Description
Carrot cake brings pure comfort straight from Grandma’s kitchen, loaded with warm spices and tender carrots that make your taste buds dance. Cream cheese frosting creates the perfect sweet finish that turns this classic dessert into a total crowd-pleaser.
Ingredients
Scale
Primary Ingredients:
- 3 cups grated carrots
- 4 large eggs
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 cup vegetable oil
Spices and Seasonings:
- 2 tsp ground cinnamon
- 2 tsp baking soda
- 1 tsp salt
- ½ tsp ground nutmeg
Nuts and Add-ins:
- 1 cup chopped pecans
- ½ cup raisins
Frosting Ingredients:
- 8 oz cream cheese
- 4 cups powdered sugar
- ½ cup unsalted butter
- 1 tsp vanilla extract
- ¼ cup milk
Instructions
- Preheat your oven to 350°F and thoroughly coat a 9×13 inch baking pan with non-stick spray or butter.
- In a medium bowl, blend 2 cups flour, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, and ½ teaspoon nutmeg until perfectly combined.
- Grab a large mixing bowl and vigorously whisk 1 cup vegetable oil, 4 large eggs, and 2 cups white sugar until the mixture looks smooth and glossy.
- Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
- Fold in 3 cups grated carrots, 1 cup chopped pecans, and ½ cup raisins, ensuring even distribution throughout the batter.
- Transfer the batter into the prepared pan, using a spatula to spread it evenly to the edges.
- Slide the pan into the preheated 350°F oven and bake for 40-45 minutes, checking doneness with a toothpick that should come out clean.
- Remove the cake and let it rest on a wire rack for exactly 1 hour to cool completely.
- In a mixer, cream 8 ounces cream cheese and ½ cup unsalted butter until silky and smooth.
- Gradually add 4 cups powdered sugar, 1 teaspoon vanilla extract, and ¼ cup milk, blending until the frosting becomes light and airy.
- Apply the frosting generously across the entire cake surface using an offset spatula for a smooth finish.
- Optional: Sprinkle additional chopped pecans over the frosted cake for extra crunch and visual appeal.
- Cut into squares and serve at your preferred temperature – either room temperature or chilled.
Notes
- Fresh carrots work best, so grate them just before mixing for maximum moisture and flavor.
- Room temperature eggs blend more smoothly and help create a lighter cake texture.
- Toast pecans before adding to the batter to enhance their nutty flavor and crunch.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 362 kcal
- Sugar: 36 g
- Sodium: 259 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 54 mg