Carrot Cake Recipe

Updated: Dec. 16, 2024

Recipe Overview

Total Time: 1 hour 30 minutes (plus 15 minutes refrigeration for frosting set)

Servings: 12–16 slices (3 layers)

Ingredients

Cake Components

• Dry Mix:

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 2 teaspoons ground cinnamon

• ¾ teaspoon salt

• Chunky Mix:

• 3 cups grated carrots (use a food processor with a shredding blade for efficiency)

• 1 cup coarsely chopped walnuts or pecans (toasted for extra depth, optional)

• 1 cup shredded sweetened or unsweetened coconut

• ½ cup moist, plump raisins (dark or golden) or dried cranberries

• Wet Mix:

• 2 cups granulated sugar

• 1 cup canola or safflower oil (or melted coconut oil for a nutty twist)

• 4 large eggs (room temperature for better emulsification)

Frosting Components

• 8 ounces (226g) cream cheese, softened to room temperature

• 1 stick (8 tablespoons) unsalted butter, softened to room temperature

• 1 pound (3¾ cups) confectioners’ sugar, sifted (to avoid lumps)

• 1 tablespoon fresh lemon juice (or ½ teaspoon pure lemon extract)

• Optional: ½ cup shredded sweetened coconut (for filling)

• Optional Toppings: Toasted finely chopped nuts (walnuts/pecans) and/or toasted shredded coconut

Step-by-Step Instructions

Step 1: Prep & Preheat

• Preheat oven to 325°F (165°C).

• Line three 9-inch round cake pans (2-inch deep) with parchment paper on the bottom and butter the sides. Lightly dust with flour and tap out excess to prevent sticking.

Step 2: Prepare Dry & Chunky Mixtures

• Dry Mix: In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt until evenly blended. Set aside.

• Chunky Mix: In a separate bowl, combine the grated carrots, chopped nuts, sweetened coconut, and raisins. Set aside.

Step 3: Prepare the Batter

Using an electric mixer fitted with the paddle attachment (or a large mixing bowl and rubber spatula):

• Beat sugar and oil on medium speed for 2 minutes until smooth.

• Add eggs one at a time, beating 1 minute after each addition to ensure full incorporation.

• Fold in dry mix: Reduce mixer speed to low (or switch to a rubber spatula). Gently fold the dry ingredients until just combined (do not overmix).

• Fold in chunky mix: Immediately add the prepped carrots/nuts/coconut/raisins and fold until evenly distributed. The batter will be thick and slightly lumpy (normal).

Step 4: Bake the Cakes

• Divide batter evenly among the three pans (≈1½ cups per pan). Tap pans gently on the counter to release air bubbles.

• Bake for 40–50 minutes, rotating pans top-to-bottom and front-to-back halfway through to ensure even baking.

• Doneness Check: Insert a toothpick into the center—if it comes out clean with a few moist crumbs, the cake is done.

• Transfer pans to a cooling rack; cool 5 minutes, then invert onto the rack to cool completely (≈1 hour).

Step 5: Prepare the Frosting

Using an electric mixer (paddle attachment):

• Beat cream cheese and butter on medium speed for 2–3 minutes until smooth and creamy.

• Gradually add sifted confectioners’ sugar, mixing on low until fully incorporated.

• Add lemon juice and beat 1 minute to achieve a spreadable, velvety consistency.

Step 6: Assemble the Cake

• Optional Coconut Filling: Scoop ½ cup frosting into a small bowl and stir in ½ cup shredded coconut (set aside as "coconut filling").

• Place one cake layer (top side down) on a serving plate. Spread plain frosting (or coconut filling) evenly over the top.

• Add the second layer (top side up), then spread remaining frosting over the top and sides. Smooth with an offset spatula.

• Top with toasted nuts/coconut while frosting is still soft for added texture.

Step 7: Chill & Set

Refrigerate the assembled cake for 15 minutes to firm the frosting. This ensures clean slices and structural stability.

Serving & Storage

Serving

Slice into thick wedges (2–3 inches) and serve at room temperature. Pair with whipped cream, vanilla ice cream, or lemon curd for extra indulgence.

Storage

• Room Temperature: Cover tightly with plastic wrap; keep 2–3 days.

• Refrigeration: Cover with plastic wrap or a cake dome; refrigerate up to 5 days. Let sit 30 minutes at room temperature before serving.

• Freezing: Wrap slices or the entire cake in plastic and freeze for up to 2 months. Thaw overnight in the fridge before serving.

User Reviews & Chef’s Tips

User Highlights

• Sweetness Balance: Reduce confectioners’ sugar by 1/3–½ cup for less sweetness; the lemon juice cuts through richness.

• Topping Ideas: Substitute raisins with dried cranberries, or add pineapple chunks for a tropical twist.

• Baking with 2 Pans: If using 2 pans, reduce baking time by 5–10 minutes and space layers to avoid overcrowding.

Pro Tips

• Toast nuts/coconut in a 350°F oven for 5–7 minutes until golden for enhanced flavor.

• Pre-grated carrots (from grocery stores) work well—rinse and pat dry if using fresh-shredded ones.

• For a lighter texture, replace ¼ cup oil with Greek yogurt (omit 1 egg) for added moisture.

Enjoy this moist, spiced carrot cake—perfect for gatherings or a cozy dessert! 🍰