1 cup (200 grams) lightly packed light brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup drained crushed pineapple
2 cups (260 grams) finely grated peeled carrots
1/4 cup raisins
1/2 cup finely chopped walnuts
1/2 cup sweetened shredded coconut
2 blocks (16 ounces) cream cheese, very well softened
1/2 cup unsalted butter, softened
Pinch of kosher salt
4 cups (480 grams) powdered sugar, sifted if lumpy
1 teaspoon vanilla extract
Categories
dessert
Cuisine
dessert
Steps
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease three 9-inch round cake pans with butter, vegetable shortening, or nonstick baking spray. Line the bottom of the pans with a parchment paper round for extra security the cake will come out of the pan after it’s baked. Lightly grease the paper too.
In a large bowl whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
In a medium bowl, whisk the eggs to combine. Add the sugars and whisk to thick. Carefully whisk in the oil and vanilla followed by the pineapple and carrots.
Add the wet ingredients all at once to the dry ingredients and use a rubber spatula to fold together until well incorporated. Add any of the optional ingredients you’d like like raisins, walnuts, and coconut.
Divide between the pans and bake until cooked through, 22-24 minutes. You’ll know the cake is done when a toothpick inserted in the center comes out with moist crumbs not wet batter. Allow to rest in the pan until the pans are cool enough to handle, about 15 minutes. Invert onto wire racks to cool completely.
While the cakes cool, make the frosting. In the bowl of a stand mixer or in a large bowl with electric hand beaters, beat cream cheese around the bowl to soften and smooth. Add the softened butter and beat the two until well incorporated. Add the salt, powdered sugar and vanilla extract and beat to smooth and thick.
To assemble the cake, use a serrated knife to cut a thing layer off the top of any uneven cake layers. This may not be necessary. Place the first cake layer on a serving platter, cake stand, or round cardboard top side down. Top with a thick layer of frosting. Repeat with the remaining one or two layers of cake. Spread remaining frosting across the sides. Refrigerate the cake for 20 minutes to allow the frosting to chill before frosting again to completely cover the sides if you’d like. Refrigerate the cake for an hour before serving. Cake is best served cold.
Store any leftovers wrapped in the refrigerator for up to 5 days.
Reviews
Michelle on 2026-06-09 (5 stars): This is the best carrot cake I’ve ever made and/or tasted. Absolutely delicious, so moist, and the directions were very easy to follow. I appreciated the extra tip about wrapping and freezing the layers. It was beautiful and delicious. I made it exactly as you said including crushed pineapple, toasted walnuts, and also plumped my raisins before adding in. Thank you!
