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Carrot Cake

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5 from 1 review

  • Total Time: 45 minutes
  • Yield: 15 servings 1x


My Favorite Carrot Cake is loaded with shredded carrots, pineapple, coconut and is insanely delicious!  It calls for simple, basic ingredients and is topped with delicious cream cheese frosting!


Units Scale


  • 3 large eggs, room temperature
  • 1 1/2 cups sugar
  • 1 cup oil
  • 2 teaspoons vanilla
  • 2 1/2 cups grated carrots
  • 1 can (8 oz) crushed pineapple, drained well!
  • 1 cup sweetened, shredded coconut
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg


  • 12 oz (1 1/2 pkgs) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla
  • 5 to 5 1/2 cups powdered sugar
  • pinch of salt



  1. Preheat oven to 350 degrees. Grease and flour (or line with parchment paper) two 8-inch cake pans and set aside. (See notes)
  2. In a large bowl, combine the eggs, sugar, oil and vanilla extract and mix well. Add pineapple, shredded carrots and coconut and mix until well combined.
  3. Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg and stir until well combined.
  4. Evenly pour the batter into the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.

Cream Cheese Frosting:

  1. In the bowl of a stand mixer, beat the butter and cream cheese until smooth and fluffy.
  2. Add in the vanilla extract, salt, and powdered sugar and whip until smooth and fully combined When cake is completely cool, frost with cream cheese frosting. 


  • This can also be baked in a 9×13 cake pan if you’d like.  Baking time will be more like 35 to 40 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Cakes & Cupcakes