This Classic Carrot Cake recipe is perfectly moist and delicious. The cream cheese frosting is to die for! Always a go to dessert for Easter.
This Classic Carrot Cake recipe comes directly from our Mom’s cookbook. This recipe is super old but it is my favorite, hands-down. Why mess with a recipe that is already perfect, right? The cream cheese frosting is our go-to recipe every time. It hasn’t changed and it never will. Again, perfect just as it is. If you REALLY love cream cheese frosting, double the recipe and slather it on as thick as you would like. I usually double the recipe just so I can have extra frosting to put on graham crackers for a snack. Anyway, if you are a carrot cake lover, or even if you aren’t– you have got to try this recipe. It is perfect– super moist and delicious when served warm or chilled (my husband thinks it tastes best the next day after being chilled.. I like it still warm, you decide how you like it best)!
Classic Carrot Cake
- 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 raw carrot shredded
- 4 oz. cream cheese-softened
- 4 Tbsp. butter or margarine-softened
- 1 lbs powdered sugar
- 1 tsp vanilla
- splash of milk optional, to taste
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Beat eggs well; then add the next seven ingredients and beat well until smooth.
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Stir in the coconut, nuts, pineapple, and carrots with a mixing spoon.
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Pour into a greased 9" x 13" cake pan and bake at 350 degrees for 50 minutes.
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When cake is slightly warm, spread with cream cheese frosting.
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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.
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Slowly add powdered sugar a little at a time until you reach desired consistency. Add vanilla.
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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.
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
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!
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!
Frankie Alexander says
One of my favorite cakes, as well as my mother’s favorites. Can’t wait to make it and surprise mom!
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!
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!