Signature Homemade Carrot Cake

Total Time:
2 hr 40 min
30 min
1 hr 30 min
40 min

10 to 12 servings

  • 2 cups vegetable oil
  • 2 2/3 cups sugar
  • 5 eggs
  • 2 2/3 cups carrots, grated
  • 1 1/3 cups walnuts
  • 1 1/3 cups pineapple, crushed and drained
  • 2/3 cup coconut flakes, sweetened
  • 1/3 cup raisins
  • 3 1/2 cups flour
  • 1 1/3 tablespoons baking soda
  • 1 1/3 tablespoons baking powder
  • 2 2/3 tablespoons cinnamon
  • 1 teaspoon salt
  • Cream Cheese Frosting:
  • 6 ounces cream cheese
  • 2 tablespoons or 1/4 stick butter, unsalted, softened
  • 2 tablespoons vegetable shortening
  • 1 1/2 cups confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup walnuts, toasted
  • 1 cup coconut flakes, toasted

Grease 2 (10-inch) cake pans and set aside. Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, pineapple, coconut and raisins. In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the carrot mixture and blend. Pour the batter into the cake pans and bake in a preheated 350 degree F oven for 35 to 40 minutes or until done. Remove from oven and cool for 30 minutes. Release the cakes from the pans and cool completely before cutting and frosting. Cut cakes in 3 equal layers (a total of 6 layers). Assemble the carrot cake one layer at a time. Finish the carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake. This gives the cake that special homemade country-style look. Garnish with toasted walnuts and coconuts.

For the frosting: Beat together the cream cheese, butter, and vegetable shortening for 15 minutes. Mixture must be very smooth and light. Add the confectioners' sugar and the vanilla and mix until smooth (about 3 minutes).

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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4.5 39
Made this cake today. Used 2 nine inch pans so it took about 45 minutes to bake. I loved the rise on this recipe. Most carrot cakes are very dense and need at least three layers to look decent on your cake stand. The cake is moist! I left out the coconut. I also doubled the icing since my family loves cream cheese isicng and I wanted to cover the entire cake. Will definitely keep this one. item not reviewed by moderator and published
This cake had everything I wanted in a carrot cake! I'd always heard baking needed to be so exact. But I made several changes to this and it was the best carrot cake ever! I used 1/2 cup oil, 1/2 melted coconut oil, and 1 cup of applesauce (my first time trying that - Excellent!) I also used about 1 cup of the sugar as brown sugar. I omitted the raisins, used a full can of pineapple as I was just a tad short on the carrots. One cup of the flour was whole wheat, and about 1/2 cup was coconut flour (I think the extra pineapple made up for any moisture loss from the coconut flour). Saving these notes for when I make this now standard carrot cake. BTW, I used coconut oil in my cream cheese frosting as well. Healthier than butter, and Love the flavor! item not reviewed by moderator and published
I had been looking for a great carrot cake recipe and I think I have found it. Modifications: whole wheat pastry flour for flour and substituted one cup of applesauce for one cup of oil. Oil substitution seemed to be a good decision because it was almost too oily even with only one cup of oil. A full three cups of carrots were still barely noticeable. I used an 11 x 15 pan at 350 for 40 min. It fit perfectly and cooked all the way through, but I would probably use two smaller pans in the future to better control the cooking. I did not make frosting, but cake was already really sweet and rich without it. item not reviewed by moderator and published
Absolutely great cake...however I'd recommend listening to the two cake pan instructions as I set my oven on fire. Definitely don't over estimate the rising of this cake. 13x9 is a no go. : item not reviewed by moderator and published
This recipe rocks! I would like to be able to make a smaller cake and have it turn out the same. I took cake to everyone at work (about 30 people and had cake left over! Everyone wanted the recipe and raved about the texture, flavor and how great it was. Thanks this is a keeper. item not reviewed by moderator and published
Tried this cake today for the first time. LOVED IT!!!!! Made it with 3 layers and I only have 2-3 slices left. Lol..... They want another one for game day Sunday. item not reviewed by moderator and published
Best Recipe ever. This is a winner. Try it. You're like it. Everyone always wants me to make this carrot cake. Making one now!!!!!!!!!!!!! item not reviewed by moderator and published
This recipe was delicious! I am not a baker or a great cook but I was able to master this recipe after the first time. I made it for Thanksgiving and everyone devoured it! item not reviewed by moderator and published
I can only use 5 stars? I've have made this cake numerous times since I first found it (years). It has always turned out well, and people beg me to make it for them. It sold at my company's bake sale/auction for $56!! Today I am going to make it in a 13" x 9" pan for the first time. I usually partially freeze the layers before splitting them. I think that it would be too much frosting-to-cake ration, so I split into two, not three layers. Double the frosting recipe to cover the whole cake as others suggest. This cake is definitely worth the effort!! item not reviewed by moderator and published
Excellent! It was a crowd pleaser. I did line the pans with parchment as I didn't want any sticking. I used three 8" pans since I didn't have 10" and that worked well. I agree with other comments that I like more icing. I did a double recipe. This recipe is going to be one I'll make often. item not reviewed by moderator and published

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Recipe courtesy of Sandra Lee