Easy Carrot Cake
Ingredients
- 2 cups all-purpose flour
260g
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups vegetable oil
295ml
- 1 cup granulated sugar
200g
- 1 cup lightly packed brown sugar
190g
- 1 teaspoon vanilla extract
- 4 large eggs
at room temperature
- 3 cups grated peeled carrots
5 to 6 medium carrots, 300g
- 1 cup coarsely chopped pecans
120g
- 1/2 cup raisins
70g
- 8 ounces cream cheese
at room temperature, 225g
- 2 teaspoons cornstarch
optional
- 1 ¼ cups powdered sugar
140g
- 1/3 cup cold heavy cream
not plain whipping cream, see notes, 80ml
- 1/2 cup coarsely chopped pecans
for topping cake, 50g
Directions
- 1
Position a rack in the middle of the oven. Preheat the oven to 350°F (176°C).
- 2
Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top. Or grease and flour the bottom and sides of both pans.
- 3
Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
- 4
In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
- 5
Add the eggs, one at a time, whisking after each one.
- 6
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
- 7
Stir in the carrots, nuts, and raisins.
- 8
Divide the cake batter between the prepared cake pans.
- 9
Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
- 10
Cool the cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
- 11
In a large bowl, beat the cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1 minute.
- 12
Beat in the powdered sugar and cornstarch. I like sifting the powdered sugar and cornstarch over the cream cheese to remove lumps. If you do not have a fine mesh sieve, beat in the cornstarch and powdered sugar a 1/4 cup at a time until combined.
- 13
Pour in the heavy cream. Beat on medium speed for 2 to 3 minutes or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
- 14
When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top.
- 15
Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.
Easy Carrot Cake
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About this Recipe
Yearning for a truly exceptional homemade carrot cake that's surprisingly easy to master? This recipe delivers the "best" carrot cake experience, proving that homemade always triumphs over store-bought versions. You'll love how simple it is to achieve such rich, comforting flavors.
What makes this carrot cake stand out is a dual approach to texture and flavor. We advocate for hand grating the carrots, which yields delicate shreds that seamlessly melt into the cake, ensuring a perfectly moist crumb. Paired with this is our unique, incredibly creamy frosting, enhanced with whipped cream to create soft peaks, offering a lighter, less traditional alternative to standard cream cheese frostings.
Prepare for a wonderfully moist and tender cake, rich with the warm embrace of cinnamon and the natural sweetness of carrots. Each bite offers a delightful interplay of textures from the soft cake, crunchy pecans, and chewy raisins. The frosting, with its airy, soft peaks, provides a creamy, sweet counterpoint without being overly heavy, balancing the robust flavors of the cake beautifully. It’s a comforting yet elegant dessert that's sure to impress.
This versatile Easy Carrot Cake can easily be adapted to your preferences. Feel free to swap the pecans for walnuts, or omit the raisins if they're not your favorite. For those who prefer a more traditional cream cheese frosting, the original recipe notes provide guidance for that option.
This Easy Carrot Cake is perfect for any occasion, from a casual family gathering to a special celebration. Serve slices adorned with the extra chopped pecans for a beautiful finish.