Carrot Cake

This recipe produces a particularly exceptional carrot cake. Get ready for three layers of yum.

Carrot cake slice



  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 3/4 tsp salt
  • 3 cups grated carrots
  • 3/4 cup chopped walnuts
  • 1/4 cup chopped pecans
  • 1 cup shredded coconut
  • 1/2 cup chopped, dried cranberries
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 eggs


  • 10 oz cream cheese, room temp
  • 8 tbsp unsalted butter
  • 3 1/4 cups powdered sugar
  • 1 tbsp lemon juice
  • 1/2 cup shredded coconut
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup shredded coconut, toasted


Preheat oven to 325 degrees. Prepare three 9-inch cake pans with butter and a little flour.

Mix together flour, baking powder, baking soda, cinnamon and salt in a medium sized bowl. Next, combine grated carrots, chopped nuts, dried cranberries and coconut in another bowl.

In a large bowl, thoroughly mix sugar and oil, then add each egg. Slow the mixer and add the dry ingredients about 1/2 cup at a time. Please avoid over mixing at this point and onward. Then gently add carrot mixture to the cake batter.

Pour batter into prepared cake pans and bake for 45 minutes. Check by inserting a knife or toothpick into the center at 45 minutes. If not quite done, bake another 5 minutes. Remove from oven and cool for a few minutes. Then remove from pans to cooling rack.

While your cakes are cooling, the frosting can be prepared. Mix together cream cheese and butter. This works best with a stand-up mixer or hand-held type to really get that nice smooth consistency. Next slowly add the powdered sugar and finally the lemon juice. You can set it aside in the fridge at this point until the cakes cool thoroughly. Roast the pecans and coconut in 400 degree oven for 10-15 min. Remove from oven and cool thoroughly.

When your ready to get to frosting, remove about 1/3 of frosting from the main bowl into a smaller bowl and mix with 1/4 cup shredded coconut. Carefully place the first layer on a plate and frost with the cream cheese coconut frosting. Mix another 1/3 frosting with 1/4 coconut. Place layer two on top of layer one and repeat. Put the top layer on and frost the whole cake with the remaining cream cheese frosting. Sprinkle cooled, toasted pecans on top with toasted coconut around the edge and at the base. Press toasted coconut around the sides. Or just decorate with the toasted coconut and nuts however which way you please!

6 Comments Add yours

  1. Priti says:

    Delicious carrot cake. First time I knew it! Well shared 👌

  2. This cake is delicious 😋

  3. knacks374 says:

    Best carrot cake I’ve ever eaten!

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