Carrot Cake
This carrot cake uses a full 2 cups of grated carrots and gets its moisture from oil instead of butter. The cream cheese frosting is thick enough to hold up those decorative carrot pieces on top.
Print
Pin
Ingredients
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
Instructions
- Preheat oven to 350F and prepare two 9-inch cake pans with oil and parchment paper.
- Whisk flour, cinnamon, salt, and baking soda in a small bowl.
- Beat eggs, vanilla, sugar, and oil for 2 minutes until light and thickened.
- Fold dry ingredients into wet mixture until just combined.
- Stir in carrots, raisins, and pecans.
- Divide batter between pans and bake 30-35 minutes until toothpick comes out clean.
- Cool in pans 20 minutes, then transfer to wire racks.
- Beat butter, cream cheese, and vanilla until smooth.
- Add powdered sugar gradually, mixing until frosting is thick.
- Frost between layers and cover entire cake.
- Press chopped pecans into sides of frosted cake.
Notes
Room temperature ingredients ensure smoother mixing and better texture.
Tried this recipe?Leave a comment below & let me know!