The Ultimate Carrot Cake Recipe

You’ll love this sweet, moist homemade carrot cake with pineapple, raisins, and coconut, and finished with a tangy cream cheese frosting. This loaded carrot cake recipe is perfect for any occasion and will be the star of the dessert table!

Hey cousins! Whether the holidays are right around the corner or you’re searching for the perfect cake recipe for the carrot cake lover in your life, it wouldn’t be right if I didn’t share one of my favorite cake recipes – a good old fashioned carrot cake recipe!

Now, I am one of those people who love a nice slice of moist carrot cake with lots – and I mean LOTS – of cream cheese icing. I also like my carrot cake fully loaded. I mean, I love it ALL in my carrot cake. Get outta here with just carrots and spice and think it’s all nice. I need carrot cake with pineapple, raisins, and coconut too! If you’re looking for a basic carrot cake recipe, might I point you to my classic layered carrot cake recipe? But if you like a little “extra, ” this is the cake for you!

Why You’ll Love This Easy Carrot Cake Recipe

So, why exactly should you make this tasty homemade carrot cake? Aside from being downright delicious, here are a few other reasons to convince you.

• It’s EASY. Homemade cake doesn’t have to always be a task. This homemade carrot cake is a simple combination of wet ingredients, dry ingredients, and an easy cream cheese frosting.
• It’s CLASSIC. Who doesn’t love the warm spices, moist crumb, and sweet bites of carrot and coconut in a carrot cake?!
• It’s FULLY LOADED, yet super moist and packed with flavor. Key ingredients in this carrot cake recipe give it the perfect texture and taste, so whatever you do, DON’T substitute anything!

Ingredients for Homemade Carrot Cake with Pineapple

Okay, fam, let’s get into the carrot cake ingredients – what do you need to make the ultimate carrot cake recipe? As always, the exact measurements are included in the recipe card at the end of the post. Here’s what you need:

• Shredded Carrots: you can’t have carrot cake without the carrots!
• Raisins: these may be controversial, but they’re a must in this recipe. Feel free to use regular or golden raisins.
• Shredded Coconut: I prefer sweetened shredded coconut for a little bit of added sweetness in my carrot cake.
• Crushed Pineapple: the sweet, tangy pineapple adds the perfect flavor and texture to carrot cake.
• Eggs: gives structure to the cake, which we need with all these tasty add-ins!
• Buttermilk and Vegetable Oil: add moisture to the cake. I use canola oil.
• Salt: you only need a little bit, but it helps to enhance all the delicious flavors in this cake recipe.
• Flour, Sugar, and Baking Powder: these three ingredients are the trifecta of any homemade cake recipe.
• Vanilla Extract and Cinnamon: work together for that sweet, warm, spicy flavor.

To make the from-scratch cream cheese icing, you need the following ingredients:

• Softened Cream Cheese: using room temperature cream cheese makes mixing a smooth, creamy frosting so much easier.
• Butter: you can use salted or unsalted butter. I prefer unsalted to control the sweetness of the frosting.
• Powdered Sugar: also called confectioners sugar, it helps to make the frosting velvety smooth.
• Vanilla Extract: the finishing touch for that warm, sweet flavor.

How do you prepare carrots for this homemade carrot cake recipe?

So, what’s the best way to prepare fresh carrots for carrot cake? That depends on whether you want the carrots to melt into the cake or like nice defined bits of carrot. It’s all about the texture!

• Use a box grater if you want classic shredded carrots in your carrot cake batter. Most box graters have different sizes on each side, so you can choose your texture.
• Use a food processor if you want more finely grated carrots. They’ll melt into the batter, so you’ll get that classic carrot cake flavor without the added texture.
• Use pre-shredded carrots from the grocery store. I think these are a bit dry, but it’s a great backup plan if you’re short on time or don’t want to shred your own carrots.

What kind of pineapple should I use in carrot cake?

Again, what texture do you want? Crushed pineapple, like grated carrots, blends into the cake batter so you get all the flavor without a chunky texture. Pineapple chunks give an extra pop of tangy, juicy pineapple flavor. Can fresh pineapple be used in carrot cake? Of course! A food processor comes in handy for that perfect crushed pineapple texture. I prefer to use canned pineapple for ease.

How to Make the BEST Carrot Cake Recipe

When I tell y’all that this is the easiest homemade carrot cake recipe, I mean it. It doesn’t earn the “ultimate carrot cake” title without being the best! Here’s how to make a delicious homemade, moist carrot cake recipe in just a few steps:

1. In a large bowl, combine the wet ingredients: eggs, oil, buttermilk, vanilla extract, and sugar.
2. In a separate bowl, combine the dry ingredients: all purpose flour, salt, baking powder, and cinnamon. For a smooth mixture, sift the ingredients.
3. Gently pour the dry ingredients into the wet ingredients and mix to combine. Don’t overmix the batter!
4. Toss the crushed pineapple, shredded carrots, and shredded coconut into the cake batter and fold to combine everything together.
5. Divide the carrot cake batter into two prepared 9-inch cake pans and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

How to Make Homemade Cream Cheese Icing

While the carrot cake cools, whip together the homemade cream cheese frosting. Combine room temperature cream cheese with powdered sugar, softened butter, and vanilla extract. It’s easiest to make the frosting using an electric mixer, like a hand mixer or a stand mixer. Mix the ingredients until you have a smooth, velvety cream cheese frosting.

How to Decorate Your Carrot Cake

You don’t need to do much to assemble this delicious, moist cake. First and foremost, let the cake cool completely before frosting it, or else the frosting will melt, and you’ll have a whole big mess on your hands!

Once sufficiently cooled, place the first cake layer down and spread a nice layer of frosting on the top and sides. Place the second cake layer on top, then carefully frost the top and down the sides of the cake. If you want to get truly fancy, bust out a piping bag to make small, decorative dollops of frosting on the top of the cake.

And there you have it! The ultimate homemade carrot cake recipe – packed with sweet pineapple, coconut, and raisins and finished off with my favorite cream cheese frosting. It’s decadent, moist, and FULLY LOADED with so much delicious flavor! Whether you’re making it for a holiday, birthday party, or just because you love carrot cake, you’ll be hard-pressed to share with anyone!

Tips and Tricks for the Ultimate Carrot Cake with Pineapple

• A classic carrot cake is packed with warm spices. This recipe only uses cinnamon, but feel free to add extras like ground nutmeg, cloves, and ginger.
• Ginger is another classic carrot cake ingredient. If you love ginger, feel free to add some chopped up candied ginger as an extra add-in!
• Drain the crushed pineapple before adding it to your cake batter – we don’t need that extra liquid!
• Some carrot cake lovers prefer nuts in their cake. I use walnuts as a garnish in this recipe but feel free to mix them into the batter. Pecans are another great option.
• There are so many different ways to use this carrot cake recipe! Follow the same recipe to make a carrot cake sheet cake in a 9 x 13 pan, carrot cake cupcakes, or even a bundt cake!
• Carrot cake can be stored at room temperature for 2-3 days or in the fridge for up to 5 days. Keep it covered in an airtight container to retain that perfectly moist crumb.

More Delicious Cakes from I Heart Recipes

• From-Scratch Coconut Pineapple Cake
• Moist Pumpkin Chocolate Texas Sheet Cake
• Homemade Southern Caramel Cake (from Scratch)
• The Best Southern Hummingbird Cake Recipe
• Red Velvet Cake Recipe
• Old Fashioned Banana Crumb Cake

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