The Ultimate Carrot Cake
- 30m Prep Time
- 35m Cook Time
- 1h Ready In
A classic carrot cake with cream cheese frosting, packed with carrots, applesauce, raisins, pineapple, and coconut. Moist and spiced with cinnamon and nutmeg.
Ingredients
- 177 ml vegetable oil
- 473 ml all-purpose flour
- 355 ml granulated sugar
- 177 ml buttermilk
- 3 large eggs
- 14.8 ml baking powder
- 14.8 ml ground cinnamon
- 3.7 ml ground nutmeg
- 2.46 ml kosher salt
- 473 ml shredded carrots
- 237 ml unsweetened applesauce
- 118 ml raisins minced
- 78.9 ml crushed pineapple drained
- 59.1 ml sweetened shredded coconut
- 14.8 ml vanilla extract
- 227 g cream cheese softened
- 118 ml unsalted butter softened
- 1.06 L powdered sugar
- 9.86 ml vanilla extract
Nutrition (per serving, estimated)
Estimated based off 17 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 145 mg
- Iron: 1.8 mg
- Magnesium: 18.3 mg
- Phosphorus: 130 mg
- Potassium: 236 mg
- Zinc: 0.62 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml vegetable oil
- 473 ml all-purpose flour
- 355 ml granulated sugar
- 177 ml buttermilk
- 3 large eggs
- 14.8 ml baking powder
- 14.8 ml ground cinnamon
- 3.7 ml ground nutmeg
- 2.46 ml kosher salt
- 473 ml shredded carrots
- 237 ml unsweetened applesauce
- 59.1 ml sweetened shredded coconut
- 14.8 ml vanilla extract
- 1.06 L powdered sugar
- 9.86 ml vanilla extract
Prepare
- Mince 118 ml raisins
- Drain 78.9 ml crushed pineapple
- Soften 227 g cream cheese
- Soften 118 ml unsalted butter
Let's Cook
-
Step 1.
Preheat the oven to 350°F. Lightly grease and flour two 9-inch cake pans.
-
Step 2.
In a large mixing bowl, using a handheld mixer, beat the oil, granulated sugar, buttermilk, and eggs until well combined, about 2 minutes.
-
Step 3.
In a medium mixing bowl, sift or whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
-
Step 4.
In another medium bowl, stir together the shredded carrots, applesauce, minced raisins, drained crushed pineapple, shredded coconut, and vanilla extract. Fold this mixture into the batter with a spatula until evenly distributed.
-
Step 5.
Divide the batter evenly between the prepared pans. Bake on the same rack for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans on a wire rack before frosting.
-
Step 6.
While the cakes cool, make the frosting: In a large mixing bowl, beat the softened cream cheese and butter with a handheld mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the powdered sugar and vanilla, then mix on medium speed until smooth and creamy, about 1 minute.
-
Step 7.
To assemble, place one cake layer on a plate or cake stand. Spread about 1 cup of frosting evenly on top. Place the second layer on top. Frost the top and sides of the cake with the remaining frosting. Let the cake sit for at least 30 minutes before serving to allow the frosting to set.