Carrot Cake with Coconut, Raisins, and Walnuts

Carrot Cake with Coconut, Raisins, and Walnuts

  • Servings: 10
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  • For the cake:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 3/4 teaspoon salt
  • 3 cups carrots, grated
  • 1 cup walnuts, chopped
  • 1 cup coconut, shredded
  • 1/2 cup raisins
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs
  • For the frosting:
  • 1 & 1/2 cups cream cheese, softened
  • 1 cup + 2 tablespoons butter, softened
  • 2 teaspoons vanilla
  • 9 cups powdered sugar


1. Preheat the oven to 325°F. Coat three 8-inch cake pans with nonstick spray and line the bottom of each pan with parchment paper. Spray the parchment paper with nonstick spray and coat each pan with flour.

2. In a medium bowl, combine the flour, baking powder, baking soda, spices, and salt. In a separate bowl, stir together the carrots, walnuts, coconut, and raisins.

3. In the bowl of a stand mixer, beat the sugar and oil at medium speed until smooth. Add the eggs one at a time, mixing well after each. Reduce the mixer speed to stir and add the dry ingredients, mixing just until incorporated. Add the carrot mixture and mix until evenly distributed.

4. Divide the batter evenly among the prepared cake pans. Bake for 40-50 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the cakes in the pans for about 5 minutes before removing to a wire rack to cool completely.

5. While the cake cools, make the frosting. Beat the cream cheese and butter at medium-high speed for about two minutes. Add the vanilla and beat one minute more. Reduce the mixer speed to stir and add the powdered sugar 1/2 cup at a time. Once all of the sugar is incorporated, increase the speed to medium-high and beat for about two minutes, or until the frosting is light and fluffy.

6. Assemble the cake. Stack the cake layers on top of each other, adding a generous layer of frosting between each layer of cake. Cover the top and sides of the cake with frosting as well. Chill for at least 30 minutes before serving.