Riverside Carrot Cake Recipe
Our signature house recipe made with carrots, coconut, and crushed pineapple.
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Ingredients
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Cake
Cream Cheese Frosting
Finish / Garnish
Method
Cake
- 1
Prepare oven and pans
Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans (or line with parchment) and set aside.
- 2
Mix dry ingredients
In a large bowl, whisk together 2.25 cups all-purpose flour, 1.25 cups granulated sugar, 0.5 cup packed light brown sugar, 1 tsp baking soda, 0.5 tsp baking powder, 2 tsp ground cinnamon, 0.5 tsp ground ginger, and 0.5 tsp fine salt until homogenous.
- 3
Mix wet ingredients
In a separate large bowl, whisk 3 large eggs until combined. Add 1 cup vegetable oil, 2 tsp vanilla extract, and the reserved 2 tbsp pineapple juice; whisk until smooth.
- 4
Combine wet and dry
Pour the wet mixture into the dry ingredients and stir with a rubber spatula or wooden spoon just until mostly combined (do not overmix).
- 5
- 6
Fill pans and bake
Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even browning if your oven has hot spots.
- 7
Cool
Remove cakes from oven and let cool in pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto racks, peel off parchment (if used), and cool completely to room temperature before frosting (about 1–2 hours).
Cream Cheese Frosting
- 8
Beat cream cheese and butter
In a medium bowl or stand mixer fitted with a paddle attachment, beat 8 oz room-temperature cream cheese and 4 tbsp room-temperature unsalted butter on medium speed until smooth and free of lumps, about 1–2 minutes.
- 9
Add powdered sugar and flavor
With the mixer on low speed, gradually add 2.5 cups powdered sugar until incorporated, then increase speed to medium and beat until smooth. Add 1 tsp vanilla extract, 1 tsp fresh lemon juice (optional), and 1/8 tsp fine salt; beat briefly to combine. Taste and adjust sweetness or lemon to balance.
- 10
Chill if needed
If the frosting is too soft to spread, chill in the refrigerator for 10–15 minutes and re-whip lightly before using. Frosting should be thick but spreadable.
Assembly & Finish
- 11
Level and stack cakes
If cake domes formed, level the top of each cake with a serrated knife or cake leveler. Place one layer on your serving plate, spread approximately one-third of the frosting over the top to an even layer.
- 12
Top with second layer and crumb coat
Place the second cake layer on top and apply a thin crumb coat of frosting over the top and sides to trap crumbs. Refrigerate 15–20 minutes to set the crumb coat.
- 13
Final frost and garnish
Apply the remaining frosting evenly over the cake. Press 1/4 cup toasted coconut flakes and 1/4 cup chopped nuts around the sides or on the top edge as desired. Optionally garnish with a few small pineapple pieces or a bit of grated carrot for color.
- 14
Chill and serve
Refrigerate the assembled cake for at least 30 minutes to set the frosting, then bring to room temperature about 20 minutes before serving. Store leftovers covered in the refrigerator for up to 4 days.