Easy Carrot Cake
1 hr 5 min
Makes 1 (9-inch) double layer cake (16 thin slices)
A moist, spiced two-layer carrot cake with grated carrots, pecans and raisins, topped with creamy whipped cream cheese frosting.
| prepPreheat oven to 350°F / 180°C | ||||||
| prepGrease two 9-inch round cake pans, line bottoms with parchment paper, and grease tops | ||||||
| 260 g all-purpose flour | Whisk flour, baking soda, salt & cinnamon | Fold in dry ingredients in three parts until smooth | Stir in carrots, pecans & raisins | Divide between pans; bake 350°F / 180°C, 35–45 min | Cool in pans 15 min, turn onto racks, cool completely | Frost one layer, stack, frost top, swirl & garnish |
| 2 teaspoons baking soda | ||||||
| ½ teaspoon fine sea salt | ||||||
| 1 ½ teaspoons ground cinnamon | ||||||
| 295 ml vegetable oil | Whisk oil, sugars & vanilla; add eggs one at a time | |||||
| 200 g granulated sugar | ||||||
| 190 g lightly packed brown sugar | ||||||
| 1 teaspoon vanilla extract | ||||||
| 4 large eggs, at room temperature | ||||||
| 300 g grated peeled carrots | ||||||
| 120 g coarsely chopped pecans | ||||||
| 70 g raisins | ||||||
| 225 g block cream cheese, at room temperature | Beat cream cheese until smooth & creamy, 1–2 min | Add cornstarch & sugar to cream cheese, combine | Pour in cold cream; beat 2–3 min until whipped | |||
| 2 teaspoons cornstarch | Whisk cornstarch & powdered sugar | |||||
| 140 g powdered sugar | ||||||
| 80 ml cold heavy cream | ||||||
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