Jumbo Carrot Cake Recipe
Make Jumbo Carrot Cake Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Batter
Cream Cheese Frosting
Assembly & Finishing
Method
Cake Batter
- 1
Prepare and preheat
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 12-inch round springform (or a 9x13 for a sheet cake). Line the bottoms with parchment rounds for easier removal.
- 2
Dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 1/2 cup packed light brown sugar, 2 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1 tsp salt until evenly combined.
- 3
Wet ingredients
In a separate large bowl, whisk 4 large eggs until combined. Whisk in 1 1/2 cups vegetable oil and 2 tsp vanilla extract until smooth.
- 4
Combine batter
Pour the wet mixture into the dry ingredients and stir with a sturdy spatula until mostly combined. Fold in 5 cups packed grated carrots, 1 cup finely chopped walnuts or pecans, 1/2 cup well-drained crushed pineapple, 1/2 cup shredded coconut (if using), and 1/2 cup raisins (if using). Mix just until evenly distributed — avoid overmixing.
- 5
Portion and bake
Divide the batter evenly between prepared pans (for layers) or spread into the prepared 9x13 pan. Smooth the tops. Bake in the preheated oven for 30–40 minutes for 9-inch layers (check at 30 min), 40–50 minutes for a 9x13, or 45–60 minutes for a larger single pan. The cake is done when a toothpick inserted near the center comes out with a few moist crumbs and the top springs back lightly.
- 6
Cool
Allow the cakes to cool in the pans on a wire rack for 15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, then turn right-side up and cool completely (at least 1 hour) before frosting. For easiest frosting, chill the layers for 30 minutes to firm slightly.
Cream Cheese Frosting
- 7
Beat base
In a large bowl or stand mixer fitted with the paddle attachment, beat 16 oz softened cream cheese and 1/2 cup softened unsalted butter on medium speed until smooth, about 2–3 minutes.
- 8
Add sugar and flavor
Gradually add 4 cups sifted confectioners' sugar, about 1 cup at a time, mixing on low speed until incorporated and scraping the bowl between additions. Add 1 tsp vanilla extract, 1 tsp lemon juice (optional), and 1/4 tsp fine salt. Increase speed to medium and beat until the frosting is smooth and spreadable, about 1–2 minutes. If frosting is too thin, chill 10–15 minutes; if too stiff, add 1–2 tsp milk or cream.
Assembly & Finishing
- 9
Level and fill
If necessary, level cake layers with a serrated knife so they are flat. Place the first layer on a cake board or serving plate and spread about 1 to 1 1/2 cups of frosting evenly over the top as a filling.
- 10
Stack and crumb coat
Place the second layer on top, apply a thin 'crumb coat' layer of frosting around the sides and top to trap crumbs, and refrigerate for 15–30 minutes to set.
- 11
Final frost
Apply the remaining frosting in an even layer around the sides and top. Smooth with an offset spatula or bench scraper for clean edges or create swirls with the spatula for a rustic look.
- 12
Garnish
Press toasted chopped nuts around the base or onto the sides if desired and sprinkle a little grated carrot or extra chopped nuts on top. Chill the finished cake for 30 minutes to firm the frosting before slicing. Store refrigerated; bring to room temperature 20–30 minutes before serving.