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Frosted Carrot Cake Recipe

Frosted Carrot Cake Recipe

We have enjoyed this cake for years. Whenever there's a gathering of family and friends, it seems my cake is always requested.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD:12-15 servings


  • 3 large eggs
  • 3/4 cup canola oil
  • 3/4 cup buttermilk
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 cups grated carrots
  • 1 cup raisins
  • 1 cup chopped nuts
  • 1 cup sweetened shredded coconut
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract


  • 1. In a large bowl, beat the eggs, oil, buttermilk, sugar and vanilla until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into egg mixture until blended. Stir in the pineapple, carrots, raisins, nuts and coconut.
  • 2. Pour into a greased 13x9-in. baking dish. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • 3. In another large bowl, combine frosting ingredients; beat until creamy. Frost cake. Yield: 12-15 servings.

Nutritional Facts

1 piece: 599 calories, 29g fat (11g saturated fat), 74mg cholesterol, 378mg sodium, 81g carbohydrate (62g sugars, 2g fiber), 7g protein.

Reviews for Frosted Carrot Cake

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anna User ID: 9066069 264709
Reviewed Apr. 16, 2017

"really good recipe. halved the sugar and it was perfect!"

7833louis User ID: 1040763 254574
Reviewed Sep. 24, 2016

"I'm not a carrot cake fan but this was really good! I used half the sugar and left out the raisins and coconut and used sunflower oil instead of canola. I have a feeling my sweet, garden carrots made a difference. I made half the frosting, which was plenty. I'll be making this to take to work. Thanks for sharing!"

kblackbird User ID: 1427193 237339
Reviewed Nov. 14, 2015

"Excellent! I didn't use all of the icing, but otherwise followed the recipe exactly. Everyone loved it!"

forbiddendelight User ID: 5108393 229370
Reviewed Jul. 11, 2015

"Love Love this recipes. I've tried this recipe last year and fell in love with it. I just forgot to write a review. The only thing I don't do is put the crush pineapple and coconut in my cake. I give it a 10 star."

delowenstein User ID: 3766053 216123
Reviewed Dec. 27, 2014

"I tried this recipe for the first time! I used 1/2 packed brown sugar and 1/2 granulated sugar. I used 3/4 to 7/8 cup of evaporated milk, soured with 1 Tbsp. cider vinegar. I used 1 tsp. salt instead of 1/2 tsp. salt. I also crushed a 20-oz. can of pineapple slices in my food processor and measured out 1 cup of crushed pineapple for the cake. I also mixed 1/8 cup all-purpose flour with the raisins before adding to batter. I omitted the nuts as there are folks who can experience nut allergies. I used a greased and floured 12x8" baking pan, 6 lined muffin pans and a 5" mini loaf pan, greased and floured. I found that I just needed to bake the cake 40 to 45 minutes since I baked the loaf, cupcakes and 12x8" cake all together.

For the icing: I just used: 1/4 cup butter or margarine, 4 oz. cream cheese, 1-1/2 cups confectioners' sugar and 1 tsp. vanilla which I just used for the 12x8" size cake. I then iced the 12x8" cake when it cooled and chilled the cake to allow the icing to set. NOTE: I did keep the carrots and coconut the same-I HAD shredded the carrots in my food processor!
The eggs and oil, vanilla extract, flour, cinnamon and baking soda I also kept the same! This IS a really nice recipe! Thank you for sharing it! delowenstein"

snibbity User ID: 2585536 38463
Reviewed May. 25, 2014

"I made this and it is delicious. Moist and oh so full of flavor. I loved the frosting but this recipe makes way too much for this cake. I would cut the recipe in half next time. Also, I did not have any coconut in the house so I went without it. I didn't have any raisins in the house so used Craisins instead. One thing I really enjoyed about this recipe was how easy it was and how moist it was. I baked mine in a 9" round spring pan. It worked out beautifully..."

tp90jws User ID: 1035784 14071
Reviewed Mar. 27, 2014

"I have made this cake for years for my son's birthday. His birthday, Christmas, would not be complete without it. It's moist, dense, flavorful and simply the best! I don't even bother ordering carrot cake out anymore?.nothing measures up to this carrot cake."

