This Classic Carrot Cake recipe uses crushed pineapple to give the cake a rich, moist texture. Smooth cream cheese frosting gives it just the right balance of sweetness. A true classic recipe passed down in our family for years. If you’re looking for the perfect carrot cake, look no further!Â
Classic Carrot Cake
This Classic Carrot Cake recipe comes directly from our Mom’s cookbook. This recipe is part of my childhood, part of our family’s history. The hearty, moist cake is chock full of delicious coconut, pineapple, shredded carrots, nuts and cinnamon. The cream cheese frosting is light, fluffy, perfection. Our annual Easter meal wouldn’t be complete without a slice of this dreamy cake, and it’s actually much easier to make that it seems. You can turn it into a luscious layered cake, cupcakes or bake in a bundt pan. Any way you bake it, you will love it! This is the classic carrot cake recipe you’ve been searching for!
Tips for Perfect Cream Cheese Frosting
Perhaps my very favorite part of this cake is the fluffy, rich cream cheese frosting on top. Follow the recipe HERE, or read on for some tips to making the very best frosting:
- Make sure your cream cheese and butter is at room temperature.
- Whip the cream cheese and butter together for a few minutes to make it light and fluffy before adding any other ingredients.
- Slowly add powdered sugar, a little at a time, mixing constantly.
- If it’s too thick, add about a teaspoon of milk at a time until it reaches your desired consistency.
- I like to add the vanilla at the end, then beat on high for about three to five minutes or until it’s nice and fluffy.
- Spread on top of the cooled cake, and add a little bit of the crumble mixture on top if you like.
More Classic Cake Recipes
From birthdays to holidays to weekend gatherings, nothing brings people together than a beautiful cake! Try a few of our favorite recipes and share them with your family and friends.
- Coconut Cream Cake with Coconut Cream Cheese Frosting
- Instant Pot Chocolate Lava Cake
- Ridiculously Delicious Chocolate Cake
- Pumpkin Poke Cake
- Raspberry lemon Jello Poke Cake
- Chocolate Chocolate Chip Nothing Bundt Cake Copycat
- How to Make Cheesecake
How to Make Classic Carrot Cake
Ingredients
- 3 eggs
- 2 cups flour
- 2 cups sugar
- 1 1/4 cups vegetable oil coconut oil works great too
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 2 tsp vanilla
- 1 cup shredded coconut
- 1 cup nuts walnuts or pecans chopped
- 1 cup crushed pineapple drained
- 2 cups carrot shredded
Cream Cheese Frosting:
- 4 oz. cream cheese -softened
- 4 Tbsp. butter or margarine-softened
- 1 lbs powdered sugar
- 1 tsp vanilla
- splash of milk optional, to taste
Instructions
- Beat eggs well; then add the next seven ingredients and beat well until smooth.
- Stir in the coconut, nuts, pineapple, and carrots with a mixing spoon.
- Pour into a greased 9" x 13" cake pan and bake at 350 degrees for 50 minutes.
- When cake is slightly warm, spread with cream cheese frosting.
Cream Cheese Frosting:
- In a stand mixer (a hand mixer works fine) using the whisk attachment, combine cream cheese and butter and whip on medium speed until well combined.
- Slowly add powdered sugar a little at a time until you reach desired consistency. Add vanilla.
- If it seems too thick and not creamy enough to spread, add a little bit of milk (about 1/2 tsp at a time) until desired consistency is reached.
Equipment
- 9x13 inch pan
- Hand Mixer
Jessica Burgess says
We had an Easter celebration this weekend and I was in charge of the cake! This turned out perfect!!
Stephanie says
The cake turned out great for me. I used a Bundt pan and it looked so pretty. Thanks!
Lily says
This cake was amazing; moist and perfect, the coconut and pineapple added delicious flavor, this was the perfect addition to brunch!!
Roxanne says
Where is the liquid? It’s drier than bread dough!
Favorite Family Recipes says
When you use fruits and vegetables, like the carrots and pineapple in this recipe, they bring a lot of moisture to the dough. Hope this helps!
txtwl8zn says
Added extra cinnamon, cardamon and raisins. In addition to the pecans, coconut and carrots 🙂 I cut back the sugar to 1.5C as the coconut was sweetened. Made 2 9″ rounds. Very dense, rich and keeps beautifully!
Chelsea says
This carrot cake is AMAZING!! Everyone loved it! Thanks for sharing!
Toni says
I’m definitely making this again! It was so good and my kids loved it!
Aimee Shugarman says
Carrot Cake is my favorite, and this is a delicious recipe 🙂
Jen says
I love passed down family recipes. They are always my go-to because they are spot on. Thanks for sharing.
Tanya Schroeder says
You can never go wrong with this classic recipe!
Lisa says
How will I adjust the cooking time if I bake it in a bundt pan ?
Erica says
It will be similar timing as this recipe: https://www.favfamilyrecipes.com/nothing-bundt-cakes-carrot-cake-copycat/
Su says
Hey, how long will this cake keep? Also should I use fresh coconut or the packaged ones off the shelves? Thanks!
Favorite Family Recipes says
We use the packaged coconut in this recipe. The will keep for a week in the refrigerator. Make sure it is kept airtight so it doesn’t dry out. Cover with plastic wrap or foil. Thanks for asking!
Saj says
Can the cups be any size as long as the same one is used?
Erica says
A “cup” in the U.S. is 8 fl. oz. we typically don’t do measurements by weight here. Hope this helps!
Frankie Alexander says
One of my favorite cakes, as well as my mother’s favorites. Can’t wait to make it and surprise mom!
keenpetite says
Searching for carrot cake with crushed pineapple plus cream cheese topping & yours sounds super delish. Plan on baking it next weekend.
Your site will go on “Favs”
Thank you,
Carmen aka keenpetite
Echo says
Yes, the crushed pineapple gives so much flavor and moisture to the cake and you can’t go wrong with cream cheese frosting. I hope you enjoy it as much as we do!
Karen @ On the Banks of Salt Creek says
Looks like your recipe is the same as my mom’s. LOVE carrot cake. It is often requested. I am one of the only ones that prefers it with walnuts. Most of the family likes it without nuts. Their nuts!
angie says
Hi Erica, this is exactly what i was looking for. However, was wondering if the coconut flavor stands out. Im not a fan of it. And, have you every made this into cupcakes?
Erica says
I haven’t made it into cupcakes before, sorry– I am sure they would still be great! For the coconut– the coconut flavor is very very subtle (unless you use coconut oil instead of vegetable oil)– I don’t think you will have an issue with it. Hope this helps! -Erica