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Best Carrot Cake

Course Cake, Dessert
Cuisine American, Southern
Keyword best-carrot-cake-recipe, carrot-cake-with-cream-cheese-frosting, layered-carrot-cake
Prep Time 25 minutes
Cook Time 30 minutes
Chill time 6 hours
Total Time 6 hours 55 minutes
Servings 12 servings

Ingredients

  • 2 1/2 cups all purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1/2 cup buttermilk OR sour cream
  • 2 tsp pure vanilla extract
  • 4 large eggs room temperature
  • 3 cups finely grated carrot (not packed)
  • 1 8 oz can crushed pineapple well drained
  • 1 cup sweetened flaked coconut
  • 2 cups chopped pecans toasted and divided
  • Frosting:
  • 2 8 oz blocks plain cream cheese
  • 1 cup salted butter
  • 6-8 cups powdered sugar
  • 2 tsp pure vanilla
  • heavy cream or buttermilk for thinning

Instructions

  • Spread pecans in an even layer on a baking sheet. Toast in the 350°F oven for 6-8 minutes. Set aside to cool. (use one half in batter and remaining on top)
  • Preheat oven to 350°F. Grease and flour 3 (8 inch) cake pans or spray with baking spray; set aside.
  • Cake: In a medium-size bowl use a whisk to sift together flour, cinnamon, baking soda, allspice, salt, ginger and nutmeg.
  • In a separate large bowl use an electric mixer to beat together sugar, oil, buttermilk, eggs and vanilla. Beat at medium speed, scraping bowl periodically, until creamy.
  • Lower speed of mixer and gradually add dry ingredients to the creamed ingredients. Beat just until fully combined.
  • Mix in carrots, pineapple, coconut and 1 cup pecans by hand until evenly distributed.
  • Divide batter evenly between pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean. Cool completely in the pans on a cooling rack.
  • Cream Cheese Frosting: In a medium-size mixing bowl, use an electric mixer to cream together cream cheese, butter and vanilla. Gradually add 6 cups powdered sugar beating on medium speed just until fluffy and smooth. (See Cook's note)
  • Remove layers from pans and place on cake stand or platter. Frost between layers, top and sides of carrot cake. Decorate top as desired and and sprinkle with reserved toasted pecans.
  • Cover and chill for at least 6 hours. Slice and enjoy.
  • Store carrot cake chilled in an airtight container in the refrigerator for up to one week.

Notes

  • The amount of frosting can be adapted depending on how you intend to decorate the cake. If using a pastry bag and piping decorations, or if you prefer a thicker frosting, you'll need 8 cups (or two 1 pound boxes) of powdered sugar. If you prefer a simpler approach and plan to spread the frosting by hand, 6 cups may be ample. 
  • Stop after adding 6 cups of powdered sugar then adapt adding in 1/2 cup increments for a stiffer frosting.
  • If needed, you can also add heavy cream or buttermilk one tablespoon at a time just until spreading consistency is reached.