Southern Carrot Cake Recipe from My Baking Addiction delivers rich, moist layers packed with fresh carrots, crushed pineapple, coconut, and pecans.
This delicious Southern Carrot Cake Recipe has become one of my most baked and loved desserts. I’ve made it countless times, and every single slice brings comfort and nostalgia.
Over time, I’ve made a few of my own modifications to enhance the flavor and texture. Now, I’m showing up to walk you through the step-by-step process so you can enjoy this classic Southern Carrot Cake Recipe just like I do.
Southern Carrot Cake Recipe
Southern Carrot Cake Recipe is a moist, flavorful cake made with grated carrots, crushed pineapple, shredded coconut, and chopped pecans or walnuts. It’s spiced with cinnamon and balanced by tangy buttermilk, creating a tender, rich texture.
This classic Southern Carrot Cake Recipe is baked in layers and generously frosted with smooth cream cheese frosting, which adds a creamy, tangy contrast. The cake is often topped with extra nuts for added crunch.
Perfect for gatherings or special occasions, this Southern favorite combines sweetness, spice, and texture, delivering a comforting dessert that is both delicious and satisfying every time.
How To Prepare Southern Carrot Cake Recipe?
To make this Southern Carrot Cake Recipe just right, I’ll guide you through each step with clear instructions and helpful tips.
I’ll also share the kitchen tools I use, though you don’t need them all to succeed. Use what you have, and you’ll still bake a moist, flavorful, and delicious cake!
Prep & Cook Details
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: Southern American
Yield: 12 servings
Equipment Needed
- 2 mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Grater (for carrots)
- 9-inch round cake pans (2)
- Cooling rack
- Cake stand or serving plate
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar (adjust to taste)
- ½ cup packed brown sugar
- 1½ tsp baking soda
- 2 tsp ground cinnamon (or pumpkin pie spice)
- ¾ tsp salt
- 3 large eggs, at room temperature
- ¾ cup vegetable oil (or canola oil)
- ¾ cup low-fat buttermilk
- 2 tsp vanilla extract
- 2½ cups grated carrots (about 2 large carrots)
- 1½ cups chopped pecans (or walnuts), divided
- 8 oz canned crushed pineapple, drained (reserve juice)
- ½ cup shredded coconut (sweetened or unsweetened)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups confectioners’ sugar (adjust to desired sweetness)
- 2 tsp vanilla extract
How To Make Southern Carrot Cake Recipe
Step 1: Preheat and Prepare
Go ahead and set your oven to 350°F (175°C) so it’s ready to go. Grease and flour two 9-inch round cake pans, or if you’d like an easier cleanup, line them with parchment paper. This will make sure your cake slips right out when it’s baked.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon (or pumpkin spice for a cozy flavor), and salt. Give it a good mix so everything is evenly blended.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs until they’re nice and light. Add the vegetable oil, buttermilk, and vanilla extract, then whisk until the mixture is smooth and creamy.
Step 4: Bring Wet and Dry Together
Slowly pour the wet mixture into the bowl with your dry ingredients. Stir gently until everything is just combined. Try not to overmix—this keeps your cake soft and tender.
Step 5: Add the Good Stuff
Now for the fun part! Fold in the grated carrots, crushed pineapple, coconut, and 1 cup of chopped pecans. Save the rest of the pecans for decorating later. Mix only until everything looks evenly spread through the batter.
Step 6: Bake the Cake
Divide the batter evenly between your two prepared pans. Bake for 40–45 minutes, or until a toothpick poked in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then carefully transfer them onto a wire rack to cool completely.
Step 7: Make the Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Slowly add in the confectioners’ sugar while mixing until the frosting turns light and fluffy. Stir in a splash of vanilla extract. Taste it—you can adjust the sugar if you want it sweeter or creamier.
Step 8: Assemble and Frost
Once the cakes are completely cool, spread a generous layer of cream cheese frosting on top of one cake. Place the second layer gently on top, then frost the top and sides until it’s beautifully covered. Finish with the reserved chopped pecans sprinkled over the top for that perfect Southern-style touch.
Note: This southern-style carrot cake is rich, moist, and layered with flavor from fruit, nuts, and warm spices. It tastes even better the next day after the flavors have melded. Store leftovers in the fridge in an airtight container for up to 4 days.
