Description
A simple and moist carrot cake topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups grated peeled carrots
- 1 cup coarsely chopped pecans
- 1/2 cup raisins
- 8 ounces cream cheese
- 2 teaspoons cornstarch (optional)
- 1 1/4 cups powdered sugar
- 1/3 cup cold heavy cream
- 1/2 cup coarsely chopped pecans (for topping)
Instructions
- Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans.
- Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
- Combine oil, granulated sugar, brown sugar, and vanilla in another bowl. Add eggs one at a time, mixing well after each addition.
- Fold the dry ingredients into the wet ingredients until smooth. Stir in grated carrots, pecans, and raisins.
- Divide the batter between the prepared pans and bake for 35 to 45 minutes.
- Allow cakes to cool in pans for 15 minutes, then transfer to cooling racks.
- Beat cream cheese until smooth for the frosting. Gradually add cornstarch and powdered sugar, then beat in heavy cream until whipped and creamy.
- Assemble the cake by frosting one layer, stacking the second layer, and frosting the top and sides. Top with additional pecans.
Notes
Serve at room temperature. Allow cake to sit for 30 minutes after refrigerating for best flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg