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–+ servings
Easy Carrot Cake

Easy Carrot Cake

This Easy Carrot Cake is a moist and delicious dessert perfect for any occasion, featuring grated carrots and creamy frosting.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 350 kcal

Equipment

  • Oven
  • Two 9-inch round cake pans
  • mixing bowls
  • handheld mixer

Ingredients
  

For Carrot Cake

  • 2 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking soda important to level the teaspoon
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs at room temperature
  • 3 cups grated peeled carrots 5 to 6 medium carrots
  • 1 cup coarsely chopped pecans
  • ½ cup raisins

For Creamy Frosting

  • 8 ounces block cream cheese at room temperature
  • 2 teaspoons cornstarch optional
  • 1 ¼ cups powdered sugar
  • ⅓ cup cold heavy cream not plain whipping cream
  • ½ cup coarsely chopped pecans for topping cake

Instructions
 

Bake Cake

  • Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top.
  • In a medium bowl, whisk flour, baking soda, salt, and cinnamon until well blended.
  • In another bowl, whisk the oil, granulated sugar, brown sugar, and vanilla. Add the eggs, one at a time, whisking after each.
  • Switch to a large rubber spatula. Scrape the bowl sides and bottom, then add dry ingredients in three parts, stirring until smooth. Stir in carrots, nuts, and raisins.
  • Divide batter between the prepared pans. Bake until tops are springy, 35 to 45 minutes.
  • Remove from the oven, leave in pans for 15 minutes, then turn out onto cooling racks to cool completely before frosting.

Frost Cake

  • In a medium bowl, whisk or sift together cornstarch and powdered sugar. Set aside.
  • In a large bowl, beat cream cheese with a handheld mixer until very smooth, 1 to 2 minutes.
  • With the mixer on low, add cornstarch and powdered sugar to cream cheese until thoroughly combined.
  • Pour in cold heavy cream. Beat until frosting is whipped and creamy, 2 to 3 minutes. If not whipping, chill for 15 minutes, then try again.
  • When cooled, frost top of one cake layer, add second layer on top, then add remaining frosting and finish with pecans on top.

Notes

For best results, ensure ingredients are at room temperature and that the cakes are completely cooled before frosting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 3000IUVitamin C: 2mgCalcium: 60mgIron: 1mg
Keyword baking, carrot cake, dessert, Easy Carrot Cake, frosting, holiday cake
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