A moist, homemade carrot cake loaded with carrots, pecans, crushed pineapple and shredded coconut. This easy cake is finished with a smooth cream cheese frosting for a classic flavor combination.
Easy homemade cake
This carrot cake is straightforward to make and perfectly moist. The recipe combines cooked, mashed carrots with chopped pecans, drained crushed pineapple and sweetened coconut. A classic cream cheese frosting complements the rich, spiced cake, but you can substitute your preferred frosting if you like.
No special equipment is required—just mixing bowls and a spoon or spatula. I prefer to cook and mash the carrots before adding them to the batter; cooked carrots contribute extra moisture and a tender crumb. If you have canned, cooked carrots on hand, they work well and can save a step.
Wedding cake
This recipe travels well for special occasions. I used it recently as the bottom tier for my niece’s wedding cake. I baked and froze the layers in advance, then decorated with a pipeable buttercream for structure. For a tiered cake, I stacked three layers for the bottom tier and used a different flavor for the top tier.
Whether you bake it for everyday dessert, holidays or celebrations, this carrot cake offers a comforting flavor and dependable results.
Key ingredients
- Carrots – cooked, mashed and cooled for best texture
- Pecans – chopped for crunch
- Pineapple – crushed and well drained to avoid excess moisture
- Coconut – sweetened, shredded coconut for sweetness and texture
Step by step directions
- Mix the dry ingredients – Whisk together flour, sugar, baking soda, salt, cinnamon and nutmeg in a large bowl.
- Mix the wet ingredients – In a separate bowl, beat the eggs with vegetable oil and vanilla.
- Combine – Add the wet mixture to the dry ingredients and stir until just combined. The batter will be thick.
- Add mix-ins – Fold in the carrots, drained pineapple, coconut and pecans until evenly distributed.
- Bake – Pour the batter into prepared, greased pans and bake in a preheated 350°F oven until a toothpick inserted near the center comes out clean.
Recipe tips
- Ensure carrots are fully cooked, well mashed and cooled before folding into the batter.
- Thoroughly drain crushed pineapple to prevent the batter from becoming too wet.
- Stir batter gently with a large spoon or spatula and avoid overmixing to keep the cake tender.
- For layer cakes, line pan bottoms with parchment and grease the sides for an easy release.
- If baking in a single rectangular pan, you can leave the cake in the pan to cool and frost directly.
- Finish the frosted cake with extra chopped pecans for added texture, if desired.
More delicious cakes
- Strawberry Roll Cake
- Flourless Chocolate Cake
- Lemon Cupcakes
- Chocolate Cupcakes
If you make this recipe, I’d love to hear about it! Leave a comment and share a photo on Instagram @beyondthechickencoop.
Be sure to explore other dessert recipes in your collection of favorites.
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Homemade Vanilla Ice Cream
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Cheesecake Brownies
-
Triple Berry Cobbler
-
Cranberry Apple Crisp
Carrot Cake
Kathy Berget
Equipment
- Measuring Cups
- Measuring Spoons
- 8 inch cake pan
Ingredients
Cake
- 2½ cups flour
- 1 ½ cups sugar
- 2 ½ teaspoons baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- 3 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup chopped pecans
- 1 ½ cup cooked, cooled and mashed carrots
- 1 cup sweetened coconut
- 1 cup crushed pineapple, drained
Frosting
- 8 ounces cream cheese, at room temperature
- 8 ounces salted butter, at room temperature
- 1 ½ teaspoons vanilla
- 3 ½ cups powdered sugar
- 2 Tablespoons fresh lemon juice
Instructions
Cake
- Preheat oven to 350°F.
- Prepare two 8-inch cake pans by lining the bottoms with parchment and lightly greasing the sides.
- In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg.
- In a separate bowl, whisk together eggs, vegetable oil and vanilla.
- Add the egg mixture to the dry ingredients and stir until just combined.
- Fold in pecans, mashed carrots, coconut and drained pineapple.
- Divide the batter between the prepared pans and smooth the tops.
- Bake at 350°F for 30–35 minutes, or until a toothpick inserted near the center comes out clean.
- Cool cakes on a rack for 15 minutes, remove from pans, and cool completely before frosting.
Frosting
- Beat cream cheese and butter together until smooth using an electric mixer.
- Add vanilla and powdered sugar, and mix on low speed until combined and smooth.
- Mix in the lemon juice to brighten the flavor; adjust texture with a little more powdered sugar if needed.
Assemble Cake
- Place one cake layer on a serving plate. Spread a layer of frosting over the top, then place the second layer on top. Frost the top and sides evenly.
- Optionally, sprinkle extra chopped pecans over the frosted cake for garnish.
Notes
- Be sure the carrots are fully cooked, mashed and cooled before adding to the batter.
- Drain the pineapple thoroughly to prevent excess moisture.
- Stir with a large spoon or spatula and avoid overmixing to keep the cake tender.
- Line round pans with parchment for easier removal when making layered cakes.
- If you bake in a rectangular pan, you can frost the cake directly in the pan after it cools.
- Add extra chopped pecans to the decorated cake if desired.
Nutritional Disclaimer:
Nutritional information is an estimate and should be used as a guideline only. For the most accurate values, calculate nutrition using the exact ingredients and quantities you use.
Nutrition
Carbohydrates: 91 g
Protein: 7 g
Fat: 32 g