Easy Carrot Cake Recipe

This Easy Carrot Cake recipe makes a moist and delicious cake, layered with rich cream cheese frosting. The mix of pecans, pineapple, carrot, and coconut makes it so flavorful and yummy.

Check out our brioche hot cross buns and roasted lamb for some Easter meal inspiration.

Recipe Details

Carrot cake has been around since the Middle Ages, partly because it is such a delicious dessert and easy to embellish. I love the mix of flavors and textures in this easy-to-make Carrot Cake recipe, and you will too!

• TASTE: This Easy Carrot Cake is made with pecans, sweet pineapple, coconut flakes, and, of course, shredded carrots. It’s sweet, nutty, and absolutely delicious.
• TEXTURE: This cake is moist and fluffy, with some crunchy bits. It’s layered with smooth, thick cream cheese frosting.
• TIME: It takes 1 hour to make this cake.
• EASE: I’ll show you how easy it is to make this homemade cake with cream cheese frosting. You’re sure to wow your guests with it.

What You’ll Need

Ingredient Notes

• Carrots- Freshly grated long carrots are best as it’s really hard to grate baby carrots.
• Crushed pineapple- Canned is easiest, but you can use fresh or frozen (and thawed) as well.
• Pecans- Raw or toasted is great, but avoid ones that are salted.
• Spices- Cinnamon and nutmeg will give the cake a deliciously warm, spiced flavor.
• Powdered sugar- Don’t use granulated sugar in the frosting because it’s too grainy. Powdered is fine enough to create a smooth frosting.
• Sweetened condensed milk- This sweet, syrupy milk will add flavor and a smooth texture to the frosting.

Add-ins and Substitutions

• Substitute different nuts- Make this cake with walnuts, hazelnuts, or almonds for a little variation.
• Add a different citrusy flavor- Instead of pineapple, substitute lemon or lime. You’ll still get the bright citrusy notes, but a new flavor.
• Make it with bananas- Add ripe bananas to this cake for extra moisture and flavor.
• Make it allergen friendly- Make the cake gluten-free by using gluten-free baking flour. For dairy-free, substitute the butter with plant-based, the condensed milk with sweetened condensed coconut milk, and the cream cheese with a vegan version. Skip the nuts for those with allergies.

How to Make Carrot Cake

• Sift the dry ingredients. Sift together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
• Beat the eggs. Using a stand mixer, beat the eggs on high until they are light and fluffy. Then, add the white and brown sugars. Beat for another 4-5 minutes while adding the vanilla and melted butter.

• Add pineapple. Then, slow the mixer to medium-low and add the crushed pineapple.
• Mix in the flour. Slowly incorporate the flour mixture into the batter.
• Add in the carrots, pecans, and coconut. Finally, pour the carrots, coconut flakes, and pecans into the batter and mix on medium until everything is well-incorporated.

• Prepare cake pans. Line 2 10-inch round cake pans with parchment paper and coat with cooking spray. Then, evenly divide the carrot cake batter between them.
• Bake. In a 350-degree-Fahrenheit oven, bake the cake for 30 minutes, until a toothpick can be inserted into the center of the cake and come out clean. Remove from the oven and let cool on a cooling rack.

Pro Tip: You can tell your carrot cake is done when you slide a toothpick into the center of the cake and it comes out clean

• Make the frosting. In a stand mixer with the whisk attachment, combine the butter, cream cheese, condensed milk, and powdered sugar. Start on low to keep everything in the bowl, and then work up to high speed and mix until the frosting has a smooth consistency.
• Layer and frost the carrot cake. Once the cake has cooled, slice it to create a total of 4 layers. Layer the carrot cake with frosting in between each layer and spread on the sides and top.

Recipe Tips

• Use room temperature ingredients. The best way to incorporate the ingredients is to have them all at room temperature. They mix better, resulting in a smoother frosting.
• Use full fat cream cheese. Lowfat cream cheese can clump and it just lacks the smooth creaminess that you need to make the best frosting.
• Grate your own carrots- When you grate the carrots fresh, they are moist and soft. Pre-grated carrots you buy are often dry and hard.
• Refrigerate it if it’s too runny. If your frosting is a little runny, place it in the refrigerator to thicken up. If you leave it in too long and it becomes too thick, just let it sit out for a few minutes and give it a stir.

FAQs

Serving Suggestions

This Easy Carrot Cake recipe has delicious flavor that goes well with so many dishes. Enjoy it after a special meal or serve it with other desserts.

