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–+ servings
A slice of moist carrot cake with cream cheese frosting, topped with pecans and orange zest.

Carrot Cake with Cream Cheese Frosting

A classic carrot cake recipe with a rich cream cheese frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 large eggs
  • 1 cup vegetable oil 218g
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots small pieces, do not use packaged pre-shredded carrots
  • 3/4 cup chopped pecans
  • 3/4 cup sweetened coconut Baker's Angel Flake sweetened coconut
  • 1 8oz can crushed pineapple drained
For the Cream Cheese Frosting
  • 2 sticks unsalted butter slightly softened
  • 16 oz cream cheese not reduced fat
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 6 to 6 1/2 cups confectioners' sugar

Equipment

  • Wilton Disposable Piping Bags- 12 inch
  • Wilton Offset Spatula- 9 inch
  • Wilton No.2D Decorating Tip, Drop Flower
  • Magic Line Pans- 8 inch

Method
 

  1. Preheat oven to 350℉. Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper. Grease and flour the paper and pans for easy release.
  2. Whisk together flour, baking soda, baking powder, cinnamon, and salt for 30 seconds. Set aside.
  3. In a mixer bowl, combine sugar, eggs, oil, and vanilla. Mix at medium speed for 2 to 3 minutes until blended and light colored.
  4. Stir in the flour mixture until moistened. Add carrots, pecans, crushed pineapple, and coconut. Mix until just combined.
  5. Bake at 350 degrees for 35 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door until near the end of baking time.
  6. Cool cake layers in the pan for 10 minutes on a wire rack, then turn out and cool completely before frosting.
  7. For the frosting: Cut butter into slices and beat in a mixer bowl until softened and smooth.
  8. Add cream cheese to the butter and beat until incorporated. Add vanilla and salt.
  9. Gradually add confectioners' sugar, beating on low speed until blended. Increase speed and mix until fluffy. Do not overbeat.
  10. Frosting pipes best when chilled. If it becomes too soft, refrigerate briefly. If made ahead, let it soften slightly before remixing.

Notes

This frosting recipe makes enough to frost a 3 layer 8 inch cake. For extensive piping, consider doubling the frosting recipe.

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