Published: March 2026
Author: Lindsay @ Heritage Cookbook
Recipe origin: xxxxxxxxxxxxxx

I came across this recipe 20 years ago at a tree planting camp where I was the baker (then cook) for four summers. In addition to shredded carrots it’s chock full of warm spices, toasted pecans, and shredded coconut, all offset by a not-too-sweet cream cheese frosting that’s as essential to this cake as the carrots are.

FOR THE CAKE:
2 cups (240 grams) all purpose flour
2 teaspoons baking soda
1 teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
2 cups (400 grams) granulated sugar
1¼ cups (225 grams) vegetable or canola oil
4 large eggs, at room temperature
3 cups (290 grams) shredded carrots (from about 4 large carrots)
1 cup (105 grams) chopped toasted pecans (chop them fairly finely to make cutting the finished cake easier)
1 cup (90 grams) unsweetened toasted coconut flakes (optional, also chopped up a bit to make cutting easier)

FOR THE CREAM CHEESE FROSTING:
16 ounces (450 grams) cream cheese, at room temperature (use two full bricks)
½ cup (113 grams) unsalted butter, at room temperature
2 cups (240 grams) confectioners’ sugar, sifted (start with slightly less, and taste as you go)
Splash of vanilla
Big pinch of salt
Extra toasted pecan halves, for decorating

Preheat oven to 350°F. Grease the sides and bottoms of two 10-inch round cake pans (or three 8-inch pans) with butter and press a circle of parchment into the bottom of each. [Using just 2 pans still makes a fairly tall cake.]
In a medium mixing bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large mixing bowl, whisk together sugar and oil. Add eggs, one at a time, whisking until combined after each addition. Stir in flour mixture with a rubber spatula until there is just a bit of dry flour showing. Add shredded carrots, pecans, and coconut and stir until thoroughly combined and evenly distributed.
Divide batter equally between the prepared cake pans. Bake for 35-50 minutes, until a cake tester or toothpick inserted in the center of the cake comes out clean. Cool in the pans on a wire rack for 15 minutes, then carefully turn the cakes out onto the rack to cool completely.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth/slightly whipped. With the mixer on low speed, gradually add confectioners’ sugar. When all the powdered sugar has been added, turn the speed up to medium and beat until fluffy, about 1 minute. Scrape down the sides and bottom of the bowl and stir by hand a bit to make sure everything is fully incorporated.
When the cake layers have cooled, level the cakes with a serrated knife if necessary. Place one cake layer on a serving plate. Spread a thick layer of frosting on top of the cake with an offset spatula. Place the other cake layer on top of the frosting, flat side up. Spread a crumb coat of frosting on the top and sides of the cake with an offset spatula, then chill the cake in the refrigerator for 10-15 minutes.
Ice the cake with the remaining frosting. Allow the cake to chill for at least 30 minutes for the frosting to firm up a bit.

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