetened shredded coconut
  • ½ cup raisins optional; can be omitted if preferred
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

For the Cream Cheese Frosting:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 8 ounces cream cheese at room temperature
  • 5 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt

Optional Topping:

  • ¼ cup coarsely chopped walnuts

Instructions
 

Prepare for Baking:

  • Preheat your oven to 350°F.
  • Line the bottoms of two 8-inch round cake pans with parchment paper and lightly grease the sides with nonstick spray.

Make the Cake Batter:

  • In a medium bowl, mix the shredded carrots, eggs, sugar, vegetable oil, crushed pineapple, shredded coconut, raisins (if using), and vanilla extract until combined.
  • In another large bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
  • Create a well in the dry ingredients and pour the wet mixture into the center. Mix until just combined, avoiding overmixing.

Bake the Cakes:

  • Evenly divide the batter between the two prepared pans.
  • Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
  • Allow the cakes to cool in the pans for a few minutes before turning them out onto a wire rack. Let them cool completely for about 1 hour.

Make the Cream Cheese Frosting:

  • In a stand mixer, beat the butter and cream cheese together at medium speed until smooth.
  • Gradually add the confectioners' sugar, vanilla extract, and salt, mixing until the frosting is light, fluffy, and smooth.

Assemble the Cake:

  • Place one cake layer on a serving plate and spread a generous amount of frosting on top.
  • Add the second cake layer and apply the remaining frosting, covering the top and sides.
  • If desired, sprinkle with chopped walnuts for added texture and flavor.

Slice and Serve:

  • Cut the frosted cake into slices and serve.

Notes

  • You can omit the raisins if you prefer a smoother texture.
  • The walnuts on top are optional, but they add a delightful crunch and flavor contrast.
  • Make sure to fully cool the cakes before frosting to prevent the frosting from melting.
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