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Publix Carrot Cake Recipe

Publix Carrot Cake Recipe

Love a moist, spiced cake that melts in your mouth? This Publix Carrot Cake Recipe is your new go-to. It copies the famous Publix bakery magic at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine  Southern American
Servings 12
Calories 450 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs
  • 1 1/4 cups vegetable oil
  • 1 cup white sugar
  • 1 cup brown sugar packed
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots about 4-5 medium carrots
  • 1 cup crushed pineapple drained
  • 1 cup chopped walnuts or pecans optional

Instructions
 

Preheat and Prep Pans

  • Heat oven to 350°F (175°C). Grease two 9-inch pans. Line with parchment. Dust with flour. Tap out extra. This stops sticking. Takes 5 minutes.

Mix Dry Ingredients

  • In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir well. Set aside. Dry mix gives perfect spice balance. About 2 minutes.

Beat Wet Ingredients

  • In a large bowl, beat eggs, oil, white sugar, brown sugar, and vanilla. Use mixer on medium for 2 minutes. It turns light and foamy. This makes cake tender.

Combine Wet and Dry

  • Add dry mix to wet. Stir gently until just combined. Don't overmix. Fold in grated carrots, pineapple, and nuts. Batter looks chunky and fresh.

Bake the Cakes

  • Divide batter evenly into pans. Smooth tops. Bake 25-30 minutes. Test with toothpick—it should come out clean. Cool in pans 10 minutes. Then flip onto racks.

Make the Frosting

  • Beat cream cheese and butter until creamy. Add powdered sugar one cup at a time. Mix in vanilla and cream. Whip until fluffy. Tastes like Publix heaven.

Assemble and Frost

  • Cool cakes fully. Place one layer on plate. Spread 1 cup frosting. Add second layer. Frost top and sides. Swirl for pretty look. Chill 30 minutes. Slice and serve!

Notes

  • Grate carrots fresh for best moisture—pre-shredded can be dry.
  • Room temp eggs mix better; take them out early.
  • Add 1/2 cup raisins for chewy bits like some Publix fans love.
  • Swap nuts for coconut flakes if allergies are an issue.
  • For cupcakes, bake 18-20 mins; yields 24.
  • Double cinnamon if you crave extra spice.
  • Use applesauce instead of half the oil for lighter cake.
Keyword Publix Carrot Cake Recipe