Go Back
+ servings
recipe
recipe
5 from 4 votes
click the stars to rate!

Loaded Carrot Cake

Prep Time 1 hour
Cook Time 30 minutes
Chill Time 30 minutes
Yield: 16 servings
Loaded carrot cake is packed with carrots, raisins, coconut, pineapple, and pecans and frosted with a sweet and tangy cream cheese frosting. The cake is moist and packed with flavor!

Equipment

  • Stand mixer or electric hand mixer
  • 3 - 8" round cake pans

Ingredients 

Loaded Carrot Cake

  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup vegetable oil
  • 4 eggs room temperature
  • ½ cup milk room temperature
  • 2 tsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 3 cups carrots finely grated
  • 20 oz. crushed pineapple well drained
  • 1 cup raisins
  • 1 cup shredded sweetened coconut
  • 1 cup pecans chopped

Cream Cheese Frosting

  • 2 cups unsalted butter room temperature
  • 8 oz cream cheese room temperature
  • 7 cups powdered sugar
  • 1 tbsp vanilla extract
  • ¼-½ tsp salt to taste

Instructions

Loaded Carrot Cake

  • Preheat oven to 350° F. Prepare cake pans using cooking spray and parchment circles.
  • In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract. Using an electric hand mixer or whisk, mix together until fully combined.
  • Add all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix together on low speed until the dry ingredients are combined with the wet.
  • Add in finely shredded carrots and drained crushed pineapple and fold in using a spatula until combined.
  • Add in raisins, shredded coconut, and chopped pecans. Fold into the batter until well dispersed throughout the batter.
  • Divide batter evenly between your cake pans (see equipment for sizes). Use a kitchen scale to ensure that the batter is equally divided.
  • Bake cakes for approximately 30-35 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean. *Please note that baking times may be different for different size pans.
  • Remove cakes from the oven and allow them to cool in the pans on a wire rack until they are at room temperature.
  • Run a knife or small offset spatula between the cake and edge of the pan to loosen from the edges. Invert the cakes to remove from the pan.
  • Recommended but not required: Wrap cooled cakes in plastic wrap and chill for at least an hour or overnight.
  • Level cakes using a serrated knife so that the layers are flat.

Cream Cheese Frosting

  • In a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add room temperature butter and cream cheese. Beat on medium speed for 2 minutes, scraping the sides of the bowl occasionally.
  • Add half the powdered sugar and mix on low speed until incorporated. Add remaining half of the powdered sugar and continue to mix until combined.
  • Add vanilla extract and salt.
  • Turn the mixer on high speed and whip for 2 minutes, scraping the sides of the bowl occasionally.

Assembling the Loaded Carrot Cake

  • Place one cake layer on a cake board or plate. Add desired amount of frosting to the top of the layer and spread evenly.
  • Continue to repeat this process until the layers are stacked.
  • Spread a very thin layer of frosting all over the cake (crumb coat). Chill your cake for 30 minutes until the cream cheese frosting is slightly firm to the touch.
  • Frost and decorate the cake with the remaining cream cheese frosting. Add toasted shredded coconut and pecans if desired.

Notes

Loaded carrot cake can be stored in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Made This Recipe?

Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight