Carrot Cake Cream Cheese Frosting

This carrot cake recipe bakes up ridiculously moist with layers of tangy cream cheese frosting and a hint of spice that feels nostalgic yet incredibly special. It is an unfussy showstopper for birthdays or anytime you need a sweet boost. The secret is using pineapple and coconut which keeps everything tender and packed with flavor.

I first threw this cake together for a family Easter and everyone begged for the recipe before the last slice was gone.

Ingredients

• Shredded carrots: Fresh carrots give the best color and natural sweetness Look for firm and bright orange ones
• Crushed pineapple: Pineapple adds moisture and a lightly tropical flavor Go for canned in its own juice and drain it well
• Sweetened shredded coconut: This boosts texture and keeps the crumb soft I use baker’s coconut for consistent results
• Granulated and brown sugar: Brown sugar gives a rich undertone and helps keep the cake soft Choose deep golden brown for flavor impact
• Vegetable oil: Oil produces a super tender texture I prefer neutral oils like canola or sunflower
• Eggs: Room temperature eggs ensure a cohesive batter Always check for freshness
• Vanilla extract: Adds warmth and rounds out the sweetness Pure vanilla is best
• All purpose flour: The foundation for structure Measure by spooning flour into your cup and leveling off
• Baking powder and baking soda: The combo makes a beautifully risen cake Always check dates for freshness
• Ground cinnamon: Adds gentle spice Reach for true Ceylon cinnamon if available
• Salt: Essential for bringing balance and highlighting sweetness Use fine sea salt for even distribution
• Cream cheese and unsalted butter: The base for a tangy smooth frosting Always use full fat blocks at room temperature for easy mixing
• Powdered sugar: Sifts into the frosting for a plush consistency Pick pure cane powdered sugar to avoid lumps

Step-by-Step Instructions

Prep the Pans:

Grease and flour two cake pans thoroughly or line with parchment to make sure the cakes release without sticking This detail helps keep layers neat for frosting

Mix the Wet Ingredients:

In a large mixing bowl blend carrots pineapple coconut both sugars oil eggs and vanilla Mix gently until everything looks unified and shiny The mixture will be thick but that’s what you want for lots of moisture

Combine the Dry Ingredients:

In a separate bowl whisk flour baking powder baking soda cinnamon and salt Whisking evenly distributes leaveners and spices for reliable rise and flavor

Combine Wet and Dry:

Slowly fold the dry mixture into the wet Use a rubber spatula or wooden spoon to avoid toughening the cake Stop mixing as soon as you see no wisps of dry flour Overmixing will make the cake dense

Bake:

Divide the batter into the two pans and smooth the surfaces Tap pans on the counter to remove air bubbles Bake until golden and a toothpick comes out clean which usually takes 25 to 28 minutes Let cool in pans for exactly 10 minutes then turn cakes out onto a rack to finish cooling

Make the Frosting:

Cream together the room temperature cream cheese and butter on high speed in a mixer until so fluffy it almost looks whipped Add vanilla then gradually beat in sifted powdered sugar Keep mixing about two minutes until it is silky and holds its shape

Assemble and Frost:

Lay the first cake layer on your plate and spread a generous smooth layer of frosting all the way to the edges Place the second layer on top and frost the entire outside Make swoops with your spatula or leave it rustic You can add a sprinkle of walnuts or a dust of cinnamon if you like crunch or spice

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My favorite thing is the way the coconut and pineapple blend in the cake They create a crumb so tender my kids always call it the magic cake It is a family birthday staple now and makes for happy leftovers whenever I find a slice in the fridge

Storage tips

Store this cake covered tightly in the fridge It keeps well for up to five days and the flavors get even better overnight Let slices come to room temperature for the best frosting texture

Ingredient substitutions

You can swap pecans for walnuts if you want to add nuts Try unsweetened coconut to reduce sweetness or swap half the oil for applesauce to lighten things up

Serving suggestions

Serve as a classic layer cake or turn it into cupcakes with the same batter For potlucks cut into bars or squares for easy sharing

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Cultural and historical context

Carrot cakes date back centuries as frugal home bakers added veg to bulk up sweets This modern American carrot cake borrows tropical elements for added richness and its cream cheese frosting has become a classic finishing touch

Frequently Asked Questions

→ Why add crushed pineapple to carrot cake?

Pineapple keeps the cake extra moist and adds a delicate sweetness that complements the carrots and spices.

→ Can I use unsweetened coconut?

Yes, unsweetened coconut can be substituted for a less sweet cake and slightly different texture.

→ What makes the frosting so creamy?

The combination of softened cream cheese and butter, whipped together, creates a smooth, velvety texture.

→ Is it necessary to sift the powdered sugar?

Sifting ensures the frosting is lump-free and blends smoothly into the cream cheese mixture.

→ How do I store the finished cake?

Keep the cake covered in the refrigerator for up to 5 days to maintain freshness and frosting consistency.

→ Can I add nuts to the cake?

Chopped walnuts or pecans can be folded into the batter or sprinkled on top for extra crunch and flavor.