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Close-up of a tall, four-layer slice of carrot cake recipe with thick cream cheese frosting and chopped nuts.

The Only Cake Ideas Recipes Recipe You’ll Need (2025)

This recipe provides instructions for a classic carrot cake with cream cheese frosting. It is a reliable recipe for home bakers.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 1 cake
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 2.5 cups all purpose flour
  • 1.5 teaspoons baking soda
  • 1.25 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon salt
  • 2 cups sugar
  • 4 large eggs
  • 1 cup vegetable oil 218g
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots small pieces, do not use packaged pre-shredded carrots
  • 0.75 cup chopped pecans 92g
  • 0.75 cup sweetened coconut 50g, Baker's Angel Flake recommended
  • 1 8oz. can crushed pineapple liquid drained off, press with a fork to remove some liquid
For the Cream Cheese Frosting
  • 2 sticks unsalted butter slightly softened, 226g
  • 16 oz cream cheese Not reduced fat, 2 packages of 8 oz
  • 2 teaspoons vanilla extract 8g
  • 0.5 teaspoon salt 2g
  • 6 cups confectioners' sugar Range is 690g to 747g

Equipment

  • Wilton Disposable Piping Bags- 12 inch
  • Wilton Offset Spatula- 9 inch
  • Wilton No.2D Decorating Tip, Drop Flower
  • Magic Line Pans- 8 inch
  • Mixer
  • Wire rack

Method
 

  1. Preheat oven to 350℉.
  2. Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper. Grease the paper and pans with shortening and flour them for easy release when turning out. Carrot cake can stick, so use the paper.
  3. Whisk together the flour, baking soda, baking powder, cinnamon, and salt for 30 seconds. Set this mixture aside.
  4. In the bowl of your mixer, combine 2 cups sugar, 4 eggs, 1 cup oil, and 1 teaspoon vanilla. Mix at medium speed for 2 to 3 minutes until the mixture is well blended and light colored.
  5. Stir in the flour mixture with a spoon until it is just moistened. Then add the carrots, chopped pecans, drained crushed pineapple, and coconut.
  6. Bake for 35 minutes at 350 degrees, or until a toothpick inserted in the center comes out clean. Do not open the oven door or touch the center of the cake to test for doneness until near the end of the baking time, or the center could sink slightly.
  7. Cool the cake layers in the pan for 10 minutes on a wire rack, then turn them out. Cool the layers completely before you frost them.
  8. For the Cream Cheese Frosting: Cut the butter into slices and add it to the mixer bowl. Beat on low to medium speed until the butter is softened and smooth.
  9. Cut the cold cream cheese into pieces and add it to the butter. Beat at low to medium speed until the cream cheese is incorporated. If you use a hand mixer, you might need to soften the cream cheese a bit more.
  10. Add the vanilla extract. Gradually add the powdered sugar, beating on low speed until it is blended.
  11. Increase the mixing speed and mix until the frosting is fluffy. Do not over beat, or it will become too soft. If it gets too soft, refrigerate it briefly to firm it up.
  12. This frosting pipes best when it is still chilled. You can make it ahead of time, refrigerate it, and when ready to use, let it soften slightly (do not microwave) and remix it.

Notes

This recipe makes enough batter for 6.5 cups of batter, which will frost a 3 layer 8 inch cake.

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