Indulge in the ultimate classic dessert experience with this unbelievably moist and flavorful traditional carrot cake. Generously studded with tender grated carrots and topped with a luxurious, smooth cream cheese frosting, this recipe is guaranteed to become a timeless favorite in your kitchen. Prepare to be enchanted by its rich spices and delightful texture, making it a perfect treat for any occasion, from festive holidays to everyday celebrations.
Embrace the joy of baking with this exceptional carrot cake! If you find yourself captivated by the delightful flavors and textures of this recipe, you’ll surely adore exploring other carrot-inspired creations. Expand your baking repertoire with my Carrot Cake Cheesecake, a creamy twist on a classic, or whip up a batch of charming Carrot Cake Cupcakes, perfect for individual servings. For a simpler yet equally delicious option, try my Carrot Sheet Cake with Toasted Coconut, or start your day with a sweet treat by making Carrot Cake Pancakes. There’s a carrot cake creation for every craving!
It might come as a pleasant surprise (or perhaps a long-awaited treat!) that despite sharing thousands of recipes here on Taste and Tell, I’ve never officially featured a truly classic, traditional carrot cake until now. My passion for carrot cake is undeniable, as evidenced by the array of inspired recipes mentioned above. Yet, the purest form, the quintessential classic, has remained a coveted secret in my kitchen for far too long.
The truth is, perfecting this classic carrot cake recipe was a journey. It demanded extensive testing, countless adjustments, and a delightful amount of cake consumption – truly, a labor of love! This enjoyable research finally led me to “the one” – a recipe that perfectly embodies everything a traditional carrot cake should be. For me, that means an incredibly moist cake, but one that avoids being gummy or overly sticky. While some prefer a lighter crumb, I firmly believe the ultimate carrot cake possesses a wonderfully dense texture, rich with flavor. And, of course, it must be lavishly topped with the most exquisite, tangy cream cheese frosting.
This carefully crafted recipe ticks every single box. It delivers that ideal balance of moisture, density, and spice, creating a truly unforgettable experience. While I maintain that a delectable carrot cake knows no season and is a joy to behold year-round, it truly shines as the perfect dessert centerpiece for your Easter celebrations. Imagine the delight of serving this beautifully frosted masterpiece!
Essential Carrot Cake Ingredients
Creating the perfect traditional carrot cake starts with selecting the right ingredients. Each component plays a crucial role in achieving the desired moist texture, rich flavor, and balanced sweetness that define this beloved dessert.
- Eggs: Always opt for large eggs. They provide essential structure to the cake, binding the ingredients together and contributing to its rich, moist crumb.
- Vegetable Oil: This is a key player in ensuring an exceptionally moist cake. Feel free to use any neutral-flavored oil you prefer, such as canola, sunflower, or grapeseed oil. I lean towards vegetable oil for its consistent results and subtle taste, ensuring the carrot and spice flavors truly shine.
- Applesauce: I consistently use unsweetened applesauce in this recipe. Its inclusion is twofold: it significantly enhances the cake’s moisture content, contributing to a wonderfully tender crumb, and it also helps to subtly reduce the overall calorie count. If applesauce isn’t available, you can substitute it with an additional 1/2 cup of your chosen neutral oil, though the applesauce does lend a unique, gentle sweetness.
- Sugar: This recipe utilizes a harmonious blend of both granulated sugar and packed light brown sugar. Granulated sugar provides sweetness and helps with caramelization, while brown sugar adds a deeper, more complex molasses flavor and contributes to the cake’s moistness and tender texture. This combination is essential for a balanced and rich sweetness.
- Pineapple: The addition of crushed pineapple was a point of careful consideration during my testing phases, but I consistently found that it contributed an undeniable moistness that elevated the cake’s texture. You won’t overtly taste the pineapple, but its natural acidity and moisture content work wonders, ensuring the cake remains incredibly tender and flavorful. Make sure it’s very well-drained to avoid making the batter too wet.
- Vanilla Extract: Don’t be shy with the vanilla! A full tablespoon of good quality vanilla extract is crucial for enhancing all the other flavors in the cake, adding a warm, aromatic depth that completes the profile.