Nutrition Facts Of Southern Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 520 |
| Fat | 30g |
| Saturated Fat | 9g |
| Cholesterol | 70mg |
| Sodium | 370mg |
| Carbohydrates | 59g |
| Sugar | 38g |
| Protein | 5g |
| Fiber | 2g |
Why My Recipe Works
My Southern Carrot Cake recipe works because it balances moisture, sweetness, and texture perfectly. The combination of grated carrots and crushed pineapple keeps the cake tender and juicy, while the buttermilk adds a slight tang that enhances the flavors.
The cinnamon and warm spices provide just the right amount of warmth without overpowering. Adding chopped pecans and coconut introduces a pleasant crunch and depth.
The cream cheese frosting ties everything together with its smooth, tangy richness. This harmony of ingredients and careful mixing creates a consistently delicious, moist cake every time.
Why You’ll Love This Recipe
You’ll love this Southern Carrot Cake recipe because it combines moist, tender cake with the natural sweetness of carrots and pineapple.
The addition of nuts and coconut adds a satisfying crunch, while the warm spices create a comforting flavor profile. The creamy, tangy cream cheese frosting enhances every bite, making it rich without being too heavy.
This Southern Carrot Cake Recipe is reliable and easy to follow, resulting in a delicious dessert that feels both classic and special, perfect for sharing with family and friends.
Serving Suggestions
◆ Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
◆ Sprinkle extra toasted coconut or a drizzle of reserved pineapple juice for added flair.
◆ Excellent paired with a hot cup of coffee, chai tea, or a sweet dessert wine.
Tips And Variations
✓Make it ahead: The cake layers can be baked a day in advance. Just wrap tightly and refrigerate.
✓Nut-free version: Skip the nuts or replace with sunflower seeds for a crunch.
✓Richer flavor: Use dark brown sugar for deeper molasses flavor.
✓Frosting twist: Add a tablespoon of reserved pineapple juice to the frosting for a tropical tang.
✓Sheet cake option: Bake in a 9×13-inch pan for about 45 minutes and frost directly in the pan.
Health Benefits
Southern Carrot Cake offers several health benefits thanks to its wholesome ingredients. Carrots provide beta-carotene, which supports eye health and boosts the immune system.
Pineapple adds vitamin C and digestive enzymes that aid digestion. Nuts contribute healthy fats, protein, and fiber, promoting heart health and satiety. Coconut contains medium-chain fatty acids that may support metabolism.
While this cake is still a treat, these natural ingredients add nutritional value, making it a more nourishing dessert option compared to many others.
Additions to Your Southern Carrot Cake Recipe
➤ Crystallized Ginger: Adding finely chopped crystallized ginger gives the cake a subtle spicy-sweet kick that pairs beautifully with the warm cinnamon and nutmeg flavors. It also adds chewy texture and an unexpected burst of flavor.
➤ Orange Zest: Freshly grated orange zest brightens the cake with citrusy notes that cut through the sweetness and enhance the overall aroma, making the cake taste fresher and more vibrant.
➤ Raisins or Currants: Incorporating raisins or currants adds little pockets of natural sweetness and a tender chew, complementing the soft crumb and crunchy nuts perfectly.
➤ Espresso Powder: Just a small amount of espresso powder deepens the spice flavors and adds richness to the cake without making it taste like coffee—great for enhancing complexity.
➤ Toasted Coconut Flakes: Sprinkling toasted coconut flakes on top of the frosting adds a toasty crunch and an extra layer of tropical flavor, making each bite more interesting and flavorful.
Storage Instructions For Southern Carrot Cake Recipe
◆ Room Temperature: If you plan to eat the cake within 1-2 days, you can store it covered loosely with plastic wrap or in an airtight cake container at room temperature. Keep it away from direct sunlight and heat to prevent the frosting from melting.
◆ Refrigeration: For longer storage (up to 4-5 days), place the cake in an airtight container or cover it tightly with plastic wrap and refrigerate. The cream cheese frosting requires refrigeration to stay fresh and safe to eat.
◆ Freezing: You can freeze the cake layers (without frosting) wrapped tightly in plastic wrap and then aluminum foil for up to 2-3 months. Thaw overnight in the fridge before frosting and serving. Alternatively, freeze the whole frosted cake in a cake saver container; thaw in the fridge overnight before serving.
(FAQs) About Southern Carrot Cake Recipe
Can I make this carrot cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but the texture may be slightly different. Adding a bit of xanthan gum can help maintain structure.
