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Soft carrot cake

Featured in Indulge Your Sweet Tooth with Our Dessert Collection.

This carrot cake has a lot going for it. Sweet grated carrots meet a hint of tangy pineapple, crunchy pecans, and warm cinnamon spice. Thanks to buttermilk and vegetable oil, it turns out melt-in-your-mouth soft. The creamy frosting adds a lovely balance with its tangy twist. Shredded coconut takes the flavor and texture up a notch. Whether for dessert, a snack, or a brunch table spread, everyone will enjoy the perfect combo of flavor, softness, and lightness.
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Us chef girl
Updated on Tue, 27 May 2025 09:48:42 GMT
Carrot cake Pin it
Carrot cake | athomedishes.com

This iconic dessert combines an unmatched softness with delicately spiced cinnamon flavors. My carrot cake stands out for its light texture and perfect balance between sweetness and freshness, thanks to pineapple, coconut, and pecan additions. Topped with a creamy cream cheese frosting, it's great for both special occasions and casual snack times.

Nutty carrot cake Pin it
Nutty carrot cake | athomedishes.com

Amazing ingredient benefits

  • Freshly grated carrots: form the moist foundation needed for that signature softness
  • Crushed pineapple: brings a slight tanginess that perfectly balances the cake's sweetness
  • Shredded coconut: adds extra texture and subtle tropical hints
  • White and brown sugar combo: creates an unbeatable flavor depth
  • Eggs: bind everything while creating an airy structure
  • Vegetable oil: ensures lasting moisture, much better than using butter
  • Buttermilk: slightly acidifies the batter for a more tender outcome
  • Flour and baking soda: work together for perfect rising
  • Cinnamon and vanilla: create that instantly recognizable flavor signature
  • Pecan nuts: add a welcome crunchy contrast

The step-by-step method

A slice of carrot cake Pin it
A slice of carrot cake | athomedishes.com

Carrot prep

Finely grate your fresh carrots using a hand grater or food processor. Don't ever use pre-grated store carrots as they're too dry and will mess up the final texture.

Mixing the ingredients

In a big bowl, combine all wet stuff: eggs, oil, buttermilk, vanilla. Throw in both sugars and whisk until smooth. In another bowl, mix flour, baking soda and cinnamon. Gently fold the dry mix into the wet one, then stir in carrots, drained pineapple, coconut and chopped pecans.

Nailing the bake

Spread the batter evenly between two identical greased and floured pans. Bake in a preheated oven at 180°C for about 35 minutes, or until a toothpick comes out clean. You'll need patience here, since underbaking will ruin the cake's structure.

Tasty carrot cake Pin it
Tasty carrot cake | athomedishes.com

Creating the frosting

While it's baking, make the frosting by beating cream cheese with soft butter, vanilla and gradually added powdered sugar. Mix in a bit of cream to get a smooth, spreadable consistency that's easy to work with.

I personally use homemade buttermilk (a bit of lemon juice in milk) ever since my grandma shared this trick with me. The difference isn't huge but it's definitely there, making the crumb softer and the whole thing tastier.

Stylish presentation

Carrot cake goes wonderfully with spiced chai tea which echoes the cake's flavors. For a fancier touch, serve it with a dollop of vanilla whipped cream and some candied orange zest. During holiday meals, I sometimes add a scoop of cinnamon ice cream for a dessert that always wows my guests.

Creative variations

Switch up this classic recipe by adding raisins soaked in rum for a boozy version that'll pleasantly surprise your friends. Chocolate lovers will enjoy adding dark chocolate chips that melt slightly during baking. For a springtime twist, mix in some orange zest which pairs perfectly with the cinnamon notes.

Best storage

After you've finished your carrot cake, keep it covered in the fridge where it'll stay fresh for up to five days. Take it out about twenty minutes before eating so it gets back to its best texture. If you want to make this dessert way ahead, unfrosted cakes freeze perfectly for three months. Wrap them carefully in plastic wrap then aluminum foil to prevent freezer burn.