- All-Purpose Flour: For a carrot cake, all-purpose flour is truly ideal. Unlike lighter cake flours, all-purpose flour provides the necessary structure and slight density that we desire in a traditional carrot cake, giving it that satisfying, hearty texture.
- Cinnamon and Pumpkin Pie Spice: These spices are the aromatic heart of any great carrot cake. While this might seem like a generous amount, carrot cake is inherently a “spicy” cake, relying on these warm notes for its characteristic flavor. If you prefer a milder spice profile, you can certainly reduce the quantities by half, or choose to use just one of the spices. However, in the final cake, I found this combination to be perfectly balanced, never overpowering, just wonderfully fragrant.
- Baking Soda and Salt: These are fundamental baking staples. Baking soda acts as our primary leavening agent, ensuring the cake rises beautifully and achieves a light yet dense crumb, while salt is essential for balancing and enhancing all the flavors, preventing the cake from tasting flat.
- Carrots: The undisputed star of the show! It is critically important to use only freshly grated carrots for this recipe. Pre-grated carrots, often found in bags at the grocery store, tend to be drier and thicker, which can lead to a less moist cake and an undesirable texture. While six cups might seem like a substantial amount, remember, it is a carrot cake after all! This generous quantity ensures maximum moisture, flavor, and delightful little bursts of sweetness throughout every bite.
- Coconut: I conducted an informal poll among my friends and family regarding the inclusion of shredded coconut, and the results were perfectly split! I personally adore the subtle chewiness and tropical hint it adds to the cake, so I included it in my definitive recipe. However, if coconut isn’t to your liking, rest assured that you can very easily omit it without compromising the overall integrity and deliciousness of the cake.
Irresistible Cream Cheese Frosting Ingredients
No traditional carrot cake is complete without a luscious, tangy cream cheese frosting. This frosting recipe strikes the perfect balance between sweet and tart, with a wonderfully smooth and spreadable consistency that complements the spiced cake impeccably.
- Unsalted Butter: I always recommend using unsalted butter for frosting. This allows you complete control over the salt content, ensuring your frosting is perfectly balanced. If you only have salted butter on hand, simply omit the additional pinch of salt mentioned in the recipe.
- Cream Cheese: The secret to a perfectly smooth and stable cream cheese frosting lies in the temperature of your cream cheese and butter. You want both to be slightly cold – not straight from the refrigerator (which can lead to lumps) and not fully at room temperature (which can result in a runny frosting). Aim for a temperature that’s somewhere in between, allowing them to soften for about 15-30 minutes before mixing. This nuanced temperature helps create a beautifully emulsified and lump-free frosting.
- Powdered Sugar: Also known as confectioners’ sugar, this is what gives the frosting its sweetness and body. I often skip sifting it for speed, but if you’re aiming for an absolutely silky-smooth, professional-quality frosting, taking the extra minute to sift the powdered sugar is definitely worth it.
- Heavy Whipping Cream: This ingredient is key for achieving the ideal consistency. Start with the smaller amount specified, as you may need a little more or a little less depending on the humidity and how firm your cream cheese and butter are. Add it gradually, a tablespoon at a time, until your frosting reaches a wonderfully spreadable, yet firm, texture.
- Vanilla Extract: For an extra layer of gourmet flavor, consider using vanilla bean paste if you have it. Otherwise, a good quality vanilla extract will infuse the frosting with its signature warm aroma and taste.
- Salt: Just a pinch of salt is transformative in frosting. It doesn’t make the frosting taste salty; rather, it subtly cuts through the sweetness, balancing the flavors and adding a delightful depth. As mentioned, if you’re using salted butter, you can safely leave this out.
Crafting Your Homemade Carrot Cake: Step-by-Step
Making a multi-layered carrot cake from scratch might seem daunting, but by breaking it down into simple steps, you’ll find the process incredibly rewarding. Follow these instructions carefully to ensure a perfect, moist, and flavorful cake every time.
Step 1: Prepare the Wet Ingredients. In a large mixing bowl or the bowl of a stand mixer, combine all the liquid components – the eggs, vegetable oil, and applesauce. Whisk them together until they are thoroughly blended and smooth. Next, add both the granulated sugar and the packed light brown sugar to this wet mixture. Continue to beat for a minute or two until the sugars are well incorporated and the mixture is light and slightly aerated. Finally, stir in the well-drained crushed pineapple and the vanilla extract. Mix gently until just combined. This wet mixture forms the rich, moist foundation of your cake.
