Divorce carrot cake recipe from My Baking Addiction is a rich, moist dessert packed with grated carrots, crushed pineapple, raisins, coconut, and walnuts.
I have made this divorce carrot cake recipe several times, sometimes following the bakery style exactly, other times adding my own tweaks like adjusting honey or toasting the walnuts.
This divorce carrot cake recipe delivers deep cinnamon flavor and tender texture. I made it to share with friends and family and love how it holds frosting beautifully.
I will now show step-by-step how to make this divorce carrot cake recipe.
Old Fashioned Divorce Carrot Cake Recipe
The secret to a super moist old-fashioned divorce carrot cake recipe lies in the combination of fresh grated carrots, drained crushed pineapple, and oil. These ingredients lock in moisture while baking, keeping the cake soft and tender.
Adding eggs and a touch of honey creates a rich, slightly sweet base, while walnuts, raisins, and shredded coconut contribute texture and flavor. Baking at the right temperature ensures even cooking without drying.
The cream cheese frosting adds a creamy, slightly tangy layer that enhances the cake’s moistness and gives each slice a luscious finish, making it irresistibly soft.
How To Prepare Divorce Carrot Cake Recipe?
To make this divorce carrot cake recipe perfectly, we’ll go step by step. I’ve explained each part clearly, including tips for grating carrots, draining pineapple, and mixing ingredients.
I’ve listed helpful kitchen tools, though you don’t need them all. Using what you have, you’ll still bake a moist, flavorful, and delicious carrot cake.
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Grater for carrots
- Wooden spoon or electric mixer
- 9×13 inch baking pan (or 2 round 9-inch pans)
- Parchment paper
- Spatula
- Cooling rack
Ingredients
For the Carrot Cake:
- 270 g all-purpose flour (2 cups)
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 teaspoons baking soda
- 2/3 cup raisins (about 100 g)
- 100 g shredded unsweetened coconut (1 cup)
- 1 cup vegetable oil (240 ml)
- ¾ cup honey (180 ml) (can substitute half with maple syrup if desired)
- 2/3 cup walnuts, finely chopped (70 g)
- 1 can crushed pineapple, drained (228 g)
- 220 g grated carrots (about 2 cups, heaping)
- ¾ teaspoon salt
For the Cream Cheese Frosting:
- 113 g unsalted butter, softened (1 stick)
- 226 g cream cheese, softened (brick-style)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 480 g powdered sugar (4 cups)
Instructions
1. Preheat and prepare the pan:
Set the oven to 175°C (350°F). Grease a 9×13-inch baking pan with a little oil or butter, then line it with parchment paper so the cake doesn’t stick.
2. Mix the dry ingredients:
In a large bowl, combine the flour, cinnamon, baking soda, and salt. Whisk them together until evenly mixed.
3. Mix the wet ingredients:
In a separate bowl, beat the eggs. Add the oil and honey, and then mix until the batter is smooth and uniform.
4. Add the mix-ins:
Fold the grated carrots, drained pineapple, raisins, shredded coconut, and chopped walnuts into the wet mixture until they are evenly distributed.
5. Combine wet and dry ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until everything is just combined; avoid over mixing so the cake stays tender.
6. Bake the cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 40–45 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean. Let the cake cool in the pan for 15 minutes, then remove it and place it on a wire rack to cool completely.
7. Prepare the frosting:
In a medium bowl, beat the softened butter and cream cheese together until smooth. Mix in the vanilla and a pinch of salt. Gradually add the powdered sugar, beating until the frosting is creamy and easy to spread.
8. Assemble the cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice into pieces and serve. Keep any leftovers stored in the refrigerator.
Nutrition Facts Of Divorce Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Protein | 4g |
| Carbohydrates | 52g |
| Sugar | 32g |
| Fat | 21g |
| Saturated Fat | 6g |
| Fiber | 2g |
Why Peoples Like Divorce Carrot Cake Recipe?
People like the divorce carrot cake recipe because it offers a perfect balance of flavors and textures. The cake is moist from the carrots, pineapple, and oil, while the walnuts, raisins, and coconut add a satisfying bite.
The cinnamon gives warmth and spice without being overwhelming, and the cream cheese frosting adds a rich, tangy layer that complements the sweetness of the cake. Its flavor feels homemade but special enough for celebrations.
