Costco Carrot Cake Easy Copycat Recipe

This Costco carrot cake copycat brings the grocery store’s famous sheet cake home, cream cheese frosting and all. If you have been eyeing that giant slab in the bakery section and wondering whether you could make it yourself, the answer is yes, and it takes about an hour start to finish.

The cake is dense and moist from the oil and fresh carrots, with warm spice in every bite. It is the kind of thing you make on a Sunday and eat happily for the rest of the week.

Why I Love This Recipe

The texture is what keeps me coming back. Oil-based cakes stay tender even after a day or two in the fridge, so a slice on Tuesday tastes just as good as a slice on Sunday.

The frosting hits the right balance of tangy and sweet. The cream cheese gives it a slight sharpness that keeps the cake from feeling heavy.

This is also genuinely forgiving. You mix everything by hand, there is no creaming butter, and the batter comes together in about 10 minutes.

Recipe Ingredients

• 2 cups all-purpose flour – Spoon and level it, do not scoop straight from the bag or the cake will be dense
• 2 tsp baking soda – Gives the lift without making it spongy
• 1 1/2 tsp cinnamon – The dominant spice here; use fresh ground for the best flavor
• 1/2 tsp nutmeg – Adds warmth without being obvious; pre-ground is fine
• 1/2 tsp salt – Balances the sweetness in both the cake and frosting
• 1 1/2 cups granulated sugar – Keeps the crumb tender
• 4 large eggs – Room temperature eggs blend more evenly
• 1 cup vegetable oil – What makes the crumb stay moist; canola works too
• 3 cups finely grated carrots – About 4 medium carrots; grate them yourself, not the pre-shredded bag kind
• 1/2 cup crushed pineapple, drained – This is the Costco secret; it adds moisture and a mild sweetness without tasting like pineapple
• 1 cup chopped walnuts – Optional but traditional; toast them first for better flavor
• 16 oz (450g) full-fat cream cheese, softened – Full-fat only; low-fat frosting will be runny
• 1/2 cup (1 stick / 115g) unsalted butter, softened – Room temperature so it blends smooth
• 3 1/2 cups powdered sugar, sifted – Sifting prevents lumps in the frosting
• 1 1/2 tsp vanilla extract – Rounds out the tang of the cream cheese

Variations / Substitutions

• Swap walnuts for pecans – Pecans are slightly sweeter and softer, which some people prefer in a dense cake like this.
• Swap vegetable oil for melted coconut oil – The cake picks up a faint coconut note, which works well with the pineapple.
• Add 1/2 tsp ground ginger – It sharpens the spice profile and makes the cake taste a little more complex.
• Dairy-free frosting – Use a block-style dairy-free cream cheese and vegan butter; soft-tub versions will not hold.
• Skip the pineapple – The cake is still moist without it, just slightly less sweet and a touch denser.
• Reduce sugar to 1 1/4 cups – The carrots and pineapple bring enough sweetness that you will not miss it.

If you enjoy baking crowd-sized sheet cakes, you might also like a Costco Chocolate Fudge Cake Copycat Recipe.

How To Make Carrot Cake

Step 1: Whisk the Dry Ingredients

Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan, then line it with parchment so the sides lift out cleanly. In a large bowl, whisk together the 2 cups flour, 2 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp salt until the spices are evenly distributed, about 30 seconds.

Getting the dry ingredients fully combined now means you will not end up with a pocket of baking soda in one corner of the cake. It takes less than a minute and it matters.

Step 2: Beat the Wet Ingredients

In a separate large bowl, whisk the 4 large eggs and 1 1/2 cups granulated sugar together until the mixture is pale yellow and slightly thickened, about 2 minutes by hand. Pour in the 1 cup vegetable oil in a steady stream, whisking as you go, until everything looks glossy and combined.

The mixture should look smooth and uniform at this point, not separated or streaky. If you see the oil sitting on top, keep whisking for another 30 seconds.

Step 3: Fold in the Carrots and Pineapple

Add the 3 cups finely grated carrots and 1/2 cup drained crushed pineapple to the wet ingredients and stir with a spatula until combined. Then pour the wet mixture into the dry ingredients and fold everything together until just combined, about 15 to 20 strokes. Stir in the 1 cup chopped walnuts at the end.

Stop folding as soon as you no longer see streaks of dry flour. Overmixing makes the crumb tough, which is the most common mistake with this cake.

Step 4: Bake the Cake

Pour the batter into the prepared 9×13 pan and spread it to the edges with your spatula. Bake at 350°F (175°C) for 40 to 45 minutes, until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.

The edges will pull away from the sides of the pan slightly when it is done. Let the cake cool completely in the pan on a wire rack before you frost it, at least 1 hour. Frosting a warm cake will melt the cream cheese and give you a thin, sliding mess.

Step 5: Beat the Cream Cheese Frosting

In a large bowl, beat the 16 oz softened cream cheese and 1/2 cup softened butter together with a hand mixer on medium speed until smooth and fluffy, about 2 minutes. Add the 3 1/2 cups sifted powdered sugar in 3 additions, mixing on low after each one to avoid a sugar cloud, then add the 1 1/2 tsp vanilla extract and beat on medium for 1 more minute.

