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Whole carrot cake with creamy white frosting and pecan topping on a cake stand

Carrot Cake

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5 from 13 reviews

  • Author: Jasmine Padda
  • Total Time: 1 hour 5 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Experience the ultimate moist carrot cake featuring fresh-grated carrots, warm cinnamon, and a satisfying crunch of pecans and raisins. Topped with a uniquely light whipped cream cheese frosting, this cake offers a sophisticated balance of spice and creaminess that is perfect for any occasion.

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 1/4 cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature
  • 300g fresh carrots, finely grated (approx. 5-6 medium carrots)
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • 8 oz brick-style cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 tbsp cornstarch
  • 1 cup cold heavy cream

Instructions

  1. Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
  3. In a separate large bowl, whisk the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the eggs one at a time, whisking well after each addition until the mixture is smooth.
  4. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Stir in the grated carrots, chopped pecans, and raisins.
  5. Divide the batter evenly between the prepared pans and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow layers to cool completely.
  6. To make the frosting, beat the room temperature cream cheese until smooth. Mix in the powdered sugar and cornstarch. Slowly pour in the cold heavy cream and whip the mixture until it holds soft, billowy peaks.
  7. Frost the cooled cake layers and garnish with extra nuts if desired.

Notes

For the best texture and flavor, use the fine holes on your box grater to shred the carrots so they melt into the batter during baking. This cake is even better after chilling for an hour, which allows the whipped frosting to set into a cheesecake-like consistency. Store any leftovers in the refrigerator to keep the cream cheese frosting stable and fresh.

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakesavor.com/carrot-cake-recipe/