Who’s excited?!! I’m sharing my carrot cake with cream cheese frosting recipe and my favorite carrot cake toppings!! Are you as as excited as I am?! A carrot cake easy as 1.2.3…it can be made with your KitchenAid mixer or in one bowl.
This has been one of my best sellers while operating my home bakery over the last couple of years. Being an island girl, I love my carrot cake with coconut and pineapples! If these two ingredients are not present I almost feel as though there is something missing.
Carrot cake without nuts
Though this recipe does not contain any raisins or nuts, there is no need to be sad if you are a lover of nuts and/or raisin in your carrot cake!! I will include instructions on how to include them if you would like.
Your desire to make a carrot cake from scratch is very close to my heart LOL. Extra brownie points if baking is your passion like myself!! If not and you are just looking for a carrot cake with coconut and pineapples, I guarantee you will be satisfied with this recipe!
Grate your carrot with the shred side of your grater! Do not use store bought shredded carrots as these are too dry and will not provide the moisture necessary for your cake
Lets jump right into a few things you need to know. Grate your carrot with the shred side of your grater! Do not use store bought shredded carrots as these are too dry and will not provide the moisture necessary for your cake. I usually combine my carrots, crushed pineapples and coconut in the same bowl before I measure any of my other ingredients.
A large bowl and a wooden spoon will work as well!
If you do not have a mixer, I recommend you measure all of your carrot cake ingredients before you start to mix your batter. Put everything in place beforehand that way once you start mixing, it’ll be quick and easy as 1.2.3. A large bowl and a wooden spoon will work as well.
Be sure to use pure vanilla and large whole eggs. Ensure that all your ingredients are at room temperature.
Now lets get to mixing! The next few images will show how quick and easy this recipe is! You will also see how your batter should look as you go along. If you have ever had my carrot cake you can officially make it at home! I don’t think it gets anymore exciting than this!! WOOHOO!!
If you are using a mixing bowl and a wooden spoon, you would take the same steps . I just want to remind you not to over mix once your flour is added. It’s very important to mix slowly to incorporate your ingredients
Once batter is fully combined, you can use a kitchen scale to weigh your batter in your baking pans to ensure they are the same weight or you can use a measuring cup to pour equals amounts of batter in each pan.
Favorite Carrot Cake Toppings…
My favorite toppings for carrot cake are caramel (home made or Hersey’s caramel) , carrot cake icing dollops and carrot candy made from Wilton candy melts!
For the carrot candy – I purchase the orange and green candy melts from Michael’s or Amazon. Place each color separately in a zip lock bag and melt in the microwave for 1 to 2 minutes in 10 second intervals.
To make your carrot cake just like this, watch the video above to see how I make my mini carrot candies and then watch the video at the end to see a quick video on how I decorate this recipe!
While many may go on google and search for “carrot cake near me”, I’m so glad that you are here! So that you can see how amazing it is to have your own moist and delicious carrot cake homemade! That, my friend, is my GIFT to you!! Happy Baking Lovely!
P.S If you are excited for this recipe or if you make this recipe, leave me a note below and let me know!! Cant wait to hear from you!!
Easy Carrot Cake Recipe
- 2 1/4 cup Grated Carrots (shredded)
- 2 cup All Purpose Flour
- 2 cups Sugar
- 1 cup Crushed Pineapples
- 1 cup Buttermilk
- 1/2 cup Coconut
- 1/2 cup Vegetable Oil
- 3 large Eggs
- 1 tbsp Cinnamon
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tbsp Pure Vanilla
- 1 cup Chopped Nuts or Raisins (or use half cup of both) optional
Cream Cheese Frosting
- 4 1/2 cup Confectioner's Sugar
- 1 cup Butter, softened
- 8 oz Cream Cheese, softened
- 1/4 cup Milk
- 1/2 tbsp Pure Vanilla
- 1 tsp Salt
- Preheat oven 335 degrees Fahrenheit (168 Celsius) . Grease 3 – 6 inch round baking pans
- Using the shred side of your grater, grate 3-4 whole carrots until you have 2 1/4 cups, empty into a medium size bowl. Measure 1 cup crushed pineapple from can and drain of all the juices until only the crushed pineapples remain then add to the bowl of grated carrots. Add coconut to the bowl then set aside.
- In a separate bowl sift together flour, cinnamon, baking soda and salt then use whisk or fork to combine.
- Using the paddle attachment of your mixer beat sugar, buttermilk, eggs, oil and vanilla until smooth and well combined.
- Add flour mixture to buttermilk mixture and mix on low to combine. Add carrot mixture and nuts/raisins(optional) then continue to mix on low until fully combined, stop your mixer and scrapes the sides of your bowl if necessary.
- Divide batter evenly into 3 greased baking pans and bake 35-45 minutes until wooden toothpick comes out clean
For Carrot Cake Icing
- Using paddle attachment beat butter and cream cheese until smooth
- Gradually add confectioners' sugar and beat until combined
- Add milk, vanilla and salt then beat on medium speed for 3-5 minutes until fluffy
- Place one of the layers of cake on a cake board. Then top with 1 cup of cream cheese frosting and spread evenly using an offset spatula. Add second cake layer on top of frosting and repeat the previous step. Place third layer on top and do a thin crumb coat all around the cake
- Chill for 30 minutes in fridge or 15 minutes in freezer
- Place 1 1/2 cup of frosting on top and spread evenly. Smooth the sides and flatten the top using an offset spatula
- Decorate the top with dollops of frosting, candy carrots, caramel drip, nuts, caramel drip and/or flowers as desired