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5 from 3 votes

Carrot Cake

A classic carrot cake recipe complete with walnuts and cream cheese frosting.
Prep Time10 mins
Cook Time28 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Carrot cake with pineapple, Easy Carrot Cake
Servings: 8 servings
Calories: 955kcal
Author: Julie of


  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 cup shredded carrots
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 8 ounces crushed pineapples drained
  • 1 cup sweetened shredded coconut

Cream Cheese Frosting

  • 8 ounces cream cheese
  • 1/2 cup unsalted butter
  • 3 cups powdered sugar
  • 1 tsp 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 the butter and cream cheese until smooth.
  • Add the vanilla extract and powdered sugar and mix for about 4 minutes.
  • Frost the cake and Enjoy!



  • This carrot cake is super soft and moist therefore you want to make sure you clean the knife after cutting each slice. That will ensure nice and clean cuts.


Serving: 8g | Calories: 955kcal | Carbohydrates: 127g | Protein: 8g | Fat: 48g | Saturated Fat: 33g | Cholesterol: 125mg | Sodium: 631mg | Potassium: 163mg | Fiber: 1g | Sugar: 101g | Vitamin A: 860IU | Calcium: 79mg | Iron: 2.2mg