Beth’s Ultimate Carrot Cake Recipe | ENTERTAINING WITH BETH

Beth’s Ultimate Carrot Cake Recipe | ENTERTAINING WITH BETH

Learn how to make my best-ever carrot cake recipe. An ultimate Easter dessert idea that is easy and SO delicious!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!

SHOP MY FAVORITE KITCHEN PRODUCTS IN MY KIT SHOP! (These links go to amazon where I am an affiliate partner)

Foolproof Madeleines
Quiche Cups
Lemon Pound Cake Recipe
Raspberry Cheesecake
Strawberry Shortcake Cupcakes
Carrot Cake Cupcakes
Key Lime Cups
Spring Lamb Stew
Blueberry Waffles
Foolproof French Macarons
Chocolate Pot de Creme
Strawberry Ice Cream Baskets
Creme Brulee
Elegant French Toast
Coffee Cake
Foolproof Crepes
Foolproof Tiramisu

Serves 8-10

4 eggs
1 cup (240 ml) vegetable oil
1 1/2 cup (300 g) sugar
1 cup (150g) crushed pineapple, drained
¾ cup (180 ml) water
2 tsp (10 ml) vanilla
4 ¼ cups (540g) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
3 tsp (15 ml) pumpkin pie spice or 2 tsp (10 ml) cinnamon and 1 tsp (5 ml) nutmeg
2 cups (300 g) grated carrots
1 cup (150 g) raisins

¼ cup (40g) unsweetened shredded coconut
¼ cup (30g) pecans, chopped

16 oz (460g) whipped cream cheese
2/3 cup (70g) powdered sugar
1 cup (240 ml) heavy cream
1 tsp (5 ml) vanilla

Pre-heat oven to 350F (175C).

In a large bowl add eggs, vegetable oil, sugar and whisk to combine. Then add pineapple, water and vanilla, whisk to combine and set aside.

In a medium size bowl combine flour, baking powder, salt and spice, whisk to combine. Slowly add the dry ingredients to the wet, in thirds, whisking until combined.

Add carrots and raisins, stir until combined.

Pour batter equally into two 9” (23cm) cake pans that have been greased and floured.

Bake 25 mins until a toothpick comes out clean. Allow to cool completely.

Meanwhile make frosting.

In the bowl of an electric mixer combined room temperature cream cheese with powdered sugar, beat until smooth. Add heavy cream and vanilla and beat on high for 5-7 mins until smooth volume has increased by one third.

Place 1 cake layer on a cake stand flat side up, frost top of cake only. Sprinkle 2 tbsp of coconut on top, and 2 tbsp of chopped pecans. Add second cake layer and repeat with remaining coconut and pecans.

Keep cake refrigerated uncovered, for at least 1-2 hours to “set up”

Slice and serve!

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!


View Comments (20)


  1. Preeti Poddar

    March 13, 2017 at 8:51 pm

    Beautiful cake and an adorable puppy

  2. Daniela Zagorska

    March 13, 2017 at 8:51 pm

    This looks like a really cool edit of the usual carrot cake recipes, can't wait to try it. I wonder how to proceed without having two 23 cm pans, probably i'll just bake twice in my only one with removable bottom. This will affect the overall look I suppose, but oh well! Cheers and thanks again for the great ideas 🙂

  3. Las Delicias De Mi Cocina

    March 13, 2017 at 8:51 pm

    absolutely fantastic recipe. thanks

  4. Duy NG

    March 13, 2017 at 8:51 pm

    Hi Beth,

    Should I add equally amount of the carrot to subtitle for the pineapple ? Because I don't really like the taste of them. Or any other substitute ? Thank you Beth.

  5. Ajeng Yuli Fitriana

    March 13, 2017 at 8:51 pm

    Hi Beth, should the heavy cream be cold or at room temperature? Thanks!

  6. Vanessa Ponce Dugan

    March 13, 2017 at 8:51 pm

    I can't believe how easy this looks to make. I'm definitely going to try it for Easter!

