The best ever carrot cake recipe. You'll never need another one

Step 1

Preheat the oven to 325º Fahrenheit and grease and flour two 9-inch round cake pans.

Step 2

In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, allspice, salt and nutmeg.

Step 3

In a large mixing bowl with an electric mixer or in a stand mixer, cream together the sugar and oil. Add the eggs, one at a time, beating after each addition until incorporated. Add the flour mixture and beat to incorporate.

Step 4

Using a rubber spatula, fold in the carrots, walnuts, coconut, and raisins.

Step 5

Transfer the batter to the prepared baking pans, dividing equally.

Step 6

Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean.

Step 7

Set the pans on a wire cooling rack and let cool for about 5 minutes. Run a knife around the edge of each cake to loosen them from the pans and then invert them onto the wire rack and let cool completely.

Step 8

While the cake is cooling, make the frosting. In a mixing bowl with an electric mixer, cream together the cream cheese and butter. Add the confectioners sugar in several batches, beating to incorporate. Beat until the frosting is a thick, spreadable consistency.

Step 9

When the cake is fully cooled, place one layer on a cake plate. Spread icing liberally over the top. Place the second layer on top. Spread the remaining frosting over the top and sides of the cake.