This classic carrot cake recipe is fully loaded with nuts, coconut, pineapple and more! It’s super moist and topped with my favorite cream cheese frosting!
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights
- Flavor: This is a deliciously spiced cake with lots of flavor and texture since it’s fully loaded. The cream cheese frosting is hard to resist.
- Prep note: Make up to two days ahead and the flavors will blend even more.
- Yield: Carrot cake baked in a 9×13” pan allows for cutting into different serving sizes.
- Freezing: Freeze a baked and cooled cake for up to two months. Just thaw and serve.
Ingredient Tips for Carrot Cake
- Flour: This recipe uses all-purpose flour and has not been tested with other types of flour.
- Leavening: Baking powder and baking soda help this cake rise. Check the dates to ensure they’re fresh.
- Applesauce: Applesauce adds moisture and can be replaced with additional oil.
- Oil: Use a light-tasting oil such as vegetable oil or canola oil. Stronger oils (like olive oil) may change the flavor of the cake.
- Buttermilk (or sour milk): Buttermilk adds moisture, richness, and activates the leavening agents. If you don’t have buttermilk, add 2 teaspoons of white vinegar or lemon juice and fill it to ¾ cup with milk. Stir and let it rest for 5 minutes.
- Add-ins: Naturally sweet carrots, raisins, walnuts, pineapple, and coconut give this cake its signature flavor, amazing texture, and visual appeal.
Frosting For Carrot Cake
The cream cheese frosting in the recipe below is my favorite topper! This cake is so moist and can be served without frosting and instead with whipped cream or ice cream.
Other flavors that pair well with carrot cake are Vanilla Buttercream or Coconut Frosting
Tips for Moist Carrot Cake
- Toast nuts and coconut in a dry pan until barely fragrant. This helps intensify their flavor and keeps them extra crunchy in carrot cake.
- Use room temperature eggs, cream cheese, and butter for the cake and frosting.
- Be sure to let the cake cool fully before adding frosting, or it will melt on the surface of the cake.
Did you make this Carrot Cake recipe? Be sure to leave a rating and a comment below!
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup buttermilk or sour milk, see note
- ½ cup applesauce
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 2 ½ cups carrot shredded
- 1 cup chopped walnuts
- 1 cup raisins
- 1 cup coconut flakes optional
- 8 ounces crushed pineapple well drained, 1 can
- cream cheese frosting optional
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×13 pan or glass baking dish, set aside.
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon, ginger, and salt with a whisk. Set aside.
- In a separate bowl, mix together eggs, buttermilk, applesauce, oil, sugar, and vanilla.
- Stir in the flour mixture just until mixed. Fold in the carrots, walnuts, raisins, coconut, pineapple, and mix until combined.
- Pour into the prepared pan. Bake for 50-65 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Remove from the oven and cool completely in the pan. Once cooled, frost with cream cheese frosting.
Video
Notes
- This recipe works best when baked in a glass pan. If using a metal baking pan, check it a little bit early. A dark or non-stick pan will cook much faster, check the cake at least 15 minutes early.
- No buttermilk? No problem, simply add 1 tbsp of white vinegar or lemon juice to a liquid measuring cup. Fill to ¾ cup with whole milk, stir, and let rest for 5 minutes. This can be used in place of buttermilk in most recipes.
- Shred carrots using the large side of a box grater.
- Applesauce can be replaced with additional oil. We prefer the lighter flavor with applesauce.
- To drain the pineapple, place in a mesh strainer and gently press.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Hi, I was wondering if I could substitute the pineapple with more applesauce.
I have only made this recipe as written Kim so I can’t say for sure if it would work. If you try it I would love to hear how it turns out!
So glad i found this recipe. I made it just as the recipe reads. Lots of ingredients and is a process to make, but worth it. Doesn’t even need frosting. super pleased!
I’m so happy to hear you love this recipe as much as we do Mary!
I’m making this cake today, but family doesn’t like raisins and walnuts in it, will it work without? Thank you!
You can leave the raisins and nuts out, or add extra coconut if you prefer. Enjoy Tammy
best carrot cake ever!!! Thanks for sharing. I put them in cupcake tins and baked for 30 min. amazing!!!
I’m so excited to use this recipe! quick question, can I make it into cupcakes and if so will that change the temp or time to bake them? thank you so much
This cake should work as cupcakes. The cooking time will need to be reduced, I would check them at about 18-20 minutes and ensure a toothpick comes out clean.
Do you have a recipe for the cream cheese frosting?
I use this cream cheese frosting recipe.
I made this fabulous cake a few months ago. I would like to make a few days in advance of my party (frosted of course). That should be ok?
Absolutely! This cake is deliciously rich and very moist, so store it covered in plastic wrap or in an air-tight container, in the refrigerator for up to 5 days. It tastes best if you bring it to room temperature before serving.
Could I substitute the applesauce for more crushed pineapple? My family loves pineapple in carrot cake. Thanks!
I have only made this recipe as written Sarah so I can’t say for sure. If you try it I would love to hear how it turns out!
your recipe looks amazing. but 8oz drained pineapple, is that 1 cup of drained pineapple?
Hi Donna, this recipe calls for an 8 oz can of crushed pineapple before it’s drained. Once drained it is approximately ⅔ cup. I hope this helps!
I made this cake for my neighbors birthday. OMG the cake was moist and tasted so good.
Great cake we love it.
I went at 335 temp the cake was more moist.
Thank you
I’m planning to make this, and I’m wondering if I can swap out the raisins for dried apricots?
That would work just fine!
Can these be made into cupcakes?
Sure it can!
Made this a couple days ago & it was perfect!
I made some substitutions tho:
Used macadamia nuts instead of walnuts
Used cinnamon apple sauce and cut back on the dry cinnamon
Used a can of mandarin oranges drained and crushed up instead of pineapple.
It was a hit!
Which cooking oil is optimal in this recipe? Sunflower would be my first thought but any other suggestions? Thanks!
I use a vegetable oil. Sunflower oil should work although it does have a slightly different flavor.
The best cake I’ve ever made. Didn’t use the coconut and used lemon juice and zest in frosting.
Truly is the best carrot cake! I made as written but didn’t include the coconut. I froze half the cake so am anxious to see how that works. I will have this recipe ready for the next special occasion. I’m sure my guests will think it’s from a bakery! Thanks!
Amazing!
This is the best! Made it for Easter. Exactly the way I think carrot cake should taste – packed full of nuts, raisins, coconut, pineapple, etc. outstanding!
I was wondering if you ever post recipes using almond flour? Also any other low carb recipes?
Hi Elaine, we do post recipes with almond flour on occasion, you can search low carb on our site for some examples. We do love these low-carb recipes from easylowcarb.com as well! You might enjoy checking those out.
I made your carrot cake the other day and it was awesome! I’m just wondering if I drained the can of pineapple correctly. What is the best way to do this? Thank you!
So glad you loved it! I usually open the can and lightly hold the lid over to drain most of the liquid and then I gently squeeze or press the pineapple to remove a little bit more in a small mesh strainer.