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Delicious, layered carrot cake with cream cheese frosting covered in walnuts on the sides. This cake has coconut, carrots, pineapple, buttermilk, and a hint of cinnamon that combine for perfect Carrot Cake.

Carrot Cake

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Course Dessert
Cuisine American
Servings 16


  • 20 oz Crushed Pineapple
  • 2 Cups Carrots (About 4 large Carrots)
  • 3 Eggs
  • 1 Cup White Sugar
  • 1 Cup Brown Sugar
  • 3/4 Cup Vegetable Oil
  • 2 tsp. Vanilla
  • 2 Cups Flour
  • 2 tsp. Cinnamon
  • 1/2 tsp. Salt
  • 2 tsp. Baking Soda
  • 3/4 Cup Buttermilk
  • 1 Cup Coconut (I add two cups)
  • 2 Cups Walnuts (2 Cups more if you are going to roll the cake in nuts)

Cream Cheese Frostings

  • 8 oz. Cream Cheese
  • 1/2 Cup Butter
  • 6 Cups Powdered Sugar
  • 1/4 - 1/2 Cup Milk


  • Preheat the oven to 350°. 
  • Grease, flour and line cake pans with parchment paper.
  • Drain the crushed pineapple.
  • Peel and grate the carrots.
  • Beat eggs until light yellow.
  • Add the sugars, oil and vanilla.
  • Sift the dry ingredients together.
  • Pour 1/2 cup of dry ingredients into the batter and then alternate with the buttermilk.  End with the buttermilk.
  • Add carrots, coconut and pineapple.  
  • Mix on low speed until everything is well incorporated.
  • Pour equal amounts of batter into prepared pans.
  • Bake for 35 minutes.
  • Cool for 10 minutes. 
  • Use an offset spatula to loosen the cake from the pan and turn them over onto the cooling rack.
  • Peel off parchment paper and cool completely.
  • Frost with cream cheese frosting and decorate with walnuts.

Cream Cheese Frosting

  • Beat cream cheese and butter.
  • Add powdered sugar, one cup at a time.
  • Add 1 Tbsp. of milk as needed to get the consistency you want.
  • Beat for four minutes until light and fluffy.
Keyword Dessert, cake, carrots, pineapple, coconut
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