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Easy Carrot Cake Recipe

Course Breakfast, brunch, Dessert
Cuisine American
Keyword carrot-cake-recipe, easy-carrot-cake-recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 16 servings
Calories 520kcal


  • 1 cup toasted chopped pecans or walnuts divided use
  • 2 ½ cups all purpose flour
  • 2 teaspoon ground cinnamon
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground allspice or ground clove
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup unsalted butter melted
  • ¾ cup packed light brown sugar
  • ¾ cup granulated sugar
  • ½ cup sour cream
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 2 cups finely grated peeled carrots
  • 1 8 oz can crushed pineapple well drained, reserve juice
  • 1 cup sweetened flaked coconut
  • Frosting:
  • 8 oz plain cream cheese
  • ½ cup salted butter softened
  • 4 cups sifted powdered sugar additional as needed
  • reserved pineapple juice


  • Preheat oven to 350°F. Grease and flour 13 x 9-inch non stick baking pan or spray with baking spray; set aside.
  • Spread pecans in an even layer on a baking sheet. Toast in the preheated oven for 6-8 minutes. Set aside to cool.
  • In a medium-size bowl, use a whisk to sift together flour, cinnamon, baking soda, salt, allspice, ginger and nutmeg.
  • In a separate bowl, use an electric mixer to beat together melted butter, brown sugar, granulated sugar, sour cream, eggs and vanilla. Beat at medium speed, scraping bowl periodically, until creamy.
  • Lower speed of mixer and gradually add dry ingredients. Beat just until fully combined. Mix in carrots, pineapple, coconut and ½ cup toasted nuts by hand until evenly distributed.
  • Pour batter evenly into prepared pan. Bake for 30-40 minutes or until a toothpick inserted into the center comes back clean. Cool completely in the pan on a cooling rack.
  • To make the frosting: In a medium-size mixing bowl, use an electric mixer to cream together cream cheese and butter. Add 4 cups powdered sugar and reserved pineapple juice. Beat until fluffy and smooth adding additional powdered sugar in rounded tablespoons if needed, until spreading consistency is reached. (This amount may vary depending on the amount of juice)
  • Frost top of carrot cake and sprinkle with reserved toasted pecans.
  • Cover and chill for at leaat 4 hours. Cut into squares and serve.
  • Store leftovers chilled in an airtight container for up to one week.


Serving: 1serving | Calories: 520kcal | Carbohydrates: 70g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 379mg | Potassium: 170mg | Fiber: 2g | Sugar: 52g | Vitamin A: 3284IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg