This classic carrot cake recipe is a crowd-pleaser with its moist and flavorful layers topped with creamy cream cheese frosting. The warm spices and sweet carrots make this cake perfect for any occasion, whether it’s a birthday celebration or a weekend treat.

Preparation time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Serves: 12


  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Add the oil, eggs, carrots, pineapple, walnuts, coconut, and vanilla extract to the dry ingredients and mix until well combined.
  4. Divide the batter evenly between the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  6. For the cream cheese frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
  7. Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake with the cream cheese frosting.
  8. Slice and serve the carrot cake, and enjoy!

Nutrition Information:

Calories: 450 || Carbohydrates: 65g || Protein: 4g || Fat: 21g || Saturated Fat: 11g || Cholesterol: 85mg || Sodium: 250mg || Potassium: 200mg || Fiber: 3g || Sugar: 50g || Vitamin A: 70% || Vitamin C: 6% || Calcium: 6% || Iron: 6%

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