Ultimate Carrot Cake



This is a moistened very flavorful carrot cake, with a creamy lemon frosting, I got tired of buying carrot cakes that were dried out with a band frosting, so I decided to create one that's has what I like in it and one the carrot cake recipe would become friends classic favorite carrot cake. This is a crowd pleaser and you might not have any leftovers to bring home!!!


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20 Min
35 Min


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21.41 oz
duncan hines decadent classic cake, cake mix (don’t use the dried carrots & raisins pkg. inside the box)
1 tsp
4 large
eggs, (i remove the chalaza of each yolk)

11/2 c
finely shredded carrots
1 c
golden raisins
1 1/4 c
liquid, reserved pineapple liquid and water combined to equal 1 1/4 cups liquid (sometimes instead of water, i replace it with either milk, pineapple juice, or natural apple juice).
4 oz
melted unsalted butter
3/4 c
shredded unsweetened coconut
4 oz
crushed pineapple, drained, reserving the juice

How to Make Ultimate Carrot Cake


  • 1The Medium Mixer Bowl:
    * In a medium bowl, combine the carrots, nuts raisins and crushed pineapple, mix to blend together.
  • 2The Mixing Bowl:
    * In a larger mixing bowl, combine cake mix (DO NOT USING THE DRIED RAISINS & CARROTS), and cinnamon, mixing to evenly combine.
  • 3* Add, folding in carrots, pineapple and chopped nuts until well blended.
  • 4* To the mixing bowl, add melted butter, eggs and water mixture to the mixing bowl. With mixer on medium speed, mix until well incorporated and creamy, about 2 minutes.
  • 5The Oven:
    * Preheat oven temperature 350ºF.
  • 6Prepare Pan:
    Butter and flour bottom and sides of a 13X9X2-inch cake pan.
  • 7Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Then remove from pan, and cool completely.
  • 8LEMON FROSTING:Ingredients:

    1 1/2 pounds confectioners’ sugar

    12 ouncescream cheese, room temperature

    1/2 tsp. vanilla extract

    1/2 cup unsalted butter, room temperature

    2 tsps. Fresh lemon peel

    2 tbsps. Fresh lemon juice
  • 9Directions:

    * Add all ingredients to a mixing bowl.
  • 10* Beat at second speed until thoroughly blended and creamy. If too thick, add 1 tbsp. milk at a time, if too thin, add tbsp. confectioners’ sugar at a time.

    * Refrigerated until your ready to frost the completely cooled cake. Frost cake using an offset spatula.
  • 11Frost the cake using an offset spatula. Top with remaining toasted pecans. I hope you enjoy this cake!!!!

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