Carrot Cake Recipe
This Carrot Cake Recipe brings together warm cinnamon, sweet carrots, brown sugar, juicy raisins, and crunchy pecans for a homemade dessert full of flavor. The main specialty is its moist, tender crumb, natural carrot sweetness, and rich cream cheese frosting topped with toasted pecans.
Equipment
- Two 9-inch round cake pans
- Large mixing bowl
- Medium mixing bowl
- Whisk and rubber spatula
- Electric hand mixer
Ingredients
For The Cake
- 2 cups 250 g all-purpose flour
- 2 cups 220 g finely grated carrots
- 1 cup 200 g granulated sugar
- ½ cup 100 g packed brown sugar
- 1 cup 240 ml vegetable oil
- 4 large eggs
- 2 teaspoons 10 ml vanilla extract
- 2 teaspoons 5 g ground cinnamon
- 1 teaspoon 4 g baking powder
- 1 teaspoon 5 g baking soda
- ½ teaspoon 3 g salt
- ¾ cup 90 g chopped walnuts or pecans
- ½ cup 75 g raisins
For The Cream Cheese Frosting
- 8 oz 226 g cream cheese, softened
- ½ cup 113 g unsalted butter, softened
- 3 cups 360 g powdered sugar
- 1 teaspoon 5 ml vanilla extract
- ⅓ cup 80 ml cold heavy cream
- ½ cup 55 g finely chopped toasted pecans
Instructions
Step 1
- Heat the oven to 350°F (175°C). Grease two 9 inch cake pans and line the bottoms with parchment paper.
Step 2
- In a bowl, mix 2 cups all purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
Step 3
- In a large bowl, whisk 1 cup granulated sugar, ½ cup brown sugar, 1 cup vegetable oil, 4 large eggs, and 2 teaspoons vanilla extract until well blended.
Step 4
- Pour the dry mixture into the wet ingredients. Stir gently until the flour disappears, taking care not to overmix.
Step 5
- Stir in 2 cups grated carrots, ¾ cup chopped walnuts or pecans, and ½ cup raisins until evenly mixed through the batter.
Step 6
- Divide the batter between the two pans and level the tops. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Step 7
- Leave the cakes in their pans for 10 to 15 minutes. Turn them out onto wire racks and let both layers cool completely.
Step 8
- Beat 8 oz softened cream cheese with ½ cup softened unsalted butter until smooth. Gradually mix in 3 cups powdered sugar, 1 teaspoon vanilla extract, and ⅓ cup cold heavy cream until the frosting turns creamy.
Step 9
- Set one cooled cake layer on a serving plate and spread frosting over it. Place the second layer on top, then frost the top and sides of the cake.
Step 10
- Scatter ½ cup finely chopped toasted pecans over the frosting. Chill the cake briefly for cleaner slices, then cut into 12 servings and enjoy.