Moist Carrot Cake Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
16 small
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Calories
609 kcal
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Course
Dessert
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Cuisine
North American
Moist Carrot Cake Recipe
Description
The Moist Carrot Cake Recipe blends grated carrots, toasted walnuts, shredded toasted coconut, and raisins into a batter enriched with spices including cinnamon, nutmeg, and allspice, along with baking soda and powder to leaven. The cake is baked in two 9-inch round pans until a toothpick inserted comes out clean. Once cooled, it is layered with a cream cheese icing made from cream cheese, butter, powdered sugar, and vanilla. This combination delivers a moist and tender texture with a balanced mix of sweet, nutty, and spiced notes. The toasted nuts and coconut add texture while the raisins provide subtle bursts of sweetness.
The cake's rich and moist profile is ideal for dessert or tea time, and the cream cheese icing adds a smooth, tangy finish that complements the warmly spiced layers. It pairs well with a cup of coffee or tea and offers a classic option for special occasions.
To best enjoy, the cream cheese icing should be spread only after the cake layers have fully cooled. Toasting the walnuts and coconut enhances their flavors and adds a pleasant crunch to the cake. The recipe can be adapted to different nuts if preferred.
Ingredients
Carrot Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon sea salt
- 3 cups carrot grated
- 1 ½ cups walnuts coarsely chopped, toasted
- 1 cup coconut shredded toasted
- 1 cup raisins
- 1 ½ cups granulated sugar
- 1 cup neutral cooking oil generic cooking oil
- 4 large egg
Cream Cheese Icing
- 8 ounces cream cheese at room temperature
- ½ cup butter at room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla
- pecans to decorate, or walnuts, chopped
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.
- 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.
- Add the carrots, walnuts, coconut, and raisins and gently fold them into the batter.
- 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.
- 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.
Notes
- Toast walnuts and shredded coconut before adding to enhance flavor and texture.
- Allow cakes to cool completely before applying cream cheese icing to prevent melting.
- This recipe was adapted from a carrot cake by Brown Eyed Baker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16small
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Serving | 1 slice (of 16) | |
| Calories | 609kcal | 30% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 472mg | 20% |
| Potassium | 293mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 43g | 86% |
| Vitamin A | 4450IU | 89% |
| Vitamin C | 2mg | 2% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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