If you’ve been searching for the ultimate carrot cake recipe cream cheese frosting recipe, look no further — this one checks ALL the boxes. It’s extra moist, perfectly spiced, and packed with sweet shredded carrots, juicy pineapple, and a hint of coconut for that just-right texture! Finished with a dreamy whipped cream cheese frosting, this cake is nostalgic, crowd-pleasing, and surprisingly easy to make!
Whether you’re baking for Easter, a birthday, or just because, this is the kind of recipe that turns into a forever favorite!
If you're looking for more Easter desserts, you'll love these: Easter Cookies, Easy Oreo Cheesecake & this Easy Fudgy Oreo Brownie Recipe!
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Ingredients
- Carrots
- Pineapple
- Sweetened Shredded Coconut
- Granulated Sugar
- Brown Sugar
- Vegetable Oil
- Eggs
- All-Purpose Flour
- Ground Cinnamon
- Cream Cheese
- Unsalted Butter
- Powdered Sugar
See recipe card for quantities (scroll all the way down:)
Instructions
Add all the wet ingredients to a bowl!
Whisk the wet ingredients!
Add in the dry ingredients!
Transfer to cake pans & bake for 25 min!
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (or 9-inch) round cake pans, or line with parchment paper for easy removal.
- Make the batter: In a large mixing bowl, combine the shredded carrots, pineapple, coconut, both sugars, oil, eggs, and vanilla. Mix until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually stir the dry mixture into the wet ingredients, mixing until just incorporated. Be careful not to overmix.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: Using a stand mixer or hand mixer, beat the cream cheese and butter together on high speed until light and fluffy, about 5 minutes. Add the vanilla and sifted powdered sugar, then continue mixing for another 2 minutes until the frosting is smooth and creamy.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top. Add the second cake layer, then frost the top and sides of the cake. Use a spatula to smooth it out or leave it rustic and swirled.
- Optional finishing touch: Sprinkle the top with crushed walnuts or a light dusting of cinnamon for extra texture and flavor.
Full recipe card is all the way at the end! (scroll all the way down:)
Carrot Cake Substitutions
- Shredded Carrots → Finely shredded zucchini (squeeze out moisture)
- Crushed Pineapple → mashed banana (for moisture)
- Sweetened Shredded Coconut → Unsweetened coconut or leave out entirely
- Granulated Sugar → Coconut sugar or maple sugar
- Brown Sugar → More granulated sugar or maple syrup (reduce other liquids slightly)
- Vegetable Oil → Melted coconut oil, canola oil, or unsweetened applesauce
- Eggs → Flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg) or a store-bought egg replacer
- All-Purpose Flour → Whole wheat pastry flour or a 1:1 gluten-free baking flour
Cream Cheese Frosting Substitutions
- Cream Cheese → Vegan cream cheese or mascarpone (for a milder flavor)
- Butter → Vegan butter or margarine
- Powdered Sugar → Homemade (blend granulated sugar with a little cornstarch) or a sugar-free version
Equipment
- Electric Hand Mixer or Stand Mixer
- Measuring Cups & Spoons
- Two 8-Inch or (9-inch) Round Cake Pans
Storage
Store the frosted carrot cake in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual slices or the whole (unfrosted) cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight, then frost before serving. Cream cheese frosting can also be frozen separately in an airtight container and thawed in the fridge before using.
Top tips for a Perfect Carrot Cake
- Use Room Temperature Ingredients
Ensure your eggs, cream cheese, and butter are at room temperature for smooth batter and ultra-creamy frosting. - Drain the Pineapple Well
Too much moisture from the pineapple can weigh down the cake—press out excess juice before adding it in. - Don’t Overmix the Batter
Mix until just combined to keep the cake light, tender, and fluffy. Overmixing can make it dense.
FAQs
Yes! The cake layers can be made up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. You can also make the frosting ahead and refrigerate it—just let it soften slightly before spreading. For best texture and flavor, assemble the cake the day you plan to serve it.
Absolutely. Pour the batter into a greased 9x13-inch pan for a sheet cake and bake for about 35–40 minutes. For cupcakes, divide the batter between lined muffin tins and bake for 18–22 minutes. Always test doneness with a toothpick—if it comes out clean, they’re ready.
This usually happens when the cream cheese or butter isn’t fully softened or is too warm. Make sure both are at true room temperature before mixing, and always use full-fat block-style cream cheese (not whipped or spreadable). If it’s too soft after mixing, chill it for 15–20 minutes to help it firm up before frosting.
Related
Looking for other dessert recipes like this? Try these:
The BEST Carrot Cake and Cream Cheese Frosting Recipe (Easy)
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (or 9-inch) round cake pans, or line with parchment paper for easy removal.
- Make the batter: In a large mixing bowl, combine the shredded carrots, pineapple, coconut, both sugars, oil, eggs, and vanilla. Mix until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually stir the dry mixture into the wet ingredients, mixing until just incorporated. Be careful not to overmix.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: Using a stand mixer or hand mixer, beat the cream cheese and butter together on high speed until light and fluffy, about 5 minutes. Add the vanilla and sifted powdered sugar, then continue mixing for another 2 minutes until the frosting is smooth and creamy.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top. Add the second cake layer, then frost the top and sides of the cake. Use a spatula to smooth it out or leave it rustic and swirled.
- Optional finishing touch: Sprinkle the top with crushed walnuts or a light dusting of cinnamon for extra texture and flavor.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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