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Carrot Cake With Cream Cheese Frosting

Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes

Ingredients

  • 1 2/3 C Vegetable Oil (or Avocado Oil)
  • 1 C Granulated Sugar
  • 1 C Packed Brown Sugar
  • 6 Large Eggs
  • 1 Tbs Vanilla
  • 1 Lb Fresh Grated Carrots
  • 3 1/4 C Flour
  • 1 Tbs Cinnamon
  • 2 tsp Soda
  • 2 tsp Salt
  • 1 tsp Baking Powder
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1 C Chopped Walnuts
  • 1/2 C Raisins

Frosting

  • 8 oz (1 brick) Cream Cheese, Room Temp
  • 1/2 C (1 stick) Butter, Room Temp
  • 1 Tbs Vanilla Extract
  • 1/2 tsp Salt
  • 5 C Powdered Sugar
  • 2-3 Tbs. Milk
  • 1/2 C Toasted Chopped Pecans

Instructions

  1. In a large mixing bowl, whisk dry ingredients: flour, cinnamon, soda, salt baking powder, nutmeg, and cloves

  2. In a medium sized bowl whisk oil, sugars, eggs vanilla, and freshly grated carrots

  3. Fold wet and dry together and mix well until incorporated, fold in nuts and raisins

  4. Heavily grease cake pans and divide batter evenly

  5. For 2-9" round cake pans bake at 350 degrees for 40-45 minutes, For 3-9" round cake pans bake at 350 degrees for 25-30 minutes until toothpick inserted into the center of the cake comes out clean

  6. While cakes are baking and cooling, blend frosting ingredients: cream cheese, butter, vanilla, salt, and powdered sugar

  7. When cakes have completely cooled, assemble first layer on cake stand or platter and spread a layer of frosting on the top of the cake, add second layer, and frost the remainder of the top and sides of the cake with a wide spatula or knife

  8. Chop walnuts, and toast in a dry pan until fragrant. Let cool, and press into the bottom sides of your layered cake for decorative garnish.