Best Carrot Cake

By lihui

12 Person

90 Minutes

0 Calories

We understand that there's no short supply of carrot cake recipes in the universe, but ours is, quite simply, the best. It may be easy and simple, but in our opinion, it's the world's best and it will be the shining star among all your Easter Desserts this year. If you're not a fan of raisins, just leave them out if you'd like OR swap in a different type of dried fruit. Cranberries sound amazing!

Ingredients

Cream Cheese Frosting

4 c. Powdered sugar
1 teaspoon Pure vanilla extract
1/2 c. Butter, softened
8 ounces Cream cheese, softened

Cake

1 c. Rasisins
1 c. Pecans, roughly chopped, plus more for garnish
3 c. Grated carrots
1 teaspoon Pure vanilla extract
4 Large eggs
1 1/2 c. Vegetable oil
2 c. Granulated sugar
2 teaspoons Cinnamon
2 teaspoons Baking soda
1 1/2 teaspoons Kosher salt
3 c. All-purpose flour
Cooking spray

Method

01

Preheat oven to 350℉ and grease 2 - 8" round cake pans with cooking spray. In a large bowl, whisk together flour, salt, baking soda, and cinnamon.
02

In another large bowl with a hand mixer (or in the bowl of a stand mixer), beat together sugar and oil until well combined. Add eggs one at a time beating well after each addition, then add vanilla. Mix in dry ingredients until just combined. Stir in carrots, pecans, and raisins.
03

Divide batter evenly between prepared pans. Bake until a toothpick inserted into the middle comes out clean, 45 minutes. Let cool 15 minutes then invert cakes onto a cooling rack and let cool completely.
04

Make frosting: In a large bowl with a hand mixer, beat together cream cheese and butter until smooth. Add vanilla and powdered sugar and beat again until smooth and a spreadable consistency.
05

Frost cake as desired and garnish with pecans.

Related Tags

Best Carrot Cake

4.8

( By lihui )

01 Information

Grade easy
Serving 12 servings
Prep Time 10 Mins
Total Time 90 Mins

02 Ingredients

Cream Cheese Frosting

4 c. Powdered sugar

1 teaspoon Pure vanilla extract

1/2 c. Butter, softened

8 ounces Cream cheese, softened

Cake

1 c. Rasisins

1 c. Pecans, roughly chopped, plus more for garnish

3 c. Grated carrots

1 teaspoon Pure vanilla extract

4 Large eggs

1 1/2 c. Vegetable oil

2 c. Granulated sugar

2 teaspoons Cinnamon

2 teaspoons Baking soda

1 1/2 teaspoons Kosher salt

3 c. All-purpose flour

Cooking spray

03 Method

Step 1

Preheat oven to 350℉ and grease 2 - 8" round cake pans with cooking spray. In a large bowl, whisk together flour, salt, baking soda, and cinnamon.

Step 2

In another large bowl with a hand mixer (or in the bowl of a stand mixer), beat together sugar and oil until well combined. Add eggs one at a time beating well after each addition, then add vanilla. Mix in dry ingredients until just combined. Stir in carrots, pecans, and raisins.

Step 3

Divide batter evenly between prepared pans. Bake until a toothpick inserted into the middle comes out clean, 45 minutes. Let cool 15 minutes then invert cakes onto a cooling rack and let cool completely.

Step 4

Make frosting: In a large bowl with a hand mixer, beat together cream cheese and butter until smooth. Add vanilla and powdered sugar and beat again until smooth and a spreadable consistency.

Step 5

Frost cake as desired and garnish with pecans.

04 Author