Ingredients
Carrot Cake
- 2 cups (400g) granulated sugar
- 1 1/4 cup (250g) vegetable oil
- 1 tsp. pure vanilla extract
- 3 large eggs, at room temperature
- 2 3/4 cup (352g) all-purpose flour
- 2 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 cup raisins
- 1 cup roughly chopped walnuts
- 2 1/4 cups finely grated carrots
- 1/2 cup pineapple, drained from a can or freshly diced
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick or 113g) salted butter
- 1 tsp. vanilla extract
- 4 cups (512g) confectioners sugar
Instructions
Carrot Cake
- Heat the oven to 350°F.
- Prepare two 8-inch round baking pans. (Can also do three 7-inch round cake pans) Butter pans generously or spray with baking spray.
- Beat the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.
- In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt. (Double sifting is recommended)
- With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Can also mix by hand!)
- Remove bowl from mixer and fold raisins, nuts, carrots, and pineapple.
- Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!
- Allow the cakes to cool completely on a wire rack.
Cream Cheese Frosting
- Place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated.
- Add powder sugar, one cup at a time, until frosting is light and creamy. Whip cream cheese frosting for 3-5 minutes or until light and fluffy.
- Cover cake in frosting.
