The Best-Ever Carrot Cake with Cream Cheese Frosting

Staff Writer
Baystateparent Magazine


2 1/2 cups flour 

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cloves

1/2 tsp ground ginger

1/2 tsp ground nutmeg 

1/2 tsp pumpkin pie spice

1 1/2 tsp ground cinnamon

1 cup vegetable oil

1/3 cup granulated sugar

1 1/4 cups packed brown sugar

4 large eggs (at room temperature)

1 1/2 tsp pure vanilla

2 cups grated carrots (about 3 large carrots)

1 cup crushed pineapple (drained)

1/2 cup shredded coconut (optional)

1 cup chopped walnuts 

Cream cheese frosting

8 ounces cream cheese (softened)

1/2 cup butter (softened)

3 1/4 cups confectioners sugar

1 tsp pure vanilla


Preheat oven to 350 degrees and grease a 13x9 inch glass pan. 

In large bowl, whisk flour, baking powder, baking soda and all spices. Set aside.

In another large bowl, whisk oil, eggs, brown sugar, white sugar, and vanilla. Pour the wet ingredients into the dry and mix until well combined.

Fold in carrots, nuts, coconut and drained pineapple.

Spread batter into pan. Bake 46-55 minutes. Cake is done when toothpick in center comes out dry, if cake browns too much on top, loosely cover with foil. Allow to cool completely on a rack for one hour before frosting.

For the frosting

In large bowl or stand mixer, beat cream cheese and butter until smooth. Beat in vanilla, add powdered sugar and beat on high for about two minutes.

Cover and refrigerate any leftover cake