Carrot Cake

Perfectly moist and bursting with bits of carrots, this is the perfect traditional Carrot Cake recipe. Topped with a smooth cream cheese buttercream, you’ll want to make this classic over and over again.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 25

Cooling Time 1

Total Time 2 25

Servings servings

Calories 574kcal

Author Deborah Harroun

Ingredients

Cake:

4 large eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 1/2 cups granulated sugar
1 cup packed light brown sugar
8 oz can crushed pineapple, drained well
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon salt
6 cups grated carrots
1/2 cup shredded, sweetened coconut

Frosting:

1 1/2 cups unsalted butter slightly cold
8 oz package cream cheese slightly cold
6 cups powdered sugar
2-3 tablespoons heavy whipping cream
1 teaspoon vanilla extract
Pinch of salt
Chopped pecans and toasted coconut for garnish, optional

Instructions

Preheat the oven to 350ºF. Grease 3 8-inch cake pans and line with parchment paper, if desired.
In the bowl of a stand mixer, or in a large bowl, combine the eggs, vegetable oil and applesauce and mix until completely combined. Add both sugars and continue to mix for 1-2 minutes.
4 large eggs, 1/2 cup vegetable oil, 1/2 cup unsweetened applesauce, 1 1/2 cups granulated sugar, 1 cup packed light brown sugar
Add the well drained pineapple and vanilla extract and mix to combine.
8 oz can crushed pineapple, drained well, 1 tablespoon vanilla extract
In another bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda and salt.
3 cups all-purpose flour, 1 tablespoon ground cinnamon, 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking soda, 1 teaspoon salt
Add all of the dry ingredients to the wet ingredients and mix just until mostly combined.
Add the carrots and coconut and stir with a spatula to incorporate.
6 cups grated carrots, 1/2 cup shredded, sweetened coconut
Divide the batter evenly between the 3 prepared baking pans.
Bake in the oven until a tester inserted in the center comes out clean, about 25-28 minutes.
Let the cakes cool for 5-10 minutes, then turn out onto a cooling rack to cool completely.
(If desired, and for easier frosting, you can wrap the cake layers in plastic wrap once they are cool and freeze them. Remove from the freezer about 20 minutes before you are ready to frost the layers.)
When the cakes have cooled completely, make the frosting.
In the bowl of a stand mixer (or in a large bowl with a hand mixer) combine the butter and cream cheese and beat until it is smooth and light. Start adding in the powdered sugar 1/2 cup at a time until all of the sugar has been mixed in. Add 2 tablespoons of the cream and the vanilla and salt. Scrape down the bowl, and beat to combine. If needed, add the additional tablespoon of cream. Beat the frosting on medium speed for about 5 minutes.
1 1/2 cups unsalted butter, 8 oz package cream cheese, 6 cups powdered sugar, 2-3 tablespoons heavy whipping cream, 1 teaspoon vanilla extract, Pinch of salt
To decorate, place one cake layer down on a serving platter or cake stand. Add a dollop of frosting and smooth over the layer. Add a second layer of cake, then more frosting, followed by the last cake layer. Spread a crumb coat (or a thin layer of the frosting) over the entire cake. Refrigerate or freeze for about 15 minutes, then continue to frost the cake with the remaining frosting.
If desired, decorate with chopped pecans and toasted coconut.
Chopped pecans and toasted coconut

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include optional toppings.

Nutrition