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Classic Carrot Cake Recipe

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This classic carrot cake recipe is ultra-moist and flavorful, filled with shredded carrots, crushed pineapple, pecans, and coconut, then finished with a rich cream cheese frosting. It’s the perfect dessert for celebrations or anytime you’re craving something sweet and spiced.

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

Instructions

  1. Preheat oven to 350°F (175°C). Line three 8-inch (or two 9-inch) cake pans with parchment paper and grease/flour the sides.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  3. In a large bowl, beat the eggs, sugar, oil, and vanilla extract until light and blended.
  4. Add the dry ingredients to the wet and mix just until combined.
  5. Fold in grated carrots, crushed pineapple, chopped pecans, and shredded coconut.
  6. Divide the batter evenly among the prepared pans and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. To make the frosting, beat cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth and creamy.
  9. Frost the cooled cake layers, applying a crumb coat first and chilling before finishing with a final layer of frosting.
  10. Decorate the cake as desired and serve.

Notes

  • You can swap pecans for walnuts or omit coconut for a simpler version.
  • Make into cupcakes (about 24) by baking for 18–22 minutes.
  • Add orange zest to the frosting for a citrusy twist.
  • Cake layers can be made 1–2 days ahead and stored wrapped in the fridge.
  • Unfrosted layers freeze well for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/classic-carrot-cake-recipe/