Ingredients
Carrot Cake
- 2 cups (260g) all-purpose flour, spooned and leveled
- 2 teaspoons baking soda, important to level the teaspoon, see tips
- 1/2 teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups (295ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (190g) lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 3 cups (300g) grated peeled carrots, 5 to 6 medium carrots
- 1 cup (120g) coarsely chopped pecans
- 1/2 cup (70g) raisins
Creamy Frosting
- 8 ounces (225g) cream cheese, at room temperature
- 2 teaspoons cornstarch, optional
- 1 ¼ cups (140g) powdered sugar
- 1/3 cup (80ml) cold heavy cream, not plain whipping cream, see tips
- 1/2 cup (50g) coarsely chopped pecans, for topping cake
Direction
Bake Cake
- Position a rack in the middle of the oven. Preheat the oven to 350°F (176°C).
- 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.
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
- In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
- Add the eggs, one at a time, whisking after each one.
- 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.
- Stir in the carrots, nuts, and raisins.
- Divide the cake batter between the prepared cake pans. 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.
- 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.
Frost Cake
- In a large bowl, beat the cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1 minute.
- 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.
- 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.
- When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top.
- 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.
Storing
- Frosted carrot cake lasts in the refrigerator for up to 1 week. I keep it covered with plastic wrap or use a cake keeper, or large bowl turned upside down to cover the cake.
- I do not recommend freezing frosted carrot cake (the frosting does not thaw well). You can refrigerate unfrosted cake layers for up 5 days or freeze them for up to 3 months. Thaw overnight in the fridge before adding your frosting.
