Easy Carrot Cake
A warm and comforting carrot cake that brings delightful flavors and textures.
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking soda leveled
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 3 cups grated peeled carrots 5 to 6 medium carrots
- 1 cup coarsely chopped pecans
- 1/2 cup raisins
- 8 ounces block cream cheese at room temperature
- 2 teaspoons cornstarch optional
- 1 1/4 cups powdered sugar
- 1/3 cup cold heavy cream not plain whipping cream
- 1/2 cup coarsely chopped pecans for topping cake
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In another bowl, mix together the oil, granulated sugar, brown sugar, and vanilla extract.
- Stir in the eggs, one at a time, until fully incorporated.
- Add grated carrots, pecans, and raisins, folding gently.
- Divide the batter between the prepared pans and bake for 30-35 minutes.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese until smooth.
- Gradually add powdered sugar and heavy cream, beating until fluffy.
- Frost the cooled cakes and top with pecans.
Notes
This carrot cake is tender and flavorful; a perfect choice for any occasion.
Nutrition
Serving: 150gCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 5gCholesterol: 50mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 35gVitamin A: 4000IU
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