Best Blue Ribbon Carrot Cake Recipe with Cream Cheese Icing

I vividly remember the first time I tasted a truly spectacular dessert at a neighborhood potluck. It wasn’t the flashy chocolate torte or the intricate fruit tart that stole the show; it was a humble, spice-scented square of cake topped with a cloud of tangy frosting. It was love at first bite. That memory sent me on a years-long quest to recreate that specific texture—moist, dense yet fluffy, and perfectly spiced.

After years of tweaking and testing, I found the holy grail: this Blue Ribbon Carrot Cake recipe. Unlike dry, crumbly versions you might find at a grocery store, this homemade cake uses crushed pineapple and a generous amount of freshly grated carrots to ensure every bite melts in your mouth. Whether you are baking for a holiday celebration or simply craving a comforting treat, this recipe is a guaranteed crowd-pleaser. Let’s dive into how you can bake this award-winning dessert right in your own kitchen.

Ingredients List

To make the ultimate Blue Ribbon Carrot Cake recipe, precision and quality ingredients are key. We use oil instead of butter in the batter to keep the crumb incredibly moist for days.

The Cake Batter

Ingredient	Quantity	Notes
All-Purpose Flour	2 cups	Provides the structure.
Baking Powder	2 tsp	Helps the cake rise.
Ground Cinnamon	2 tsp	The essential warm spice.
Baking Soda	1 1/2 tsp	Reacts with the pineapple acidity.
Salt	1 1/2 tsp	Balances the sweetness.
Granulated Sugar	2 cups	For sweetness and moisture.
Vegetable Oil	1 1/2 cup	Ensures a tender, moist crumb.
Eggs	4 large	Room temperature is best.
Carrots	2 cups	Finely grated (fresh is best).
Crushed Pineapple	1 can (8.5 oz)	Drained well; adds sweetness and moisture.
Chopped Nuts	1/2 cup	Walnuts or pecans work best.
Flaked Coconut	1 can (3.5 oz)	Optional, for texture and tropical flair.

Cream Cheese Icing

Ingredient	Quantity	Notes
Butter	1/2 cup	Softened to room temperature.
Cream Cheese	1 pkg (8 oz)	Softened (full fat recommended).
Vanilla Extract	1 tsp	Enhances the flavor profile.
Confectioners’ Sugar	1 box (16 oz)	Sifted to remove lumps.

Timing

Baking a layer cake requires a bit of patience, but the active time is surprisingly short.

• Prep Time: 25 minutes
• Cook Time: 35-45 minutes
• Total Time: Approx. 70 minutes
• Context: While this takes about 70 minutes total, the active “hands-on” time is less than 30 minutes. That’s significantly faster than making a yeast-based cinnamon roll recipe, yet it delivers the same level of warm, spiced comfort.

Step-by-Step Instructions

Step 1: Prep the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or a 9×13 inch pan if you prefer a sheet cake).

• Tip: For effortless release, line the bottom of your pans with parchment paper rounds. This guarantees your cake won’t stick!

Step 2: Whisk the Dry Ingredients

In a medium bowl, combine the 2 cups flour, 2 teaspoons baking powder, 1 ½ teaspoon baking soda, 1 ½ teaspoon salt, and 2 teaspoons ground cinnamon. Whisk them together thoroughly.

• Why this matters: Whisking ensures the leavening agents (soda and powder) are evenly distributed, preventing the cake from rising unevenly.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, beat the 4 eggs, 1 ½ cup oil, and 2 cups sugar until the mixture is smooth and creamy.

• Action: You can use a hand mixer or just a sturdy whisk. You want the sugar to begin dissolving into the eggs and oil.

Step 4: Combine and Add Mix-ins

Gradually stir the dry ingredients into the wet mixture. Mix just until the flour disappears—do not overmix! Next, gently fold in the 2 cups finely grated carrots, the drained 8.5 oz can of crushed pineapple, ½ cup chopped nuts, and the optional 3.5 oz can of flaked coconut.

• Tip: “Folding” means using a spatula to gently turn the batter over itself. This keeps the cake tender rather than tough.

Step 5: Bake to Perfection

Pour the batter evenly into your prepared pans. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.

• Visual Cue: The cake should pull away slightly from the edges of the pan, and the top should spring back when lightly touched.

Step 6: Cool Completely

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

• Crucial: Do not attempt to frost warm cake, or the icing will melt and slide right off!

Step 7: Make the Cream Cheese Icing

While the cake cools, beat the ½ cup softened butter and 8 oz softened cream cheese together until fluffy. Add the 1 teaspoon vanilla. Gradually add the 16 oz box of sifted confectioners’ sugar, beating until smooth and spreadable. Frost the cooled cake layers generously.

