Name: Classic Carrot Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking soda; 2 tsp baking powder; 2 tsp ground cinnamon; ½ tsp salt; 4 large eggs; 1 ¾ cups granulated sugar; 1 cup vegetable oil; 2 tsp vanilla extract; 3 cups grated carrots; 1 cup crushed pineapple, drained; 1 cup chopped pecans; ¾ cup sweetened shredded coconut; 16 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; Pinch of salt

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This classic carrot cake is a moist, flavorful dessert that never fails to impress. Packed with shredded carrots, crushed pineapple, coconut, and chopped pecans, it’s layered with a creamy, tangy cream cheese frosting that ties everything together beautifully. I love making this from-scratch recipe for holidays, celebrations, or just because—it’s always a hit.

Why You’ll Love This Recipe

I always reach for this recipe when I want a crowd-pleasing dessert full of texture and flavor. The combination of spices, fresh carrots, sweet pineapple, and a bit of crunch from pecans makes each bite special. It’s the perfect balance of hearty and sweet. Plus, it’s versatile—I can frost it simply or decorate it into a showstopping layer cake. The cream cheese frosting is a rich and creamy bonus I can’t resist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Salt
Granulated sugar
Eggs
Vegetable oil
Vanilla extract
Grated carrots
Crushed pineapple (drained)
Chopped pecans
Sweetened shredded coconut

For the frosting:

Cream cheese
Powdered sugar
Vanilla extract
Salt

Directions

I start by preheating my oven to 350°F (175°C). Then I prepare three 8-inch (or two 9-inch) round cake pans by lining the bottoms with parchment paper and greasing and flouring the sides.
In one bowl, I whisk together the flour, baking soda, baking powder, cinnamon, and salt.
In a separate mixing bowl, I beat the eggs, sugar, oil, and vanilla on medium speed until the mixture is light and well blended.
I stir the dry ingredients into the wet just until moistened, then fold in the grated carrots, crushed pineapple, chopped pecans, and coconut.
I divide the batter evenly between the prepared pans and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
After baking, I let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Once cooled, I spread cream cheese frosting between each layer, then apply a thin crumb coat over the entire cake. After chilling it for about 15 minutes, I finish it with a final layer of frosting.
I decorate however I like—whether it’s a smooth finish, ridged spatula swirls, or a rustic look, it always turns out beautifully.

Servings and timing

This recipe serves about 12 to 14 people. From start to finish, it takes approximately 25 minutes to prep, 35 minutes to bake, and additional time for cooling and frosting. I usually set aside around 2.5 to 3 hours total when making and decorating this cake.

Variations

Sometimes I swap the pecans for walnuts or leave out the coconut if I’m baking for someone who prefers a simpler texture. I’ve also made it into a sheet cake or cupcakes, which are great for casual gatherings. For the frosting, I occasionally flavor the cream cheese frosting with orange zest or use a cinnamon buttercream instead for a twist.

storage/reheating

I store the carrot cake in the refrigerator because of the cream cheese frosting. It keeps well for 4 to 5 days in an airtight container. If I want to enjoy it at room temperature, I just take it out about 30 minutes before serving. I don’t usually reheat it, but if I do, a quick 10-second microwave warm-up softens it nicely without melting the frosting too much.

FAQs

Can I make this carrot cake ahead of time?

Yes, I often bake the layers a day ahead and wrap them in plastic wrap once cool. They hold up well and make assembly easier the next day.

Can I freeze carrot cake?

Absolutely. I freeze unfrosted cake layers wrapped tightly for up to 2 months. I thaw them in the refrigerator overnight before frosting.

Can I leave out the pineapple or coconut?

Yes, but I find they add moisture and flavor. If I skip either, I try not to substitute with dry ingredients—just reduce the total mix-ins slightly.

What kind of frosting works best?

Cream cheese frosting is my favorite for carrot cake, thanks to its slight tang. If I want something different, a cinnamon-spiced buttercream is a nice backup.

Can I make this recipe into cupcakes?

Yes, I do this often. It makes about 24 standard-sized cupcakes. I bake them at 350°F for about 18–22 minutes.

Conclusion

This carrot cake is one of those classic, comforting desserts I never get tired of baking—or eating. It’s moist, rich, and packed with flavor, and it only gets better with that luscious cream cheese frosting. Whether I’m making it for a birthday, a holiday, or just a cozy weekend, it always delivers big taste and big smiles.