Classic Carrot Cake

  • Serves

    serves 12-14


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.


  • 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)


Step 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.

Step 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.

Step 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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