Moist Carrot Cake Recipe

This is an excellent moist carrot cake recipe producing a large 9x13 inch cake or 2 smaller 8x8 inch cakes.

It is the best carrot cake recipe, full of flavor and moist, so it is also a good keeper especially when iced with cream cheese frosting.

The recipe carrot cake incorporates coconut, raisins, nuts, pineapple and of course carrots to make it a healthy choice for that sweet tooth.

Topping this cake with cream cheese icing is very good.


  • 3 eggs
  • 1 1/4 cup cooking oil
  • 2 cups white sugar
  • 2 tsp. vanilla
  • 2 cups flour
  • 1 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 cup raisins, washed, dried and coated with a little flour.
  • 2 cups coconut
  • 1 cup crushed pineapple, drained
  • 1 cup chopped nuts
  • 2 cups grated carrots


  • Preheat oven to 350 F (325 F for Pyrex).
  • Mix first 8 ingredients together well, then stir in the remaining 5, combine well.
  • Pour into greased and floured prepared pans.
  • Bake 50 minutes or until a toothpick inserted into cake comes out clean.
  • Cool in pan.

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