Southern Carrot Cake Recipe
The Southern Carrot Cake Recipe is a rich, moist dessert known for its bold flavors and comforting texture. Made with grated carrots, crushed pineapple, pecans, and warm spices, it's a Southern classic often topped with luscious cream cheese frosting. Perfect for gatherings and holidays, this homemade cake offers a delicious blend of sweetness, spice, and crunch in every bite.
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
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 |
