Cakes Recipes Sweet Treats

Carrot-Cake with Vanilla Frosting

This is the best Carrot-Cake ever, it’s perfectly moist, not too sweet and so delicious! It’s one of my favorite recipes and I don’t only make it during Easter and Spring, no all year long!

It’s made of whole grain flour, brown sugar, coconut sugar, walnuts, raisins and yes carrots, but there is this secret ingredient which makes the cake extra special! Blended pineapple chunks! It makes it extra moist and delicious!

In the picture I used a smaller pan because I’ve made it for the birthday celebration of my father and I needed a smaller version of it but normally I use two 9-inch pans! The recipe is for two 9-inch pans.

I hope you will enjoy this delicious Carrot-Cake as much as we do. Please leave us some kindly words if you like this post. Did you try this recipe? Awesome! Tag us @twosisterslivinglife on social media. We love to hear from you.

Love, Antonia

Carrot Cake Layer Cake with Vanilla Frosting

Best Carrot Cake you've ever eaten, made with healthier ingredients!
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Course: cake, Dessert
Cuisine: American
Keyword: cake, carrot-cake
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 614kcal
Author: Antonia



  • 2 cup whole grain flour
  • 3/4 cup brown sugar
  • 1/2 cup coconut sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup oil
  • 3 eggs
  • 3/4 cup pineapple chunks blended
  • 1 cup walnuts
  • 1/2 cup desiccated coconut
  • 1/2 cup raisins
  • 1 cup carrots grounded


  • 1 stick butter unsalted
  • 1 1/2 cup granulated sugar 300g
  • 2 cup cream cheese 500g
  • 3 tsp vanilla extract



  • Preheat your oven to 180°C and lightly grease two 9-inch-diameter cake pans. Line bottom of pans with waxed paper.
  • In a large mixing bowl beat the eggs and the oil together and then add the blended pineapple. Stir in the flour, sugars, baking soda and cinnamon until just combined. Carefully add the walnuts, carrots, desiccated coconut and raisins and don't overmix it!
  • Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 50 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.

Vanilla Frosting

  • In a standing mixer beat the butter and the sugar for 5 minutes. It needs to look very light! Then add the vanilla extract, beat shortly. Be careful when adding the cream cheese, you should only beat it for a short time like a minute until everything is well combined. Don't overmix it because then its too runny.
  • Place the first cake layer on platter. Spread with  frosting. Top with the second cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. I would recommend to let it chill in the fridge before serving. 
  • Cake can be made two days ahead! Serve cake cold or at room temperature.


Calories: 614kcal | Carbohydrates: 72g | Protein: 8g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 102mg | Sodium: 446mg | Potassium: 349mg | Fiber: 3g | Sugar: 50g | Vitamin A: 2605IU | Vitamin C: 4.4mg | Calcium: 91mg | Iron: 1.9mg

If you are interested in this recipe you will definitely love my Carrot-Cake Scones with Honey-Lemon Glaze!

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