This Loaded Carrot Cake with Cream Cheese Frosting is loaded with fruit, nuts, and coconut. It's so full of flavor and texture - you'll never be able to get enough!
Easter makes me think of Carrot Cake. Is that true for everybody? Maybe it's the whole correlation between Easter Bunny being a rabbit (duh!) and rabbits eat carrots? Yeah, okay, I'm crazy.
But I've been craving carrot cake for the past couple of weeks... and here's what started it...
Several months ago, I was asked to make a from-scratch carrot cake. Specifically, the request was for a Cracker Barrel Carrot Cake.
Well, honestly guys... I don't eat carrot cake. Or rather I should say, I didn't eat carrot cake.
I had never made it before and when given a choice at a restaurant, church get-together, or pretty much any other event - it would be near the bottom of the list of desserts I'd choose to eat.
And this recipe? It's got coconut (I don't really like). Raisins (I could live without). And shredded carrots baked into a cake... who wants a shredded vegetable in their cake? Not I.
Until this. With a quick Swagbucks search, I found several "copycat" recipes, so I picked the one from Food.com and gave it a try.
Loaded Carrot Cake
Oh my goodness. This cake is fantastic!! I couldn't get enough of it!! I started calling it "loaded" carrot cake because it has so much stuff in it - walnuts and pecans. Pineapple and raisins. Coconut and spices. And of course, lots of fresh grated carrots.
Then of course, there's the smooth, delicious, cream cheese frosting on top. To. Die. For.
Frosting on top
The only change I would recommend is this... double the frosting! This is the type cake that you spread the frosting right onto the cake while it's still in the pan (cooled, of course) and when I spread it all out, the cake wasn't even fully covered.
So I made another batch and voila - perfection!!
I also think this Maple Brown Sugar Buttercream would pair really nicely with this carrot cake. Let me know if you try this combo!
I still haven't had carrot cake from Cracker Barrel, but if it tastes like this - I might have to consider ordering it sometime!
Did I miss any details? Do you have any questions about this cake? Please leave them in the comments!
PrintRecipe
Loaded Carrot Cake with Cream Cheese Frosting
- Total Time: 1 hour
- Yield: 20 1x
Description
This Loaded Carrot Cake with Cream Cheese Frosting is loaded with fruit, nuts, and coconut. It's so full of flavor and texture - you'll never be able to get enough!
Ingredients
CAKE INGREDIENTS:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 ¼ cup vegetable oil
- 1 ½ cup sugar
- ½ cup brown sugar
- 2 teaspoons vanilla
- 3 eggs
- ¾ cup finely chopped walnuts
- 2 cups finely shredded carrots
- 1 cup crushed pineapple (8 oz. can with juice)
- ½ cup finely shredded coconut
- ½ cup raisins that have been soaked in water until plump and then drained
CREAM CHEESE FROSTING:
- 8 ounces cream cheese (at room temperature)
- 1 stick of butter (at room temperature)
- 1 teaspoon vanilla
- 2 cups powdered sugar
- ½ cup chopped pecans for garnish
Instructions
- CAKE:
- *If you haven't already, pour your raisins into a bowl and cover with water so they'll plump up!
- Preheat oven to 350°.
- In a large mixing bowl, add together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk together.
- Set aside.
- In separate bowl, use a mixer to combine the vegetable oil, sugar, brown sugar, vanilla and eggs. Beat until completely smooth.
- Add pineapple, walnuts, coconut, carrots, and raisins and mix on low until incorporated.
- Gradually add flour mixture a half at a time until blended through.
- Pour batter into a prepared 9×13 inch pan (I use non-stick butter spray) and bake for 35-45 minutes.
- Leave the cake in the pan and when completely cooled, frost with cream cheese frosting.
- CREAM CHEESE FROSTING
- While the cake is baking, prepare the frosting!
- In a medium bowl, cream the cream cheese and butter until light and fluffy.
