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Slice of Classic Carrot Cake on a plate. Cake in the background on a stand.
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4.85 from 26 votes

Classic Carrot Cake

This Classic Carrot Cake is perfectly moist and delicious, with fluffy cream cheese frosting, a true classic recipe passed down in our family for years. If you're looking for the perfect carrot cake, look no further! 
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Cake, Carrot Cake, Cream Cheese Frosting
Servings: 18
Calories: 403kcal
Author: Erica Walker

Equipment

  • 2 9 inch round cake pans
  • Hand Mixer
  • Mixing Bowls

Ingredients

Cream Cheese Frosting:

Instructions

  • Preheat oven to 350℉. Beat eggs well; then add the next seven ingredients and beat well until smooth.
    Glass mixing bowl with mixed carrot cake batter.
  • Stir in the coconut, nuts, pineapple, and carrots with a mixing spoon.
    Glass mixing bowl with wooden spoon stirring in the carrots, coconut, pineapple and walnuts.
  • Line the bottom of the 9 inch pans with parchment paper. Spray non stick cooking spray on the parchment and sides of the pans.
    Two baking pans lined with parchment paper and sprayed with non stick cooking spray.
  • Divide batter into two equals amounts and pour into prepared baking pans. Bake for 35-40 minutes. Insert a toothpick and see if it comes out clean to tell if the cakes are done.
    Two round baking pans with carrot cake batter.
  • Allow the cakes to rest for 5 minutes in the pan, then using a butter knife go around the edge of the cake before removing from the pans. Allow cakes to cool on a wire rack completely before frosting.
    Two baked round carrot cakes on a cooling rack.
  • Trim off any dome shape from the top of the cake then spread with about 1 cup of the cream cheese frosting for the middle layer.
    Spreading cream cheese frosting on a carrot cake with a spatula.
  • Place second cake on top of the frosting layer to make a double layer cake.
    Two stacked carrot cakes with cream cheese frosting in the middle.
  • Frost sides and top of the cake making any kind of fun swirl or designs.
    Spreading cream cheese frosting on stacked carrot cakes.
  • Sprinkle with chopped nuts (optional).
    Sprinkling chopped walnuts on top of a frosted carrot cake.

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.
    Glass mixing bowl with whipped butter and cream cheese.
  • Slowly add powdered sugar a little at a time until you reach desired consistency. Add vanilla.
    Pouring powdered sugar into a glass mixing bowl of cream cheese and butter frosting.
  • 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.
    Hand holding up a whisk with cream cheese frosting.

Video

Notes

    • Use parchment paper or spray with baking spray. You can use round cake pans, a 9x13 pan, cupcake tins, a bundt pan, etc.
    • Increase the baking time to 50 minutes when baking this cake in a 9x13 dish and only make half the frosting. 
    • Make sure the oven is completely preheated before you put the cake in the oven.
    • Check your baking time, and then use a toothpick to see if it comes out clean. If it does, the cake is done!
    • Cool on a wire rack before frosting.

Nutrition

Calories: 403kcal | Carbohydrates: 69g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 348mg | Potassium: 183mg | Fiber: 2g | Sugar: 55g | Vitamin A: 2600IU | Vitamin C: 3.8mg | Calcium: 32mg | Iron: 1.4mg