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5 from 1 vote

Best Carrot Cake

This right here is The Best Carrot Cake ever! You will find it loaded with just the right amount of carrots, pineapple, raisins, coconut, nuts, and a perfect spice blend. Then we top it with a delicious sweet cream cheese frosting. It’s a perfect for Easter or everyday dessert.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Best Carrot Cake
Servings: 20 servings
Author: Jen CIncyshopper

Ingredients

Cake:

  • 4 eggs
  • 2 cup Sugar
  • 1 cup Vegetable Oil
  • 2 tsp Vanilla
  • 20 oz can Crushed Pineapple packed in juice, drained well, reserve juice
  • 3 cup grated Carrots
  • 2 cup Flour
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1/2 cup Raisins
  • 1 cup Flaked Coconut
  • 1/2 cup chopped Walnuts

Frosting:

  • 8 oz softened Cream Cheese
  • 1/2 cup softened Butter
  • 4 tbsp reserved Pineapple juice from crushed pineapples
  • 6 cup Powdered Sugar

Instructions

  • Preheat oven to 350.
  • Grease bottom and sides of 9x13" pan.
  • Dust with flour. Set aside.
  • In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg. Set aside.
  • In large bowl, Beat together oil, sugar, eggs and vanilla until well blended.
  • Add dry ingredients to wet ingredients and mix well.
  • Stir in drained pineapple, carrots, raisins, coconut and walnuts.Pour into ungreased 9×13? baking pan.
  • Bake for 35-45 minutes or until toothpick inserted in middle comes out clean.
  • Cool completely.
  • Beat cream cheese, butter and pineapple juice until well blended.
  • Slowly beat in powdered sugar.
  • You can also decorate the top with frosting carrots if you like.
  • Reserve 1/8 cup of frosting in a separate bowl, add green food coloring and stir until color is uniform.
  • Reserve 1/4 cup of frosting in a separate bowl, add red and yellow food coloring and stir until color is uniform.
  • Transfer each color to a zippered sandwich bag and seal.
  • Clip off tiny corner to pipe frosting.
  • Spread frosting over top of cake.
  • Make green carrot tops and orange carrot bodies around top of cake.
  • Refrigerate until ready to serve.

Nutrition

Calories: 556kcal | Carbohydrates: 78g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 57mg | Sodium: 335mg | Potassium: 221mg | Fiber: 3g | Sugar: 61g | Vitamin A: 3563IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg