Carrot Cake Recipe
Tender spiced cake studded with shredded carrots, walnuts, and raisins, finished with velvety cream cheese frosting.
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Ingredients
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Cake Ingredients
Frosting Ingredients
Method
Cake Directions
- 1
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- 5
Add Carrots, Walnuts, and Raisins
Fold in the shredded carrots, chopped walnuts, and raisins until evenly distributed in the batter.
- 6
Bake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
Frosting Directions
- 8
Prepare Frosting
In a mixing bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and smooth.
- 10
Frost the Cake
Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
- 11
Serve
Slice the cake and serve it to enjoy the tender, spiced cake with cream cheese frosting.