- Add vanilla.
- Gradually add the powdered sugar until all has been blended well.
- Beat the frosting on high until it becomes light and fluffy.
- Spread over the completely cooled cake (still in the pan - don't try to flip it out!)
- Sprinkle with chopped pecans.
Notes
NOTE: I double the frosting recipe to get a really good thick layer on top. But that's just me... I like frosting!
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
Recipe adapted from Food.com.
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Yaneri -Sweet Baker
Looks sooo yummy and moist!!! Gonna have to give it a try one day!!! Cream cheese on top looks soooo creamy and sooooooo good!!! Thanks for sharing Rose!!! ;o)
Elaine B.
The measurements for the cream cheese icing is off a little bit: for that much btter/cream cheese at least 4!! Cups of 4x sugar is appropriate. Thanks.p.s. I've made this so many times that's how I know.
Milly
I disagree. I think the ratio is spot on and so does many others. I know because cream cheese icing is my favorite and I eat it all the time. This taste just like Cracker Barrel's frosting and a lot of other restaurants. Over the years I have researched many different variations and the others are just off. Also, almost everyone now uses this recipe. But to each her own. Everyone doesn't have to like the same thing. And there is no "correct" recipe. It is a matter of taste, literally. I think we can all agree--we like cake! Have a blessed day.
Mrs. Delightful
This looks yummy! I think I may have everything to make this recipe. I would love for you to stop by and link up at my linky party via: http://ourdelightfulhome.blogspot.com/2012/04/show-me-what-you-got-linky-party-9.html.
Mrs. Delightful
http://www.ourdelightfulhome.blogspot.com
Michael Ann
This looks like a great version of carrot cake! I never make carrot cake for some reason, but I usually enjoy it when others do. Maybe I should try this one! 🙂
Rose
Will do! Thank you 🙂
Lisa
This looks heavenly! Thanks so much for sharing at Mix it up Monday 🙂
Casey
Have you ever done this recipe as cupcakes? I'd like to try it as cupcakes on Sunday 🙂
Rose
I have not made it as cupcakes but I imagine it would be delicious!! Let me know how it turns out if you do it! 🙂
Rose
It's really, really delicious! I hope you enjoy it as much as we do!!
Teri
Hi Rose! I was wondering if you have ever made this carrot cake with a round pan? I've tried several recipes and they all sink with a round pan! Any ideas why?
Rose
Come to think of it, I haven't. Not sure why that would happen!
Sharron Holderfield
Hey Rose......LOVE LOVE LOVE your website and have recommended it to MANY MANY MANY people.
Just wondering....does this carrot cake recipe do well as a layered cake....say 2-3 layers?????
Rose
I haven't tried it as anything other than a sheet cake, so I'm just not sure. It is a really soft cake - maybe if you chill it or freeze it alittle before stacking it up, it would work?! I'll have to try soon and see if I can do it!
Sherry
Can your carrot cake be two round layers? I want to make a cake for Christmas for some special people as a donation to them. I gather carrot cake is one cake they can eat.
Rose
I haven’t tried it as anything other than a sheet cake, so I’m just not sure. It is a really soft cake – maybe if you chill it or freeze it alittle before stacking it up, it would work?! I’ll have to try soon and see if I can do it!
Sherry
Thank you
Michelle VanderLaan
Rose, how would you adapt this recipe for a 10 inch round pan? Any suggestions?
Rose
If it were me, I'd just double it and if I had extra batter, I'd make cupcakes and EAT them 😉
Ginger
I used your recipe for my brother in-laws' grooms cake at his wedding. I made it in a 12" round pan, 3 layers high.
This cake was a hit and everyone wanted a piece, even more than the brides bakery-made cupcakes. Thank you so much for a great recipe!
Nicole
This looks so yummy!! I love anything with cream cheese frosting, but especially carrot cake. We will have to give it a try. Thanks for sharing on Inspire Me Monday!! I hope you have a wonderful week!!
