Perfect Carrot Cake

Perfect Spring Dessert: Classic Carrot Cake

By Saveur | Shine Food

Our version of the always-popular carrot cake is a potluck and bakesale favorite; the addition of crushed pineapple helps to keep it sweet and moist.


SERVES 12 to 14


¾ cup canola oil, plus more for pan

2 cups flour, plus more for pan

2 tsp. baking powder

2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. kosher salt

1½ cups sugar

½ cup buttermilk

3 tsp. vanilla extract

4 eggs

2 cups finely grated carrots

1 cup canned crushed pineapple, drained

1 cup coarsely chopped walnuts

1 cup sweetened flaked coconut

½ cup raisins

8 oz. cream cheese, softened

8 tbsp. unsalted butter, softened

3 cups confectioners’ sugar, sifted

Marzipan carrots for garnish (see Making Marzipan Carrots)

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1. Heat oven to 350°. Grease and flour a 9″ x 13″ baking dish; set aside. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.

2. In a bowl, whisk together oil, sugar, buttermilk, 2 tsp. vanilla, and eggs; whisk into flour. Stir in carrots, pineapple, nuts, coconut, and raisins. Pour batter into prepared dish; smooth. Bake for 40-45 minutes. Let cool.

3. In a bowl, beat cream cheese and butter with a hand mixer until smooth. Add remaining vanilla and confectioners’ sugar; beat until fluffy. Spread icing over cake; refrigerate. Garnish with marzipan carrots, if using.

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