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cake with cream cheese frosting
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Classic Carrot Cake with Cream Cheese Frosting

Rich, decadent and truly an indulgent treat, this carrot cake is a showstopper dessert. Serve topped with small wedges of pineapple or crushed pecans for a beautiful decorative touch.
Course Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 slices

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. ground nutmeg
  • 1 tsp. ground allspice
  • 3/4 tsp. Kosher salt
  • 1 cup canola oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup shredded coconut sweetened or unsweetened
  • 1/2 cup diced fresh pineapple canned is fine, well-drained
  • 1/2 cup golden rasins
  • 1 cup coarsely chopped pecans or walnuts

For the Frosting

  • 1 8 oz. block of cream cheese, room temperature do not soften in microwave
  • 1 stick unsalted butter, at room temperature do not soften in microwave
  • 4 cups confectioner's sugar
  • 2 tsp. pure vanilla extract

Instructions

  1. In an electric mixture fitted with paddle attachment, cream together butter and cream cheese until smooth.
  2. Add sugar on low speed, one cup at a time, until smooth and creamy. Add vanilla.