Rose Atwater
Thanks - you as well! Happy Easter!
Kim
This sounds JUST like the carrot cake my grandmother used to make! I'm always on the search for carrot cake recipes that include pineapple. It really makes a big difference in the taste of the cake! Outstanding. If you’d like, I’d love to have you stop by and link up this, or any of your other favorite recipes, at our new link party, You Link It, We Make It, where we actually make the features each week! Thanks so much for sharing! http://tinyurl.com/z2smxw7
sara
Yum, I love carrot cake! I will have to try this recipe. Thanks for sharing at Merry Monday!
Rose Atwater
Awesome - thank you for stopping by!
Terrie
Hi Rose. I've been stalking your site for the past couple of days. 🙂 I'm considering selling my cakes (Missouri finally passed cottage laws). My recipes are all similar to yours so I feel some validation that everything doesn't have to be from scratch. One of the few exceptions is carrot cake. My recipe is 30+ years old and is almost identical to yours. I leave out the nuts, coconut, raisins, clove & nutmeg and it's still AMAZING! I never have leftovers which bums me out because I love cake for breakfast. Thanks for all the inspiration on your site.
Rose Atwater
Awww - thanks for stopping by Terrie - if you decide to go for it - I wish you the best!
Fiorella Amaya
Hi Rose I am new in you page 😀 I love it! I am from Peru sorry if my english is not good. I was wondering if I can replace the crushed pineapple. Is really necesary? can I use fresh pineapple? Thank you very much! I have a small business to help in home so I have 2 works one in tourism and other as a Online store of cakes. 😀
Rose
You could certainly use fresh pineapple, but I'd recommend chopping it up into very small pieces!
Fiorella Amaya
Thank you!
Milly
Hi Rose, This is as close to Cracker Barrel as I have seen. I used to order them whole ($30) but they have taken it off the menu completely in my town. So I see that you have tweeked it a little. You cut down on the spices a little. Smart move. I thought about doing that but didn't and was sorry. I was overwhelmed by the spices at first. So I am going to follow your recipe. I know it will be better. I'm going to leave out the raisins too. They add nothing to the flavor and I just don't like them. You were correct about doubling the frosting. I look forward to seeing the rest of your website.
Rose
Thanks Milly! Enjoy 🙂
Jeannie
Hi, Rose. I'm new to your site but am enjoying it very much. Do you use the can pineapple & juice? or just the pineapple? Thank you.
Susan
Hi Jeannie! Thanks for stopping by the blog. You'd use the pineapple and juice from an 8 ounce can of crushed pineapple. Hope you enjoy!
Lea
Just thought I'd chime in here for those asking about baking this carrot cake in round pans. I have done a 12 and 9 inch 2 tier cake with this recipe, no problems. Plus a 3 layer 7 inch cake.
One recipe is enough to fill one 12x2 inch pan, or one 10x2 inch pan PLUS a 5x2 inch pan. It is also enough batter for two 9x2 inch pans or three 7x2 inch pans. For the carrots, I buy a 10 ounce bag of matchstick carrots and chop them up a little in my mini chopper. The 10 ounce bag, chopped, is equal to 2 cups. Beats grating carrots. Hope this helps.
Davida
Hi Rose
I live in London and I am over the moon to have come across your website
I am lovig it any time I read your post.
I will try and this carrot cake.Thank you so much for sharing.
Blessings in Christ
Thokozani Sibisi
Wow this looks so nice and I love carrot cake a lot and I'm definitely going to make it
Christy
Hi Rose! I use your recipes almost exclusively, so I immediately came to search for carrot cake recipes when I found out it is my future sister-in-law's favorite. Unfortunately, she has a terrible allergy to pineapple. Do you have any suggestions for substitutions?
Rose Atwater
You can omit it from the recipe entirely and this will still be a fantastic cake!