Frequently Asked Questions

→ Can I make this carrot cake ahead of time?
Absolutely! Keep it in the fridge for 3-4 days. Bake the cake a day ahead and frost it on the same day you serve.
→ How do I know when the cake is done?
Stick a knife or toothpick in the middle; if it comes out clean, the cake's ready!
→ Can you freeze this carrot cake?
Yes, you can freeze the unfrosted cake layers for up to 3 months. Let them thaw overnight in the fridge before frosting.
→ Can I swap vegetable oil for butter?
Oil gives the cake a softer texture, but melted butter works if that's what you prefer. The cake may turn out a little denser.
→ What if I don’t want to use nuts?
No problem! Skip the pecans if you don't like them or have allergies. It’ll still bake beautifully.

Perfect carrot cake

This moist carrot cake blends pineapple and coconut with a touch of cinnamon, topped with a creamy frosting that adds a refreshing twist.

Prep Time
30 Minutes
Cook Time
40 Minutes
Total Time
70 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ For the carrot cake

01 260g grated carrots
02 250g all-purpose flour
03 ½ tsp salt
04 2 tsp ground cinnamon
05 2 tsp baking soda
06 200g granulated sugar
07 3 large eggs
08 120g brown sugar
09 180ml vegetable oil (like canola)
10 2 tsp vanilla extract
11 180ml homemade buttermilk
12 125g crushed walnuts or pecans, plus extra for topping
13 225g canned pineapple bits, well-drained
14 85g shredded coconut

→ For the frosting

15 115g softened unsalted butter
16 225g cream cheese at room temp (like Philadelphia)
17 240-300g powdered sugar
18 2 tbsp heavy cream
19 1 pinch of salt
20 2 tsp vanilla extract

Instructions

Step 01

Set your oven to 180°C to preheat. Butter two 9-inch round pans, line them with parchment paper, and butter both the paper and pan edges to make sure they'll pop out easily after baking.

Step 02

In one mixing bowl, combine flour, baking soda, cinnamon, and salt. Stir them together evenly.

Step 03

In a separate bowl, use an electric mixer on medium to beat eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla until it’s smooth.

Step 04

Slowly add the dry mixture into the wet one on a low mixer setting until blended. Gently fold in the grated carrots, pineapple bits, coconut, and nuts using a spatula. Give everything a good mix but don’t overdo it.

Step 05

Divvy the batter equally between your two pans, then bake them for about 40 minutes. Stick a knife in the center—if it comes out clean, they're ready. Let them cool completely before frosting.

Step 06

Cream the butter and cream cheese together on medium speed with a hand mixer for about 2-3 minutes. Add powdered sugar gradually and mix until fully incorporated. Pour in the heavy cream, vanilla, and salt, and beat for another couple of minutes. Add more sugar if it needs thickening.

Step 07

To level your cakes, slice off the rounded tops with a big knife. Spread a little frosting on the serving platter to hold the cake in place, then place the first cake layer. Slather on some frosting and top it with the second layer. Coat the entire cake—top and sides—with the remaining frosting. Sprinkle a handful of nuts on top for decoration and stick it in the fridge for 30 minutes before serving.

Notes

  1. For homemade buttermilk, add 1 tbsp of fresh lemon juice to a measuring cup. Fill it with milk until you hit the 180ml mark, then stir and let it sit for 5 minutes.
  2. Canned pineapple tidbits work great here. But make sure to get rid of any extra juice before adding them to the batter!
  3. Want even layers? Weigh the batter first and split it evenly between pans (don’t forget to tare the bowl before measuring).

Tools You'll Need

  • Two 9-inch round pans
  • Parchment paper
  • Electric mixer
  • Mixing bowls
  • Spatula
  • Large knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Dairy products (cheese, butter, milk)
  • Gluten (wheat flour)
  • Nuts (pecans or walnuts, coconut)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 410
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~