If you’re searching for a generously moist, gloriously spiced dessert that’ll dazzle everyone at your table, let me introduce you to my beloved ST Carrot Cake and Cream Cheese Frosting. This recipe takes humble carrots and transforms them into something show-stopping, thanks to a perfect medley of sweetness from pineapple and coconut, warming cinnamon, and the cloud-like finish of tangy cream cheese frosting. Whether it’s for a birthday, a cozily indulgent brunch, or just because—it’s the kind of cake you’ll want to make again and again, with every slice earning its rightful spot in your heart.

ST Carrot Cake and Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

The beauty of ST Carrot Cake and Cream Cheese Frosting lies in its simplicity—these straightforward ingredients all serve a delicious purpose. From adding moisture to creating that irresistible crumb, each element is the secret to unforgettable flavor and texture.

Shredded carrots (2 cups): The star ingredient, lending natural sweetness, vibrant color, and dreamy moisture to every bite.
Canned crushed pineapple (8 oz, drained): Adds a subtle tropical tang and keeps the cake uniquely tender.
Sweetened shredded coconut (1 cup): For extra sweetness and a delicate chew in the crumb—skip if you must, but I promise you won’t regret keeping it!
Granulated sugar (1 cup): Provides a classic sweetness and helps with structure.
Brown sugar (½ cup): Adds a hint of caramel flavor and extra moisture—the secret to rich carrot cake.
Vegetable oil (1 cup): Ensures a soft, moist crumb that stays tender even after a couple of days.
Large eggs (4, room temperature): Binds everything and gives the cake structure while keeping it light.
Vanilla extract (2 tsp, plus 1 tsp for frosting): Elevates every flavor and brings together the sweetness and spice.
All-purpose flour (2 cups): Forms the foundation of your cake—just the right amount for a sturdy yet airy crumb.
Baking powder (2 tsp) and baking soda (2 tsp): Work in tandem to help the cake rise beautifully and stay fluffy.
Ground cinnamon (1½ tsp): The classic spice, delivering cozy warmth and tying all the sweet ingredients together.
Salt (1 tsp): Enhances the cake’s sweetness and brings out deeper flavors.
Cream cheese (2 blocks, 8 oz each, softened): The dreamy base for your frosting—rich, tangy, and oh-so-smooth.
Unsalted butter (½ cup, softened): Adds extra creaminess and stability to the frosting.
Powdered sugar (2 cups, sifted): Ensures a supremely smooth, sweet, and silky frosting texture.

How to Make ST Carrot Cake and Cream Cheese Frosting

Step 1: Prep Your Pans and Preheat

Start by heating your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line them with parchment for effortless removal after baking—trust me, this step means no stuck cakes and easy assembly later.

Step 2: Mix the Wet Batter

Grab a large mixing bowl and combine the shredded carrots, drained pineapple, coconut, both sugars, oil, eggs, and vanilla. Stir it all until smooth and unified—the vibrant orange and flecks of coconut will have you smiling already!

Step 3: Blend the Dry Ingredients & Combine

In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Gently fold this dry mixture into your wet ingredients in batches, making sure not to overmix. This preserves the tender crumb that makes the ST Carrot Cake and Cream Cheese Frosting so special.

Step 4: Pour and Bake

Divide your batter evenly between the prepared cake pans—don’t stress if one looks a little fuller, you can level the layers later. Bake for 25 to 28 minutes, until a toothpick comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer to a rack to cool completely; patience pays off here!

Step 5: Whip Up the Dreamy Frosting

While your cakes cool, make the frosting. Beat the softened cream cheese and butter together until fluffy and doubled in volume—this takes about 5 minutes and sets the stage for cloud-like frosting. Add vanilla and sifted powdered sugar, then beat for another 2 minutes until silky smooth and swoon-worthy.

Step 6: Assemble Your Masterpiece

Place one cake layer on your serving plate, generously slather with frosting using a spatula. Top with the second layer, then frost the cake’s top and sides. Go for a rustic look or smooth finish, depending on your mood—either way, you’re in for a treat with this ST Carrot Cake and Cream Cheese Frosting.

Step 7: Add a Finishing Touch

If you like, sprinkle the top with crushed walnuts or a light dusting of cinnamon. This final flourish adds both texture and a gorgeous pop of color—totally optional but highly recommended for that wow factor.