The frosting should be thick, creamy, and hold a soft peak. If it feels too soft, refrigerate it for 15 minutes before spreading.

Step 6: Frost and Garnish the Cake

Spoon the frosting onto the cooled cake and spread it in an even layer using an offset spatula or the back of a spoon, covering all the way to the edges. Scatter a small handful of chopped walnuts across the top, then drag the spatula lightly across the surface to create a few gentle swirls.

Slice and serve straight from the pan. The frosting will be white and thick, the cake underneath a deep amber, and the walnuts scattered across the top the way they are in every bakery case you have ever walked past.

Recipe Tips

• Grate carrots yourself. Pre-shredded carrots from a bag are too dry and too thick. Fresh grated carrots release moisture into the batter as it bakes, which is what gives the crumb its texture.
• Drain the pineapple well. Press it against a fine mesh strainer for a minute. Too much liquid throws off the batter’s structure.
• Do not rush the cooling. The cake needs to be fully room temperature before frosting. Even slightly warm cake will cause the frosting to slide.
• Room temperature cream cheese matters. Cold cream cheese will leave lumps in your frosting no matter how long you beat it. Set it out at least 1 hour ahead.
• Make the frosting last. Mix it while the cake finishes cooling so you are not waiting around, but do not make it hours in advance or it may soften too much at room temperature.

Bake time by pan size (internal done temp: 200-205°F / 93-96°C):

How To Store

• Refrigerate – Cover the pan tightly with plastic wrap or transfer slices to an airtight container. It keeps well for up to 5 days. The flavor actually deepens on day 2.
• Reheating – Pull a slice out 20 to 30 minutes before eating and let it come to room temperature. Cold cream cheese frosting is denser and a little chalky; room temperature is where it belongs.
• Serve Cold – Some people genuinely prefer it cold straight from the fridge. The frosting firms up and the cake feels a bit fudgier, which is a reasonable preference.

What To Serve With Carrot Cake

A slice alongside a strong black coffee is one of the better combinations for this cake, because the bitterness of the coffee cuts through the sweetness of the cream cheese frosting and keeps you from feeling like you ate a sugar brick. For a dessert spread, a small scoop of vanilla bean ice cream next to a warm slice works well since the cold, plain cream contrasts the spiced cake without competing with it. If you are serving it at a gathering, a simple fruit salad on the side adds something bright and acidic that resets the palate between bites.

Frequently Asked Questions

Can I make this cake a day ahead?

Yes. Bake and frost it the day before, cover it tightly, and refrigerate overnight. It is honestly better the next day once the spices have had time to settle.

Can I freeze the unfrosted cake?

Yes. Wrap the fully cooled, unfrosted cake tightly in plastic wrap and then foil and freeze for up to 2 months. Thaw overnight in the fridge, bring to room temperature, then frost.

My frosting is too runny. What happened?

The cream cheese or butter was probably too warm. Refrigerate the frosting for 15 to 20 minutes, then beat it again briefly. It should firm up.

Can I double this recipe for a larger crowd?

Yes. Double every ingredient and bake in two 9×13 pans. Do not try to bake a single thicker layer; the center will not set properly.

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Carrot Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 16 servings

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup vegetable oil
• 3 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1 cup chopped walnuts
• 16 oz (450g) full-fat cream cheese, softened
• 1/2 cup (1 stick / 115g) unsalted butter, softened
• 3 1/2 cups powdered sugar, sifted
• 1 1/2 tsp vanilla extract

Method

 

1. Preheat the oven to 350°F (175°C), grease and line a 9×13-inch pan, then whisk together the 2 cups flour, 2 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp salt in a large bowl.
2. In a separate bowl, whisk the 4 eggs and 1 1/2 cups sugar until pale and slightly thickened, about 2 minutes, then whisk in the 1 cup vegetable oil until glossy and combined.
3. Stir the 3 cups grated carrots and 1/2 cup drained pineapple into the wet ingredients, fold into the dry ingredients until just combined, then stir in the 1 cup walnuts.
4. Pour the batter into the prepared pan and bake at 350°F (175°C) for 40 to 45 minutes, until a toothpick in the center comes out clean. Cool completely in the pan, at least 1 hour.
5. Beat the 16 oz cream cheese and 1/2 cup butter on medium speed until smooth, about 2 minutes, then add the 3 1/2 cups sifted powdered sugar in 3 additions, mix in the 1 1/2 tsp vanilla, and beat 1 more minute until thick and creamy.
6. Spread the frosting over the cooled cake, scatter chopped walnuts on top, add a few swirls with your spatula, and slice.

Notes

This cake is one of those recipes where patience with the cooling step actually changes the result. Frost it too early and you will have cream cheese soup on top of your cake. The flavor is best on day 2, so if you have the time to bake it the night before, do it. Leftovers keep covered in the fridge for up to 5 days.