The Best Carrot Cake Recipe

Our family-favorite Carrot Cake doesn't get any more moist and delicious than this recipe! We've added in crushed pineapple and coconut to take this carrot cake over the top.

Prep Time1 15

Cook Time45

Total Time2

Course: Dessert

Cuisine: American

Keyword: Best carrot cake recipe with pineapple, carrot cake, Easter cake recipe, Homemade carrot cake in 9x13 pan

Servings:

Calories: 485kcal

Equipment

9x13-inch Baking Pan
2 Mixing bowls
Hand mixer
spatula

Ingredients

Cake:

1¼ cup canola oil
2 cups sugar
3 eggs
2 cups grated carrots
1 cup crushed pineapple drained
2½ cups flour
1 cup shredded coconut
1 cup raisins
¾ cups chopped walnuts optional
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoon cinnamon
1 teaspoon vanilla

Frosting:

3 cups powdered sugar
½ cup butter (softened to room temperature, do not melt)
8 ounces cream cheese softened
1 teaspoon vanilla

Instructions

Cake:

In a large bowl cream together oil, sugar, and eggs.
Then add remaining cake ingredients and mix until well blended.
Pour into a greased 9 x 13 inch baking dish. (I used a glass pan)
Bake at 325 degrees for 45 minutes.
Cool completely on a cooling rack before frosting the cake.

Frosting:

After the cake has cooled, mix the powdered sugar, butter, cream cheese and vanilla in a separate bowl until smooth and creamy. Spread evenly over cake.

Notes

You can substitute butter or shortening for the margarine in the cream cheese frosting.

Nutrition