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!
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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
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For the raisins, does it matter if I use regular or are golden preferred?
I prefer regular but either will work.
Could I use an 11 x 17 sheet cake pan for this recipe? What would I need to adjust?
I would probably stick to a 9×13 pan for this cake, Dale. I would be concerned baking it in a 11×17 pan would affect the texture and thickness too much.
You did not list the amount for the ingredients. How much of each ingredient is needed?
You can find the amounts of ingredients in the recipe above this comment box or by using the JUMP TO RECIPE button at the top of any page.
What do you think about using cinnamon applesauce vs regular applesauce in this recipe? I’d love to know before I try it!
We have only tried this recipe as written, Ivey, but I think that sounds delicious. Let us know how it turns out!
Really good carrot cake. Very moist and chock full of fruits, nuts and carrots. BTW ..I LOVE raisins
Excellent, reliable and not complicated. Huge hit as birthday cake with requests to make for others. Will be making again for next birthday party this weekend.
Could I prepare this as a 3 tier cake?
Hi Erika, we have never tried preparing this recipe as a 3-tiered cake. I worry it would be too soft to stack nicely, but I would love to hear how it turns out for you!
Turned out great! I used 3 8″ aluminum cake pans. Made sure the cakes were chilled before stacking and used a little bit of a sturdier cream cheese buttercream recipe as regular cream cheese icing does not generally hold up. I used royal icing to make little carrot decorations. It was stunning. Wish I could show you a pic.
We would love to see a picture, Erika! I am so glad it turned out. Tag us on instagram @spendpennies!
Any thoughts on if this would work using coconut milk, instead of buttermilk?
It should work just fine but I’d suggest adding 1 tablespoon of white vinegar into the measuring cup and then adding the coconut milk (per the soured milk instructions). The acidity is needed in this recipe to get a proper rise and texture.
This sound divine. Can’t wait to make it. Can I make it as eight mini cakes. How long should I bake them?
Hi Mary, I have never tried make this recipe as mini cakes. But I would start checking them around 15-20 minutes to make sure they don’t overcook.
If I leave the raisins out, do I need to replace them with anything?
You can just leave them out or replace with extra nuts or coconut if you prefer.
This really is the best carrot cake I’ve ever made! I made it for Easter & everyone went crazy over it. The cream cheese frosting is the best I’ve ever made & really puts the finishing touch on this cake.
I’m really excited about this recipe and would like to use it but I’d like to make it in two 9’’ round pans will this change the recipe or cook time?
I haven’t tried two round pans but that should work just fine. The baking time will likely be reduced, I would check it early and bake until a toothpick comes out clean when inserted in the center of the cake. If you try it I would love to hear how it turns out Devyn!
Amazing & moist, not dry. I omitted raisins, coconut & pineapple. I am super happy with the result. Also I made cupcakes and a small loaf with the batter so we can freeze & thaw portions easier. Wonderful recipe! Thank you
This was so good! I made it exactly as written and used your cream cheese frosting recipe. It turned out great. I served it at Easter and it was a big hit ( I also used your deviled egg recipe for Easter which is 5 star btw). Everyone loved it.
Thanks for sharing this recipe.
Will it make a difference if I omit coconut and nuts?
You can omit and it will slightly change the flavor and texture of the cake, but will still be delicious Wendy!
My daughter made this cake for my birthday. It was amazing. The cake was
moist and the raisins and nuts were a great addition. The cream cheese frosting was not too sweet and perfect. We do not eat a lot of cake and usually throw most of it away. We will be making another one for Easter.
This is amazing! My first time ever making carrot cake and this is the best I’ve ever had! Moist and delicious! Thank you for sharing❤️
is the coconut sweetened or unsweetened?
You can use either, if I have it I usually use sweetened.
Why anyone would ruin a perfectly good cake by putting raisins in it is beyond me
You can leave them out if you’d like! :)
I think the raisins are delicious in this recipe. However, you can just omit them rather than feeling the need to make a rude comment.
Can one usr a bundt pan? Eould one need to double or? The recipe? Thank you.
I haven’t made this in a bundt pan so I can’t say for sure. I would ensure your pan is not more than ⅔ full and bake at 325. You’ll want to start checking your cake for doneness at about 40 minutes. Please let us know how it turns out for you.