Step 2: Combine the Dry Ingredients. In a separate, medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, pumpkin pie spice, baking soda, and salt. Whisking these dry ingredients together thoroughly before adding them to the wet ensures that the leavening agents and spices are evenly distributed throughout the batter, leading to an even rise and consistent flavor in every bite.
Step 3: Integrate Wet and Dry. Gradually add the dry ingredient mixture to the wet ingredient mixture in batches. Mix on low speed, or by hand with a spatula, just until the dry ingredients are barely incorporated. It’s crucial not to overmix at this stage. Overmixing can develop the gluten in the flour too much, resulting in a tough, dry cake. A few streaks of flour are perfectly acceptable, as they will disappear in the next step.
Step 4: Fold in Carrots and Coconut. With a spatula, gently fold the freshly grated carrots and shredded coconut (if using) into the cake batter. This gentle folding action ensures that the carrots and coconut are evenly distributed without overworking the batter. This step is where the cake truly gets its signature texture and flavor, so make sure every spoonful has plenty of carrot goodness.
Step 5: Bake the Layers to Perfection. Divide the prepared batter evenly among three greased and floured 8-inch baking pans. Bake in a preheated oven until a wooden skewer or toothpick inserted into the center of each cake layer comes out clean, indicating they are fully cooked. This usually takes around 25-28 minutes, but oven temperatures can vary, so keep a close eye on them. Once baked, let the cakes cool in their pans for about 10 minutes before inverting them onto a wire rack to cool completely. Cooling thoroughly is essential before frosting to prevent your buttercream from melting.
Expert Tips for the Smoothest Cream Cheese Buttercream
Crafting the perfect cream cheese frosting is key to an exceptional carrot cake. Follow these expert tips to achieve a velvety smooth, stable, and incredibly flavorful buttercream that will elevate your dessert.
- The “Slightly Cold” Secret: Instead of allowing your butter and cream cheese to reach full room temperature, let them sit out for just 15-30 minutes. They should still be slightly cool to the touch, retaining a bit of firmness. This is my absolute best trick for preventing a runny, lumpy frosting. When the fats are slightly cold, they cream together beautifully without separating, resulting in a wonderfully smooth and stable buttercream.
- Whip It Good (and Long!): My ultimate secret for the best cream cheese buttercream is to whip it for much longer than you might initially think is necessary. Begin by thoroughly beating the slightly cold butter and cream cheese together until they are completely smooth and light. Once all the powdered sugar, cream, vanilla, and salt have been incorporated, continue whipping the frosting on medium speed for a full 5 minutes. This extended whipping time incorporates ample air, making the frosting incredibly light, fluffy, and airy, while also ensuring all ingredients are fully emulsified for that perfect, lump-free texture.
- Achieving the Perfect Consistency: The ideal frosting consistency is thick enough to hold its shape beautifully, yet soft enough to spread effortlessly without tearing your delicate cake layers. I recommend starting with 2 tablespoons of heavy whipping cream, then adding more, a tiny bit at a time, until you reach your desired consistency. It’s much easier to add more liquid than to fix an overly thin frosting, so proceed cautiously.
- Don’t Skip the Pinch of Salt: I am a staunch advocate for adding a small pinch of salt to almost all frostings. It’s a game-changer! The salt won’t make your frosting taste salty; instead, it acts as a flavor enhancer, cutting through the sweetness and adding a much-needed depth and balance to the rich cream cheese and sugar. Unless you’ve used salted butter, this tiny addition makes a significant difference in the overall flavor profile of your buttercream.
Mastering the Art of Frosting Your Carrot Cake
Frosting a layered cake can feel intimidating, but my biggest piece of advice is to give yourself grace and enjoy the process. I only make layered cakes a few times a year, so I am far from a perfectionist. With a few simple steps and a little patience, you can achieve a beautifully finished carrot cake.
Step 1: Prepare Your Base. Begin by placing your first completely cooled cake layer onto your chosen serving platter or cake stand. If using a turntable, this is the time to get it set up, as it will make the frosting process much easier. Ensure your cake layer is centered and stable.
