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The Ultimate Carrot Cake Recipe

4/7/14

This carrot cake is my favorite holiday cake recipe.

Easter is right around the corner, and It wouldn’t be right if I didn’t share a recipe for my Ultimate Carrot Cake! I’m one of those people who love a nice slice of carrot cake with lots of cream cheese frosting. I’m also one of those carrot cake lovers that love my cake full loaded. What do I mean? I mean, I love it ALL in my carrot cake. Please don’t serve me a piece of cake with carrots, and spice and think it’s all nice. I need the pineapple, the raisins, and the coconut too! That’s just how “I” like it. If you’re one of those people who don’t like the extra ingredients, by all means, leave it out. However, I highly suggest that you don’t  try to substitute any of the other ingredients.

This recipe yields 2 9 inch round cakes!

Raisins and walnuts are scattered through this delicious carrot cake.

[amd-zlrecipe-recipe:170]

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The Ultimate Carrot Cake Recipe

Easter time calls for carrot cake! This recipe is my holiday favorite. It's sweet, moist, and will please the whole crowd. 
Course Dessert
Cuisine American, Southern
Keyword Carrot Cake, holiday recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Author I Heart Recipes

Ingredients

Carrot Cake batter

  • 2 cups shredded carrots
  • 1 cup raisins
  • 1 cup sweetened shredded coconut
  • 1/3 cup crushed pineapple
  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 vegetable oil
  • 1 tbsp vanilla
  • 1 tbsp ground cinnamon
  • 2 cups all purpose flour
  • 1 1/2 cup granulated sugar
  • 1 tbsp baking powder

Cream Cheese Frosting

  • 8 oz cream cheese
  • 1/2 cup butter
  • 4 cups confectioners sugar
  • 1 tbsp vanilla extract

Instructions

  • Preheat the oven to 350.
  • In a large bowl add the eggs, buttermilk,oil, and sugar. Mix the ingredients
  • In a separate bowl, add the flour, salt, baking powder, and cinnamon. Sift the ingredients.
  • Slowly add the flour mixture with the egg mixture, and mix.
  • In a separate bowl add the shredded carrots, raisins, coconut, and pineapple. Mix.
  • Add the carrot mixture into the cake batter, and fold in.
  • Pour the batter into two 9 inch pan. Be sure to grease and flour them (no need to flour a nonstick pan).
  • Bake for 40 minutes on 350.

Making the Frosting

  • Cream the cream cheese and butter together.
  • Add the confectioners sugar, and vanilla.
  • Mix until smooth

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Filed Under: All Posts, Dessert, Easter Tagged With: cakes, desserts, easter, holidays

Comments

  1. Chuck Kolo says

    April 7, 2014 at 10:45 pm

    Your buttermilk pound cake was simply PERFECT!!!!! I made it Saturday nite.It was done at exactly 65 minutes. It was amazing!! It was amazing!! It was even better,cold (from fridge)the next day!!!! Honestly,i have had my share of cakes,but this was OUTSTANDING!!!!! Big thank you!!!! CK

    Reply
    • Rosie says

      April 8, 2014 at 11:24 am

      Thank you! I’m glad that you liked it!

      Reply
  2. Matt says

    April 8, 2014 at 11:55 am

    I definitely plan on making this. Do you have a recipe for the cream cheese frosting?

    Reply
    • Rosie says

      April 8, 2014 at 12:15 pm

      Hi Matt! I just included the cream cheese frosting to this recipe 🙂

      Reply
  3. vernon says

    April 12, 2014 at 1:55 pm

    This cake was so good

    Reply
    • Rosie says

      April 12, 2014 at 2:26 pm

      I’m glad that you liked it!

      Reply
  4. fatema says

    April 15, 2014 at 6:07 pm

    I love pecan in my carrot cake, how can I incorporate pecan in this recipe?

    Reply
    • Rosie says

      April 16, 2014 at 3:52 pm

      Add the pecans when you add in the raisins, coconut, and etc 🙂

      Reply
      • Jewel says

        May 22, 2019 at 9:01 pm

        Yumm

        Reply
  5. Kamelia says

    April 30, 2014 at 5:57 pm

    My first time ever making a carrot cake. This recipe was simple and very delicious.

