Description
This simple carrot cake is a moist and flavorful classic dessert baked with grated carrots, crushed pineapple, shredded coconut, raisins, and walnuts. It is perfectly spiced with cinnamon, nutmeg, and ginger, and topped with a luscious cream cheese frosting for a delightful treat that’s great for any occasion.
Ingredients
Scale
Cake 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
Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the cake pans: Preheat your oven to 350℉ (175℃). Butter and flour two 9-inch cake pans, then line the bottoms with parchment paper to ensure the cakes release easily after baking.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. This blend of spices gives the cake its warm, classic flavors.
- Combine wet ingredients and sugars: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and slightly fluffy. Then add the vegetable oil and whole milk and whisk again until fully incorporated.
- Add fruits and dry ingredients: Fold in the grated carrots, crushed pineapple, and shredded coconut to the wet mix, distributing them evenly. Next, gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing. Finally, gently fold in the raisins and chopped walnuts.
- Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35 to 40 minutes, or until the cake is set in the center and lightly golden around the edges. To check doneness, insert a toothpick into the center; it should come out clean.
- Cool the cakes: Allow the cakes to cool in their pans for about 20 minutes. Then carefully invert them onto a wire rack to cool completely before frosting.
- Make the cream cheese frosting: In the bowl of a stand mixer, beat the softened butter and cream cheese on medium-high speed for 2 to 3 minutes until light and fluffy. Reduce the speed to low and gradually add the powdered sugar until combined. Add the heavy cream, increase the speed to medium-high, and whip for 1 to 2 minutes. Add the vanilla extract and a pinch of salt, then whip for another 2 to 3 minutes until smooth and creamy.
- Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting over the top. Place the second layer on top and frost the top thickly as well. Use the leftover frosting to frost the sides lightly, creating a semi-naked cake effect. Smooth the sides and top with an offset spatula or bench scraper.
- Serve: Slice and serve the cake. Store leftovers refrigerated due to the cream cheese frosting.
Notes
- Ensure the carrots are finely grated for a tender texture in the cake.
- Allow the cake layers to cool completely before frosting to prevent melting or sliding.
- For extra moisture, you can substitute the whole milk with buttermilk.
- The semi-naked frosting style gives a rustic, elegant look and reduces the amount of frosting used.
- Store leftover carrot cake covered in the refrigerator for up to 4 days.
- Bring refrigerated cake to room temperature before serving for the best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: carrot cake, cream cheese frosting, easy carrot cake recipe, classic carrot cake, moist carrot cake, homemade carrot cake
