Classic Carrot Cake (No Pineapple!)

This classic carrot cake skips the pineapple but keeps all the moist, spiced goodness. Topped with a light cream cheese icing, it’s a crowd-pleaser for any occasion!

16 slices

Uncut Carrot layer cake without pineapple on a pedestal dish.

Prep Time 30

Cook Time 35

Cooling and Icing 1 20

Total Time 2 25

Ingredients

Cake

2 cups (240 g) flour
2 teaspoons (2 teaspoons) baking powder
2 teaspoons (2 teaspoons) baking soda
2 teaspoons (2 teaspoons) cinnamon
1 teaspoon (1 teaspoon) salt
1 cup (224 g) oil
1-1/2 cups (198 g) granulated sugar
4 (200 g) large eggs
3 cups (384 g) finely grated carrots
2 teaspoons (2 teaspoons) vanilla extract
½ cup (59 g) chopped walnuts or pecans
½ cup raisins or dried cranberries
1 cup shredded coconut

Cream Cheese Icing:

8 ounces (226 g) cream cheese - (softened)
1-1/2 cups (150 g) marshmallow cream
1 teaspoon (1 teaspoon) vanilla extract
¼ cup (30 g) powdered sugar

Instructions

Prep the Pans: Preheat oven to 325 °F (165˚C). Grease and flour three 9-inch round cake pans, or use parchment paper for easy removal.
Mix the Dry Ingredients: Whisk together 2 cups flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 2 teaspoons cinnamon, and1 teaspoon salt. Set aside.
Combine the Wet Ingredients: In a large mixing bowl, beat together 1 cup oil and 1-1/2 cups granulated sugar until smooth. Add 4 large eggs one at a time and mix until smooth. Stir in 3 cups finely grated carrots and 2 teaspoons vanilla extract.
Note: Finely grate fresh carrots by hand or with a food processor—store-bought shredded carrots are too dry and will make this cake heavy.
Bring the Batter Together: Add the dry ingredients and mix only until they disappear. Gently fold in 1/2 cup chopped walnuts or pecans, ½ cup raisins or dried cranberries, and 1 cup shredded coconut if using.
Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25–35 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then turn out onto racks to cool completely.
Make the Icing: Beat 8 ounces cream cheese, 1-1/2 cups marshmallow cream and 1 teaspoon vanilla extract until light and fluffy. Add 1/4 cup powdered sugar and beat on low until smooth.
Frost and Serve: Once the cakes are cool, spread icing between layers and on top. Chill briefly for easier slicing. Enjoy!

Notes

Storage: Store covered in the fridge for up to 5 days. For the best texture, let slices sit at room temperature for about 30 minutes before serving.

Make ahead: Bake the layers a day in advance, wrap tightly, and refrigerate. Frost the cake the day you plan to serve.
No marshmallow fluff in the pantry? Sub 1/2 cup softened butter for the marshmallow fluff and increase the powdered sugar to 3 cups.

Nutritional Information