Classic Carrot Cake

Everyone has a favorite version of carrot cake—this classic one includes crushed pineapple, which makes for a very sweet, moist dessert. For presentation, we like to adorn the top of the carrot cake with tiny marzipan carrots.

Classic Carrot Cake Classic Carrot Cake
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.
Yield: serves 12-14


  • 34 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
  • 1 12 cups sugar
  • 12 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
  • 12 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)


  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.