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Publix Carrot Cake Recipe

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4.2 from 47 reviews

  • Author: Amina
  • Total Time: 55 minutes
  • Yield: 12 servings

Description

This Publix Carrot Cake recipe combines moist, flavorful layers of spiced carrot cake with a rich cream cheese frosting. Featuring grated carrots, crushed pineapple, and optional walnuts and shredded coconut, it offers a classic treat perfect for celebrations or anytime indulgence. The cake is baked to perfection and finished with a smooth, creamy frosting that complements the tender crumb.

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg (optional)
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots
  • 1/2 cup crushed pineapple (drained)
  • 1 cup chopped walnuts (optional)
  • 1 cup shredded coconut (optional)

Frosting

  • 8 oz cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease two 9-inch cake pans and line them with parchment paper to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg (if using). This ensures even distribution of leavening and spices.
  3. Beat Eggs and Sugars: In a large mixing bowl, beat the four large eggs along with the granulated sugar and brown sugar until the mixture is smooth and creamy.
  4. Add Oil and Vanilla: Pour in the vegetable oil and vanilla extract to the egg and sugar mixture. Mix thoroughly until fully incorporated and smooth.
  5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients. Stir gently with a spatula or wooden spoon just until no streaks of flour remain, being careful not to overmix to keep the batter light.
  6. Add Carrots and Pineapple: Fold in the grated carrots and drained crushed pineapple carefully, distributing them evenly throughout the batter.
  7. Add Nuts and Coconut (Optional): If using, fold in the chopped walnuts and shredded coconut. Ensure they are evenly dispersed in the batter without overmixing.
  8. Pour Batter into Pans: Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops for even baking.
  9. Bake the Cake: Place the pans in the oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready. Avoid overbaking to keep the cake moist.
  10. Cool the Cake: Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack and cool completely before frosting.
  11. Make the Frosting: In a bowl, beat the softened cream cheese and unsalted butter together until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth and spreadable.
  12. Frost the Cake: Place one cake layer on your serving plate. Spread a generous, even layer of cream cheese frosting on top. Place the second cake layer on top and cover the top and sides of the cake with the remaining frosting.
  13. Decorate as Desired: Optionally, sprinkle extra chopped walnuts or shredded coconut on top of the frosted cake for decoration. Alternatively, leave the cake simple and elegant.
  14. Chill Before Serving: Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set firmly. Use a sharp knife to slice and serve chilled or at room temperature.

Notes

  • For best results, ensure carrots are finely grated to integrate well into the cake batter.
  • Draining the crushed pineapple is important to avoid excess moisture in the cake.
  • Optional nuts and coconut add texture and flavor but can be omitted for nut-free or simpler versions.
  • Room temperature ingredients (eggs, cream cheese, butter) help the batter and frosting blend smoothly.
  • Use a gentle folding technique when adding mix-ins to maintain batter lightness.
  • After baking, cooling the cakes completely before frosting prevents the frosting from melting.
  • Store the cake covered in the refrigerator for up to 3-4 days for freshness.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/publix-carrot-cake-recipe/