Moist Carrot Cake
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
For the Carrot Cake:
  • 2¼ cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly ground nutmeg
  • 1 pound carrots, finely grated
  • 4 large eggs, room temperature
  • 1¼ cup canola oil
  • 1½ cups granulated sugar
  • ⅔ cups light brown sugar, firmly packed
  • 1 tablespoon vanilla extract
  • ¼ cup coconut, toasted
  • 1 cup walnuts, toasted and chopped
  • 1 cup raisins
For the Frosting:
  • 24 ounces (3 8-ounce packages) cream cheese, room temperature
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 4 teaspoons vanilla extract
  • 2 pounds powdered sugar, sifted
  • Toasted coconut, toasted walnuts, and raisins (optional)
To make the Carrot Cake:
  1. Preheat the oven to 350 degrees F. Grease 3 8-inch baking pans. Set aside.
  2. Whisk the flour, baking powder, baking soda, salt, and spices to combine. Set aside.
  3. Line a plate with paper towels. Take the finely grated carrots and dry them out on the paper towels, pressing the towels to absorb any excess liquid.
  4. Combine the eggs, oil, granulated and light brown sugars, and the vanilla extract. To this wet mixture add the dry ingredients. Fold in the carrots, walnuts coconuts, and raisins.
  5. Pour the batter into the prepared pans, tapping the pans on the counter to remove any air bubbles.
  6. Bake the cake for 25 to 30 minutes, rotating half way.
  7. Remove from the oven, let them rest in the pans for 10 minutes before removing them to cool completely.
To make the Frosting:
  1. In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on a medium-high speed, scraping down the bowl as needed, until light and fluffy, about 3 to 5 minutes.
  2. Add the vanilla then slowly add the sifted powdered sugar.
  3. If you are making the coconut, walnut, and raisin filling, reserve 1 to 1½ cups of the frosting and fold in the toasted coconut, toasted walnuts, and raisins.
To assemble the Cake:
  1. Level off the cakes so each layer is flat.
  2. Frost each layer with a ring of frosting to create a 'moat' which will hold the filling in between the layers of the cake. Spoon in the frosting that was blended with the coconut and nuts. Repeat this process with next layer.
  3. Do a light crumb coating on the outside of the cake and let the cake chill in the refrigerator for 15 minutes.
  4. Frost the cake with a final coat of frosting. Let the cake chill for a final 15 minutes. Decorate the cake with the remaining frosting, candies, cookies, or even white chocolate ganache.
Recipe adapted from Zoe Bakes
Recipe by Layer Cake Parade at