Carrot Cake Recipe

A fine carrot cake or spice cake recipe is just one of those classic recipes you reach for again and again.

And although this carrot cake may not appeal to someone looking for an old-fashioned carrot cake recipe, what we all do want is a rich, moist carrot cake not something dry and crumbly.

Ingredients like crushed pineapple, and oil, (we’ve even used olive oil) and coconut make for a lovely moist cake. Raisins and walnuts give this rich spice cake added texture and flavor making each bite delightful. A carrot cake recipe that passes the taste-test with flying colors!

Top off this superb moist cake with a fluffy cream cheese icing and garnish it with toasted walnuts.

For this recipe for carrot cake you will need:

4 eggs

1 ¼ cups granulated sugar

1 ½ cups oil

1 teaspoon vanilla extract

2 ½ cups all purpose flour

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

2 cups carrots (about 7-8 medium carrots), peeled and grated

1 cup crushed pineapple

1 cup walnuts, chopped

1 cup sweetened flaked coconut

1 cup raisins (optional)

For this recipe for cream cheese icing you will need:

1 ½ cups cream cheese softened

½ cup butter, softened

5 cups powdered sugar

½ teaspoon almond extract

1 teaspoon vanilla extract

1 tablespoon orange zest

1 tablespoon lemon juice

1 cup walnuts or coconut, toasted

How to make carrot cake:

Preheat oven to 350 F.

Butter 3 round 10-inch cake pans and line bottoms with parchment.

Into a large bowl sift flour, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.

Into the bowl of an electric mixer add eggs and sugar; beat at medium speed until pale and creamy.

Add oil and vanilla; beat until well combined.

Reduce speed to low and add flour mixture.

Stir in the carrots, pineapple, walnuts, coconut and raisins, if using.

Divide batter evenly among prepared pans. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 25 to 30 minutes.

Let cakes cool completely. Remove cooled cakes from the pans but leave parchment on.

Wrap carrot cakes in plastic and refrigerate for 2 hours before assembling.

How to make icing for carrot cake

In the bowl of an electric mixer beat the cream cheese and butter until smooth.

Add the powdered sugar, almond extract, vanilla and orange zest, and beat until smooth and creamy.

Add the lemon juice and continue beating until light and fluffy.

To assemble and frost the cake:

Peel the parchment paper off the cake layers.

Place one cake on a serving plate. Spread with about ¾ cup of the frosting and top with a second cake.

Spread the second layer with about ¾ cup of the frosting and top with the third cake.

Spread the top and sides of the spice cake with the remaining frosting.

Decorate either the top or sides of cake with the toasted nuts or coconut.

Store refrigerated in a closed container for up to 5 days.

We hope you liked this carrot cake recipe! Find more easy desserts