Magnolia Bakery Carrot Cake Recipe
Magnolia Bakery Carrot Cake Recipe is a moist, flavorful dessert made with grated carrots, pineapple, coconut, and toasted pecans, all combined in a spiced batter. Topped with creamy cream cheese frosting, this cake offers a perfect balance of sweetness and texture. It’s a classic treat inspired by the famous bakery, easy to make, and loved by many for its rich taste.
Equipment
- 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!
Notes
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.