Pappas Family Carrot Cake

Introduction

The Pappas Family Carrot Cake stands as a testament to generations of baking expertise, combining the perfect balance of spice, sweetness, and texture. This isn’t just any carrot cake—it’s a celebration on a plate. Loaded with freshly grated carrots, tropical coconut, juicy pineapple, and three kinds of delectable mix-ins (dates, raisins, and pecans), this cake delivers extraordinary moisture and complexity of flavor that store-bought versions simply can’t match. Whether you’re celebrating a special occasion or simply craving something spectacular, this heirloom recipe promises to become a treasured favorite in your own family’s collection.

Ingredients

For the Cake:

3 cups (375g) all-purpose flour
2½ cups (500g) granulated sugar
3 teaspoons (18g) baking soda
3 teaspoons (7.5g) ground cinnamon
½ teaspoon (3g) kosher salt
4 large eggs, at room temperature
1⅓ cups (320ml) vegetable or canola oil
1 teaspoon (5ml) vanilla extract
16 oz (450g) carrots, shredded (approximately 4 cups)
1⅓ cups (100g) sweetened shredded coconut
1 cup (175g) dates, chopped
1 cup (120g) pecans, chopped
8 oz (225g) crushed pineapple with juice (about 1 cup)
½ cup (75g) raisins

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, cold
½ cup (113g) unsalted butter, softened
1 teaspoon (5ml) vanilla extract
Pinch of salt
4 cups (480g) powdered sugar

Instructions

For the Carrot Cake:

Preheat your oven to 350°F (175°C). Thoroughly grease and flour either a bundt pan or three 8 or 9-inch round cake pans, ensuring all surfaces are well-coated.
In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt until well combined and no lumps remain.
Add the eggs, vegetable oil, and vanilla extract to the dry ingredients. Whisk vigorously until the mixture becomes smooth and homogeneous.
Using a spatula or wooden spoon, gently fold in the shredded carrots, shredded coconut, chopped dates, chopped pecans, crushed pineapple with its juice, and raisins. Continue folding until all ingredients are evenly distributed throughout the batter, being careful not to overmix.
Pour the batter into your prepared pan(s), dividing equally if using multiple pans. Smooth the top with a spatula to ensure even baking.
Bake in the preheated oven for either 1 hour (if using a bundt pan) or 30-45 minutes (if using round cake pans). The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Once baked, allow the cake(s) to cool in the pan(s) for 10 minutes. This allows the cake to set while still warm enough to release easily.
Carefully turn the cake(s) out onto a wire cooling rack or cutting board and allow to cool completely before frosting. This may take 1-2 hours.

For the Cream Cheese Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cold cream cheese on medium speed until soft and creamy, about 1 minute.
Add the softened butter, vanilla extract, and salt to the cream cheese. Mix on medium speed until completely smooth and well incorporated, approximately 2-3 minutes. Stop occasionally to scrape down the sides of the bowl.
With the mixer on low speed, gradually add the powdered sugar one cup at a time, allowing each addition to incorporate before adding the next.
Once all the powdered sugar has been added, increase the speed to medium-high and beat for another 3-4 minutes until the frosting becomes white, fluffy, and billowy.
If the frosting seems too soft, refrigerate for 15-20 minutes before applying to the cake.

Assembling the Cake:

If using a bundt cake, apply the frosting generously over the top, allowing it to drip down the sides naturally.
If using round cake pans, place the first layer on a serving plate, spread a thick layer of frosting on top, and continue stacking and frosting the layers. Finish by covering the top and sides with the remaining frosting.
For an optional decorative touch, sprinkle the top with additional chopped pecans or a light dusting of cinnamon.

Nutritional Information & Timing

Prep Time: 30 minutes Cooking Time: 60 minutes (bundt) or 30-45 minutes (round pans) Cooling Time: 2 hours Total Time: Approximately 3.5 hours Servings: 12-16 slices

Nutritional Information (per slice, based on 16 servings):

Calories: 590
Total Fat: 30g
Saturated Fat: 9g
Cholesterol: 65mg
Sodium: 330mg
Total Carbohydrates: 78g
Dietary Fiber: 3g
Sugars: 58g
Protein: 5g

