Moist Carrot Cake with Cream Cheese Frosting
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Truth: Carrot cake is only as good as it is moist. That's why this moist carrot cake is here to fulfill all your carrot cake hopes and dreams. Packed with warm spices, toasted walnuts, and coconut and smothered in a thick layer of cream cheese frosting ā this cake will be on your mind long after it's gone!
Also, enjoy these carrot cake whoopie pies and carrot cake banana bread.
No matter if you're making this cake for a special occasion, like Easter or Thanksgiving, or you had a random, not-to-be-ignored craving for carrot cake ā this recipe will tick all your boxes.
Dare we say, if you're looking for the best carrot cake recipe in the world ā this just might be it. Here's what people are saying:
OMG!!! Youāre right itās THE BEST EVER Carrot Cake recipe!! We made this one a few weeks ago, and it was sooooo yummy and sooooo easy to make. Itās going on the list of easy, impressive and quick yummies!
~ Sarah
I made this cake for friends on Sunday and it was an absolute hit, thanks for sharing ā delicious and moist.
~ Lizelle
Ingredients needed
Of course, you'll want to make the cream cheese frosting to go with your moist carrot cake, so here's a breakdown of what you'll need to make both components:
For the carrot cake:
- Dry ingredients: All-purpose baking flour, baking powder, baking soda, and granulated sugar will make up your basic cake-making dry goods.
- Spices: You'll need ground cinnamon, ground nutmeg, ground allspice, and sea salt. This combination creates that warm and spicy flavor we all know and love of a good carrot cake.
- Star ingredient: 3 cups of shredded carrots will go into this moist carrot cake recipe.
- Optional add-ins: You can choose to include or leave out the toasted walnuts, toasted coconut, and raisins.
- Wet ingredients: Add cooking oil (like avocado, grape seed oil, canola, or corn oil), and 4 large eggs.
For the cream cheese frosting:
- Star ingredient: You'll need room-temperature cream cheese to make the irresistible, tangy frosting.
- Wet ingredients: Use Ā½ cup of butter + 2 teaspoons of vanilla to help bring the frosting together into a soft, whipped consistency.
- Dry ingredient: Powdered sugar will balance the tangy cream cheese with a hit of sweetness.
How to make moist carrot cake
Time needed: 50 minutes
You don't need to be a star baker to make this recipe for moist carrot cake! It comes together quickly and is super simple to follow along.
Here's an idea of what you'll do (with the full list of ingredients and instructions in the recipe card below):
- Combine your dry ingredients:
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and sea salt.
- Cream the wet ingredients:
Cream together the sugar and oil. Then add the eggs, one at a time until you have a smooth consistency. Add the dry ingredients to the wet.
- Carrot time:
Add the grated carrots to the mix, plus the walnut, coconut, and raisins (if using).
- Bake:
Divide the batter between two cake pans and pop them into the oven for 30-40 minutes.
- Cool:
Once the cakes are baked, turn them out onto a cooling rack and let them cool completely before adding any frosting or decorations.
- Make the cream cheese frosting:
Using electric beaters, beat the cream cheese and butter together. Add the powdered sugar until it's fully incorporated, plus the vanilla extract.
- Assemble:
Place the first layer of the cake on a cake stand and add a layer of frosting. Add the second layer on top and then ice the outside of the cake. Then you can decorate it however you like!
What to serve with moist carrot cake
This moist carrot cake is so satisfying no matter what time of day you indulge! Here's some ideas of what to serve alongside this deliciously moist cake:
- An Irish cream latte or an Irish coffee are two boozy options that are perfect for after dinner.
- Or, for a booze-free option, try a Nutella latte.
- A hot toddy is lovely if you enjoy tea.
- And a scoop of vanilla coconut ice cream or tonka bean ice cream are delicious beside this moist carrot cake!
Recipe FAQs
Can I make this recipe without raisins?
You sure can! You can leave the raisins out without altering the rest of the recipe if you're not a fan.
Nut allergy! Can I leave the walnuts out?
You can choose to leave the walnuts out. It won't alter how the cake bakes if you do this.
Can you taste the coconut in this recipe?
The toasted coconut does add some flavor to the cake, however, it doesn't have a strong coconut flavor. The spices will be the strongest flavor you'll taste. If you don't like coconut, you can choose to leave it out without altering the rest of the recipe.
Can I make this cake recipe into carrot cake cupcakes?
Definitely! Instead of dividing the batter into 2 cake pans, evenly scoop the batter into a muffin tin instead. You can follow the cream cheese icing recipe to use as frosting for your cupcakes. Check on your cupcakes after 18-20 minutes in the oven.
How should I store carrot cake?
You can keep carrot cake on the counter in a covered container or on a cake stand with a cover for up to 3 days. If you won't eat the cake within 3 days, it's best to wrap it in parchment paper + tin foil to be stored in the fridge. You can also put it in the fridge in an airtight container and it will last for about 1 week.
Moist Carrot Cake Recipe
Ingredients
Carrot Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon EACH: ground nutmeg, ground allspice, and sea salt
- 3 cups 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
- Chopped pecans or walnuts (to decorate)
Instructions
Carrot Cake
- Preheat the oven to 350 degrees Fahrenheit. 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, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon ground cinnamon, 1 teaspoon EACH: ground nutmeg, ground allspice, and sea salt
- In a large bowl, cream the sugar and oil using electric beaters. Add the eggs and beat until smooth, 1 minute. Add flour mixture and beat till just combined.1 Ā½ cups granulated sugar, 1 cup cooking oil, 4 large eggs
- Add the carrots, walnuts, coconut, and raisins and gently fold them into the batter.3 cups grated carrots, 1 Ā½ cups toasted walnuts, 1 cup shredded toasted coconut, 1 cup raisins
- 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 the cakes from the oven and set them aside to cool for 5 minutes. Carefully run an off-set spatula or 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
- Make the frosting once the cakes are completely cool. In a medium-sized bowl, beat the cream cheese and butter using electric beaters. Add the powdered sugar, 1 cup at a time, and continue to mix until it's fully incorporated. Add the vanilla and beat to blend.8 ounces cream cheese, 3 cups powdered sugar, 2 teaspoons vanilla, Ā½ cup butter
- To assemble the cake, place one cake on a plate or cake stand. Spread some icing on top of the cake and then place the other cake on top. Frost the sides and top of the cake. If you'd like, sprinkle some chopped pecans or walnuts on top of the cake to decorate it.Chopped pecans or walnuts
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our cake recipes!
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 guess 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 flavored oil … canola or corn both work great. The only oil that wouldn’t work is olive.
Your 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