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!

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.

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 with Cream Cheese Frosting

Moist Carrot Cake with Cream Cheese Frosting

This super moist carrot cake is incredibly delicious. It's topped with lots of cream cheese frosting and is unbelievably tasty. You will love it!

If you love this recipe as much as we do, let us know with a 5-star rating!

5 stars (12 ratings)
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Ingredients

Carrot Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 ½ tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon sea salt
  • 3 cups finely grated carrots
  • 1 ½ cups toasted walnuts, coarsely chopped
  • 1 cup shredded toasted coconut
  • 1 cup raisins
  • 1 ½ cups granulated sugar
  • 1 cup cooking oil
  • 4 large eggs

Cream Cheese Icing

  • 8 ounces cream cheese, at room temperature
  • ½ 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 ½ 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 ½ 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 ½ 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, ½ 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.
Serving: 1 slice (of 16), Calories: 609kcal, Carbohydrates: 67g, Protein: 7g, Fat: 37g, Saturated Fat: 12g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 472mg, Potassium: 293mg, Fiber: 4g, Sugar: 43g, Vitamin A: 4450IU, Vitamin C: 2mg, Calcium: 86mg, Iron: 2mg
DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.