Carrot Cake with Cream Cheese Frosting

This soft and delicious classic carrot cake with cream cheese frosting is an Easter staple! Made with pineapples, coconut, carrots, and other simple ingredients.

What I love about this cake is that you don’t really taste the carrot so even those picky eaters who dislike carrots may still enjoy this. The carrots are incorporated for moisture and texture.


– all purpose flour – sugar – shredded carrots  – baking soda – ground cinnamon – salt – eggs – buttermilk – vegetable oil – vanilla extract

Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans and set aside. In a large bowl, mix together the all-purpose flour, baking soda, and salt, set aside.

In a separate bowl, whisk 3 eggs, sugar, buttermilk, vegetable oil, vanilla extract, shredded carrots, cinnamon, pineapples, and shredded coconut.

Add the flour mixture to the wet mixture and mix for about 15 seconds. Pour the batter into the 2 cake pans and bake for about 28-30 minutes.

Once the cakes come out of the oven, let it cool completely. For the frosting, mix all the frosting ingredients then frost the cake.

Tips and Recipe Variations

- Make sure you use a full-fat cream cheese block. Avoid using spreadable or low-fat cream cheese. - A splash of lemon juice will reduce the sweetness of the frosting.



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