How to Serve ST Carrot Cake and Cream Cheese Frosting

Garnishes

When it comes to garnishing, simplicity can shine. A handful of toasted coconut flakes, a sprinkle of chopped walnuts, or even a light dusting of cinnamon makes each slice look and taste extra special. For a festive touch, add edible flowers or tiny carrot-shaped candies—kids (and adults) love them!

Side Dishes

Pair your ST Carrot Cake and Cream Cheese Frosting with a cup of freshly brewed tea or coffee—nothing brings out the frosting’s tang or the cake’s spice quite like a warm mug. If you’re serving a bigger spread, a bowl of fresh berries or a tangy fruit salad balances the richness beautifully.

Creative Ways to Present

Dare to be different! Try making mini cakes for a picnic, layering the cake and frosting in mason jars for adorable parfaits, or cutting the cake into cubes for elegant skewers at your next party. The ST Carrot Cake and Cream Cheese Frosting recipe is as versatile as your creativity allows.

Make Ahead and Storage

Storing Leftovers

Keep any leftover ST Carrot Cake and Cream Cheese Frosting tightly covered in the fridge. The flavors actually deepen after a day, making the cake even more irresistible! Just slice, cover with plastic wrap or a cake dome, and refrigerate for up to five days.

Freezing

This cake freezes beautifully, too. Wrap unfrosted cake layers securely in plastic wrap and aluminum foil, then stash in the freezer for up to 2 months. You can also freeze individual frosted slices—just place wax paper between them so they don’t stick, then store in an airtight container.

Reheating

If you want to enjoy your ST Carrot Cake and Cream Cheese Frosting warm, bring slices to room temperature or microwave gently for 10 to 15 seconds. Just enough to take off the chill and make that frosting luscious and soft again!

FAQs

Can I make ST Carrot Cake and Cream Cheese Frosting without coconut?

Absolutely! If coconut isn’t your thing or you have an allergy, feel free to leave it out. The cake will still turn out moist and delicious, though you’ll miss a subtle layer of texture and sweetness.

Why use both baking powder and baking soda?

The combination gives your cake an extra boost of lift, creating a lighter crumb without compromising the hearty feel we all love in carrot cake. It’s a small baking science secret that makes a big difference!

What’s the best way to shred carrots for ST Carrot Cake and Cream Cheese Frosting?

Use the fine side of a box grater or a food processor fitted with a shredding blade. Grate fresh carrots for the best color and moisture—a little elbow grease goes a long way here!

Can I use Greek yogurt instead of oil?

You can swap in half the oil for Greek yogurt to lower the fat and add a gentle tang, but don’t skip the oil entirely. It’s crucial for keeping your carrot cake extra moist and tender.

Why sift the powdered sugar for the frosting?

Sifting breaks up any lumps, ensuring your cream cheese frosting whips up ultra-smooth. A quick sift means a picture-perfect finish—worth every second for your ST Carrot Cake and Cream Cheese Frosting.

Final Thoughts

Sharing a slice of ST Carrot Cake and Cream Cheese Frosting truly feels like sharing a hug on a plate. Whether you bake it for a special occasion or as an everyday treat, it’s a recipe that invites smiles, conversation, and second helpings. Gather your loved ones and give it a try—you may find yourself starting a brand new tradition!

ST Carrot Cake and Cream Cheese Frosting Recipe

★★★★★

4.8 from 8 reviews

Author: Ethan
Total Time: 1 hour
Yield: 1 2-layer cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the most delicious and moist Carrot Cake with heavenly Cream Cheese Frosting. This easy-to-follow recipe will have you baking like a pro in no time!

Instructions

Preheat the oven: to 350°F (175°C). Grease and flour two 8-inch (or 9-inch) round cake pans, or line with parchment paper for easy removal.
Make the batter: In a large mixing bowl, combine carrots, pineapple, coconut, sugars, oil, eggs, and vanilla. Mix until smooth.
Prepare dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. Gradually add to wet mixture.
Bake: Divide batter between pans. Bake for 25-28 minutes until a toothpick comes out clean. Cool completely.
Make the frosting: Beat cream cheese and butter until fluffy. Add vanilla and powdered sugar, beat until smooth.
Assemble the cake: Place one cake layer, frost the top, add the second layer, then frost the top and sides. Smooth with a spatula.
Optional: Top with walnuts or cinnamon.

Prep Time: 30 minutes
Cook Time: 25-28 minutes
Category: Dessert
Method: Baking
Cuisine: American