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By Rosie
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Easter is right around the corner, and It wouldn’t be right if I didn’t share a recipe for my Ultimate Carrot Cake! I’m one of those people who love a nice slice of carrot cake with lots of cream cheese frosting. I’m also one of those carrot cake lovers that love my cake full loaded. What do I mean? I mean, I love it ALL in my carrot cake. Please don’t serve me a piece of cake with carrots, and spice and think it’s all nice. I need the pineapple, the raisins, and the coconut too! That’s just how “I” like it. If you’re one of those people who don’t like the extra ingredients, by all means, leave it out. However, I highly suggest that you don’t try to substitute any of the other ingredients.
This recipe yields 2 9 inch round cakes!
[amd-zlrecipe-recipe:170]
The Ultimate Carrot Cake Recipe
Easter time calls for carrot cake! This recipe is my holiday favorite. It's sweet, moist, and will please the whole crowd.
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Course Dessert
Cuisine American, Southern
Keyword Carrot Cake, holiday recipe
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour 20 minutes minutes
Servings 8 servings
Ingredients
Carrot Cake batter
- 2 cups shredded carrots
- 1 cup raisins
- 1 cup sweetened shredded coconut
- 1/3 cup crushed pineapple
- 3 eggs
- 3/4 cup buttermilk
- 3/4 vegetable oil
- 1 tbsp vanilla
- 1 tbsp ground cinnamon
- 2 cups all purpose flour
- 1 1/2 cup granulated sugar
- 1 tbsp baking powder
Cream Cheese Frosting
- 8 oz cream cheese
- 1/2 cup butter
- 4 cups confectioners sugar
- 1 tbsp vanilla extract
Instructions
Preheat the oven to 350.
In a large bowl add the eggs, buttermilk,oil, and sugar. Mix the ingredients
In a separate bowl, add the flour, salt, baking powder, and cinnamon. Sift the ingredients.
Slowly add the flour mixture with the egg mixture, and mix.
In a separate bowl add the shredded carrots, raisins, coconut, and pineapple. Mix.
Add the carrot mixture into the cake batter, and fold in.
Pour the batter into two 9 inch pan. Be sure to grease and flour them (no need to flour a nonstick pan).
Bake for 40 minutes on 350.
Making the Frosting
Cream the cream cheese and butter together.
Add the confectioners sugar, and vanilla.
Mix until smooth
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©2024 I Heart Recipes
Recipe by: I Heart Recipes
MEET THE RECIPE AUTHOR
I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!
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Reader Interactions
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Comments
Chuck Kolo saysYour buttermilk pound cake was simply PERFECT!!!!! I made it Saturday nite.It was done at exactly 65 minutes. It was amazing!! It was amazing!! It was even better,cold (from fridge)the next day!!!! Honestly,i have had my share of cakes,but this was OUTSTANDING!!!!! Big thank you!!!! CK
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- Rosie says
Thank you! I’m glad that you liked it!
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- Matt says
I definitely plan on making this. Do you have a recipe for the cream cheese frosting?
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- Rosie says
Hi Matt! I just included the cream cheese frosting to this recipe 🙂
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- vernon says
This cake was so good
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- Rosie says
I’m glad that you liked it!
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- fatema says
I love pecan in my carrot cake, how can I incorporate pecan in this recipe?
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- Rosie says
Add the pecans when you add in the raisins, coconut, and etc 🙂
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- Jewel says
Yumm
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- Kamelia says
My first time ever making a carrot cake. This recipe was simple and very delicious.
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- Mecca says
Hi Rosie! You didn’t put the amount of salt needed! How much??
- Gretchen says
Hi, I Love your recipe but here in asia we have problems to buy buttermilk, can you please suggest any substitution for Buttermilk?Thank you.
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- Rosie says
Hi Gretchen! Add 1 tbsp of lemon juice to 1 cup of milk. That could substitute 1 cup of buttermilk 🙂
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- Gretchen says
Thank you so much Rosie, now I can try to bake this yummy recipe of yours 🙂
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- cassie says
Hi Rosie ,would like to leave out raisins but how much pecans do you suggest
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- Rosie says
Hi Cassie. Try 1/4 cup of crushed pecans.
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- April says
If i wanted to omit the raisins and pineapples, would that hurt the receipe? Or does the pineapple help with the cake’s moist texture?
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- Rosie says
In my opinion, the pineapple adds a lot to this recipe. Lots of moisture. You can leave the raisin out though.
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- April says
Can cake flour be used instead of AP flour or will it give a different texture to the cake?
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- Rosie says
You’ll have to use more cake flour. It won’t be the same measurements.
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- Melody says
When using the pineapple do I leave in the juice or drain the juice
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- Rosie says
You want to drain the juice 😀
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- Ashlie says
Omg omg omg. My very first time doing a carrot cake and was it selfish of me not to wanna share it once done ? I seriously had to make a second cake to share for family dinner party. Thanks so much for sharing your secrets.
AshlieReply
- Rosie says
Thanks so much for trying Ashlie
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- Allison says
So it may be weird but I’m a baker myself on my way to professionally… anyways I made this for my fur Baby 5th birthday minus raisins he had a ball so thank hun.. do you have a YouTube channel or anythingReply
- DEBORAH says
Hi Rosie
Do you drain the crushed pineapple or use the pineapple and the juice?Reply
- Rosie says
Drain it 🙂
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- Lori says
I’m stuck halfway through setting up my ingredients. The salt measurement is missing! 🙁
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- Rosie says
1/2 tsp
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- dcarter says
9/24/2020.. made this cake… came out wonderfully! As always thanks for the amazing dishes….Reply
- Teena says
Made this recently for a friend who loves carrot cake and this one was hit. Not too sweet, and there are no walnuts which I liked about this recipe! Thanks so much for all your delicious recipes!Reply
- Janice Morton says
Is it 1 tablespoon of vanilla mixed in with the egg mixture? Thanks.
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- Rosie says
Hi Janice. It’s 1 tbsp.
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- Xay says
Great recipe! Turned out as pictured. Really moist too!!!Reply
- Traci Arnwine says
This cake was soooo good. My first time without using cake mix.
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- Sharon says
Hey Rosie I have been following you for sometime I really enjoy your recipes, the carrots cake is one of my favorites it is so moist. Thank you!
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- Rosie says
Hey Sugar! I’m thrilled you’re lovin’ that carrot cake recipe. Moist, you say? Sending you big love and bigger hugs!
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- Diana says
Going to make this
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- Dorrice says
Hey Roise,
I will be making your Carrot Cake with my granddaughter this Sunday. It calls for 3/4 vegetable oil. It does not say if it’s 3/4 cups or tablespoon. Please let me know. Thank youReply
- Rosie says
Ho there. It’s a 3/4 cup.
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