Name: Spiced Carrot Cake with Coconut Cream Cheese Frosting
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 2 cups flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 2-1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground ginger; 4 eggs; 1-1/4 cup vegetable oil; 1 cup sugar; 1 cup brown sugar; 2 teaspoons vanilla bean paste (or vanilla extract); 3 cups coarsely grated fresh carrots (about 4-5 medium carrots); 1/2 cup raisins; 1 cup coarse chopped walnuts; 2 sticks butter, at room temperature; 16 oz cream cheese, at room temperature; 2 teaspoons vanilla bean paste (or vanilla extract); 4 cups confectioners sugar; 1/2 cup heavy cream; Shredded coconut for garnish

My spiced carrot cake with coconut cream cheese frosting is so decadent packed with raisins, nuts and carrots for next-level texture and flavor.

We raised horses for many years. That meant we always had carrots on hand. And what better way to use carrots than in a delicious, spiced carrot cake!

It's practically a meal in itself with fresh eggs, fresh grated carrots and raisins.

This is a great winter dessert: dense and heavy with a wonderful carrot flavor, redolent with the spices of the season, and the coconut cream cheese frosting even looks a bit like snow. But honestly, I love a good carrot cake to serve for Easter.

This recipe is so easy and whips up in just minutes (grating the carrots takes the longest time!). The cake batter can be made by hand with just a whisk and large bowl, but for the frosting you'll want to use a handheld or stand mixer. Enjoy!

(scroll down for the printable recipe card)

Spiced Carrot Cake with Coconut Cream Cheese Frosting

For the Cake

Whisk or stir together in a small bowl:

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

2 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

Whisk in a medium bowl:

4 eggs

1 1/4 cup vegetable oil

1 cup sugar

1 cup brown sugar

2 teaspoons vanilla bean paste (or vanilla extract)

In a stand mixer, or a large bowl, whisk or combine the wet and dry ingredients and mix until the batter is smooth, then add:

3 cups coarsely grated fresh carrots (about 4-5 medium carrots)

1/2 cup raisins

1 cup coarse chopped walnuts

Mix until ingredients are combined.

Preheat oven to 325 degrees. Grease and flour two 8- or 9-inch cake pans or line them with parchment circles. Pour the batter evenly into the two pans.

Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean. Cool on wire racks for ten minutes, then turn cakes out of pans onto racks to cool completely.

For the Frosting

In a stand mixer, combine:

2 sticks butter, at room temperature

16 oz cream cheese, at room temperature

2 teaspoons vanilla bean paste (or vanilla extract)

4 cups confectioners sugar

1/2 cup heavy cream

Add ingredients one at a time, beating until well blended. Frost the cake, stacking one layer on top of the other with a nice, thick layer of frosting in the middle (be generous with the frosting, there will be plenty).

For Garnish

Press shredded coconut onto the top of cake.