Recipe details Easy · 12 servings
Nutrition Per Serving
estimated
Classic Spiced Carrot Cake with Pineapple Cream Cheese Frosting
A moist, warmly spiced carrot cake made with grated carrots, crushed pineapple, coconut, and crunchy pecans. A smooth vanilla cream cheese frosting adds the classic tangy finish to this comforting homemade dessert.
Ingredients
Carrot Cake
- • 2 cups all-purpose flour
- • 2 teaspoons baking powder
- • 1 1/2 teaspoons baking soda
- • 1 teaspoon salt
- • 2 1/2 teaspoons ground cinnamon
- • 4 large eggs
- • 1 1/2 cups vegetable oil
- • 2 cups granulated sugar
- • 2 3/4 cups grated carrots
- • 2/3 cup crushed pineapple, drained
- • 3/4 cup chopped pecans
- • 1 cup sweetened shredded coconut
Cream Cheese Frosting
- • 1/2 cup unsalted butter, softened
- • 8 ounces cream cheese, softened
- • 1 teaspoon vanilla extract
- • 4 cups powdered sugar
Method
Tap a step to see its ingredients.
- Preheat the oven to 350 F.
- Grease and flour a 9-by-13-inch baking pan.
| Carrot Cake 2 cups all-purpose flour | whisk dry ingredients | mix batter | fold in add-ins | bake 350 F 35-45 min | cool cake | frost and slice |
| Carrot Cake 2 teaspoons baking powder | ||||||
| Carrot Cake 1 1/2 teaspoons baking soda | ||||||
| Carrot Cake 1 teaspoon salt | ||||||
| Carrot Cake 2 1/2 teaspoons ground cinnamon | ||||||
| Carrot Cake 4 large eggs | beat wet ingredients | |||||
| Carrot Cake 1 1/2 cups vegetable oil | ||||||
| Carrot Cake 2 cups granulated sugar | ||||||
| Carrot Cake 2 3/4 cups grated carrots | ||||||
| Carrot Cake 2/3 cup crushed pineapple, drained | ||||||
| Carrot Cake 3/4 cup chopped pecans | ||||||
| Carrot Cake 1 cup sweetened shredded coconut | ||||||
| Cream Cheese Frosting 1/2 cup unsalted butter, softened | beat frosting | |||||
| Cream Cheese Frosting 8 ounces cream cheese, softened | ||||||
| Cream Cheese Frosting 1 teaspoon vanilla extract | ||||||
| Cream Cheese Frosting 4 cups powdered sugar |
1 whisk dry ingredients 5 ingredients
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
Carrot Cake- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
2 beat wet ingredients 3 ingredients
In a large bowl, beat the eggs, vegetable oil, and granulated sugar until evenly blended.
Carrot Cake- 4 large eggs
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
3 mix batter
Stir the dry ingredients into the egg mixture just until no dry streaks remain.
From: whisk dry ingredients, beat wet ingredients
4 fold in add-ins 4 ingredients
Fold the grated carrots, drained crushed pineapple, pecans, and coconut into the cake batter until evenly distributed.
From: mix batter
Carrot Cake- 2 3/4 cups grated carrots
- 2/3 cup crushed pineapple, drained
- 3/4 cup chopped pecans
- 1 cup sweetened shredded coconut
5 bake 350 F 35-45 min
Spread the batter in the prepared pan and bake at 350 F for 35 to 45 minutes, until a toothpick inserted in the center comes out clean.
From: fold in add-ins
6 cool cake
Cool the baked cake completely in its pan on a wire rack before adding frosting.
From: bake 350 F 35-45 min
7 beat frosting 4 ingredients
Beat the softened butter and cream cheese until smooth, then blend in the vanilla and gradually beat in the powdered sugar until fluffy.
Cream Cheese Frosting- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
8 frost and slice
Spread the frosting evenly over the completely cooled cake and cut into 12 servings.
From: cool cake, beat frosting
- 1
whisk dry ingredients
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
Carrot Cake: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 1/2 teaspoons ground cinnamon
- 2
beat wet ingredients
In a large bowl, beat the eggs, vegetable oil, and granulated sugar until evenly blended.
Carrot Cake: 4 large eggs; 1 1/2 cups vegetable oil; 2 cups granulated sugar
- 3
mix batter
Stir the dry ingredients into the egg mixture just until no dry streaks remain.
- 4
fold in add-ins
Fold the grated carrots, drained crushed pineapple, pecans, and coconut into the cake batter until evenly distributed.
Carrot Cake: 2 3/4 cups grated carrots; 2/3 cup crushed pineapple, drained; 3/4 cup chopped pecans; 1 cup sweetened shredded coconut
- 5
bake 350 F 35-45 min
Spread the batter in the prepared pan and bake at 350 F for 35 to 45 minutes, until a toothpick inserted in the center comes out clean.
- 6
cool cake
Cool the baked cake completely in its pan on a wire rack before adding frosting.
- 7
beat frosting
Beat the softened butter and cream cheese until smooth, then blend in the vanilla and gradually beat in the powdered sugar until fluffy.
Cream Cheese Frosting: 1/2 cup unsalted butter, softened; 8 ounces cream cheese, softened; 1 teaspoon vanilla extract; 4 cups powdered sugar
- 8
frost and slice
Spread the frosting evenly over the completely cooled cake and cut into 12 servings.
Text instructions
Preheat the oven to 350 F.
Grease and flour a 9-by-13-inch baking pan.
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
In a large bowl, beat the eggs, vegetable oil, and granulated sugar until evenly blended.
Stir the dry ingredients into the egg mixture just until no dry streaks remain.
Fold the grated carrots, drained crushed pineapple, pecans, and coconut into the cake batter until evenly distributed.
Spread the batter in the prepared pan and bake at 350 F for 35 to 45 minutes, until a toothpick inserted in the center comes out clean.
Cool the baked cake completely in its pan on a wire rack before adding frosting.
Beat the softened butter and cream cheese until smooth, then blend in the vanilla and gradually beat in the powdered sugar until fluffy.
Spread the frosting evenly over the completely cooled cake and cut into 12 servings.
Recipe from Cookbook Hub - www.cookbookhub.org