A Carrot Cake Recipe They’ll Beg For

This is hands-down the best carrot cake recipe you will ever make. It’s so incredibly moist and delicious that everyone will beg for.

I have been making this carrot cake recipe practically forever. And every single person who got to taste it LOVED it. It’s THAT good.

There are not only a bunch of freshly shredded carrots in the cake but walnuts, crushed pineapples, coconut flakes to keep the texture amazingly moist and a little crunchy at the same time. It’s the best!

Make this healthy carrot cake recipe in a 9×13″ baking dish for your family anytime. Just spread the cream cheese frosting on top once the cake is done. You don’t have to get fancy here.

In case you do want to make it for a special occasion like a birthday or a holiday, make a double-layered carrot cake by using two 9-inch cake pans and divide the cake mixture evenly into two portions to bake. You might want to reduce the baking time a little. The cake is done when you stick a toothpick in it and it comes out clean. For frosting the cake properly, you’ll need more cream cheese frosting stated in this carrot cake recipe.

Or, bake the cake in one 9-inch cake pan like what I did here. Again, watch the baking time. Whatever shape of the carrot cake is, I guarantee that people will beg for it. You have to try it!

Best Carrot Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Sharon Chen
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

This is hands-down the best carrot cake recipe you will ever make. It’s so incredibly moist and delicious that everyone will beg for.

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Ingredients

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• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup white sugar
• 1 cup coconut oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups carrots, freshly shredded
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8-ounce) can crushed pineapple, drained

For the frosting:

• 1 (8-ounce) package cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar (add more if desired)

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Instructions

1. Preheat oven to 350°F. Mix flour, baking soda, baking powder, salt and cinnamon in a large mixing bowl; make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth.
2. Stir in carrots, coconut, walnuts, and pineapple. Mix until everything is evenly combined.
3. Pour the mixture into a greased 9×13-inch baking dish, or two 9-inch cake pans for a double-layer carrot cake or one 9-inch cake pan for a single-layer cake as pictured. Flatten the surface with a silicone spatula.
4. Bake for 45 minutes or until a toothpick comes out clean when you stick it in the cake.
5. In the meantime, make the frosting by mixing cream cheese, butter, and powdered sugar in a medium mixing bowl until even.
6. When the cake is done, allow to cool. If using a cake pan, cover with a large plate and flip it to let the cake drop onto the plate. Transfer to a serving platter. Level off the uneven surface with a knife.
7. Frost the cake with the cream cheese frosting and decorate it if you like. Slice it up and serve.

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Nutrition

• Serving Size: 1
• Calories: 745
• Sugar: 26.4g
• Sodium: 446.9mg
• Fat: 60.1g
• Saturated Fat: 30.7g
• Carbohydrates: 48.1g
• Fiber: 5.4g
• Protein: 7.9g
• Cholesterol: 56.7mg

About the Author

Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.