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Carrot Cake

A deliciously moist carrot cake with spiced layers and creamy frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Helps create the cake's structure.
  • 2 teaspoons baking soda Acts as the leavening agent.
  • ½ teaspoon fine sea salt Enhances the flavors.
  • 1 ½ teaspoons ground cinnamon Adds warmth and spice.
  • 1 cup granulated sugar Sweetens the cake.
  • 1 cup lightly packed brown sugar Adds moisture and depth.
  • 2 teaspoons cornstarch Helps create a tender crumb.
  • 1 ¼ cups powdered sugar Sweetens the frosting.
  • 1 ¼ cups vegetable oil Keeps the cake moist.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • 4 large eggs Binds the ingredients together.
  • 8 ounces cream cheese The star of the frosting.
  • ⅓ cup cold heavy cream Gives the frosting a light texture.
  • 3 cups grated peeled carrots The heart of this cake.
  • 1 cup coarsely chopped pecans Adds crunch.
  • ½ cup raisins Brings sweetness and chewiness.
  • ½ cup coarsely chopped pecans (for topping cake) Perfect for garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (176°C) and grease two 9-inch round cake pans, lining them with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
  4. Add eggs one at a time, mixing well after each addition.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Gently fold in grated carrots, chopped pecans, and raisins.
Baking
  1. Pour the batter evenly into the prepared pans and bake for 35-45 minutes or until a toothpick comes out clean.
  2. Let the cakes cool in the pans for 15 minutes before transferring them to a wire rack. Remove parchment and cool completely.
Frosting
  1. Beat the cream cheese until smooth, gradually adding powdered sugar and cornstarch, mixing until fluffy.
  2. Pour in heavy cream and whip until light and airy. Refrigerate until ready to use.
Assembly
  1. Place one cake layer on a serving plate and frost the top. Add the second layer and frost the top and sides.
  2. Decorate with chopped pecans and refrigerate for at least 30 minutes before serving.

Notes

For serving, pair with vanilla ice cream or whipped cream. Fresh fruits complement the flavors beautifully. Store leftovers in the fridge for up to one week or freeze for longer storage.