Ingredients

2 1/4 cups all purpose flour

1 tablespoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup light brown sugar

3/4 cup granulated sugar

4 large eggs

2 teaspoons vanilla extract

3/4 cup vegetable oil

1/2 cup whole milk

3 cups grated carrots

1 cup crushed pineapple

1 cup sweetened shredded coconut

3/4 cup raisins

3/4 cup chopped walnuts

1/2 cup butter, softened (for frosting)

8 ounces cream cheese, softened (for frosting)

4 cups powdered sugar (for frosting)

1 tablespoon heavy cream (for frosting)

1 teaspoon vanilla extract (for frosting)

Pinch of salt (for frosting)

Instructions

Step 1: Preheat your oven to 350℉. Butter and flour two 9-inch cake pans and line the bottoms with parchment paper. Set aside.

Step 2: In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.

Step 3: In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Add vegetable oil and milk, whisking again until combined.

Step 4: Fold in grated carrots, crushed pineapple, and shredded coconut until evenly mixed. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 5: Gently fold in raisins and chopped walnuts.

Step 6: Pour the batter evenly into the prepared pans and smooth the tops. Bake for 35-40 minutes, until the center is set and edges are lightly golden. Let cakes cool in the pans for 20 minutes, then invert onto a cooling rack to cool completely.

Step 7: For the frosting, beat softened butter and cream cheese in a stand mixer on medium-high speed for 2-3 minutes until light and fluffy.

Step 8: Reduce mixer speed to low and gradually add powdered sugar until combined. Add heavy cream, then increase speed to medium-high and whip for 1-2 minutes.

Step 9: Add vanilla extract and a pinch of salt, whipping for another 2-3 minutes until smooth and creamy.

Step 10: To assemble, place one cake layer on a plate or rack. Spread a thick layer of frosting on top. Add the second layer and frost the top generously.

Step 11: Use remaining frosting to lightly frost the sides of the cake for a semi-naked look. Smooth with an offset spatula or bench scraper. Slice and serve.

Tips & Variations

For extra moistness, substitute half the oil with unsweetened applesauce.

If you prefer, omit the coconut and walnuts for a simpler texture.

Replace raisins with chopped dates or dried cranberries for a different twist.

Use crushed pineapple with no added sugar to control sweetness.

Try adding a teaspoon of orange zest to the batter for a citrus note.

Storage

Store the carrot cake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap tightly with plastic wrap or keep in an airtight container. Before serving, let it sit at room temperature for about 30 minutes to soften the frosting. This cake can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving.

FAQs

Can I make this carrot cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Make sure it contains xanthan gum or add it separately for best texture.

Can I use a different frosting?

Absolutely! While cream cheese frosting is classic, you can also use buttercream or a simple glaze made from powdered sugar and orange juice for a lighter option.