Carrot cake is a classic cake that is lightly spiced, fluffy, and carroty. It is elegantly paired with rich cream cheese frosting. This recipe is very easy to make and very delicious.
CARROT CAKE BATTER
Carrot cake batter is easier to make than regular cake batter. There is no dairy (milk/buttermilk) in carrot cake batter because it is an oil-based cake batter. The oil takes the place of the buttermilk because it provides moisture and fat in one ingredient. In addition, walnuts and raisins are traditionally mixed into the cake batter. I recommend toasting the walnuts before mixing them into the dry ingredients to bring out more flavour. Lastly, grate your own carrots, and grate them through a smaller size hole.
CREAM CHEESE FROSTING
Cream cheese frosting is one of the most common and delicious frostings. It is tangy, sweet, and rich. Also, the frosting is easier to work with, versus a buttercream because of the cream cheese. A secret to good frosting, is to whip the cream cheese and butter together first before adding in the powdered sugar. It makes the frosting lighter, whiter, and smoother.
Preheat your oven to 350°F, grease and line a 9×13 baking dish with parchment paper. Sift the dry ingredients into a small bowl, and stir in the walnuts and raisins.
Whisk together the eggs and sugars until thick. Stream in the oil and vanilla extract until emulsified.
Fold in the dry ingredients until combined.
Fold in the carrots until just incorporated. Pour into the baking dish.
Bake for 35-40 minutes until golden brown.
Cool the cake to room temperature before frosting.
Whip the cream cheese and butter until pale and light.
Mix in the vanilla extract, and gradually add in the powdered sugar until incorporated.
Frost the cake, and top with chopped walnuts. Enjoy!
- 2 cups all-purpose flour
- 3/4 tsp salt
- 2 tsp baking powder
- 3/4 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2/3 cup chopped walnuts
- 2/3 cup raisins
- 1 cup canola oil
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- 3 cups freshly grated carrots
- 8 oz softened full-fat cream cheese
- 1/3 cup softened unsalted butter
- 1/2 tsp pure vanilla extract
- 1 cup powdered sugar
- 1/2 cup chopped walnuts
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Preheat your oven to 350°F, grease and line a 9×13 baking dish with parchment paper.
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Sift, and mix the dry ingredients together with the walnuts and raisins.
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Whisk the eggs and sugars together until thick.
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Stream in the oil and vanilla extract until emulsified.
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Fold in the dry ingredients until just combined.
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Fold in the carrots until mixed in.
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Pour the batter into the baking dish.
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Bake for 35-40 minutes until golden brown.
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Cool the cake to room temperature.
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Whip the cream cheese and butter until pale and light.
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Mix in the powdered sugar and vanilla extract until combined.
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Spread over the cake, and top with chopped walnuts.
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Slice into squares, and store in the refrigerator or at room temperature.
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Enjoy!