Can I make this as a sheet cake?

Yes! This recipe works perfectly in a 9x13 pan , which is actually my favorite way to make it.

Can I bake carrot cake in a disposable pan?

Yes, this carrot cake can be baked in a disposable 9×13-inch aluminum pan if you want easy cleanup or plan to take the cake to a potluck or gathering. Disposable pans are thinner than regular metal baking pans, so the cake may bake a little faster. For best results, place the disposable pan on a sturdy baking sheet before putting it in the oven so it stays stable and is easier to move in and out of the oven.

Can I make this a layer cake?

If you’d prefer to make this carrot cake as a layer cake instead of a sheet cake, you absolutely can. Simply divide the batter evenly between three 8-inch round cake pans to create a taller cake. Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center of the cake layers comes out clean. Be sure to grease the pans well and line the bottoms with parchment paper so the layers release easily. Because this cake is loaded with carrots, pineapple, coconut, raisins, and nuts, the batter is heavier than a typical cake batter and the baked layers can be a little more delicate. For best results, fill each pan only about ⅔ full and gently tap the pans on the counter before baking to help the batter settle evenly. Allow the layers to cool completely before frosting - chilling them briefly in the refrigerator can make them even easier to handle. You should easily have enough cream cheese frosting to spread between the layers and cover the top and sides of the cake.

Can I leave out the nuts or raisins or coconut?

Absolutely. The cake will still be delicious. It will reduce the volume of the batter.

Why is my carrot cake dry?

This is a very moist carrot cake, so if it's dry, it is usually caused by overbaking or overmixing the batter. Check the cake a few minutes early to avoid overbaking - especially if baking in a metal pan or disposable pan.

How long does carrot cake last in the fridge?

It will keep for up to 5 days in the refrigerator.

How to decorate a carrot cake?

I prefer to keep this cake simple and garnish it with chopped nuts and/or toasted coconut. But you could also pipe more cream cheese on the top or add other decorations.

Easy Carrot Cake Recipe with Cream Cheese Frosting

Loaded Carrot Cake with Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

Recipe by Rose

Prep Time15
Cook Time45
Total Time1 hour
Yield12 1x

Description

This Easy Carrot Cake with Cream Cheese Frosting is incredibly moist and packed with flavor. It’s loaded with freshly grated carrots, pineapple, coconut, raisins, and nuts, then topped with rich, tangy cream cheese frosting. If you love a classic homemade carrot cake, this easy recipe might just become your new favorite dessert.

Ingredients

Units Scale

CAKE INGREDIENTS:

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/4 cup vegetable oil
1 1/2 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla
3 eggs
2 cups freshly shredded carrots (or preshredded from the grocery store)
1 cup crushed pineapple (8 oz. can with juice)
1/2 cup raisins soaked in hot water for 10-15 minutes, or until plump. Then drained and patted dry.
1/2 cup finely shredded coconut
3/4 cup finely chopped walnuts

CREAM CHEESE FROSTING:

12 ounces cream cheese (at room temperature)
12 tablespoons of butter (at room temperature)
1 1/2 teaspoons vanilla
3 cups powdered sugar
1/2 cup chopped pecans for garnish.

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Instructions

CARROT CAKE

Preheat your oven to 350°F and grease a 9×13-inch baking pan. I prefer to use cake release spray or homemade goop.
If you haven’t already, put the raisins into a bowl and cover with hot water so they’ll plump up (let them soak at least 10-15 minutes)! Pat dry before adding to the cake batter.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a separate bowl, add the oil, sugar, brown sugar, vanilla, and eggs.
Beat until completely smooth.
Fold in the grated carrots, crushed pineapple, raisins, coconut, and chopped walnuts until evenly distributed.
Add half the dry mixture, mixing slowly. Then add the remaining flour and mix just until incorporated. Do not overmix.
Pour the batter into the prepared pan and spread it evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before frosting.

CREAM CHEESE FROSTING

In a medium bowl, cream the cream cheese and butter until light and fluffy.
Add vanilla.
Gradually add the powdered sugar until it is well blended.
Beat the frosting on high speed until light and fluffy.
If the frosting is too thick, add milk or heavy cream one tablespoon at a time until it reaches a smooth, light consistency.
Be sure the cake is completely cooled before spreading the frosting evenly over the top.
Garnish with chopped pecans and/or toasted coconut.

Equipment

Mixing Bowls

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Hand Mixer

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Baking Dish

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Notes

Use room temperature ingredients! They mix together more easily and help your cake bake up light, fluffy, and evenly every time.
Don’t overmix the batter. Mix just until everything is combined.
Cool completely before frosting. Warm cake will melt the frosting.

Nutrition

Serving Size: 1 slice
Calories: 485
Sugar: 37.2 g
Sodium: 249.7 mg
Fat: 28.8 g
Carbohydrates: 55.4 g
Fiber: 2 g
Protein: 4.9 g
Cholesterol: 51.5 mg

Find it online: https://rosebakes.com/fruit-and-nut-loaded-carrot-cake-cream-cheese-frosting/