Carrot Cake

Ingredients (~8 servings)

Carrot Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 Tbsp ground cinnamon
• 3/4 tsp salt
• 1 tsp baking soda
• 3 large eggs, lightly beaten
• 3/4 tsp vanilla extract
• 3/4 cup vegetable oil
• 2 cups grated carrots
• 1/3 cup raisins
• 1/3 cup chopped pecans

Cream Cheese Frosting

• 12 oz cream cheese, room temperature
• 1 1/2 sticks butter, room temperature
• 2 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 1 1/2 cups chopped pecans

 

Prep Your Cake Pans and Oven

Preheat your oven to 350F.

Lightly grease two 9-inch cake pans with oil and line the bottoms with parchment paper.

Add a handful of flour to each pan, rotate to coat the sides, then shake out the excess. This prevents sticking better than just oil alone.

Mix the Dry Ingredients

In a small bowl, whisk together the flour, cinnamon, salt, and baking soda; Set aside.

The cinnamon amount might seem like a lot but it’s what gives this cake its signature flavor.

Beat the Wet Ingredients

In a medium mixing bowl, use an electric mixer to beat the eggs, vanilla, sugar, and oil on high speed for 2 minutes.

The mixture should look lighter in color and slightly thickened when done.

Combine Wet and Dry, Add Mix-ins

Pour the dry ingredients into the wet ingredients and stir with a spatula until just combined.

Stir in the grated carrots, raisins, and pecans until evenly distributed.

The batter will be thick but pourable.

Bake the Cakes

Divide the batter evenly between your prepared pans.

Bake for ~30-35 minutes or until a toothpick inserted in the center comes out clean.

The tops should spring back lightly when touched and the edges will start to pull away from the pan sides.

Let cool in the pans for 20 minutes, then turn out onto wire racks to cool completely before frosting.

Make the Cream Cheese Frosting

In a large mixing bowl, beat the room temperature butter, cream cheese, and vanilla with an electric mixer until smooth.

Add the powdered sugar 1/2 cup at a time, beating after each addition until fully incorporated.

The frosting should be thick enough to spread without sliding off the cake.

Assemble and Decorate

Place the first layer on your cake stand and spread frosting evenly on top.

Add the second layer and frost the top and sides.

Press the chopped pecans into the frosting around the sides of the cake using your hands.