LloydB User ID: 6403141 34226
Reviewed Dec. 17, 2013

"This is a very good cake, I made it for my church, and for my family Christmas get together, everybody raved about it as being a fantastic cake. It's the best"

maryaliceann User ID: 1375652 14034
Reviewed Sep. 28, 2013

"sounds wonderful!! could you put the cake mix in 2- 9" round pans to make a layered dessert? how long would you bake the rounds and would you need to make more frosting?"

leo1968 User ID: 7303248 14031
Reviewed Jun. 15, 2013

"must have to's just it.

thank you home of taste for sharing your experience and taste with us."

sener User ID: 5687943 14029
Reviewed May. 12, 2013

"This is the best tasting and moist Carrot cake. I omittedthe coconut and was still absolutely moist and delicious. I will be making this recipe over and over again. Thanks for sharing this wonderful recipe!"

sjsFLORIDA User ID: 7199720 201498
Reviewed May. 3, 2013

"Wonderful recipe, and I have tried many carrot cake ones. I did replace part of the oil with drained applesauce to make this healthier (1/2 cup)."

forever2121 User ID: 7017841 201497
Reviewed Apr. 28, 2013

"It was a hit! Everyone locked it. It is a keeper"

coyoteblue User ID: 5088080 38768
Reviewed Mar. 29, 2013

"This is THE BEST Carrot cake I have ever eaten. I baked it exactly as the recipe is written. You don't taste the coconut or the pineapple. It all blends into an incredible flavor and a moist cake. I suggest you make it according to the recipe before you start changing, deleting, or adding."

MarineMom_texas User ID: 31788 40150
Reviewed Mar. 23, 2013 Edited Dec. 12, 2013

"This is definitely a five-star recipe. I made it last night and it was a huge hit, even with my picky daughter-in-law. I made the recipe almost exactly as written except I omitted the coconut and used evaporated milk instead of the whipping cream. This cake is an all around winner and I will make it again and again. Edited to add: I made this cake again and this time used the coconut. It is a hands down winner. Everyone raved about how delicious and moist it was. I am making it again tomorrow for a party. This is my new go-to cake."

chocolate7861 User ID: 7170847 14728
Reviewed Mar. 11, 2013

"Absolutely delicious! hats off to the creator of this recipe, the only thing i did different was i did not add pineapple but it was still amazing. I made it the first time when i had friends over for dinner which is unlike me because i always try a recipe once before i make it for friends. They just devoured it including my kids. I love baking so this was an absolute pleasure, thanks for sharing!!"

vmesenbr User ID: 3690456 201496
Reviewed Mar. 7, 2013

"I had never made a carrot cake before but wanted to try one for a coworker's birthday. Everyone enjoyed it, especially the birthday girl."

cookbook828 User ID: 6791047 34943
Reviewed Dec. 4, 2012

"This was a delightful tasting cake. Well make it next Thanksgiving"

iluvmyshepards User ID: 2220883 34221
Reviewed Sep. 22, 2011

"Fantabulous!! I left out the pineapple, nuts, and coconut but followed the rest of the recipe to a T."

mggfamily User ID: 4234830 14026
Reviewed Sep. 10, 2011

"<p>One of the best things about this recipe is that there is much less oil in this recipe than in other carrot cake recipes. GREAT! But it's still the most moist cake I've seen. It's chock full of my favorite things! We did not use the whipping cream in the frosting last time and it was fine.  We also cut the sugar back to 1 1/2 cups, and could have even shaved off a bit more due to the sweetness of coconut and pineapple.</p>"

#alyn123 User ID: 5865446 34219
Reviewed Aug. 27, 2011

"I had been on the search for the perfect carrot cake recipe. I have found it. cake is rich, moist, flavorful. Consistency is great. Got RAVEs for this cake. Sending this to ALL my cook friends/family. Thanks for sharing!"

ckmurphy1958 User ID: 4093046 201495
Reviewed Aug. 7, 2011

"This cake is wonderful!! Anytime I make it I receive numerous compliments. (I take the easy way thought and don't make my own frosting.)"

eaglesgreen User ID: 5653783 34216
Reviewed Apr. 16, 2011

"Awesome! Disappeared quickly"

Lukeduke User ID: 5736410 50365
Reviewed Feb. 11, 2011

"Made this cake for first time and my husband and I think it is delicious. Will definitely make it again."

coyoteblue User ID: 5088080 7081
Reviewed Jan. 21, 2011

"Absolute best tasting and most moist carrot cake we have ever tasted. Great for group events."

thekingsfive User ID: 1766534 14069
Reviewed Jun. 18, 2010

"This cake was fantastic. It was so moist and delicious. We didn't have the heavy whipping cream but it still turned out great! I loved the edition of the pineapple and coconut!"

Margaret Mary Jannace User ID: 4434642 13444
Reviewed Feb. 10, 2010

"Loved the carrot cake. Was moist, flavorful and delicious. Cream cheese icing was too sweet so I added a bar of cream cheese."

beebeboat User ID: 4169088 13165
Reviewed Dec. 16, 2009


hidecogal User ID: 537730 34942
Reviewed Oct. 26, 2008

"would like to know how people thought it tasted."

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