Magnolia Bakery Carrot Cake Recipe | Soft & Delicious

Magnolia Bakery Carrot Cake Recipe is a rich, moist, and flavourful dessert packed with carrots, pineapple, coconut, and pecans, topped with creamy frosting.

This cake tastes incredibly delicious and satisfying in every bite. I made this Magnolia Bakery Carrot Cake Recipe because I was inspired while watching it being prepared in a bakery video.

Now, I will show up and demonstrate step by step how this Magnolia Bakery Carrot Cake Recipe comes together from start to finish with full guidance.

Why You’ll Love?

You will love Magnolia Bakery Carrot Cake Recipe because it delivers an incredibly moist texture and rich flavour in every bite.

The combination of grated carrots, sweet pineapple, coconut, and toasted pecans creates a balanced and satisfying dessert.

Each layer is complemented by a smooth, creamy frosting that melts beautifully on the tongue. This Magnolia Bakery Carrot Cake Recipe brings comfort, nostalgia, and bakery style quality straight from your kitchen.

Sharing it with others will only make the experience even more enjoyable and memorable.

How To Prepare Magnolia Bakery Carrot Cake Recipe?

Recipe Overview

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Course: Dessert

Cuisine: American

Yield: Serves 12

Kitchen Utensils

• 9-inch round cake pans (2)
• 2 mixing bowls (large and medium)
• Hand or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Box grater or food processor (for carrots)
• Parchment paper
• Cooling racks
• Offset spatula or cake knife
• Sifter (for powdered sugar)

Ingredients

For The Carrot Cake Layers

• 2 cups all-purpose flour
• 2 cups finely grated carrots
• ½ cup crushed pineapple, drained
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 ¾ cups granulated sugar
• 1 ½ cups vegetable oil
• 4 large eggs, at room temperature
• ½ cup sweetened shredded coconut
• ½ cup chopped pecans, lightly toasted
• 2 teaspoons pure vanilla extract

For The Cream Cheese Frosting

• 8 oz (225g) cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Optional: 1–2 teaspoons fresh lemon juice (to balance sweetness)

Instructions

Step 1: Get The Oven And Pans Ready

Set your oven to 350°F (175°C) and let it preheat. Meanwhile, grease two 9-inch round cake pans. Line the bottoms with parchment paper so the cakes come out easily, and lightly flour the sides.

Step 2: Mix The Dry Stuff

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Once it’s all evenly mixed, set it aside.

Step 3: Mix The Wet Ingredients

In a large bowl, beat the sugar and oil together until smooth. Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract.

Step 4: Add Carrots And Goodies

Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped toasted pecans. Mix gently until everything is well distributed.

Step 5: Combine Wet And Dry

Slowly add the dry ingredients into the wet mixture. Stir just until it’s all combined don’t over mix, or the cake might turn out dense.

Step 6: Time To Bake

Divide the batter evenly between the two prepared pans. Bake for about 30 to 35 minutes, or until a toothpick poked in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.

Step 7: Make The Frosting

In a mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy (this should take 2–3 minutes). Gradually add the sifted powdered sugar, mixing as you go. Stir in the vanilla and a bit of lemon juice if you like. Beat until it’s light, smooth, and creamy.

Step 8: Assemble The Cake

Once the cakes are cool, level the tops if needed. Place one layer on a serving plate, spread a layer of frosting on top, then place the second cake layer on top of that. Frost the top and sides of the cake.

Step 9: Final Touches

Decorate with extra chopped pecans or a light sprinkle of cinnamon if you want. Chill the cake in the fridge for at least 30 minutes to let the frosting set. Then slice and serve!

Note

This Magnolia Bakery Carrot Cake is moist, rich, and perfectly spiced with cinnamon and nutmeg. Packed with carrots, pineapple, coconut, and pecans, it’s topped with a luscious cream cheese frosting an irresistible dessert for any occasion or celebration.

Nutrition Facts Per Serving

Nutrition	Amount
Calories	570
Fat	33g
Saturated Fat	10g
Carbohydrates	64g
Sugar	47g
Protein	5g
Fiber	2g
Cholesterol	70mg
Sodium	250mg

Magnolia Bakery Carrot Cake Recipe

The Magnolia Bakery Carrot Cake Recipe stands out for its incredibly moist texture and balanced flavor profile.

What makes it truly special is the combination of finely grated carrots, sweet crushed pineapple, toasted pecans, coconut, and warm spices like cinnamon and nutmeg.

This blend creates a rich, tender crumb with bursts of flavour in every bite. Topped with a smooth and tangy cream cheese frosting, this cake captures the nostalgic charm of homemade desserts with a gourmet twist, making it a beloved classic from the iconic Magnolia Bakery.

Healthy Nutrition Benefits

➤ Carrots provide important vitamins and antioxidants that support overall health.

➤ Pineapple adds natural sweetness along with vitamin C to boost immunity.

➤ Pecans supply healthy fats and protein that help with heart health.

➤ Eggs offer essential nutrients like vitamin D and B vitamins for energy.

➤ Spices such as cinnamon and nutmeg contribute antioxidants that promote wellness.

Pro Tips And Tricks

➢ Use freshly grated carrots instead of pre-shredded ones to ensure maximum moisture and better texture in the cake.

➢ Drain the crushed pineapple thoroughly to prevent excess liquid from making the batter too wet.

➢ Toast the pecans lightly before adding them to enhance their flavor and add a subtle crunch.

➢ Make sure all ingredients, especially eggs and cream cheese, are at room temperature to ensure smooth mixing and even baking.

➢ Chill the frosted cake for 30 minutes before slicing for cleaner cuts and a firmer finish.

Serving Suggestions

Serve Magnolia Bakery Carrot Cake Recipe slightly chilled or at room temperature for the best flavour. Pair it with a hot cup of coffee or spiced chai tea to complement the warm spices in the cake.

A dollop of whipped cream or a sprinkle of chopped toasted pecans on top adds extra texture and richness. Fresh fruit like sliced oranges or berries on the side provides a bright contrast.

This Magnolia Bakery Carrot Cake Recipe also shines beautifully as a celebratory dessert for gatherings or special meals.

How To Store The Finished Cake?

Store the finished Magnolia Bakery Carrot Cake Recipe in an airtight container to keep it fresh. Refrigerate the cake to maintain the cream cheese frosting’s texture and prevent spoilage.

Before serving, allow the Magnolia Bakery Carrot Cake Recipe to sit at room temperature for about 30 minutes for the best flavour and texture.

For longer storage, wrap the cake tightly in plastic wrap and foil, then freeze it for up to three months. Thaw overnight in the refrigerator before enjoying.

Frequently Asked Questions

Conclusion

I truly enjoyed making this easy and delicious Magnolia Bakery Carrot Cake Recipe. It turned out to be a sweet success, full of flavour and texture.

I hope you feel inspired to try it for yourself. It’s simple to make and worth every step. Once you bake it, I’d love to know how delicious it turned out for you.

Give it a try soon and share your experience after making Magnolia Bakery Carrot Cake Recipe.

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