The BEST Carrot Cake and Cream Cheese Frosting Recipe (Easy)

If you’re after the ultimate carrot cake, this one checks all the boxes—moist, warmly spiced, and loaded with carrots, pineapple, and a touch of coconut. Topped with fluffy cream cheese frosting, it’s nostalgic, crowd-pleasing, and easier than it looks.

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices

Ingredients

For the Cake:
2 cups shredded carrots
8 oz canned crushed pineapple, drained
1 cup sweetened shredded coconut
1 cup granulated sugar
½ cup brown sugar
1 cup vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon salt

For the Cream Cheese Frosting:
2 (8 oz) blocks cream cheese, softened
½ cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Instructions

1. Preheat and Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line them with parchment paper for easy removal.

2. Make the Batter
In a large mixing bowl, combine the shredded carrots, drained crushed pineapple, sweetened shredded coconut, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until well blended.

3. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.

4. Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture. Stir until just combined—avoid overmixing to keep the cake tender.

5. Bake
Divide the batter evenly between the prepared pans. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool the Cakes
Let the cakes cool in their pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.

7. Make the Frosting
In a large bowl, beat the softened cream cheese and butter with a hand or stand mixer on high speed for about 5 minutes, until fluffy. Add vanilla extract and sifted powdered sugar. Beat for another 2 minutes until smooth and creamy.

8. Assemble the Cake
Place one cake layer on a serving plate. Spread a thick layer of cream cheese frosting on top. Add the second cake layer and frost the top and sides.

9. Optional Garnish
Sprinkle the top with crushed walnuts or a pinch of ground cinnamon for extra flavor and decoration.

Notes

• Make-Ahead Tip: The cake layers can be baked a day ahead. Wrap tightly in plastic wrap and store at room temperature. Frosting can also be made ahead and refrigerated—just let it soften at room temp and re-whip before using.
• Grating Carrots: For best texture, use finely grated fresh carrots (not pre-shredded). A box grater or food processor works well.
• Don’t Overmix: Overmixing the batter after adding the flour can lead to a dense cake. Stir just until combined.
• Pineapple: Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
• Optional Add-Ins: Chopped walnuts, raisins, or even a touch of orange zest can be folded into the batter for added flavor and texture.
• Storage: Store leftover cake covered in the fridge for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
• Freezing: Unfrosted cake layers freeze well. Wrap tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before frosting.

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