Carrot Cake

1. Preheat and Prepare Pans

Preheat your oven to 325°F and prepare your cake pans by buttering and flouring them. This will make sure your cakes don’t stick.

2. Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt until they are well combined.

3. Prepare Chunky Mixture

In another bowl, stir together the grated carrots, chopped walnuts, shredded coconut, and raisins.

4. Mix Wet Ingredients

In a third bowl, beat the sugar and canola oil together until the mixture is smooth. Gradually, add the large eggs one at a time, making sure each one is fully incorporated before adding the next.

5. Combine Mixtures

Gently fold the dry ingredients into the wet mixture until just combined. Then, fold in the chunky carrot mixture until everything is evenly distributed.

6. Bake the Cakes

Divide the batter evenly among the prepared cake pans. Place the pans in the oven and bake for 40 to 50 minutes, rotating the pans halfway through. The cakes are done when a knife inserted into the center comes out clean and the edges start to pull away from the pans.

7. Cool the Cakes

After baking, let the cakes cool in the pans for 5 minutes. Then, turn them out onto cooling racks to cool completely to room temperature.

8. Prepare Frosting

While the cakes are cooling, make the frosting. Beat the room-temperature cream cheese and unsalted butter together until smooth and creamy. Gradually add the confectioners' sugar, beating until the frosting is smooth and fluffy. Finally, beat in the fresh lemon juice.

9. Assemble the Cake

To assemble the cake, place one layer on a cake plate and spread a generous amount of frosting on top. Repeat with the remaining layers, then frost the sides of the cake.

10. Optional Toppings

If you like, sprinkle the top with additional shredded coconut or toasted nuts for extra texture and flavor.

11. Set and Serve

Refrigerate the assembled cake for about 15 minutes to set the frosting. Serve the cake at room temperature for the best flavor.

12. Store Leftovers

Store any leftovers at room temperature for 2-3 days, covered, or freeze for up to 2 months. If frozen, allow the cake to defrost in the refrigerator overnight before serving.