Step 2: First Layer of Frosting. Dollop a generous amount of your prepared cream cheese frosting onto the center of the first cake layer. Using an offset spatula or a flat knife, gently spread the frosting evenly across the top, extending just to the edges of the cake. Don’t worry too much about perfection at this stage; focus on an even layer.
Step 3: Stack and Repeat. Carefully place the second cake layer directly on top of the first frosted layer. Gently press down to secure it. Repeat the frosting process, spreading another even layer of cream cheese frosting over the second cake. Finally, place the last cake layer on top. For the neatest top, I often like to use the bottom of a baked cake layer as the top layer of the cake, as it’s typically the flattest surface.
Step 4: The Essential Crumb Coat. This is a crucial step for a professional-looking finish. A crumb coat is a very thin layer of frosting spread over the entire cake – top and sides. Its purpose is to trap any loose crumbs from the cake, preventing them from mixing into your final, visible layer of frosting. Don’t aim for a perfectly smooth application; just make sure the entire cake is thinly covered. Once applied, place the cake in the refrigerator or freezer for about 15-20 minutes. This allows the crumb coat to set, effectively “sealing” the crumbs in place.
Step 5: The Final Frosting. After the crumb coat has chilled and set, remove your cake from the refrigerator or freezer. Now, with the remaining frosting, apply a thicker, more even layer over the entire cake. Start with the top, then move to the sides. I typically use a simple flat spatula and an offset spatula for this. Take your time, smoothing the frosting as you go. You don’t need fancy tools or techniques to achieve a lovely homemade look; a rustic swirl or a clean, smooth finish are both beautiful. For those who enjoy more elaborate decoration, feel free to get creative with piping bags and various tips!
Step 6: Garnish for Perfection (Optional). For an extra touch of elegance and flavor, you can garnish your frosted carrot cake. Lightly chopped pecans add a delightful crunch and nutty flavor that complements the cake beautifully. Toasted coconut flakes, sprinkled on top or around the base, provide another layer of texture and a subtle tropical note. Choose one or both, or leave it plain – it will be delicious either way!
Advanced Tips and Tricks for Carrot Cake Success
Baking a show-stopping carrot cake involves more than just following the recipe; a few extra tips and tricks can elevate your results from good to absolutely phenomenal. Here’s how to ensure your traditional carrot cake is the best it can be:
- Effortless Carrot Shredding: Six cups of freshly grated carrots is a significant amount, but it doesn’t have to be a chore! If you own a food processor, utilizing its shredding disk will make this task incredibly fast and easy, saving you considerable time and effort. Simply peel your carrots, cut them into manageable pieces, and let the machine do the work. If you don’t have a food processor, a regular large-hole cheese grater works perfectly well. While it takes a little longer by hand, the superior moisture and texture of freshly grated carrots are well worth the effort.
- Achieving Perfectly Level Cake Layers: These carrot cake layers are designed to bake fairly flat, minimizing doming. However, if your oven tends to create domed tops or you simply desire perfectly uniform layers for a professional-looking cake, leveling them is simple. The easiest method is to freeze the cooled cake layers for about an hour. Once firm, take them out and let them sit at room temperature for about 10 minutes. At this point, they’ll be firm enough to easily slice with a long serrated knife without crumbling, allowing you to trim off any domes for perfectly even layers.
- Adjusting for Different Pan Sizes: This recipe is designed for three 8-inch round cake pans, which yield beautifully thick and impressive layers. If you don’t have 8-inch pans, you can certainly use three 9-inch round pans instead. Keep in mind that the layers will be slightly thinner in the larger pans, which means your baking time will be reduced. Expect to shave off approximately 5 minutes from the recommended baking time, so start checking for doneness around the 20-minute mark to prevent overbaking. Always use the toothpick test to confirm doneness regardless of pan size.
- Don’t Overmix the Batter: After combining the wet and dry ingredients, mix just until the flour streaks disappear. Overmixing develops gluten, which can lead to a tough, dry cake. A gentle hand and minimal mixing are key to a tender crumb.
- Room Temperature Ingredients for the Cake: While the frosting benefits from slightly cold ingredients, for the cake batter, ensuring your eggs and applesauce are at room temperature (if not already used from the fridge after a few minutes of sitting out) helps them emulsify better with the oil and sugars, creating a smoother, more uniform batter and a more consistent final cake texture.
