Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

3/4 teaspoon salt

3 cups grated carrots (use a food processor with shredding blade)

1 cup coarsely chopped walnuts or pecans

1 cup shredded coconut, sweetened or unsweetened

1/2 cup moist, plump raisins (dark or golden) or dried cranberries

2 cups sugar

1 cup canola or safflower oil

4 large eggs

8 ounces cream cheese, at room temperature

1 stick (8 tablespoons) unsalted butter, at room temperature

1 pound (3 3/4 cups) confectioners’ sugar

1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract

1/2 cup shredded coconut, optional

Toasted finely chopped nuts and/or toasted coconut, for topping, optional

Instructions

Step 1: Position the racks to divide the oven into thirds and preheat to 325°F. Butter and flour three 9-inch round, 2-inch deep cake pans, then tap out excess flour.

Step 2: Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a bowl. In another bowl, combine the grated carrots, chopped nuts, coconut, and raisins.

Step 3: Using a mixer with paddle attachment or a large bowl and whisk, beat the sugar and oil together until smooth. Add eggs one at a time, beating until the batter is smooth.

Step 4: Reduce mixer to low or switch to rubber spatula if mixing by hand. Gently stir in the flour mixture just until combined. Then fold in the carrot mixture gently.

Step 5: Divide the batter evenly among the prepared pans. Bake for 40–50 minutes, rotating pans top to bottom and front to back halfway through. Cakes are done when a knife inserted in center comes out clean.

Step 6: Cool cakes in pans on racks for 5 minutes. Then turn out onto racks to cool completely. Cakes can be wrapped airtight and stored overnight or frozen for up to 2 months after cooling.

Step 7: For the frosting, beat cream cheese and butter until smooth and creamy. Gradually add confectioners’ sugar and beat until velvety. Stir in lemon juice or extract.

Step 8: If desired, mix 1/2 of the frosting with 1/2 cup shredded coconut for a coconut filling.

Step 9: To assemble, place one cake layer right-side up on a cake plate. Spread half of the coconut frosting over it if using. Add second layer upside-down, cover with remaining coconut frosting.

Step 10: Place the final layer right-side up. Use plain frosting to cover top and sides. Add swirls on top and sprinkle with toasted nuts or coconut, if desired. Chill cake for 15 minutes to set frosting.

Step 11: Serve the cake at room temperature. It pairs wonderfully with whipped cream, vanilla ice cream, or lemon curd mixed with whipped cream.

Tips & Variations

Use freshly grated carrots for the best texture and moisture.

Try substituting pecans for walnuts for a different nutty flavor.

Adding shredded coconut to the frosting adds pleasant texture and flavor, but you can omit it for a more classic frosting.

For extra zing, add a pinch of nutmeg or ginger to the spice mix.

FAQs

Can I make this carrot cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your baking powder and other ingredients are gluten-free as well.

How do I prevent the cake from drying out?

Be sure not to overbake; check the cakes around the 40-minute mark. Wrapping the cooled cake tightly or storing it covered helps retain moisture.