The divorce carrot cake recipe is approachable yet impressive, so bakers enjoy making it, and anyone who tries it appreciates how soft, flavorful, and comforting the cake turns out.
Why My Recipe Works
My divorce carrot cake recipe works because it balances moisture, flavor, and texture. The grated carrots and crushed pineapple keep the cake soft and tender, while the oil and eggs help it stay rich without being heavy.
Walnuts, raisins, and shredded coconut add texture and subtle sweetness, giving the cake depth in every bite. Baking soda ensures proper rising, while cinnamon adds warm spice that complements the other ingredients.
The cream cheese frosting provides a creamy, slightly tangy finish that contrasts beautifully with the sweet, moist cake. Each element supports the others, creating a harmonious, reliable result every time.
Decorate And Serving Ideas
For decorating and serving this divorce carrot cake recipe, start by letting the cake cool completely so the frosting doesn’t slide. Spread the cream cheese frosting evenly on top, and then create simple swirls with a spatula or the back of a spoon.
Sprinkle chopped walnuts or shredded coconut on top for texture and visual appeal. For a more elegant look, pipe small rosettes of frosting along the edges using a star tip.
Serve the divorce carrot cake recipe on a nice platter or cake stand. Cut into generous slices and pair with tea, coffee, or a glass of milk for a cozy treat.
Expert Baking Tips
1. Using a kitchen scale ensures accuracy. Too much flour makes the cake dry and heavy, while too little can make it collapse. Measuring by cups can vary too much, so grams give a consistent result.
2. Small, even shreds cook evenly and release natural sweetness. If carrots are very wet, gently squeeze out some juice, but don’t remove all moisture, because that keeps the cake soft and tender.
3. Eggs mix more evenly into batter when not cold, preventing lumps. Cream cheese that is soft blends smoothly into frosting, giving a creamy texture.
4. Extra juice can make the cake soggy. Lightly pressing it in a sieve ensures moisture is balanced while still keeping flavor and sweetness in the cake.
5. Combine wet and dry ingredients with gentle folding. Over mixing develops gluten in the flour, which can make the cake dense and heavy instead of light and tender.
6. Lightly toasting walnuts or pecans before adding those releases oils and intensifies flavor. It also makes them crunchier, giving a nice contrast to the soft cake.
7. Frosting a warm cake can make it melt or slide off. Letting the cake cool fully ensures the cream cheese frosting stays smooth and thick on top, giving a polished look.
Nutrition Benefits
This divorce carrot cake recipe has several nutrition benefits despite being a dessert. Carrots provide beta-carotene, vitamin A, and fiber, which support eye health and digestion.
Walnuts add healthy fats, protein, and omega-3 fatty acids, which are good for the heart and brain. Pineapple offers vitamin C and natural sweetness without refined sugar. Coconut adds a small amount of fiber and healthy fat.
Using honey instead of refined sugar gives natural antioxidants. Even with the cream cheese frosting, this cake delivers energy, essential nutrients, and satisfying flavors, making it a more wholesome dessert option.
Additions For Make More Delicious Ideas
➤ Extra Pineapple Juice or Crushed Pineapple: Adding a little of the pineapple juice or extra crushed pineapple into the batter keeps the cake incredibly moist and adds a subtle tropical sweetness that complements the carrots and spices naturally.
➤ Warm Spices: Alongside cinnamon, a pinch of nutmeg, ginger, or even a little allspice can make the cake taste richer and more aromatic. These spices deepen the flavor, giving it a cozy, bakery-style warmth.
➤ Mini Chocolate Chips: Folding in mini chocolate chips adds small bursts of sweetness throughout the cake. They melt slightly during baking, creating soft chocolate pockets that balance the fruity and nutty flavors.
➤ Dried Fruits: Chopped dates, dried cranberries, or raisins boost sweetness naturally and add a chewy texture that contrasts nicely with the soft cake. They also bring extra flavor depth without overpowering the other ingredients.
➤ Decorative Toppings: Toasted coconut flakes, candied carrot curls, or finely chopped walnuts on top not only make the cake visually appealing but also add crunch and a richer taste experience with every bite.
Cake Storage
To keep divorce carrot cake recipe fresh, store it in an airtight container in the refrigerator. The cream cheese frosting makes refrigeration important, and the cake will stay moist for up to 5 days.