Preparing Your Carrot Cake in Advance
Baking a beautiful layered cake like this traditional carrot cake can be a bit of a time investment. If you’re preparing it for a special occasion, such as Easter or a birthday, spreading the work out over a few days can significantly reduce stress and make the process more enjoyable. The good news is that carrot cake is an excellent candidate for make-ahead preparation!
- Freezing Cake Layers: You can prepare the cake layers a day or two, or even several months, in advance. Once the baked cake layers have cooled completely, wrap each one tightly in plastic wrap. For short-term freezing (a few days), this is sufficient. For longer storage (up to 2-3 months), wrap the plastic-wrapped layers again tightly in aluminum foil. Freezing the layers not only allows for convenient planning but can also make them easier to handle and level when frosting. When you’re ready to assemble and frost, remove the layers from the freezer about 20-30 minutes before you plan to start; they’ll be firm enough to easily handle but soft enough to frost.
- Making Frosting Ahead of Time: The cream cheese frosting can also be made a few days in advance. Simply prepare it as directed, then transfer it to an airtight container and store it in the refrigerator. When you’re ready to frost the cake, remove the chilled frosting from the refrigerator and let it come to room temperature for at least an hour. It will likely be quite firm, so you’ll need to beat it with an electric mixer for a minute or two until it regains its smooth, spreadable consistency. If it seems too thick, you can add a tiny splash of heavy cream.
- When to Frost for Best Results: While many components can be prepared in advance, the cake is truly at its best if frosted shortly before serving. I recommend frosting it the morning of your event. Once frosted, you can store the cake in the refrigerator. To ensure the cake is perfectly moist and tender for serving, remove it from the refrigerator about 1-2 hours before serving to allow it to come to a comfortable room temperature. I generally wouldn’t recommend frosting the entire cake the day before, as the cake layers can begin to dry out slightly in the refrigerator.
- Storing Leftover Cake: If you’re fortunate enough to have any leftover cake, individual slices can be stored beautifully. Wrap each slice tightly in plastic wrap and then place them in an airtight container or freezer bag. They can be frozen for up to a month and thawed at room temperature for a delicious treat whenever a craving strikes.
Beyond Carrot Cake: More Easter Dessert Inspiration
While carrot cake is an undeniable star of the Easter table, sometimes it’s fun to explore other delightful desserts to complement your holiday spread. Here are a few more irresistible ideas that are perfect for your Easter celebration or any spring gathering:
- Easter Cupcakes: These charming cupcakes are not only super cute but also incredibly fun to make, especially if you have little helpers in the kitchen. They’re perfect for involving children in the holiday baking and offering individual portions.
- I often find myself gravitating towards the bright, refreshing flavors of lemon desserts during springtime. This Lemon Cream Pie, with its smooth, tangy filling and light whipped topping, always wins hearts. Similarly, my classic Lemon Meringue Pie, featuring a zesty lemon curd beneath a towering, toasted meringue, holds a special place in my heart and is a beautiful showstopper.
- For even more lemon goodness, this Lemon Cheesecake consistently receives rave reviews. Its rich, creamy texture paired with the vibrant citrus notes makes it an unforgettable dessert that’s surprisingly easy to achieve.
- If you’re craving cake but desire something a bit simpler and less demanding than a layer cake, this Orange Glazed Bundt Cake is an absolute winner. It’s incredibly easy to prepare, bakes beautifully in a decorative bundt pan, and its bright orange glaze adds a wonderfully fresh and zesty flavor.
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family-friendly recipes delivered straight to your inbox each week! Find me sharing more family-friendly inspiration and delicious baking adventures on Pinterest, Facebook, and Instagram.
