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Carrot Cake

My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland
  • Total Time
    Prep: 20 min. Bake: 50 min.
  • Makes
    12 servings


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1-1/2 cups canola oil
  • 2 cups finely grated carrots
  • 1 teaspoon vanilla extract
  • 1 cup well-drained crushed pineapple
  • 1 cup sweetened shredded coconut
  • 1 cup chopped nuts
  • 6 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional chopped nuts


  • In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
  • Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
Test Kitchen Tips
  • Get more depth of flavor when you toast the nuts. Learn how to here.
  • Grate your carrots fast with a food processor!
  • Using room temperature eggs helps the cake mix more evenly and achieve a higher volume.
  • Nutrition Facts
    1 piece: 819 calories, 49g fat (12g saturated fat), 76mg cholesterol, 346mg sodium, 91g carbohydrate (72g sugars, 3g fiber), 8g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • Marion
      Dec 25, 2020

      I've been making this recipe for a few years now and I get so many requests, as well as, purchases. Sometimes I replace pineapple with applesauce, if I don't have any.

    • Nora
      Nov 18, 2020

      My first time ever making any sort of carrot cake-it was absolutely delicious. My dads favorite cake, and I made it for his birthday. Needless to say, it passed the pops taste test :) would definitely recommend to make.

    • SkysMammie
      Jun 12, 2020

      First time I ever made a carrot cake . . . of any kind

    • blancabee
      May 2, 2020

      moist delicious cake, reduced the amount of sugar and oil and comes out great! my family and guest loved this easy to make cake. I usually make mini loafs for gift baskets during the holidays, my friends love it!

    • Bethany
      Apr 20, 2020

      This is the moistest, most decadent carrot cake I've ever made or experienced! I baked the cake for 50 minutes. For the frosting, I used an 8oz package of Cream Cheese, a stick of butter, a teaspoon of vanilla, and four cups of Confectioner's Sugar.

    • JasmineVictoria
      Feb 17, 2020

      Very delicious- easy to follow instructions and yummy ??

    • Michelle
      Sep 17, 2019

      My first time using this recipe used only 1 cup,of oil, and one cup,of sugar. Omitted the pineapple and coconut. Also added cinnamon, nutmeg, allspice and nutmeg. Came out great

    • jeanette
      Aug 19, 2019

      I reduced the sweetness by using unsweetened shredded coconut. The cake came out perfect.

    • Dawn
      May 18, 2019

      added a little extra carrot and no pineapple

    • Ryan
      May 15, 2019

      Awful. Not actual carrot cake ingredients whatsoever. Pass.