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 good!
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 š
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.
If you make Moist Carrot Cake with Cream Cheese Frosting make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
Adapted from this Carrot Cake Recipe on Brown Eyed Baker
Moist Carrot Cake Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 Ā½ tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon sea salt
- 3 cups finely grated carrots
- 1 Ā½ cups toasted walnuts, coarsely chopped
- 1 cup shredded toasted coconut
- 1 cup raisins
- 1 Ā½ cups granulated sugar
- 1 cup cooking oil
- 4 large eggs
Cream Cheese Icing
- 8 ounces cream cheese, at room temperature
- Ā½ cup butter, at room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla
Instructions
Carrot Cake
- Preheat the oven to 325 Degrees. Grease and flour two 9-inch round cake pans.
- In a medium-sized bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and sea salt.2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 Ā½ tablespoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, 1 teaspoon sea salt
- In another medium-sized bowl stir together the carrots, walnuts, coconut, and raisins.3 cups finely grated carrots, 1 Ā½ cups toasted walnuts, 1 cup shredded toasted coconut, 1 cup raisins
- In a large bowl cream together the sugar and oil using an electric beater. Add eggs and beat until smooth, 1 minute. Add flour mixture and beat till just combined. Gently fold in the carrot mixture.1 Ā½ cups granulated sugar, 1 cup cooking oil, 4 large eggs
- 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.
- Remove from the 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.
Cream Cheese Icing
- Cream together the cream cheese and butter in a medium-sized bowl using an electric beater. Add the powdered sugar, 1 cup at a time, and continue to mix until fully incorporated. Add the vanilla and beat to blend.8 ounces cream cheese, 3 cups powdered sugar, 2 teaspoons vanilla, Ā½ cup butter
Assemble
- Spread some icing on top of one cake then place the other cake on top. Frost the side and top of the cake.
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!
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. š
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!
Hi, I made this cake for friends on Sunday and it was an absolute hit, thanks for sharing – delicious and moist.
So happy to hear you liked the cake. It is one of my favs!
I had to throw this out. Followed it exactly. Very dry and heavy.
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.
i read in a previous post that i can omit the coconut. can i omit the raisins too?
You definitely can!
I’d like to try this great sounding cake however only require 1 cake. Can i half the recipe to make only one cake?
You definitely can!
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!
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 š
I made this today for my boyfriend’s birthday and it was delicious. Excellent recipe!
Thank you so much, Maeve! So happy he enjoyed it š
Hi, can you taste the coconut? My boyfriend doesn’t like coconut.. I could make it without right?
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 ā¦ just omit the coconut š
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
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!
Making this for my boyfriend’s birthday! Is there an alternative to grape seed oil or is this vital to the recipe?
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!!
What a great idea! These look lovely, will definitely give them a try š Thanks for the great recipe.
Love carrot cake! Your frosting is so smooth!
I’ve been craving carrot cake and this has me craving it even more! Amazing!
LOL, it looks just as delicious just with the one layer, love carrot cake, one of my favs!
I wish I had a piece of this for breakfast right now!
I love the ‘two cakes are better than one cake’ philosophy. I think my man would agree with yours š