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

 

Prepare Your Baking Pans & Oven

First, preheat your oven to 350ºF.

Next, lightly grease two 9-inch round cake pans with oil, then line the bottom of each pan with parchment paper.

Next, add a handful of flour to both pans, then rotate each pan until the flour coats all of the sides of the pan.

Finally, shake out the excess flour; this will help the cakes to not stick to the pans later.

Measure The Dry Ingredients

Whisk together all dry ingredients (flour, cinnamon, salt, and baking soda) in a small bowl; set aside.

The amount of cinnamon may seem large, but cinnamon is essential for lending its signature flavor to this cake.

Prepare The Wet Ingredients

In a medium bowl, using an electric mixer, beat together the eggs, vanilla, sugar, and oil for approximately 2 minutes at high speed.

The mixture will turn a lighter color and slightly thicken.

Combine The Batter & Add The Mix-ins

Add the dry ingredients to the wet ingredients and mix until dry ingredients are just combined with wet ingredients; do not over-mix.

Add grated carrots, raisins, and pecans to the batter, mixing until evenly distributed.

The batter will be thick, but it will pour easily.

Bake The Cakes

Divide the batter evenly between the two prepared pans.

Bake for approximately 30-35 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

When you tap the tops of the cakes, they should have a slight bounce and the edges of the cakes should have begun separating from the sides of the pan.

Allow cakes to cool in pans for 20 minutes, then turn cakes upside down onto a wire rack to cool completely before frosting.

Make The Cream Cheese Frosting

In a large bowl, using an electric mixer, beat together room temperature butter, cream cheese, and vanilla until smooth.

Add the powdered sugar 1/2 cup at a time.

After each 1/2 cup addition has been mixed in completely, add the next addition.

Frosting will need to be thick enough to stay on top of the cakes and not slide off.

Assemble & Decorate

Place the first layer of the cake onto your cake stand, and spread an even layer of frosting on the top of the first layer of the cake.

Place the second layer on top of the first layer of the cake, and spread frosting on the top of the second layer of the cake as well as on the sides of the cake.

Using your hands, press chopped pecans into the frosting on the sides of the cake.