Best Blue Ribbon Carrot Cake Recipe with Cream Cheese Icing
This is the ultimate Blue Ribbon Carrot Cake recipe, featuring a moist, spiced crumb loaded with fresh carrots, crushed pineapple, and walnuts. Topped with a silky, homemade cream cheese icing, this award-winning dessert is perfect for Easter, birthdays, or any special occasion.
Equipment
- 3 9-inch round cake pans
- Electric mixer
- Large mixing bowl
- Box Grater
Ingredients
Cake Batter
- 2 cups flour all-purpose
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1.5 tsp baking soda
- 1.5 tsp salt
- 2 cups sugar granulated
- 1.5 cup oil vegetable or canola
- 4 eggs
- 2 cups carrots finely grated
- 8.5 ounce crushed pineapple canned, drained
- 0.5 cup chopped nuts walnuts or pecans
- 3.5 ounce flaked coconut optional
Cream Cheese Icing
- 0.5 cup butter softened
- 8 ounce cream cheese softened
- 1 tsp vanilla extract
- 16 ounce confectioners' sugar sifted
Instructions
- Prep the Oven and Pans: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Whisk Dry Ingredients: In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In a large bowl, beat eggs, oil, and sugar until smooth.
- Combine and Add Mix-ins: Stir dry ingredients into wet. Fold in carrots, drained pineapple, nuts, and coconut.
- Bake: Pour into pans and bake for 35-45 minutes until a toothpick comes out clean.
- Make Icing and Serve: Beat softened butter and cream cheese. Add vanilla and confectioners' sugar. Frost cooled cakes.
Notes
Ensure you drain the crushed pineapple well, otherwise the cake may become too dense.