Ultimate Carrot Cake with Cream Cheese Icing

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I have been making this cake for so many years, in part because it’s requested so much. I’ve been told by many people that this is the best carrot cake they’ve ever had. No doubt it’s because of the generous amount of carrots, raisins, walnuts, pineapple, and coconut. I coarsely shred the carrots so they add a great texture and retain lots of flavor. And then there’s the cream cheese icing—so delectably tangy and rich. Add just enough so the cake really shines through. There are a lot of ingredients in this recipe. Take the time to get everything set up and measured before you begin.

MAKES two 9-inch layers; serves 8 to 16

INGREDIENTS

3 cups (405g/14.3oz) all-purpose flour, plus 1 tablespoon for the raisins

1 tablespoon baking powder

1½ teaspoons baking soda

1 tablespoon ground cinnamon

¼ teaspoon grated nutmeg

1 teaspoon salt

1 cup (150g/5.2oz) raisins

3 cups (318g/11.2oz) lightly packed shredded carrots (about 3 large)

1½ cups (368g/13oz) canned juice-packed crushed pineapple, drained

1 cup (120g/4.2oz) coarsely chopped toasted walnuts

1 cup (100g/3.5oz) sweetened shredded coconut

6 eggs

3 cups (600g/21.2oz) granulated sugar

2 teaspoons pure vanilla extract

2 cups (416g/15oz) vegetable oil

Cream Cheese Icing

1 cup (120g/4.2oz) coarsely chopped toasted walnuts (see Tip) for garnish (optional)

  1. Preheat the oven to 325°F. Grease and flour two 9-inch cake pans. Line the bottoms with rounds of parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. Toss the raisins with the remaining 1 tablespoon flour. Set aside.
  3. In a medium bowl, toss together the shredded carrots, pineapple, toasted walnuts, coconut, and raisins.
  4. In a stand mixer with the paddle, beat together the eggs and sugar on medium speed for 2 minutes, or until light and thick. Add the vanilla and oil and beat well. Scrape down the bottom and sides of the bowl.
  5. On low speed, gradually add the flour mixture, mixing until just barely incorporated. Remove the bowl and scrape down the bottom and sides. Use a spatula to fold and mix the batter until no streaks of flour remain.
  6. Fold in the carrot mixture. Note: This is a lot of fruit and nuts, so it’s easier to mix the batter if you transfer it to a large wide bowl.
  7. Evenly divide the batter between the prepared pans. Bake for 50 to 60 minutes, or until a cake tester inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 1 hour. Transfer the cakes to a cooling rack to cool completely.
  9. To assemble and decorate this naked cake as in the photo, place one cake layer top side up on a cake turner. Use an icing wand to evenly spread 1½ cups cream cheese icing over the surface. Add the second cake layer top side up. Using an icing wand, spread the remaining icing over the top of the cake. Use the back of a soup spoon to swirl simple designs into the cream cheese. Garnish with toasted walnuts, if desired.