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+ servings
Carrot Cake

Moist and Loaded Carrot Cake with Cream Cheese Bliss

This Loaded Carrot Cake is a delightful treat packed with vibrant flavors and textures, featuring shredded carrots and luscious cream cheese frosting.
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: birthday cakes
Cuisine: American
Calories: 350

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend for a gluten-free option.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 1 teaspoon Kosher Salt Sea salt can be used instead.
  • 1 teaspoon Ground Cinnamon Pumpkin pie spice can be used as a substitute.
  • 1 teaspoon Baking Soda
  • ½ teaspoon Ground Nutmeg Optional.
  • 1 teaspoon Ground Ginger Use fresh ginger for a bolder taste.
  • 2 cups Granulated Sugar Brown sugar can enhance moisture.
  • 1 cup Vegetable Oil Can replace with melted coconut or canola oil.
  • 4 large Large Eggs Ensure at room temperature.
  • 2 teaspoons Vanilla Extract Quality helps elevate the taste.
  • 3 cups Carrots (finely shredded) Thinly shred for the best texture.
  • 1 cup Sweetened Coconut Flakes Unsweetened can be used, reducing sweetness.
  • 1 cup Chopped Nuts (Pecans or Walnuts) Omit for nut-free diets.
  • 1 cup Crushed Pineapple Ensure well-drained.
For the Frosting
  • 8 oz Cream Cheese Softened.
  • 4 cups Powdered Sugar Sift before use.
  • ½ cup Butter Softened.
  • 1 teaspoon Vanilla Extract Opt for pure extract.

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • Whisk
  • Cake Pans
  • Wire rack

Method
 

Step‑by‑Step Instructions for Loaded Carrot Cake
  1. Prepare the frosting by beating together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing well.
  2. Preheat your oven to 350°F (177°C) and grease two 8 or 9-inch round cake pans.
  3. In a large bowl, sift together flour, baking powder, salt, cinnamon, baking soda, and nutmeg. Whisk until combined.
  4. In another bowl, combine sugar and oil. Beat until slightly dissolved, then add eggs one at a time and vanilla. Mix until thick and creamy.
  5. Fold in the carrots, coconut, nuts, and pineapple until evenly distributed.
  6. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. Divide the batter between prepared pans and bake for 35-40 minutes. Check with a toothpick for doneness.
  8. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  9. Trim domes off the cake layers, frost between layers and over the entire cake, and decorate as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 5000IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Chill cakes for at least an hour before frosting to prevent sliding.

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