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Carrot Cake

  • Author: Kelly
  • Total Time: 50 minutes
  • Yield: 15 1x


This is my favorite Carrot Cake recipe – a super moist and tender Carrot Cake bursting with flavor from pineapple and coconut, topped with the most heavenly cream cheese frosting.



For the Carrot Cake:

  • 3 eggs
  • 3/4 cup (150g) vegetable oil
  • 1/2 cup (255g) applesauce
  • 2 cups (397g) granulated sugar
  • 2 cups (283g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 cups (227g) lightly packed finely, freshly grated carrots
  • 1 cup (227g) Dole crushed pineapple (lightly drained)
  • 1 cup (75g) shredded sweetened coconut
  • Optional: 1 cup pecans and/or 1/2 cup raisins

For the Cream Cheese Frosting:

  • 1- 8 oz package cream cheese ((227g) softened)
  • 1/2 cup (113g) unsalted butter ( softened)
  • Optional: 1 tablespoon sour cream *
  • 1 tsp vanilla
  • 3 cups (360g) powdered sugar (or more if needed to thicken)
  • Pinch of salt

Optional decoration:

  • fondant carrots


  1. Preheat the oven to 350 F

Make the batter:

  1. Whisk together the eggs, oil, applesauce, and sugar.
  2. Gently stir in the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon).
  3. Gently fold in the carrots, coconut, and pineapple (and nuts and raisins if using)

Bake the cake:

  1. Pour the batter into a 9 by 13 inch baking dish that has been sprayed with nonstick baking spray.
  2. Bake in a preheated 350° F oven until golden brown and a toothpick inserted into the middle comes out clean, about 35-40 minutes.
  3. Allow the cake to cool completely before frosting.
  4. Make the cream cheese frosting:
  5. Using a hand mixer or stand mixer, beat the softened cream cheese together with the softened butter on medium-high speed until smooth, about 2 minutes.
  6. Add the confectioner’s sugar, vanilla, and pinch of salt. Mix on low for 30 seconds, then turn to medium- high and beat for 3 minutes until super smooth and creamy. Add a little more sugar if it’s too loose or a little milk if it’s too thick.
  7. Be sure the cream cheese and butter are at room temperature before mixing so the frosting doesn’t have any lumps. I also like to sift the powdered sugar to remove any lumps.

Frost the cake:

  1. When the cake is completely cooled, frost the cake using a spoon or a spatula.
  2. Store the cake, tightly covered, in the refrigerator for up to 5 days.


If you have sour cream on hand, add in a tablespoon. It adds sheen and flavor to the frosting.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American


  • Calories: 522

Keywords: carrot cake, coconut, cream cheese frosting, dessert, easy, pineapple, spring