Carrot Cake Recipe
There’s something truly delightful about baking a homemade carrot cake, especially when it’s topped with a luscious cream cheese frosting. My carrot cake recipe combines the perfect balance of sweet and spice, with grated carrots, golden raisins, and a hint of coconut for added texture and flavor. This moist and flavorful cake is perfect for any occasion, whether it’s a family gathering, a festive celebration, or simply a cozy dessert to enjoy with a cup of tea.
The cream cheese frosting is the perfect complement to the cake’s rich flavors, adding a tangy sweetness that elevates every bite. Made with just a few simple ingredients like cream cheese, butter, and a splash of lemon juice, this frosting is smooth, creamy, and absolutely irresistible. Together, the cake and frosting create a dessert that’s sure to impress and satisfy. Let’s dive into the details and get started on making this delicious treat!
Carrot Cake Ingredients
1 cups of all-purpose flour
1 teaspoons of baking powder
1 teaspoons baking soda
1 cups of sugar
1 teaspoons ground cinnamon
3/4 teaspoon salt
1 1/2 cups peeled and grated carrots
1/2 cup chopped walnuts
1/2 cup shredded coconut
1/3 cup golden raisins
1/2 cup extra virgin olive oil or avocado oil
2 large eggs
Carrot Cake Frosting Ingredients
4 ounces of cream cheese, softened
4 Tablespoons unsalted butter, softened
1 1/2 cup confectioners’ sugar
1 teaspoon fresh lemon juice
1/3 cup shredded coconut
Carrot Cake Frosting Instructions
in a mixer add cream cheese and butter and mix until smooth
slowly add in the sugar, lemon juice, and coconut until combined
set aside
Carrot Cake Instructions
preheat the oven to 325 degrees
butter and flour 2, 6 inch round cake pans
in a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt
in a separate medium mixing bowl, stir the carrots, raisins, coconut, and walnuts
in a large bowl, beat butter , sugar, and oil until smooth. add eggs one at a time and continue to beat until combined.
using a rubber spatula, add the dry ingredient mixture until combined. Then add the carrot mixture until combined.
divide the batter into the two prepared baking pans and bake in the oven for 45 to 55 minutes. using a toothpick, bake your cakes until when the pick is inserted into the center it comes out clean.
remove cakes from the oven and allow to cool before transferring from baking pan to cooling rack
once cakes are cooled, frost the top of one cake with half of the frosting to serve as a cake filling
place the other cake on top of the frosted layer.
frost the whole cake with the remaining frosting