  7. GG DiG

    March 13, 2017 at 8:51 pm

    Can I use the grated carrots you can buy at the store in a bag? In my family we use that all the time for soups and it would make this really easy!

  8. Julie Rondini

    March 13, 2017 at 8:51 pm

    This looks amazing! Definitely making this one

  9. 184JMC

    March 13, 2017 at 8:51 pm

    Thank you for your response! Would the whole batter fit into a spring form pan? I really want to make a carrot cake lol tried other recipes never been able to master it !

  10. Najat Sellakh-mas

    March 13, 2017 at 8:51 pm

    Hello Beth, I.m a big fan of yours recipes here from France ..question:Can I use the juice of pineapple canned instead of the water?Thank You .

  11. Harry Phạm

    March 13, 2017 at 8:51 pm

    I've always been obsessed with your creamcheese frosting recipe, Beth! It's much lighter and balanced comparing to the traditional frosting, which can sometimes be overly sweet and heavy.

  12. Alec

    March 13, 2017 at 8:51 pm

    This looks like a great recipe for my Easter party dessert station! How early in advance would you reckon I could prepare/refrigerate this?

  13. druidboy76

    March 13, 2017 at 8:51 pm

    Sorry beth. but this one looks terrible

  14. Rachel Sang

    March 13, 2017 at 8:51 pm

    Hi Beth! I love your videos! Quick question; when you referidgerate the cake, do you cover it? If so, how do you cover it? Thanks so much, and have a great day!

  15. Patricia ́Cuisine

    March 13, 2017 at 8:51 pm

    So delicious Beth!!!! I love the cream cheese frosting recipe! Nothing heavy. The cake looks so moist as well, nice texture.

    This is one of my favourite cake.


  16. Mike's Gracie

    March 13, 2017 at 8:51 pm

    I love your channel!! For some reason you remind me of Courtney Cox, during her Monica/Friends years lol! Just thought I would mention it 😉 Thank you for sharing your wonderful recipes!

  17. Richard Khusial

    March 13, 2017 at 8:51 pm

    My mom loves carrot cake so I tend to make it every Easter, I usually follow Sam's famous Carrot Cake from Allrecipes but this year I will be making yours. =] I found it interesting that you drained the pineapple juice but then added water. I think when I make it, I'll add the pineapple juice to the mix and not add water.

  18. Angelina Wu

    March 13, 2017 at 8:51 pm

    Ohh! The frosting doesn't include butter–a great alternative to the more heavy cream cheese frosting 😀

  19. hadia88

    March 13, 2017 at 8:51 pm

    Beth I am new to your challenge I really like your way of talking. you sound so humble. Your recipes are out of the world. Lots of love hadia from Ireland

  20. 184JMC

    March 13, 2017 at 8:51 pm

    Hi. Would you recommend baking this cake in a tube pan/bunt pan?

Leave a Reply

Your email address will not be published. Required fields are marked *


More in Dessert

Homemade Angel Food Cake Recipe – Laura Vitale – Laura in the Kitchen Episode 371

thecookerybookJanuary 16, 2021

Beth’s Chocolate Hazelnut Linzer Cookies (KIN COOKIE COLLAB!)

thecookerybookJanuary 14, 2021

Tortoni Ice Cream Cake Recipe – by Laura Vitale – Laura in the Kitchen Episode 190

thecookerybookJanuary 12, 2021

Beth’s Apple Spice Cake Recipe | ENTERTAINING WITH BETH

thecookerybookJanuary 9, 2021

Zeppole – Italian Doughnuts Recipe by Laura Vitale – Laura in the Kitchen Episode 163

thecookerybookJanuary 8, 2021

Lemon Bars – Recipe by Laura Vitale – Laura in the Kitchen Episode 136

thecookerybookJanuary 4, 2021

Beth’s Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH

thecookerybookJanuary 4, 2021

Nutella Semifreddo Recipe – Laura Vitale – Laura in the Kitchen Episode 610

thecookerybookDecember 31, 2020

Beth’s Cherry Bakewell Tart Recipe | ENTERTAINING WITH BETH

thecookerybookDecember 30, 2020