Easy Carrot Cake
From inspiredtaste.net
1 hr 5 min
Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes
A moist, spiced from-scratch carrot cake with pecans and raisins, topped with a light whipped cream cheese frosting.
Adjust▾
🌐Translate
⋯
| prepPosition rack in middle of oven; preheat oven to 350°F / 180°C | ||||||
| prepGrease two 9-inch round cake pans, line bottoms with parchment, grease again | ||||||
| 2 cups all-purpose flour, spooned and leveled (260 g) | Whisk flour, baking soda, salt & cinnamon | Fold dry into wet to form batter | Stir in carrots, pecans & raisins | Divide batter, bake 350°F / 180°C, 35-45 min | Cool in pans 15 min, then turn out to cool fully | Frost layers, stack, top with frosting & pecans |
| 2 teaspoons baking soda | ||||||
| ½ teaspoon fine sea salt | ||||||
| 1 ½ teaspoons ground cinnamon | ||||||
| 1 ¼ cups vegetable oil (295 ml) | Whisk oil, sugars & vanilla, then eggs | |||||
| 1 cup granulated sugar (200 g) | ||||||
| 1 cup lightly packed brown sugar (190 g) | ||||||
| 1 teaspoon vanilla extract | ||||||
| 4 large eggs, at room temperature | ||||||
| 3 cups grated peeled carrots, 5 to 6 medium carrots (300 g) | ||||||
| 1 cup coarsely chopped pecans (120 g) | ||||||
| ½ cup raisins (70 g) | ||||||
| 2 teaspoons cornstarch, optional | Whisk cornstarch & powdered sugar | Beat in cornstarch & powdered sugar mix | Add cream, whip until fluffy; chill covered | |||
| 1 ¼ cups powdered sugar (140 g) | ||||||
| 8 ounces block cream cheese, at room temperature (225 g) | Beat cream cheese until smooth | |||||
| ⅓ cup cold heavy cream, not plain whipping cream (80 ml) | ||||||
| ½ cup coarsely chopped pecans, for topping cake (50 g) | ||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free