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Loaded Carrot Cake

Our carrot cake is the best that I have ever tasted.  The carrots,



coconut, and pineapple keep it so nice and moist.  It will make a



layer cake or 24 cupcakes.

I used three 9-inch pans for the cake above. If you want a higher



cake, use the 8-inch pans.  FYI, I used one recipe of the frosting.  I



would suggest you are making a cake for a group of people, mark



the top of the cake with some sort of decoration; I used rosettes



here and topped  with candied pecans.





























About the ingredients...

•  Carrots-Fresh grated carrots are the key to this recipe.  If my time



    is limited, I use the prepackaged peeled carrots and grate with



    my food processor.



•  Pineapple-If you can't find the small can of crushed, it takes about



   4 slices of canned pineapple, crushed with a fork and drained to



   make ½ cup.



•  Coconut-Since it only takes ½ cup, I use the bagged kind that you



    find in your market.  I have a habit of freezing fresh grated



    coconut in ½ cup increments if I have it left from making a fresh



    coconut cake.  Use what you have, as long as it's not old and



    dried out.



•  Nuts-I like to use pecans or walnut for this.  No need to toast

























Why I like this recipe...

•  It is a very moist and luxurious cake.


•  This cake recipe serves a lot of people.  

•  You can make a layer cake, bundt cake, cupcakes or a 9 x 13-inch




I usually make my cake in three pans instead of two.  It's just a



personal choice and I like the look of the three layers, especially



when I do it "naked cake style".  We used to call that a crumb coat. 

Loaded Carrot Cake   10 to 12 servings


•  1½ cups sugar

•  1 cup vegetable oil

•  3 eggs

•  2 cups all-purpose flour

•  2 tsp cinnamon

•  ½ tsp nutmeg

•  1 tsp baking soda

•  1 tsp vanilla

•  ½ tsp salt

•  3 cups grated carrots

•  1 small can crushed pineapple (8 0z), drained (should be about ½        cup)

•  1 cup chopped nuts, pecans or walnuts

•  ½ cup coconut

Heat oven to 350 degrees F.  Spray bottom of 3 9-inch pans* with non stick spray or use our Pan Release.


1.   In a large bowl, beat sugar, oil and eggs until blended, about 30         seconds or so.  Add flour, cinnamon, nutmeg, baking soda,                     vanilla and salt; beat about 1 minute on medium speed.  By hand,       stir in carrots, pineapple, nuts and coconut until combined.

     Pour into pans.

2.  Bake for 40 to 45 minutes until toothpick inserted in center                   comes out clean.  Cool completely, about an hour.  Frost with               cream  cheese frosting, see below.

*This recipe will also make a 13x9-inch cake or 24 cupcakes

  (use liners).  


•  I used pineapple in its own juice and unsweetened coconut; it             tasted fine to me. But if you want additional sweetness, use                   sweetened pineapple and coconut.

Cream Cheese Frosting



  •  8 oz cream cheese

  •  ½ cup butter, softened (1 stick)

  •  4 cups powdered sugar (1 lb)

  •  1 Tbsp milk

  •  1 tsp vanilla

  •  ½ cup toasted nuts, small chop (optional)


1.   In a mixing bowl, beat cream cheese, butter, milk and vanilla until       smooth.  On low speed, add the powdered sugar in thirds.  Turn           mixer to high speed and beat until  fluffy.

2.  Spread frosting on cake, sprinkle with nuts or cinnamon if                       desired. Store covered in the refrigerator.



loaded carrot cake recipe, basic carrot cake recipe

Some of the ingredients for our Loaded Carrot Cake.
Our Loaded Carrot Cake batter in pans and ready to bake.
Our Loaded Carrot Cake after baking.
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