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
- Pin
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 .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
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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
Notes
https://www.theendlessmeal.com/moist-carrot-cake-with-cream-cheese-frosting/
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
- Pin
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 .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
