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–+ servings
A slice of moist carrot cake with cream cheese frosting, topped with chopped nuts and citrus zest. Part of The Only Cake Ideas Recipes Recipe You’ll Need (2025).

Carrot Cake with Cream Cheese Frosting

A classic carrot cake recipe with a rich cream cheese frosting. This recipe is perfect for any occasion and can be customized with your favorite additions.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 large eggs
  • 1 cup vegetable oil 218g
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots small pieces, do not use packaged pre-shredded carrots
  • 3/4 cup chopped pecans
  • 3/4 cup sweetened coconut Baker's Angel Flake sweetened coconut recommended
  • 1 8oz can crushed pineapple drained
For the Cream Cheese Frosting
  • 2 sticks unsalted butter slightly softened
  • 16 oz cream cheese not reduced fat
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 6 to 6 1/2 cups confectioners' sugar

Equipment

  • Wilton Disposable Piping Bags- 12 inch
  • Wilton Offset Spatula- 9 inch
  • Wilton No.2D Decorating Tip, Drop Flower
  • Magic Line Pans- 8 inch

Method
 

  1. Preheat oven to 350℉. Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper. Grease and flour the paper and pans for easy release.
  2. Whisk together flour, baking soda, baking powder, cinnamon, and salt for 30 seconds. Set aside.
  3. In a mixer bowl, combine sugar, eggs, oil, and vanilla. Mix on medium speed for 2 to 3 minutes until well blended and light colored.
  4. Stir in the flour mixture until just moistened. Add carrots, pecans, crushed pineapple, and coconut. Mix until combined.
  5. Bake for 35 minutes at 350 degrees, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door until near the end of baking time.
  6. Cool cake layers in the pan for 10 minutes on a wire rack, then turn out. Cool completely before frosting.
  7. For the frosting: Cut butter into slices and beat in a mixer bowl on low to medium speed until softened and smooth.
  8. Add cream cheese pieces to the butter and beat on low to medium speed until incorporated. Add vanilla and salt.
  9. Gradually add confectioners' sugar, beating on low speed until blended. Increase speed and mix until fluffy. Do not overbeat.
  10. If frosting becomes too soft, refrigerate briefly to firm up. Frosting pipes best when chilled.

Notes

This frosting recipe will frost a 3 layer 8 inch cake. You can make the frosting in advance, refrigerate, and then let it soften slightly and remix before using.

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