How do I store leftover carrot cake?
Store leftover cake in an airtight container in the refrigerator for up to 4–5 days. Bring it to room temperature before serving for best taste.
Can I freeze this carrot cake?
Absolutely. Wrap the cake layers tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge before frosting or serving.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well. Just make sure to drain any excess juice to avoid making the batter too wet.
How do I prevent the cake from being too dense?
Don’t overmix the batter. Mix just until the ingredients are combined to keep the cake light and tender. Also, ensure your baking soda is fresh for proper rise.
Conclusion
This easy and delicious Southern Carrot Cake recipe is a simple way to create a moist, flavorful dessert that everyone will love.
The combination of fresh carrots, pineapple, nuts, and creamy frosting makes it a treat worth making again and again. Baking this cake is enjoyable and rewarding, bringing warmth and sweetness to any occasion.
I hope you try this Southern Carrot Cake Recipe soon and enjoy every step of making it as much as eating it. It’s truly a wonderful dessert to share.
More Carrot Cake Recipes You’ll Love
Famous Edward Delling Williams Carrot Cake Recipe
Traditional Jamaican Carrot Cake Recipe
Julie Chrisley Carrot Cake Recipe – Best Delicious
Eggless Carrot Cake Recipe – Healthy And Tasty
Classic Old Fashioned Carrot Cake With Pineapple
Southern Carrot Cake Recipe
Equipment
- 2 mixing bowls
- Electric mixer (or whisk)
- Spatula
- Measuring cups and spoons
- Grater (for carrots)
- 9-inch round cake pans (2)
- Cooling rack
- Cake stand or serving plate
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar adjust to taste
- ½ cup packed brown sugar
- 1½ tsp baking soda
- 2 tsp ground cinnamon or pumpkin pie spice
- ¾ tsp salt
- 3 large eggs at room temperature
- ¾ cup vegetable oil or canola oil
- ¾ cup low-fat buttermilk
- 2 tsp vanilla extract
- 2½ cups grated carrots about 2 large carrots
- 1½ cups chopped pecans or walnuts, divided
- 8 oz canned crushed pineapple drained (reserve juice)
- ½ cup shredded coconut sweetened or unsweetened
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1½ cups confectioners’ sugar adjust to desired sweetness
- 2 tsp vanilla extract
Instructions
Step 1: Preheat and Prepare
- Go ahead and set your oven to 350°F (175°C) so it’s ready to go. Grease and flour two 9-inch round cake pans, or if you’d like an easier cleanup, line them with parchment paper. This will make sure your cake slips right out when it’s baked.
Step 2: Combine Dry Ingredients
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon (or pumpkin spice for a cozy flavor), and salt. Give it a good mix so everything is evenly blended.
Step 3: Mix Wet Ingredients
- In another bowl, beat the eggs until they’re nice and light. Add the vegetable oil, buttermilk, and vanilla extract, then whisk until the mixture is smooth and creamy.
Step 4: Bring Wet and Dry Together
- Slowly pour the wet mixture into the bowl with your dry ingredients. Stir gently until everything is just combined. Try not to overmix—this keeps your cake soft and tender.
Step 5: Add the Good Stuff
- Now for the fun part! Fold in the grated carrots, crushed pineapple, coconut, and 1 cup of chopped pecans. Save the rest of the pecans for decorating later. Mix only until everything looks evenly spread through the batter.
Step 6: Bake the Cake
- Divide the batter evenly between your two prepared pans. Bake for 40–45 minutes, or until a toothpick poked in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then carefully transfer them onto a wire rack to cool completely.
Step 7: Make the Cream Cheese Frosting
- In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Slowly add in the confectioners’ sugar while mixing until the frosting turns light and fluffy. Stir in a splash of vanilla extract. Taste it—you can adjust the sugar if you want it sweeter or creamier.
Step 8: Assemble and Frost
- Once the cakes are completely cool, spread a generous layer of cream cheese frosting on top of one cake. Place the second layer gently on top, then frost the top and sides until it’s beautifully covered. Finish with the reserved chopped pecans sprinkled over the top for that perfect Southern-style touch.
Notes
Nutrition Facts Of Southern Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 520 |
| Fat | 30g |
| Saturated Fat | 9g |
| Cholesterol | 70mg |
| Sodium | 370mg |
| Carbohydrates | 59g |
| Sugar | 38g |
| Protein | 5g |
| Fiber | 2g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.