Cooking Tips and Tricks

Carrot preparation matters: For the best texture and moisture, grate your carrots fresh rather than using pre-shredded ones. Use the fine side of a box grater or a food processor with the grating attachment.
Room temperature ingredients: Allow eggs to come to room temperature before mixing for better incorporation and a lighter texture in the final cake.
Don’t overmix: Once you add the wet ingredients to the dry, mix just until combined. Overmixing can develop gluten and lead to a tougher cake.
Cake pan preparation: For perfect release, use a baking spray that contains flour, or thoroughly grease the pans and dust with flour, tapping out any excess.
Frosting consistency: The secret to billowy, not runny, cream cheese frosting is using cold cream cheese and softened (not melted) butter. This creates the perfect texture that holds its shape.
Even baking: If using multiple cake pans, rotate them halfway through baking to ensure even heat distribution.
Toothpick test: When checking for doneness, insert a toothpick in the center and along the sides. The cake is done when the toothpick comes out clean or with a few moist crumbs.
Cooling patience: Allow the cake to cool completely before frosting. Even slightly warm cake will cause the frosting to melt.

Variations and Substitutions

Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour blend. Add ½ teaspoon xanthan gum if your blend doesn’t already contain it.
Reduced Sugar Version: Reduce the sugar in the cake to 2 cups and use 3 cups of powdered sugar in the frosting for a less sweet but still delicious cake.
Nut-Free Alternative: Substitute the pecans with sunflower seeds or simply omit them. The cake will still have plenty of texture from the other ingredients.
Mix-In Variations:
- Replace dates with dried cranberries for a tart twist
- Substitute walnuts for pecans
- Add 1 teaspoon of ginger or nutmeg for additional spice complexity
- Include 1 tablespoon of orange zest for a citrus note
Frosting Alternatives:
- Classic buttercream if you prefer a sweeter, less tangy frosting
- Maple cream cheese frosting (add 2 tablespoons of pure maple syrup)
- Brown butter cream cheese frosting for a nutty, caramelized flavor
Presentation Options:
- Bake as cupcakes (20-25 minutes baking time)
- Create a sheet cake (9×13 pan, 35-40 minutes baking time)
- Make a naked cake by frosting only between layers and the top

Common FAQs

Why is my carrot cake too dense?

Dense carrot cake usually results from overmixing the batter or using too much flour. Measure flour by spooning it into measuring cups rather than scooping directly from the container, and fold the mix-ins gently to maintain airiness.

Can I make this cake ahead of time?

Absolutely! Carrot cake actually improves with time as the flavors meld. You can bake the cake layers up to 2 days ahead, wrap them tightly in plastic wrap, and store at room temperature. The frosting can be made 1 day ahead and refrigerated. Assemble and frost the cake within 24 hours of serving.

How should I store leftover carrot cake?

Store frosted carrot cake in the refrigerator, covered or in an airtight container, for up to 5 days. Allow refrigerated cake to sit at room temperature for 20-30 minutes before serving for the best flavor and texture.

Can I freeze this carrot cake?

Yes! You can freeze the unfrosted cake layers for up to 3 months. Wrap each layer tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before frosting. Alternatively, freeze individual slices of frosted cake for up to 1 month, tightly wrapped.

My cream cheese frosting is too runny. How can I fix it?

If your frosting is too soft, refrigerate it for 20-30 minutes to firm up. If it’s still too runny, gradually add more powdered sugar, 1/4 cup at a time, until you reach the desired consistency. Always use cold cream cheese and make sure your butter is softened but not melted.

Storage and Make-Ahead Tips

Unfrosted cake layers can be wrapped tightly in plastic wrap and:
- Stored at room temperature for up to 2 days
- Refrigerated for up to 1 week
- Frozen for up to 3 months
Cream cheese frosting can be:
- Refrigerated in an airtight container for up to 1 week
- Frozen for up to 3 months (thaw overnight in the refrigerator and re-whip before using)
Fully frosted cake should be:
- Refrigerated due to the cream cheese frosting
- Brought to room temperature for 20-30 minutes before serving
- Consumed within 5-7 days for optimal freshness
Make-ahead strategy for events:
- 2-3 days before: Prepare and freeze cake layers
- 1 day before: Make the frosting and refrigerate
- Day of event: Thaw cake layers if frozen, frost the cake, and refrigerate until 30 minutes before serving
Serving suggestions:
- For the most pronounced flavors, make the entire cake one day before serving
- For the best presentation, frost the cake the same day you plan to serve it
- Consider toasting additional pecans to sprinkle on top just before serving for enhanced flavor and texture

The Pappas Family Carrot Cake is more than just a dessert—it’s a celebration of flavor that has stood the test of time. With its perfect balance of spices, incredible moisture, and that heavenly cream cheese frosting, this cake is guaranteed to create sweet memories at any gathering. Whether it’s for a birthday, holiday, or simply because you deserve something special, this recipe delivers exceptional results every time.