This moist and delicious carrot cake is made from scratch with fresh carrots, pecans, raisins and spices, then frosted with a rich lemon cream cheese frosting.
I love carrot cake and this recipe never fails. Since it’s from scratch, it does take a little time but it’s so worth the effort!
The rich lemon frosting adds a hint of tangy citrus that complements the sweet and spicy cake perfectly. It’s melt-in-your-mouth delicious!
Do I Have To Add Pecans and Raisins?
No, you do not have to use pecans and raisins in this cake, but I highly recommend doing so if you’re not against them. They add so much crunch, texture and flavor! You can also substitute walnuts for the pecans.
Grated Carrots Vs Shredded Carrots
I’ve made this cake using both grated and shredded carrots and personally prefer grated over shredded (although it’s still delicious both ways to me). Grated carrots are smaller and distribute more evenly throughout the cake. Be sure to wash and peel your carrots before grating.
How to Store
Since this cake has cream cheese frosting, it will need to be refrigerated. Store in an airtight container (or in one of these handy cake containers). When properly stored in the fridge, this cake is good for about 4 days.
Originally published December 2014. Updated with new photographs, helpful tips, recipe slightly revised and republished on April 10, 2020.