Moist Carrot Cake with Cream Cheese Frosting

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Moist Carrot Cake with Cream Cheese Frosting

This deliciously moist carrot cake with cream cheese frosting is the direct result of a serious cake craving I had a few days ago. I don’t usually have much of a sweet tooth but these past few weeks all I want is sweets. Guys, it’s becoming a bit of a problem. This cake disappeared yesterday and already I’m craving it. Should I make it again or would that be an extreme case of gluttony? Two cakes in one week seems a bit extreme but it was just so damn good!

Moist Carrot Cake with Cream Cheese Frosting

I had visions of this being a beautifully layered cake but when I pulled the two cake pans out of the oven my handsome man nearly yelled, “you made 2 cakes? You’re the best EVER!” After being told I am the best ever I couldn’t very well tell him that these 2 cakes were really only 1 cake. So … the two of us had 2 perfect carrot cakes smothered in cream cheese frosting. A whole carrot cake, each to ourselves! Life is so rough ;)

Moist Carrot Cake with Cream Cheese Frosting

There’s a fairly decent amount of the cream cheese icing (and this from a girl who LOVES tons of icing). If you only like a small bit of icing on your cake you may want to reduce the amount you make a little.

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5.0 from 5 reviews
Moist Carrot Cake with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Author:
Ingredients
For the cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1½ tablespoons ground cinnamon
  • 1 teaspoon fresh ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon sea salt
  • 3 cups finely grated carrots
  • 1½ cups coarsely chopped toasted walnuts
  • 1 cup shredded toasted coconut
  • 1 cup raisins
  • 1½ cups granulated sugar
  • 1 cup grape seed oil
  • 4 eggs
For the icing:
  • 1 cup (1-8 ounce package) cream cheese, at room temperature
  • ½ cup butter, at room temperature
  • 3 cups powered sugar
  • 2 teaspoons vanilla
Instructions
To make the cake:
  1. Preheat the oven to 325 Degrees. Grease and flour 2 - 9 inch round cake pans.
  2. In a medium sized bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and sea salt.
  3. In another medium sized bowl stir together the carrots, walnuts, coconut and raisins.
  4. In a large bowl cream together the sugar and oil using an electric beater. Add eggs, one at a time, and continue to beat until smooth, about 30 seconds. Add flour mixture and beat till just combined. Gently fold in the carrot mixture.
  5. Divide batter between the 2 prepared cake pans. Place both pans on the middle rack in your oven and bake for 30-40 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
  6. Remove from oven and set aside to cool for 5 minutes. Carefully run a knife around the edges of each cake to loosen them then carefully invert them onto a cooling rack to finish cooling completely.
To make the icing:
  1. Cream together the cream cheese and butter in a medium sized bowl using an electric beater. Add powdered sugar, 1 cup at a time, and continue to mix until fully incorporated. Add the vanilla and beat to blend.
To assemble the cake:
  1. Either spread the icing liberally on top of both cakes or spread some icing on top of 1, place the other cake on top and then frost the top and sides together.

 

Adapted from this Carrot Cake Recipe on Brown Eyed Baker

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About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.

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Comments

    • says

      Hey Ali,

      You can use any mild flavoured oil … canola or corn both work great. The only oil that wouldn’t work is olive.

      You’re boyfriend is going to be so happy tonight!!

  1. Amy says

    My family loves carrot cake. I’m looking for a good recipe for my 16 year old sons birthday. My question is because we have allergies and dislikes, have you tried this recipe without raisins, walnuts and coconut? If not, would you recommend that I add more carrots if I bake it without those ingredients? Your cake sounds amazing – I’m excited to try it. Thank you

    • says

      Hi Amy,

      Those ingredients you can leave out without altering the rest of the recipe. Or you can try switching them up for different nuts and dried fruit.
      Happy 16th birthday to your son!

    • says

      It’s not a strong coconut flavour but it is there a little. If he really doesn’t like it then just leave it out. No need to alter the recipe in any other way … just omit the coconut :)

  2. Shannon says

    I made this today. Pre soaked my raisins in chai tea for 10 minutes, used cup 4 cup gluten free flour and omitted the nuts. I baked it for 55 minutes in a bundt pan at 350 degrees and it turned our beautifully. Great recipe. Thanks so much!

    • says

      So happy to hear it turned out. LOVE the idea of soaking the raisins in chai tea!

      Also, thank you for mentioning that it turned out well with gluten free flour. That will be really helpful for other readers :)

  3. Katie P says

    I’d like to try this great sounding cake however only require 1 cake. Can i half the recipe to make only one cake?

    • says

      I’m sorry to hear you weren’t a fan of it, Diane. I do always find that carrot cakes are on the heavier side, but that’s part of their appeal to me. I just everyone has different tastes.

  4. says

    OMG!!! You’re right it’s THE BEST EVER Carrot Cake recipe!! We made this one a few weeks ago, and it was sooooo yummy and sooooo easy to make. It’s going on the list of easy, impressive and quick yummies! Thanks for sharing!

  5. Maddie says

    Hi! I’m living with my parents still (because I’m 12, and I couldn’t very well live anywhere else) and I made this as a surprise for my parents on their anniversary. It took me nearly two hours, but that’s including cleanup and dishes. The end product was a perfect cake that I won’t hesitate to make again. Thanks so much!

    • says

      Hi Maddie,

      I’m so happy it turned out for you!

      It’s also so nice to hear of another kid who loves to cook. When I was 12 I loved to be in the kitchen too. :)

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