Recipes R Simple

Classic Carrot Cake Recipe


Classic Carrot Cake Recipe

carrot cake recipe2Classic Carrot Cake Recipe

Here’s one of our all time favorite cakes. The age old Carrot Cake Recipe is a reliable friend to have around.

The cream cheese frosting perfectly accents this lovely cake. However we like it best – Plain.

You can opt for or without the walnuts or pineapple – They are all individual preferences.

Either way you can’t go wrong with this winning recipe.

Classic Carrot Cake Recipe


  • 2 cups flour
  • 2 tsp fine cinnamon powder
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 3 eggs
  • 1 cup oil
  • 2 cups finely grated carrot
  • 1 cup grated fresh coconut
  • 1 cup crushed  pineapple fresh or canned-optional
  • ¾ cup chopped walnuts – optional

Frosting: only if desired

  • 8 oz pack Cream Cheese
  • ¼ cup butter, softened
  • 2- 3 Tbsp
  • 1 tsp vanilla extract
  • 4 cups powdered sugar



  • Preheat oven to 350 ºF/177º C
  •  Prepare 1 (8-9 inch) circle cake pan OR 2 8-9 inch pans if making a layered cake.
  • Grease the pan/s with butter or shortening lightly. Lightly dust with flour by sprinkling all over and then tapping out the pan to remove excess.
  • Sift together the flour, cinnamon powder, baking soda and salt.

carrot cake recipe-siftflour carrot cake recipe-cinamon carrot cake recipeingredients

  • In a mixer with whisk attachment or in a bowl using beater, beat together the sugar, oil till fluffy.


  • Add the eggs and vanilla extract and beat till thoroughly mixed.

carrot cake recipe-batter

  • Fold in the finely grated carrot.

carrot cake recipe_finegratedcarrot carrot cake recipe-addcarrot

  • Fold in the coconut.

carrot cake recipe-gratedcoconut carrot cake recipe-addcoconut

  • Add the pineapple and walnut if using – we omitted the pineapple.

carrot cake recipe-addwalnut

  • Pour into the greased and floured pan or pans (if making a layered cake)

carrot cake recipe-preparepan

  • Bake on  lower rack of oven for 45 minutes- 1 hour till OR top is cooked and toothpick inserted in the centre comes out clean.
  • Cool in pan/s for 10 minutes.
  • Run a knife around the sides of pan and invert  onto your palm and then flip right side up onto cooling rack.
  • Allow to cool 1 hour.

carrot cake recipe-cake2 carrot cake recipe-baked

  • Frost if desired.Frost between layers for layered cake as well.
  •  Keep covered and chilled in refrigerator.

Classic Carrot Cake Recipe


  •  Beat together the sugar, cream cheese, vanilla, butter and milk till smooth on low speed.
  • Add the sugar one cup at a time till smooth and spreadable
  • Frost the cooled cake with swirls and refrigerate.

Classic Carrot Cake Recipe


We like our carrot cake plain and even if we use frosting we make only ¼the recipe and make a light layer of frosting.

Did you enjoy our Classic Carrot Cake Recipe ?

You May Also Like:

Simple and Moist Chocolate Cake

Great Recipe from New Zealand!

fudge cake

Chocolate Sponge Fudge Cake

Sponge Cake with Fresh Fruit and Whipped Cream

Fresh Fruit and Cream Sponge Cake









Delicious! Date and Nut Cake




  1. Avatar Sherien Ramzan 4 years ago

    My favourite combo…………carrot cake with creamcheese frosting

  2. Avatar Sapna 3 years ago

    Shana, how much of grated coconut should be used in making the carrot cake?

    • It’s 1 cup grated coconut. I’ve edited the post to include it. Thanks for letting me know of this oversight.

  3. Avatar Sapna 3 years ago

    Shana, made the carrot cake and it was moist and soft. This recipe of adding grated coconut is a new twist. But it was nice. I used to make the carrot cake without the grated coconut.

Leave a Reply

All original content on these pages is fingerprinted and certified by Digiprove