Best Carrot Cake Recipe
Ingredients
- 4 largeeggs
room temperature
- 1 ¾ cgranulated sugar
- 1 ¾ cvegetable oil
- 1 tspvanilla extract
- 2 ¾ call-purpose
- 3 tspbaking powder
- 1 tspcinnamon
- 3 ½ ccarrots
, peeled and finely grated
- ½ craisins
- 1recipe best-ever cream cheese frosting
- orange and green food coloring
Directions
- 1
Pre-heat the oven to 340°F (170°C). Grease and line a 9” springform pan. Set aside.
- 2
Using a stand mixer (or electric hand-mixer) whisk together eggs, sugar, oil and vanilla extract on High speed until very thick, about 3 - 4 minutes.
- 3
In a separate bowl mix together the flour, baking powder, and cinnamon and stir on Low speed into the egg mixture.
- 4
Lastly, add in the grated carrots and raisins and mix in until well combined.
- 5
Pour mixture into the pan and bake for 70 - 80 minutes, or until a skewer comes out clean.
- 6
Leave to cool in tins for 10 mins then turn onto a cooling rack.
- 7
Take about ½ cup (4oz/115 g) of cream cheese frosting frosting and color half with orange food coloring and the remaining with green. Put into piping bags fitted with small round nozzles. Set aside.
- 8
Cut the cake into 4 layers and spread the cream cheese frosting in-between them saving some to spread on top of the cake.
- 9
Using the colored frosting pipe carrots on top of the cake. (See video for step by step tutorial)
- 10
You can cut and enjoy the cake straight away or store it covered in the fridge for up to 4 days. Before serving allow it to sit at room temperature for at least 60 minutes.
Best Carrot Cake Recipe
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Ratings & Reviews
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