Best Ever Yummy Carrot Cake!!!! (With Cream Cheese Frosting)

"This is the best, most moist & flavorful carrot cake that I have ever eaten and it is definitely something everyone who tries it will remember! As with most of my recipes, they are bits & pieces from different places all put together to achieve (in my opinion) the perfect recipe. I make this as a 12", 4-layer cake to sell at my restaurant. You can easily half this recipe to make an 8", 3-layer cake or a regular 9 x 13 pan."
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Ready In:
1 12




  • Preheat oven to 350 degrees F (If using a commercial convection oven, set it for 325 degrees on high fan).

  • Grease & flour four 12" round pans.
  • Whisk first six ingredients in a large bowl until combined(flour, granulated sugar, baking soda, baking powder, salt & cinnamon).
  • In a separate smaller bowl, lightly beat oil, eggs & vanilla until combined.
  • Add the wet mixture to the dry mixture until just combined.
  • Carefully stir in the carrots, coconut, walnuts, pineapple & raisins until everything is evenly dispersed.
  • Pour the batter into your greased & floured pans.
  • Bake in the oven, turning half way through, until a toothpick comes out clean. When you lightly push on the cake it should spring back if it is done. (It takes about 25-30 minutes in a convection oven, but will probably take longer in a household oven).
  • Cool the cake on cooling racks until it is room temperature. I cool mine in the fridge to speed things up -- but either way will work.

  • While the cake is baking & cooling you can make your frosting.
  • Beat cream cheese & softened butter in your mixer until it is light & fluffy.
  • With your mixer on low, slowly add the powdered sugar a little at a time so it doesn't fly out everywhere.
  • Continue beating until the frosting is smooth.
  • Add the vanilla to the frosting & continue to mix until combined.
  • This frosting should be a thick fluffy consistency so you can spread it easily but it won't run.
  • If you want a thinner frosting add less powdered sugar, if you want it thicker add more powdered sugar.

  • When the cakes are cool, put a dollop of frosting on each one & spread around so there is an evenly covered layer (about 1/4" - 1/2" thick).
  • If you put too much frosting it will squish out from the weight of the stacked cakes.
  • Spread the remainder of the frosting on the sides of the cake.

  • Take two small bowls of frosting.
  • To one add green food coloring until you get a nice "carrot stem green" color.
  • To the other bowl add red + yellow food coloring to make a nice "carrot orange" color.
  • Add extra powdered sugar to each to make the frosting very thick. Then use a pastry bag to pipe little carrots with green stems on the top of the cake.
  • You can use a zip-top bag with a tiny hole cut in the corner to pipe out the frosting carrots if you don't have a pastry bag.

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  1. KDesiP
    This was truly a yummy cake! However, there are a couple of changes I made that improved it the next time (IMHO):<br/><br/>2 cups applesauce instead of oil, added a little more cinnamon, baked at 325 degrees for about 50 minutes. When I made the cake straight by the recipe, the center fell almost as soon as it began to cool, even though the tester came out clean, so i think the added, lower temperature, cook time is crucial! BUT, it is a fantastic recipe!


I just recently graduated from college in Pennsylvania with my degree in biology and decided to move back to my home town in Maine. My husband and I just got married in September 2006 and are both working getting our business up and running. I am a recipe addict but I can never seem to follow them exactly. Recipes tend to inspire me to put my own twists on what i'm making to make things even better. I love to make soups lately too. I have been doing a lot of experimenting with some pretty awesome results I have just started getting into baking and have made some really awesome cookies, muffins & cakes lately. I really want to learn how to make bread.... I have tried but they never seem to come out as good as the ones I buy. I would love to be able to make homemade foccacia, ciabatta, baguettes, and english muffins.
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