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This is the carrot cake recipe to end all carrot cake recipes. It’s from the Lion House cookbook, and I have been making it for years. It’s moist, rich and delicious. It’s studded with coconut, almonds and raisins and has the most delicious cream cheese frosting I’ve ever tasted. It tastes even better the second and third day, making it a perfect “make-ahead” dessert. 
Let me show you how to make it happen. 
 

Using large carrots for this recipe is important. Peel them and then shred them. Add them to the sugar, eggs and oil that have been well beaten. Add the flour to the top of the bowl and then the salt, baking soda and cinnamon. Toss those together with a fork to combine. Add the raisins, almonds and coconut and stir everything, just until combined. You don’t want to over mix.

 
 

Grab some parchment paper and use your cake pans to trace two circles onto the paper. Cut them out and line your pans with them. Also spray them generously with cooking spray. Spread the batter into the pans and then bake. They are finished when a toothpick insterted into the center comes out clean. Allow them to rest for 10 minutes, then use a knife to loosen the cake from the edges of the pan. I like to go all the way around to be sure nothing sticks.

Invert the cakes onto a cooling rack and cool completely.

Make the delicious frosting. I like to reserve about 1/2 C to turn green and orange to pipe little carrots along the top, but that’s optional.

Frost the top of the bottom piece of cake and place the second piece on top.

Frost the top and then add several large dollops towards the edges. Gently bring the frosting down from the top to coat the sides of the cake. Smooth it out the best you can. We aren’t looking to win an award here. We just want to feed our families and friends something homemade and delicious. If it looks reasonably pretty, that’s a bonus. 😉

Go for the carrots if you so choose. 🙂 I just used a small round cake decorating tip and made squiggly lines.

It’s so good!

Carrot Cake

Print
Serves: 15 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Cake:
  • 2 C sugar
  • 1 C oil
  • 4 beaten eggs
  • 3 C grated carrots
  • 2 C flour
  • 1 t salt
  • 2 t baking soda
  • 2 t cinnamon
  • 1/2 C raisins
  • 1/2 C coconut
  • 1/2 C nuts (I usually use almonds)
  • Frosting:
  • 2    8 oz packages of cream cheese, softened
  • 1 stick salted butter
  • 5 C powdered sugar

Instructions

1. In a mixing bowl combine the sugar and oil and eggs. Mix for about 2 minutes.
2. Add the carrots, mix for 10 seconds to incorporate.
3. In a separate bowl combine all of the dry ingredients. (Not the raisins, coconut and nuts.)
4. Slowly stir the dry ingredients into the wet ones.
5. Add the coconut, nuts and raisins.
6. Pour batter into 2 greased round or square 9 inch cake pans.
CAUTION: this recipe doesn't work well in a 9x13 pan. The center has a hard time cooking and will be mushy and fall. You really need to use 2 smaller pans to make it work.
7. Bake at 400 degrees for 25-30 minutes.
8. Cool cakes on a wire wrack.
9. To make the frosting, beat the cream cheese and butter together in a mixing bowl, for about 2 minutes. You want to get them well blended.
10. Add the powdered sugar and beat another 2 minutes. If the frosting is too thick you can add just a touch of hot water. 
11. When the cakes are cool frost and enjoy!

Notes

This cake is even better the second and third day. Store it in the refrigerator until ready to serve.





About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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7 Comments

  1. Ohhhhh my! The swirls MAKE it! I've tried the Lion House recipe before, and you are right – it doesn't work in a 9″ x 13″ pan. I'll have to try it in two layers. Beautiful!

  2. I've been craving carrot cake. I might have to try this one. It sounds so good. And the picture is great! 🙂

  3. This is our favorite birthday cake. I add 1/2 cup craisins to the mix and get rave reviews. I make it in a stoneware that is 10×14.