Boston Market Carrot Cake Recipe

Yield: 12-16 servings
Prep Time: 30 minutes
Bake Time: 30-35 minutes

Ingredients – Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots (about 4 medium carrots)
  • 8 ounces crushed pineapple, drained
  • 1 cup chopped pecans (or walnuts)
  • 3.5 ounces flaked coconut (about 1 cup)

Ingredients – Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions – Cake:

  • Preheat and prep: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  • Dry ingredients: Whisk together flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
  • Wet ingredients: In a large bowl, beat eggs and sugar with an electric mixer until light and fluffy. Gradually mix in the vegetable oil and vanilla extract.
  • Combine: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  • Fold in the goodies: Gently fold in the grated carrots, drained pineapple, pecans, and coconut.
  • Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Allow cakes to cool in pans for 10 minutes before inverting them onto wire racks to cool completely.

Instructions – Frosting:

  • Beat: In a large bowl, beat cream cheese and butter together until smooth and creamy.
  • Sweeten: Gradually add powdered sugar, beating until light and fluffy. Start with 3 cups and add more if you desire a thicker frosting.
  • Flavor: Mix in vanilla extract.


  • Level (optional): If the tops of your cakes have domed, use a serrated knife to level them for easier stacking.
  • First frost: Place one layer of cake on a serving plate. Spread a generous layer of cream cheese frosting.
  • Stack: Top with the second cake layer.
  • Final frost: Frost the top and sides of the cake with the remaining frosting.
  • Chill: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.


  • Fresh carrots: Always grate your own carrots for the best texture and flavor.
  • Room temperature: Ensure your eggs, cream cheese, and butter are at room temperature for optimal smooth blending.
  • Customize: Add raisins if you enjoy them in your carrot cake.
  • Storage: The frosted cake can be stored in an airtight container in the refrigerator for up to 5 days.


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