Traditional Carrot Cake
Pin Recipe
Ingredients
For the Moist Carrot Cake:
- 4 large eggs, at room temperature
- 1/2 cup vegetable oil (or other neutral oil)
- 1/2 cup unsweetened applesauce
- 1 1/2 cups granulated sugar
- 1 cup packed light brown sugar
- 8 oz can crushed pineapple, thoroughly drained
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 6 cups freshly grated carrots (from about 6-8 medium carrots)
- 1/2 cup shredded, sweetened coconut (optional)
For the Cream Cheese Frosting:
- 1 1/2 cups unsalted butter, slightly cold (cut into cubes)
- 8 oz package cream cheese, slightly cold
- 6 cups powdered sugar, sifted if desired for extra smoothness
- 2-3 tablespoons heavy whipping cream, as needed for consistency
- 1 teaspoon vanilla extract (or vanilla bean paste)
- Pinch of salt (omit if using salted butter)
- Chopped pecans and toasted coconut for garnish, optional
Instructions
- Preheat your oven to 350ºF (175ºC). Grease and lightly flour three 8-inch round cake pans. For easier removal and a cleaner bottom, you can also line the bottoms with parchment paper, if desired.
- In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, combine the large eggs, vegetable oil, and unsweetened applesauce. Beat on medium speed until well combined. Add both the granulated sugar and light brown sugar, continuing to mix for 1-2 minutes until light and fluffy.4 large eggs, 1/2 cup vegetable oil, 1/2 cup unsweetened applesauce, 1 1/2 cups granulated sugar, 1 cup packed light brown sugar
- Stir in the well-drained crushed pineapple and the vanilla extract. Mix until just combined, ensuring the pineapple is evenly distributed.8 oz can crushed pineapple, drained well, 1 tablespoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, ground cinnamon, pumpkin pie spice, baking soda, and salt until thoroughly combined.3 cups all-purpose flour, 1 tablespoon ground cinnamon, 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking soda, 1 teaspoon salt
- Add the dry ingredients mixture to the wet ingredients. Mix on low speed or by hand with a spatula just until the ingredients are mostly combined and no large streaks of flour remain. Be careful not to overmix.
- Gently fold in the freshly grated carrots and the shredded coconut (if using) with a spatula until evenly incorporated throughout the batter.6 cups grated carrots, 1/2 cup shredded, sweetened coconut
- Divide the cake batter evenly among the three prepared 8-inch baking pans. Use a kitchen scale for precision if desired.
- Bake in the preheated oven for approximately 25-28 minutes, or until a wooden skewer or toothpick inserted into the center of a cake layer comes out clean.
- Allow the cakes to cool in their pans for 5-10 minutes before carefully inverting them onto a wire cooling rack to cool completely. Ensuring they are fully cool before frosting is crucial.
- (For easier frosting and make-ahead convenience, you can wrap the cooled cake layers tightly in plastic wrap and freeze them. Remove from the freezer about 20-30 minutes before you are ready to frost, to allow them to soften slightly.)
- Once the cake layers have cooled completely, it’s time to prepare the delectable cream cheese frosting.
- In the bowl of a stand mixer (or a large bowl with a hand mixer), combine the slightly cold unsalted butter and cream cheese. Beat on medium speed until the mixture is exceptionally smooth, light, and completely lump-free, about 2-3 minutes. Gradually add the powdered sugar, about 1/2 cup at a time, beating after each addition until all the sugar has been incorporated. Now, add 2 tablespoons of the heavy whipping cream, vanilla extract, and the pinch of salt. Scrape down the sides and bottom of the bowl thoroughly, then beat the frosting on medium speed for a full 5 minutes. This extended whipping creates an incredibly light and fluffy texture. If the frosting seems too thick, add the additional tablespoon of cream, a little at a time, until you reach your desired spreadable consistency.1 1/2 cups unsalted butter, 8 oz package cream cheese, 6 cups powdered sugar, 2-3 tablespoons heavy whipping cream, 1 teaspoon vanilla extract, Pinch of salt
- To assemble and decorate your cake, place one cooled cake layer onto your serving platter or cake stand. Spread a generous dollop of frosting evenly over the layer. Carefully place the second cake layer on top, then spread another layer of frosting. Add the final cake layer (I like to place the bottom-side-up for a flat top). Apply a thin “crumb coat” of frosting over the entire cake – top and sides – to trap any loose crumbs. Refrigerate or freeze the cake for about 15-20 minutes to allow the crumb coat to set. Once firm, remove the cake and apply the remaining frosting in a thicker, smooth layer, finishing your masterpiece.
- If desired, elegantly decorate the top of your frosted carrot cake with chopped pecans and toasted coconut for added flavor and texture.Chopped pecans and toasted coconut