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overhead shot of carrot cake with slice cut out

Carrot Cake

Jaclyn Glass
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

For the cake:

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 Tbsp. cinnamon
  • 4 eggs, beaten
  • 2 cups granulated sugar
  • 1 cup canola or vegetable oil
  • 2 tsp. vanilla
  • ½ cup pecan halves (optional)
  • 2 cups carrots, finely shredded
  • 2 (8 oz.) cans crushed pineapple, drained (or ⅔ cup unsweetened applesauce)
  • ¾ cup sweetened coconut (optional)
  • ½ cup baking raisins (optional)

For the frosting:

  • ¾ cup salted butter, room temperature but still firm
  • 12 oz. cream cheese, room temperature but still firm
  • 1 ½ tsp. vanilla extract
  • 4-5 cups powdered sugar
  • ¾ cup toasted pecans, finely chopped

Instructions
 

For the cake:

  • Preheat oven to 350°.
  • Grease two 9-inch cake pans with shortening or spray. Line bottoms with parchment and grease again. Add about a Tbsp. of flour and rotate pan around to lightly coat the bottom and sides. Shake out excess flour.
  • In a medium mixing bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
  • In a large mixing bowl, whisk together eggs, sugar, oil, and vanilla.
  • Spread pecan halves on a baking sheet and bake for 7-8 minutes until fragrant. Remove and allow to cool completely before chopping.
  • Mix the dry ingredients into the liquid until combined. Stir in shredded carrots, pineapple, and optional coconut, raisins, and pecans until evenly dispersed.
  • Divide batter equally between the 2 prepared pans. Bake for 35-37 minutes until an inserted toothpick comes out clean.
  • Allow cake to cool in pan for 10-15 minutes. Run a knife around the edges and then invert over a wire rack. Give the back of the pan a good pat, and it should release. Remove parchment paper and let cakes cool completely.
  • Frost cooled cakes and then garnish with toasted pecans.

For the frosting:

  • With an electric hand mixer (or stand mixer with paddle attachment), beat butter and cream cheese together until smooth and creamy (about 2 minutes).
  • Add vanilla and 1 cup of powdered sugar at a time, mixing on low speed. Once combined, increase speed to high and beat for 2 minutes until light and fluffy.
  • Cover with plastic wrap and place in fridge for 30 minutes.
  • Remove and mix on low speed (or by hand with a rubber scraper or wooden spoon) briefly and then spread on cake.
Keyword cake, carrot cake, carrots, cream cheese, nuts, pecans