Description
Need a classic carrot cake? Use our gorgeous recipe, with toasted pecans, plump golden raisins, and thick cream cheese frosting.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon sea salt
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 pound carrots, peeled and coarsely shredded
- 1 cup golden raisins
- 1 cup toasted pecans, chopped
For the Frosting:
- 16 ounces (2 blocks) full-fat cream cheese, softened to room temperature
- 1/2 cup unsalted butter (1 stick), softened to room temperature
- 5 cups confectioners’ sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
For the Cake:
- Preheat the oven to 325°F. Line and lightly grease two 8-inch cake pans.
- In a small bowl, whisk the flour, baking powder, baking soda, spices, and salt together.
- In a large bowl, whisk together the oil, buttermilk, vanilla, eggs, and sugars.
- Whisk the flour mixture into the liquid mixture just until moistened.
- Stir in the carrots, raisins, and pecans. Pour the batter evenly into the prepared pans. Bake the cake for 30-40 minutes until springy and golden.
- Let the cake cool for 20 minutes in the pan before removing from the pan and letting it cool completely on a cooling rack.
For the Frosting:
- In a large bowl using a handheld or stand mixer fitted with the whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
- Add the confectioners’ sugar one cup at a time. Beat until thick and fluffy, about 5 minutes.
- Add the heavy cream, vanilla, and salt. Beat on high for 2 full minutes.
- Decorate the cooled cake. Serve and enjoy!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Baking
- Cuisine: Dessert