Few things compare to the moist, subtle sweetness of carrot cake. Slather on that cream cheese frosting, and you're in heaven. This recipe is one you'll be coming back to again and again.

 

Prep time 20 minutes

Cook time 45 minutes

Total time 1 hour 5 minutes

Yield: 1 (9-inch) double layer cake

 

Ingredients for cake:

  • 2 C all-purpose flour, we use Gold Medal
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/4 cups canola or other vegetable oil
  • 1 C granulated sugar
  • 1 C lightly packed brown sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 3 C (5-6 medium) grated peeled carrots
  • 1 C coarsely chopped pecans (optional)
  • 1/2 C raisins (optional)

Ingredients for cream cheese frosting:

  • One 8-ounce package (1 cup) cream cheese, at room temperature
  • 1-1/4 C powdered sugar
  • 1/3 C heavy cream
  • 1/2 C coarsely chopped pecans, for topping cake

Directions

  1. Heat the oven to 350º F. Grease two 9x 2 cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
  2. Prepare Cake Batter: In a medium bowl, whisk flour, baking soda, salt and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time.
  3. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins, if using them.
  4. Bake Cake Layers: Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
  5. Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
  6. Make Cream Cheese Frosting: In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
  7. Frost Cake: When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

Recipe from Inspired Taste