Our Famous Carrot Cake Recipe

Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment rounds; set aside.

In a large bowl, whisk together dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

In a separate bowl, whisk together wet ingredients: vegetable oil, eggs, vanilla, crushed pineapple (drained), and grated carrots until smooth.

Pour the wet mixture into the dry ingredients and mix just until combined. Fold in the shredded coconut until evenly distributed.

Divide the batter evenly among the three prepared pans and smooth the tops with a spatula.

Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the centers comes out clean.

Allow pans to cool in the pans for 10–15 minutes, then transfer cakes to a wire rack to cool completely before frosting.

In a medium bowl, beat the softened cream cheese and butter together on medium speed until smooth and fluffy.

Gradually add the powdered sugar, beating on low until incorporated, then increase to medium speed until light and creamy.

Beat in the vanilla extract and salt, continuing to mix until the frosting is smooth and spreadable.

If the cake tops are domed, level them with a knife or cake leveler for even layers.

Place the first cake layer on a serving plate or cake board; spread a generous amount of frosting over the top.

Add the second layer and repeat the frosting, then crown with the final layer.

Apply a thin crumb coat over the entire cake and refrigerate for about 15–20 minutes to set.

Finish with a final thick layer of frosting, smoothing the sides and top. Garnish with toasted coconut or chopped nuts if desired; refrigerate until ready to slice.