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Baked carrot cake in a 9x13 pyrex with frosting and pecans sprinkled on top.

Carrot Cake

Adapted from The Silver Palette Cookbook
Dense, rich, chunky carrot cake with a luscious cream cheese frosting!
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 hours 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 12 -24 servings

Ingredients
  

  • 3 cups all-purpose flour
  • 2 cups brown sugar or coconut sugar
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 ½ teaspoons cinnamon
  • 1 1/2 cups coconut, avocado, or olive oil
  • 4 large eggs lightly beaten
  • 1 tablespoon vanilla
  • 1 1/2 cups chopped pecans or walnuts–divided
  • 1 1/2 cups shredded coconut
  • 1 1/3 cups shredded raw carrots
  • 1 8 ounce can crushed pineapple
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg

Instructions
 

  • Preheat oven to 350. Grease two 9 inch layer cake pans and line with parchment paper or butter a large 9 x 13 inch pyrex. No need to use parchment paper if you're using the large pyrex.
  • Add dry ingredients into a bowl or a stand mixer. Blend lightly. Add oil, eggs, and vanilla. Beat well. Fold in ¾ cup of pecans, the coconut, carrots, and pineapple.
  • Pour batter into the prepared pan or pans. Bake for 30 to 35 minutes or until edges have pulled away from the sides and a cake tester inserted into the middle comes out clean. If you use the pyrex, cook for 45-55 minutes.
  • Cool on a rack for 3 hours. When completely cool, fill and frost with cream cheese frosting or dust top with confectioners sugar.

Cream Cheese Frosting

  • Using a hand mixer, mix 8 ounces softened cream cheese and 6 tablespoons softened butter together. Sift in 2-3 cups confectioners sugar until fully incorporated. Stir in vanilla. Frost cake and sprinkle remaining ¾ cup chopped pecans over the top.