Description
This moist and fluffy carrot cake is loaded with grated carrots, crushed pineapple, coconut, and raisins, then topped with a decadent cream cheese frosting. It’s perfect for any celebration or as a sweet treat.
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 1/4 cups vegetable oil
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- 2 3/4 cups grated carrots (approximately 5 large carrots)
- 1 (8-ounce) can crushed pineapple, drained
- 3/4 cup chopped walnuts
- 1/2 cup raisins (regular or golden)
- 1 cup sweetened flaked coconut
- 1 (8-ounce) block cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 5 cups powdered sugar
- 1 teaspoon vanilla extract or 1/2 teaspoon almond extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Coat a 9×13-inch pan or three 8-inch round pans with nonstick spray. Line round pans with parchment paper if using and spray again.
- In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix on medium speed until smooth, about 1 minute.
- Add ground cinnamon, baking powder, baking soda, and kosher salt. Mix for 30 seconds, scraping the bowl as needed.
- Gradually add the flour and mix until just combined.
- Fold in grated carrots, drained crushed pineapple, chopped walnuts, raisins, and sweetened flaked coconut until evenly mixed.
- Pour batter into prepared pan(s). Bake for 40–45 minutes for a 9×13-inch pan or 25–30 minutes for 8-inch pans, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan(s) before frosting.
- To make the frosting, beat cream cheese and butter until fully combined.
- Gradually add powdered sugar, mixing on low then increasing to medium until smooth and creamy.
- Add vanilla or almond extract, if using, and mix well.
- Spread frosting over cooled cake. For a layered cake, increase frosting by 50% for better coverage.
Notes
- Freshly grate carrots for the best texture; avoid pre-shredded carrots.
- Thoroughly drain crushed pineapple to prevent excess moisture.
- Walnuts, raisins, and coconut can be omitted to taste, but pineapple is essential for moisture and sweetness.
- Store frosted cake in the refrigerator in an airtight container for up to 5 days.
- Bring to room temperature before serving for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