Nutritional Information

Carrot cake is a rich dessert, but it also packs a punch of Vitamin A thanks to the carrots. Here is an estimated breakdown per slice (based on 12 servings):

• Calories: ~650 kcal
• Fat: 38g (Saturated Fat: 10g)
• Carbohydrates: 75g
• Sugar: 55g
• Protein: 6g
• Vitamin A: High (approx. 70% DV) due to fresh carrots.
• Fiber: 2g

Data Insight: While higher in calories than a standard sponge cake due to the oil and cream cheese, the addition of nuts and carrots provides essential micronutrients and healthy fats often missing in processed desserts.

Healthier Alternatives for the Recipe

If you want to enjoy this Blue Ribbon Carrot Cake recipe with a slightly lighter profile, try these modifications:

• Reduce the Oil: Swap half of the vegetable oil (¾ cup) for unsweetened applesauce. This maintains moisture while significantly cutting calories and fat.
• Sugar Reduction: You can reduce the sugar in the cake batter to 1 ½ cups without ruining the texture. The pineapple adds natural sweetness that compensates.
• Flour Swap: Use white whole wheat flour for 50% of the flour called for. It adds fiber and a nuttier taste that complements the pecans perfectly.
• Greek Yogurt Frosting: Substitute half the cream cheese with plain Greek yogurt for a tangier, higher-protein icing with less fat.

Serving Suggestions

To make this cake the star of your table, consider these serving ideas:

• Garnish Like a Pro: Press extra chopped walnuts or toasted coconut flakes into the sides of the cake for a bakery-style finish.
• Pairing: This cake pairs exceptionally well with a hot cup of dark roast coffee or an Earl Grey tea. The bitterness of the coffee cuts through the sweetness of the cream cheese icing.
• Seasonal Twist: For Easter or spring gatherings, pipe small carrots using orange and green icing on top of the cake.
• Temperature: Serve the cake slightly chilled. The cold frosting against the dense, room-temperature crumb offers a delightful textural contrast.

Common Mistakes to Avoid

Even with a “Blue Ribbon” recipe, things can go wrong. Here is how to avoid common pitfalls:

• Using Pre-Shredded Carrots: This is the #1 mistake. Pre-bagged carrots are dry and hard. Solution: Buy whole carrots and grate them yourself on the smallest holes of your box grater for maximum moisture.
• Not Draining the Pineapple: Excess liquid can make the batter too soupy, resulting in a dense, gummy layer at the bottom. Solution: Drain the pineapple in a sieve and press down with a spoon to remove excess juice.
• Overmixing the Batter: Developing the gluten too much leads to a tough cake. Solution: Stop mixing as soon as you see no more white streaks of flour.
• Cold Dairy Ingredients: Lumpy frosting is usually caused by cold cream cheese or butter. Solution: Leave them on the counter for at least an hour before mixing.

Storing Tips for the Recipe

Because of the cream cheese icing and the moist fruit content, this cake has specific storage needs:

• Refrigeration: You must store this cake in the refrigerator. The cream cheese icing is perishable. It will keep fresh for up to 5-7 days in an airtight container or cake dome.
• Freezing: This cake freezes beautifully! You can freeze the unfrosted layers for up to 3 months wrapped in plastic wrap. You can also freeze slices of the finished, frosted cake.
• Thawing: To eat, simply move a slice from the freezer to the fridge overnight, or let it sit on the counter for 20 minutes to take the chill off before devouring.

Conclusion

This Blue Ribbon Carrot Cake recipe is more than just a dessert; it’s a centerpiece for celebration. With its perfectly spiced crumb, the natural sweetness of carrots and pineapple, and that irresistible tangy cream cheese icing, it strikes the perfect balance of flavors. It challenges the idea that cake needs to be complicated to be delicious.

We hope this becomes your new go-to recipe for birthdays, holidays, or just because. Try it out this weekend! If you bake it, please leave a review below or share a photo in the comments. We love seeing your creations. Don’t forget to subscribe to our newsletter for more award-winning recipes delivered straight to your inbox.

FAQs

Q1. Can I bake this in a 9×13 pan instead of layers?

Absolutely. A 9×13 inch rectangular pan is a great option for easy transport. You will likely need to adjust the baking time to 40-50 minutes. Check for doneness with a toothpick starting at the 40-minute mark.

Q2. Why did my carrot cake sink in the middle?

Sinking usually happens if the oven door was opened too early during baking (causing a temperature drop) or if the batter was over-mixed, incorporating too much air that collapses. Ensure your baking powder and soda are fresh, and resist the urge to peek until the timer is near the end!

Q3. Can I omit the nuts or coconut?

Yes, you can. The nuts and coconut add texture and flavor, but they do not affect the chemistry of the cake. If you have a nut allergy or simply dislike coconut, feel free to leave them out. You might consider adding raisins or dried cranberries as an alternative add-in.

Q4. Is it better to use butter or oil in carrot cake?

For carrot cake specifically, oil is better. Oil remains liquid at room temperature (and in the fridge), which keeps the cake incredibly moist and tender. Butter-based carrot cakes tend to dry out faster and have a firmer, more bread-like texture.