This classic carrot cake recipe is fully loaded with nuts, coconut, pineapple and more! It’s super moist and topped with my favorite cream cheese frosting!
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This is one of my most requested dessert recipes of all time. It’s a quick, homemade dessert that’s incredibly moist and delicious.
Preheat the oven to 350°F. Grease and flour a 9×13 pan or glass baking dish, set aside.
In a medium bowl, combine flour, baking soda, baking powder, cinnamon, ginger, and salt with a whisk. Set aside.
In a separate bowl, mix together eggs, buttermilk, applesauce, oil, sugar, and vanilla.
Stir in the flour mixture just until mixed. Fold in the carrots, walnuts, raisins, coconut, pineapple, and mix until combined.
Pour into the prepared pan. Bake for 50-65 minutes or until a toothpick comes out clean when inserted into the center of the cake.
Remove from the oven and cool completely in the pan. Once cooled, frost with cream cheese frosting.
No buttermilk? No problem, simply add 1 tbsp of white vinegar or lemon juice to a liquid measuring cup. Fill to ¾ cup with whole milk, stir, and let rest for 5 minutes. This can be used in place of buttermilk in most recipes.
Shred carrots using the large side of a box grater.
Applesauce can be replaced with additional oil. We prefer the lighter flavor with applesauce.
To drain the pineapple, place in a mesh strainer and gently press.
Calories: 311 | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 218mg | Potassium: 296mg | Fiber: 3g | Sugar: 24g | Vitamin A: 3422IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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