For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
You can also freeze individual slices for convenience. Always keep the cake covered to prevent it from drying out or absorbing other fridge odors, preserving its soft texture and rich flavor.
FAQs About Divorce Carrot Cake Recipe
How do I keep this carrot cake moist?
Using freshly grated carrots and including crushed pineapple adds natural moisture. Don’t overtake, and cover the cake with cream cheese frosting once cooled to help seal in moisture.
Is room temperature important for ingredients?
Yes, room‑temperature eggs and cream cheese mix more evenly and help the cake and frosting come together smoothly.
When is the cake done baking?
Insert a toothpick in the center. If it comes out with a few moist crumbs, the cake is finished baking and ready to cool.
How long does carrot cake last?
Frosted carrot cake will stay fresh in the fridge for several days, as the cream cheese frosting helps keep it moist and protected.
Why shouldn’t I frost a warm cake?
Frosting a warm cake makes the icing melt and slide off. Wait until the cake is fully cooled before spreading or piping the frosting.
Conclusion
This divorce carrot cake recipe is a healthy and delicious treat that everyone can enjoy. I love making it for special occasions or just for serving time, and every time I bake it, I enjoy the process and the results.
The combination of carrots, pineapple, walnuts, and spices keeps it moist, flavorful, and satisfying. I wanted to share my easy, step-by-step method so others can make it without stress.
I hope you try this divorce carrot cake recipe, enjoy baking it as much as I do, and share it with friends and family.
More Delicious Cake Recipe For You
Homemade Carrot Cake Recipe Delish
Moist And Spiced Carrot Cake Cupcakes Recipe
Copycat Sally’s Baking Addiction Carrot Cake
Hawaiian Carrot Pineapple Cake Recipe – Tropical Flavor
Carrot Cake Recipe From Cake Mix – Delicious Homemade
Divorce Carrot Cake Recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Grater (for carrots)
- Wooden spoon or electric mixer
- 9×13 inch baking pan (or 2 round 9-inch pans)
- Parchment paper
- Spatula
- Cooling rack
Ingredients
For the Carrot Cake:
- 270 g all-purpose flour 2 cups
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 teaspoons baking soda
- 2/3 cup raisins about 100 g
- 100 g shredded unsweetened coconut 1 cup
- 1 cup vegetable oil 240 ml
- ¾ cup honey 180 ml (can substitute half with maple syrup if desired)
- 2/3 cup walnuts finely chopped (70 g)
- 1 can crushed pineapple drained (228 g)
- 220 g grated carrots about 2 cups, heaping
- ¾ teaspoon salt
For the Cream Cheese Frosting:
- 113 g unsalted butter softened (1 stick)
- 226 g cream cheese softened (brick-style)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 480 g powdered sugar 4 cups
Instructions
Preheat and prepare the pan:
- Set the oven to 175°C (350°F). Grease a 9×13-inch baking pan with a little oil or butter, then line it with parchment paper so the cake doesn’t stick.
Mix the dry ingredients:
- In a large bowl, combine the flour, cinnamon, baking soda, and salt. Whisk them together until evenly mixed.
Mix the wet ingredients:
- In a separate bowl, beat the eggs. Add the oil and honey, and then mix until the batter is smooth and uniform.
Add the mix-ins:
- Fold the grated carrots, drained pineapple, raisins, shredded coconut, and chopped walnuts into the wet mixture until they are evenly distributed.
Combine wet and dry ingredients:
- Gradually add the dry mixture to the wet mixture. Stir gently until everything is just combined; avoid over mixing so the cake stays tender.
Bake the cake:
- Pour the batter into the prepared pan and spread it evenly. Bake for 40–45 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean. Let the cake cool in the pan for 15 minutes, then remove it and place it on a wire rack to cool completely.
Prepare the frosting:
- In a medium bowl, beat the softened butter and cream cheese together until smooth. Mix in the vanilla and a pinch of salt. Gradually add the powdered sugar, beating until the frosting is creamy and easy to spread.
Assemble the cake:
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice into pieces and serve. Keep any leftovers stored in the refrigerator.
Notes
Nutrition Facts Of Divorce Carrot Cake Recipe
Calories: 420 kcal | Protein: 4g | Carbohydrates: 52g | Sugar: 32g | Fat: 21g | Saturated Fat: 6g | Fiber: 2gHi! 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.