The Best Carrot Cake Recipe with Cream Cheese Frosting

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A Carrot Cake That’s Rated A 10+

When my husband requests a carrot cake with cream cheese frosting there is no hesitation. This IS the only carrot cake recipe I ever make.

My grandma used to tell me, “The way to a man’s heart is through his stomach”.

I know this is one of his favorite cakes because everytime he takes his first bite he gives the “umm, umm, umm”, approval and rates it a “10+”! Not just a 10 but a 10 PLUS! I don’t know about you but that is the highest compliment in my book! I think my grandma would be proud.

Over the years I have learned NOT to share with my husband the ingredients I put into a recipe because he invariably judges it before he even tries it.

For example, for this recipe if I told him there was coconut in the recipe he would give me the ole turned up nose and snidely remark, “I don’t like coconut”. God love him! What he doesn’t know won’t kill him. Does he really think I would make something that tasted terrible? I don’t think so!

Yes, there is coconut in this recipe along with pineapple and you can’t even tell. It is the best and moistest cake ever! I do hope you get the same “umm, umm, umm”, results as I do every time!

Ingredients for Cake:

• 1 cup vegetable oil
• 2 cups granulated sugar
• 4 eggs at room temperature
• 2 cups King Arthur All-Purpose Flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoon King Arthur Flour Vietnamese Cinnamon
• 2 cups grated carrots
• 1 cup sweetened coconut flakes
• 2 cups chopped nuts (optional) I use pecan nuts
• 1 teaspoon vanilla extract
• 8 ounce can crushed pineapple in juice

Ingredients for Frosting:

• 2 8 ounce packages cream cheese softened
• 1 cup unsalted butter (room temperature)
• 2 teaspoons vanilla extract
• 2 pounds powdered sugar sifted

Instructions for cakes:

1. Preheat oven to 350 degrees Fahrenheit.
2. Whip together granulated sugar, vegetable oil and eggs.
3. Add flour, baking powder, baking soda, salt, cinnamon and combine.
4. Fold in carrots, coconut, vanilla and pineapple to mixture. If using nuts they can be added to the batter at this time. I only add the nuts to the top of the frosted cake.
5. Grease 2 9-inch bake pans and line with parchment paper rounds.
6. Pour batter evenly into bake pans. Gently shake and tap on counter once to remove excess air bubbles.
7. Bake for 40-45 minutes. Before removing from oven perform the toothpick test to make sure cake is done (Dip toothpick into the center of the cake. Remove toothpick. If it comes out clean the cake is done. If there is cake batter on it continue to bake for a few more minutes and retest until toothpick comes out clean).
8. Remove from oven. Let cakes cool in pan for 10 minutes. Invert and continue to cool on a baking rack. Let cakes cool completely before icing.

Instructions for icing:

1. Beat butter and cream cheese in a large bowl until smooth. Add vanilla. Mix until incorporated.
2. Gradually add powdered sugar while mixer is on low speed. Once all sugar is added mix on medium speed until smooth. If the frosting seems too soft refrigerate it for a few minutes prior to icing the cooled cake.
3. Place first cake layer on a solid plate. Using an angled spatula add a layer of icing to top of this cake and smooth out.
4. Add second cake on top. Ice both cakes (top and sides).
5. Using the Wilton Kit with tip 32 apply border to bottom and top of cake.
6. Enjoy!

This icing recipe will be enough to ice two 9″ round cakes including the middle. You will also have enough to decorate by piping the bottom and top of cake. I use the Wilton Tip 32 for piping both top and bottom edge of cake.

I AM EXCITED YOU ARE VIEWING JETT’S CARROT CAKE RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

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PRODUCTS WE RECOMMEND FOR DECORATING THIS CAKE

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The Best Carrot Cake Recipe with Cream Cheese Frosting

This carrot cake with cream cheese frosting is my husband’s favorite. Everytime he takes his first bite I hear the umm, umm, umm approval. 

Course Dessert

Cuisine American

Keyword carrot cake, cream cheese frosting

Prep Time 1 hour 15 minutes

Cook Time 45 minutes

cool cake 10 minutes

Total Time 2 hours 10 minutes

Servings 15 people

Author jettskitchen.com

Ingredients

Cake Ingredients

• 1 cup vegetable oil
• 2 cups granulated sugar
• 4 eggs at room temperature
• 2 cups King Arthur All-Purpose Flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons King Arthur Flour Vietnamese Cinnamon
• 2 cups grated carrots
• 1 cup sweetened coconut flakes
• 2 cups chopped nuts (optional)
• 1 teaspoon vanilla extract
• 8 ounce can crushed pineapple (in juice)

Frosting Ingredients

• 2 8 ounce packages cream cheese softened
• 1 cup unsalted butter (room temperature)
• 2 teaspoons vanilla extract
• 2 pounds powdered sugar sifted

Instructions

Cake Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Whip together granulated sugar, vegetable oil and eggs.

3. Add flour, baking powder, baking soda, salt, cinnamon and combine.

4. Fold in carrots, coconut, vanilla and pineapple to mixture. If using nuts add to the batter at this time. I only add the nuts to the top of the frosted cake.

5. Grease 2 9-inch bake pans and line with parchment paper rounds.

6. Pour batter evenly into bake pans. Gently shake and tap on counter once to remove any air bubbles.

7. Bake for 40-45 minutes. Before removing from oven perform the toothpick test to make sure cake is done (Dip toothpick into the center of the cake. Remove toothpick. If it comes out clean the cake is done. If there is cake batter on it continue to bake for a few more minutes and retest until toothpick comes out clean).

8. Remove from oven. Let cakes cool in pan for 10 minutes. Invert and continue to cool on a baking rack. Let cakes cool completely before icing. 

Icing Instructions

1. Beat butter and cream cheese in a large bowl until smooth. Add vanilla. Mix until incorporated.

2. Gradually add powdered sugar while mixer is on low speed. Once all sugar is added mix on medium speed until smooth. If the frosting seems too soft refrigerate it for a few minutes prior to icing the cooled cake.

   This icing recipe will be enough to ice two 9″ round cakes including the middle. You will also have enough to decorate by piping the bottom and top of cake. I use the Wilton Tip 32 for piping both top and bottom edge of cake.
   

3. Place first cake layer on a solid plate. Using an angled spatula add a layer of icing to top of this cake and smooth out. 

4. Add second cake on top. Ice both cakes (top and sides).

5. Using the Wilton piping kit and tip 32 apply border to bottom and top of cake. 

6. Enjoy!

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