• Meats: Serve this cake after enjoying a Boneless Leg of Lamb, Pork Crown Roast, Prime Rib, or Vertical Roasted Chicken.
• Sides: Pair your main course with Roasted Brussels Sprouts, Sauteed Garlic Asparagus, Scalloped Potatoes, or Super Creamy Mashed Potatoes.
• Breads: Enjoy some Brioche Buns (VIDEO), Focaccia Bread, Buttermilk Cornbread, or Easy Khachapuri (VIDEO) with the meal.
• Desserts: Serve this cake with Brioche Hot Cross Buns (VIDEO), Chewy Oatmeal Raisin Cookies, Mini Fruit Tarts, or Mini Pavlova with Chocolate (VIDEO).

Make This Recipe in Advance

Make ahead: You can make this easy carrot cake 1 day in advance. Go ahead and make the cakes, and once cooled, wrap them in plastic wrap. Then, when you’re ready to assemble the carrot cake, cut it into 4 separate pieces, layer and frost. The frosting can be made 2-3 days in advance and refrigerated. Let it come to room temp before frosting the cake.

Storing: Store this Easy Carrot Cake in the refrigerator covered with plastic wrap or in an airtight container. It will last for up to 5 days.

Freeze: You can freeze this cake frosted or unfrosted for up to 3 months. Thaw overnight and let it come to room temperature before serving.

More Delicious Cakes!

Full Recipe Instructions

Easy Carrot Cake Recipe

This moist carrot cake is filled with pecans, coconut, pineapple – and of course, carrots. Rich, sweet cream cheese frosting makes it the best cake ever!

5 from 4 votes

Print Pin Rate

Course: cake, Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 12

Calories: 755kcal

Author: Dina

Ingredients

For the cake

• ▢ 2 3/4 cups all-purpose flour
• ▢ 1 1/2 tsp baking soda
• ▢ 1 1/2 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 1 tsp cinnamon
• ▢ 1/8 tsp nutmeg
• ▢ 6 eggs
• ▢ 1 cup granulated sugar
• ▢ 1/2 cup brown sugar
• ▢ 1/2 cup unsalted butter melted
• ▢ 1 tsp vanilla extract
• ▢ 8 oz crushed pineapple
• ▢ 4 cups shredded carrots (about 1 lb)
• ▢ 1/2 cup chopped pecans
• ▢ 1/2 cup coconut flakes

For the cream cheese frosting

• ▢ 24 oz cream cheese (3 bricks, softened)
• ▢ 1/2 cup unsalted butter (softened)
• ▢ 1/3 cup sweetened condensed milk
• ▢ 2 cups powdered sugar

US Customary – Metric

Instructions

• Sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Then set aside.
• In the bowl of a stand mixer beat the eggs on high speed until light and fluffy (about 4 mins). Then add the white and brown sugar.
• Continue beating on high speed for an additional 4-5 minutes as you add melted butter and vanilla.
  
• Slow the speed down to medium-low and add the crushed pineapple.
• Then slowly add the flour and spice mixture.
• Lastly, add the shredded carrot (shred in a food proccesor) , chopped pecans, and coconut flakes. Mix on medium speed until all ingredients are well incorporated.
  
• Line 2 (10 inch) round baking pans with parchment paper and spray them with nonstick spray. Then evenly divide the batter between the two prepared cake pans. Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick comes out clean when inserted into the center of the cake. Once they’re done, remove them from the oven and transfer them to cooling racks.
  
• To make the frosting, in the bowl of a stand mixer, combine the softened cream cheese, butter, sweetened condensed milk, and powdered sugar using the whisk attachment. Start off on low speed so the powdered sugar doesn’t go flying everywhere. Then bring the speed to high and beat until the frosting becomes a smooth consistency.
• Once the cake has cooled, slice each layer into halves so you will end up with 4 separate layers. Assemble the carrot cake by distributing the frosting amongst the 4 layers. Make sure to leave some for the outside of the cake.
  

Notes

• Use room temperature ingredients. The best way to incorporate the ingredients is to have them all at room temperature. They mix better, resulting in a smoother frosting.
• Use full fat cream cheese. Lowfat cream cheese can clump and it just lacks the smooth creaminess that you need to make the best frosting.
• Grate your own carrots- When you grate the carrots fresh, they are moist and soft. Pre-grated carrots you buy are often dry and hard.
• Refrigerate it if it’s too runny. If your frosting is a little runny, place it in the refrigerator to thicken up. If you leave it in too long and it becomes too thick, just let it sit out for a few minutes and give it a stir.
• You can make this easy carrot cake 1 day in advance. Go ahead and make the cakes, and once cooled, wrap them in plastic wrap. Then, when you’re ready to assemble the carrot cake, cut it into 4 separate pieces, layer and frost.

Nutrition

Calories: 755kcal | Carbohydrates: 83g | Protein: 11g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 188mg | Sodium: 495mg | Potassium: 431mg | Fiber: 3g | Sugar: 57g | Vitamin A: 8513IU | Vitamin C: 5mg | Calcium: 153mg | Iron: 2mg

Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!

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Dina

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!

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