Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups (550 mL) all purpose flour; 1 cup (250 mL) sweetened flaked coconut; 3/4 cup (175 mL) unsweetened Dutch-process cocoa powder, sifted; 1 1/2 tsp (7 mL) baking soda; 1 tsp (5 mL) baking powder; 1 tsp (5 mL) ground cinnamon; 1/2 tsp (2 mL) salt; 2 cups (500 mL) granulated sugar; 1 1/2 cups (375 mL) vegetable oil; 3 eggs; 1 tsp (5 mL) vanilla; 1 cup (250 mL) crushed pineapple, undrained; 2 cups (500 mL) grated carrots (about 3 large carrots); 1/2 cup (125 mL) semisweet chocolate chips; 1 package (8 oz/250 g) cream cheese, softened (see Notes); 1/2 cup (125 mL) unsalted butter, at room temperature; 2 1/2 cups (625 mL) confectioners (icing) sugar; 1/2 (2 mL) tsp vanilla; 13- by 9-inch (3 L) metal baking pan, greased

Servings: persons

2 1/4 cups (550 mL) all purpose flour
1 cup (250 mL) sweetened flaked coconut
3/4 cup (175 mL) unsweetened Dutch-process cocoa powder, sifted
1 1/2 tsp (7 mL) baking soda
1 tsp (5 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) salt
2 cups (500 mL) granulated sugar
1 1/2 cups (375 mL) vegetable oil
3 eggs
1 tsp (5 mL) vanilla
1 cup (250 mL) crushed pineapple, undrained
2 cups (500 mL) grated carrots (about 3 large carrots)
1/2 cup (125 mL) semisweet chocolate chips
1 package (8 oz/250 g) cream cheese, softened (see Notes)
1/2 cup (125 mL) unsalted butter, at room temperature
2 1/2 cups (625 mL) confectioners (icing) sugar
1/2 (2 mL) tsp vanilla
13- by 9-inch (3 L) metal baking pan, greased

1
Preheat oven to 350F (180C).
2
Cake: In a medium bowl, mix together flour, coconut, cocoa powder, baking soda, baking powder, cinnamon and salt.
3
In a large bowl, beat together sugar, oil, eggs and vanilla.
4
Beat in pineapple with juice and carrots.
5
Add flour mixture, beating just until smooth.
6
Stir in chocolate chips.
7
Spread batter in prepared pan, smoothing top.
8
Bake in preheated oven for 50 to 60 minutes or until a tester inserted into center comes out clean.
9
Let cool in pan or transfer to a rack to let cool completely (see Notes).
10
Cream Cheese Icing: While cake is cooling, in a bowl and using electric mixer, beat together cream cheese and butter until smooth and fluffy.
11
Add confectioners sugar and vanilla, beating until smooth.
12
Spread over cool cake and refrigerate until ready to serve.
13
Variation: Decorate the cream cheese icing with shaved chocolate (use a vegetable peeler and a chunk of semisweet chocolate).

2669

kcal

Calories

147

Fat

325

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 1/4 cups (550 mL) all purpose flour, 1 cup (250 mL) sweetened flaked coconut, 3/4 cup (175 mL) unsweetened Dutch-process cocoa powder, sifted, 1 1/2 tsp (7 mL) baking soda, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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