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moist and dense carrot cake
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5 from 1 vote

Two Layer Carrot Cake

A tall and stately carrot cake with coconut and pineapple. Nuts are optional!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 16
Author: Cookie Madness


  • 3 cups all-purpose flour 13.5 oz
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 2 teaspoons ground cinnamon
  • 3/8 teaspoon freshly grated nutmeg
  • 2 1/4 cups granulated sugar or evaporated cane juice crystals
  • 1 1/4 cups vegetable oil
  • 4 large eggs
  • 1 1/2 teaspoon pure vanilla extract
  • 3/4 cup shredded coconut I use the sweetened kind
  • 1 small can crushed pineapple drained and pressed dry
  • 2 cups grated carrots

Cream Cheese Frosting

  • 16 oz cream cheese softened
  • 4 oz 1 stick unsalted butter, softened
  • 2 cups powdered sugar plus more if desired
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


  • Preheat oven to 325 degrees. Grease and flour two 9 inch round cake pans.
  • In a bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg. Set aside.
  • In a mixing bowl, beat the sugar, oil, eggs and vanilla until well blended.
  • Add the flour mixture gradually. Once the flour is blended, stir in the coconut, pineapple and carrots.
  • Divide cake between two pans and bake for about 40-45 or until the top is brown and springs back when touched. Let cool before removing from pans.
  • To make the frosting, beat the cream cheese and sugar until creamy. Gradually beat in the powdered sugar, scraping bowl often. Beat in the vanilla and salt.
  • Taste test, and if the frosting is not sweet enough for you, add more sugar.