    Reply
  6. Mecca says

    December 21, 2014 at 11:34 am

    Hi Rosie! You didn’t put the amount of salt needed! How much??

    Reply
  7. Gretchen says

    January 17, 2015 at 7:43 pm

    Hi, I Love your recipe but here in asia we have problems to buy buttermilk, can you please suggest any substitution for Buttermilk?Thank you.

    Reply
    • Rosie says

      January 17, 2015 at 7:49 pm

      Hi Gretchen! Add 1 tbsp of lemon juice to 1 cup of milk. That could substitute 1 cup of buttermilk 🙂

      Reply
      • Gretchen says

        January 17, 2015 at 11:20 pm

        Thank you so much Rosie, now I can try to bake this yummy recipe of yours 🙂

        Reply
  8. cassie says

    April 29, 2015 at 4:08 pm

    Hi Rosie ,would like to leave out raisins but how much pecans do you suggest

    Reply
    • Rosie says

      May 6, 2015 at 12:05 pm

      Hi Cassie. Try 1/4 cup of crushed pecans.

      Reply
  9. April says

    May 10, 2016 at 2:14 pm

    If i wanted to omit the raisins and pineapples, would that hurt the receipe? Or does the pineapple help with the cake’s moist texture?

    Reply
    • Rosie says

      May 10, 2016 at 4:12 pm

      In my opinion, the pineapple adds a lot to this recipe. Lots of moisture. You can leave the raisin out though.

      Reply
      • April says

        May 11, 2016 at 9:41 am

        Can cake flour be used instead of AP flour or will it give a different texture to the cake?

        Reply
        • Rosie says

          May 11, 2016 at 12:54 pm

          You’ll have to use more cake flour. It won’t be the same measurements.

          Reply
  10. Melody says

    April 11, 2017 at 6:47 am

    When using the pineapple do I leave in the juice or drain the juice

    Reply
    • Rosie says

      April 11, 2017 at 10:45 am

      You want to drain the juice 😀

      Reply
  11. Ashlie says

    November 19, 2017 at 8:19 pm

    5 stars
    Omg omg omg. My very first time doing a carrot cake and was it selfish of me not to wanna share it once done ? I seriously had to make a second cake to share for family dinner party. Thanks so much for sharing your secrets.
    Ashlie

    Reply
    • Rosie says

      November 20, 2017 at 8:03 am

      Thanks so much for trying Ashlie

      Reply
  12. Allison says

    October 16, 2018 at 6:40 pm

    5 stars
    So it may be weird but I’m a baker myself on my way to professionally… anyways I made this for my fur Baby 5th birthday minus raisins he had a ball so thank hun.. do you have a YouTube channel or anything

    Reply
  13. DEBORAH says

    February 1, 2019 at 5:49 pm

    Hi Rosie
    Do you drain the crushed pineapple or use the pineapple and the juice?

    Reply
    • Rosie says

      February 2, 2019 at 4:22 pm

      Drain it 🙂

      Reply
  14. Lori says

    April 13, 2020 at 7:15 pm

    I’m stuck halfway through setting up my ingredients. The salt measurement is missing! 🙁

    Reply
    • Rosie says

      April 14, 2020 at 1:21 pm

      1/2 tsp

      Reply
  15. dcarter says

    September 24, 2020 at 8:38 am

    5 stars
    9/24/2020.. made this cake… came out wonderfully! As always thanks for the amazing dishes….

    Reply
  16. Teena says

    November 13, 2021 at 4:57 pm

    5 stars
    Made this recently for a friend who loves carrot cake and this one was hit. Not too sweet, and there are no walnuts which I liked about this recipe! Thanks so much for all your delicious recipes!

    Reply
  17. Janice Morton says

    November 19, 2022 at 1:30 pm

    Is it 1 tablespoon of vanilla mixed in with the egg mixture? Thanks.

    Reply
    • Rosie says

      November 20, 2022 at 11:35 am

      Hi Janice. It’s 1 tbsp.

      Reply
  18. Xay says

    January 24, 2023 at 4:38 am

    4 stars
    Great recipe! Turned out as pictured. Really moist too!!!

    Reply

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