This rich and incredibly moist carrot cake is a timeless favorite, upgraded with a blend of butter and coconut oil for the perfect balance of flavor and tenderness.
Packed with freshly grated carrots and crushed pineapple, every bite delivers a soft, tender crumb with just the right amount of natural sweetness and warmth from cinnamon and ginger.
Finished with a smooth, tangy cream cheese frosting, this cake is ideal for celebrations or everyday indulgence.
Whether you keep it simple or dress it up with candied carrot ribbons, this recipe is dependable, flavorful, and guaranteed to impress every time.
Prep Time: 15 mins
Cook Time: 40 mins
Additional Time: 40 mins
Total Time: 1 hr 35 mins
Servings: 12
Yield: 1 (9×13-inch) cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 2 cups white sugar
- 4 large eggs
- ¼ cup unsalted butter
- 1 cup coconut oil
- 2 cups finely grated carrots (or more for extra moisture)
- 1 (8-ounce) can crushed pineapple, drained
- ½ cup finely chopped pecans (optional)
- ½ cup finely chopped walnuts (optional)
For the Frosting:
- 1 (8-ounce) package cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ teaspoons vanilla extract
- 3 cups confectioners’ sugar (adjust to taste)
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder, ginger, and cinnamon until fully combined.
- In a separate bowl, whisk the sugar and eggs together until the mixture becomes pale and smooth, about 2 to 3 minutes.
- Gently melt the butter and coconut oil over low heat until just liquefied (not hot). Whisk this into the egg mixture until fully incorporated.
- Stir in the grated carrots, crushed pineapple, and optional nuts until evenly distributed.
- Add the dry ingredients to the wet mixture and stir until no dry spots remain.
- Pour the batter into the prepared baking pan and lightly tap it on the counter to release any air bubbles.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan for at least 40 minutes before frosting.
- To make the frosting, beat the cream cheese, butter, and vanilla extract until light and fluffy. Gradually add confectioners’ sugar and beat until smooth and spreadable.
- Spread the frosting evenly over the cooled cake. Chill before slicing for the best texture.
Chef’s Notes
- You can substitute vegetable oil for coconut oil if preferred.
- Use refined coconut oil for a neutral flavor, or virgin coconut oil for a subtle coconut aroma.
- For a layer cake, divide the batter between two 9-inch round pans and adjust baking time slightly.
- To create candied carrot garnish, thinly slice carrots and simmer briefly in a 1:1 sugar-water syrup until translucent.
- Adding extra grated carrots enhances moisture and texture.