Moist Carrot Cake with Walnuts and Raisins
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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 – this cake will be on your mind long after it’s gone!
Whether I’m baking it for a special holiday or because a carrot cake craving simply won’t be ignored, this recipe never lets me down. It’s deeply spiced, incredibly moist, and exactly what I want a carrot cake to be—so much so that I honestly think it might be the best carrot cake I’ve ever made. It’s the kind of cake that feels special without being fussy and always disappears fast.
The cake itself is built from simple pantry ingredients: flour, baking powder and soda, sugar, warm spices like cinnamon, nutmeg, and allspice, and plenty of freshly shredded carrots. Oil and eggs keep it tender, while optional add-ins like toasted walnuts, coconut, or raisins let you customize it to your taste. And then there’s the frosting—soft, tangy cream cheese whipped with butter, vanilla, and powdered sugar—which is absolutely non-negotiable and the perfect finishing touch to this classic cake.
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! ~ Sarah
How to 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 and tin foil to store in the fridge. You can also put it in the fridge in a covered container, and it will last for about 1 week.
Moist Carrot Cake with Walnuts and Raisins
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 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
- 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 ½ 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 ½ 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, ½ 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.
Absolutely amazing! My husband’s favorite dessert is carrot cake. So, I made this for him and he loved it. I used dates in place of raisins, an option you suggested, which elevated this next level! Thank you
I’m so happy to hear that the recipe was a hit!
Halved the recipe as I didn’t want too much. It turned out great but I used a 20cm pan. 22cm was just too big. The batter barely covered the 22cm pan. Thank you for the recipe
Thank you so much for letting us know that it works to half the recipe – and what size pan to use. That’s really helpful!
Would this recipe work in a Bundt pan, increase the the bake time to 50-60 minutes, and decrease the frosting by half?
I haven’t tried it so I can’t say for sure. But it should work!
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. 🙂
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 🙂
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 🙂
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 … just omit the coconut 🙂
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 🙂 Thanks for the great recipe.
I’ve been craving carrot cake and this has me craving it even more! Amazing!