Baking/ Desserts/ Recipe

Carrot Cake

March 11, 2018 (Last Updated: June 8, 2019)

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Carrot cake is a perfect dessert for a birthday celebration or a casual get-together.

Carrot Cake on a glass cake stand.

What is it about a cake made with carrots? People either love it or hate it! I love it! 

A forkful of cake.

This cake is made with cooked carrots, shredded coconut, chopped pecans and crushed pineapple. It’s delicious eaten just on its own or topped with a cream cheese frosting.

Cake dough with cooked carrots, pineapple and coconut.

What ingredients do I need to make this cake?

  • flour
  • sugar
  • baking soda
  • cinnamon
  • nutmeg
  • eggs
  • oil
  • vanilla
  • pecans
  • carrots
  • pineapple

 

How do  you make carrot cake?

You will not believe how simple this carrot cake is to make! You just put all the dry ingredients in a bowl. Add the wet ingredients and mix together.

Then you dump in all the yummy extras – carrots, coconut, pecans, and pineapple. Stir it all together, bake it and it’s done! Easy Peasy!

 

Freshly baked cake layers cooling on baking racks.

What type of frosting is best?

I love a homemade cream cheese frosting with this carrot cake, but a great buttercream would be delicious too.  You could also dust a bit of powdered sugar on the top and call it good. The choice is all yours.

What shape should I bake this cake?

I like to use two 8 inch rounds when making this cake. You could also use a rectangular cake pan and make a sheet cake. 

A delicious slice of homemade carrot cake.

Other Favorite Desserts Include:

Don’t forget to PIN for later. A slice of a double layered cake with frosting and pecans.

If you make this recipe, Iā€™d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop

5 from 3 votes
Carrot Cake made with carrots, pecans, coconut and pineapple!
Carrot Cake
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Homemade Carrot Cake with cooked carrots, shredded coconut, chopped pecans and crushed pineapple. 

Course: Dessert
Cuisine: American
Keyword: carrot cake, carrot cake recipe, carrot cake with pineapple recipe
Servings: 16 people
Calories: 519 kcal
Author: Kathy
Ingredients
Cake
  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 2 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • 1 1/2 cup carrots cooked and mashed
  • 1 cup sweetened coconut
  • 1 cup crushed pineapple drained
Frosting
  • 8 ounces cream cheese at room temperature
  • 8 ounces butter at room temperature
  • 1 1/2 teaspoons vanilla
  • 3 1/2 cups powdered sugar
  • 2 Tablespoons lemon juice freshly squeezed
Instructions
Cake
  1. Prepare two 8 inch cake pans by lining bottom with parchment paper and lightly greasing. Set aside.

  2. In a large bowl, combine flour, sugar, baking soda, cinnamon and nutmeg.

  3. In another bowl combine eggs, oil and vanilla.

  4. Add egg mixture to dry mixture. Stir together.

  5. Add pecans, carrots, coconut and pineapple. Mix until incorporated.

  6. Divide mixture into prepared cake pans. 

  7. Bake in a preheated 350 degree oven for 30-35 minutes. 

  8. Cool on a baking rack for 15 minutes.  Remove from cake pans and continue cooling until completely cooled. 

Frosting
  1. In a mixing bowl add cream cheese and butter. Mix with an electric mixer until smooth.

  2. Add vanilla and powdered sugar. Mix on low speed until combined.

  3. Mix in lemon juice. 

Assemble Cake
  1. Place one cake on a dish. Place frosting on top. Place second cake on top. Frost top and sides. 

  2. Sprinkle with additional chopped pecans (optional) 

Recipe Notes

For carrots: Peel and chop fresh carrots. Place in a sauce pan and boil until soft. Drain and mash with a fork, potato masher or food processor. Allow carrots to cool before using.

For crushed pineapple: Use a can of crushed pineapple. Drain prior to using.Ā 

Nutrition Facts
Carrot Cake
Amount Per Serving
Calories 519 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 13g81%
Cholesterol 76mg25%
Sodium 354mg15%
Potassium 184mg5%
Carbohydrates 71g24%
Fiber 2g8%
Sugar 52g58%
Protein 5g10%
Vitamin A 2615IU52%
Vitamin C 4.9mg6%
Calcium 42mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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13 Comments

  • Reply
    Fran @ G'day Souffle'
    March 16, 2018 at 8:41 pm

    I also love carrot cake- we served this at our wedding 40 years ago when carrot cake wasn’t even in fashion. We even put the remaining cake in the freezer and had a piece one year later- that’s what I call being a fanatic! And served with your famous butter cream icing, what else can I say …… (except I wish I hadn’t looked at the 500 calorie count details).

    • Reply
      Kathy
      March 17, 2018 at 6:45 am

      It would be a lovely cake to serve at a wedding and I think it would freeze beautifully and would still be moist!

  • Reply
    Christina
    March 16, 2018 at 1:57 pm

    YUM!! I haven’t eaten carrot cake in what feels like in forever. I know, I know. What IS wrong with me? The next time I made carrot cake THIS is the recipe I’m going to try, it looks AMAZING!

    • Reply
      Kathy
      March 18, 2018 at 4:53 pm

      It sounds like it has been way too long! You’d better get baking! šŸ™‚

  • Reply
    Ashika | Gardening Foodie
    March 14, 2018 at 11:44 am

    5 stars
    Oh I definitely loooove carrot cake. I am really loving how easy it is to put this recipe together and it looks so perfect and delicious. I have never tried adding pineapple before, and it sounds great…this recipe I have got to try šŸ™‚ Absolutely love it šŸ™‚

  • Reply
    Nicoletta Sugarlovespices
    March 13, 2018 at 4:55 am

    I love carrot cake! Of all the cakes with icing/frosting on top, it is my favorite. The pineapple adds such a great flavor component and I believe the cooked carrots makes it even more moist. Looks amazing!

    • Reply
      Kathy
      March 13, 2018 at 5:35 am

      Thanks, Nicoletta! It’s a favorite in our house!

  • Reply
    Mary Ann | The Beach House Kitchen
    March 12, 2018 at 7:37 am

    5 stars
    Carrot cake is a total favorite at our house Kathy! Your recipe sounds delicious! Love the diced pineapple and the cream cheese frosting! You’re making me very hungry!!

    • Reply
      Kathy
      March 13, 2018 at 5:34 am

      That’s the plan! šŸ™‚

  • Reply
    David @ Spiced
    March 12, 2018 at 6:25 am

    I love carrot cake, too! I didn’t when I was a kid as I thought it was some sort of trick to make me eat more veggies…but I’ve seen the folly of my ways. I’ve never tried adding diced pineapple, though. I’ll have to try that next time for sure! This looks delicious, Kathy!

    • Reply
      Kathy
      March 13, 2018 at 5:34 am

      Oh those ploys parents think up to make kids eat more veggies! šŸ™‚ Glad you found it really is delicious!

  • Reply
    Dawn - Girl Heart Food
    March 12, 2018 at 5:27 am

    5 stars
    I’m a HUGE fan of carrot cake too! This one looks so moist and fluffy! Cream cheese frosting is definitely a must šŸ™‚ Happy Monday to ya Kathy!

    • Reply
      Kathy
      March 13, 2018 at 5:33 am

      I think cream cheese frosting is a perfect match with carrot cake!

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