This easy 2-layer carrot cake recipe is made with fresh carrots, and raisins and is topped with a fluffy cream cheese frosting. It is the perfect dessert for Spring and Easter celebrations.
Prep Time: 20 mins ■ Cook Time: 45 mins ■ Total Time: 1hr 5 mins
INGREDIENTS
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 ¼ cups vegetable oil
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups grated carrots (about 5 carrots – washed, peeled, and dried)
- 1 cup coarsely chopped pecans
- 1/2 cup regular or golden raisins
Cream Cheese Frosting
- 1 cup unsalted butter softened (2 sticks)
- 2 – 8-ounce packages cream cheese, room temperature
- 8 cups powdered sugar (confectioners’ sugar)
- 1 tablespoon milk
DIRECTIONS
- Heat the oven to 350°F. Prepare two 9-inch round cake pans. Place your cake pans on a large sheet of parchment paper. Trace the bottom of each cake pan with a pencil, then cut out the traced circles. Lay the cut parchment circles at the bottom of each pan. Grease the pan and the parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until well blended.
- In a separate bowl, whisk the oil, sugar, and vanilla. Whisk in eggs, one at a time, until combined.
- Scrape down the sides and bottom of the bowl with a spoon or spatula, then stir in the dry ingredients a little at a time, until incorporated and the batter is smooth. Stir in the grated carrots, nuts, and raisins.
- Divide the batter between the prepared cake pans. Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool cake in pan for 15 minutes, then carefully invert onto a cooling grid and cool completely before decorating.
- In a large bowl, beat butter and cream cheese with an electric mixer until light and fluffy.
- Gradually add confectioners’ sugar and milk to the butter and cream cheese. Beat on high until smooth (about 1 minute). Note: If frosting seems too thin, add 1 tablespoon of confectioners’ sugar at a time. If too thick, add 1 teaspoon more of milk at a time until frosting reaches desired consistency.
- Frost the top of one cake layer, and place the other cake layer on top. Frost the outside and top of the cake. Carefully scatter the slivered almonds on the sides of the cake and on the outside perimeter (about 2 inches) of the top of the cake. If desired, pipe on carrot decorations. Find out how at wilton.com
Add-ins: For even more delicious flavour, you can add 1 (8-ounce) can crushed pineapple, drained and 1 cup sweetened flaked coconut along with the grated carrots, nuts, and raisins in step 4.
To store: An uncut carrot cake will keep for about 1 week in the refrigerator. If it has been cut, it will stay fresh in the refrigerator for roughly 2 to 3 days.
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