Carrot Cake
Ingredients
The cake
-
2
cups
all-purpose flour
-
2
teaspoons
baking soda
-
1½
teaspoons
ground cinnamon
-
1
teaspoon
salt
-
1¼
cups
vegetable oil
-
1
cup
granulated sugar
-
1
cup
brown sugar
-
1
teaspoon
vanilla extract
-
4
eggs
-
3
cups
carrots, peeled and grated
-
1
cup
raisins
-
½
cup
toasted pecans, coarsely chopped
The frosting
-
8
ounces
cream cheese, softened
-
½
cup
butter, softened
-
1
teaspoon
vanilla extract
-
5
cups
powdered sugar
-
toasted pecans, coarsely chopped (for topping, optional)
-
candied carrot curls (for topping, optional)
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round cake pans.
- Sift together the flour, baking soda, cinnamon, and salt in a bowl.
- In another bowl, beat the oil, granulated sugar, brown sugar, and vanilla together, then add the eggs one at a time.
- Gradually add the flour mixture to the wet ingredients, mixing well after each addition.
- Fold in the grated carrots, raisins, and pecans.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 35 to 45 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for 15 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat the cream cheese and butter until creamy, then mix in the vanilla.
- Gradually add the powdered sugar until fluffy, then chill until ready to use.
- Once the cakes are cool, level the tops if needed, and layer with frosting between the cakes and on top.
Nutrition Facts (estimated)
Servings
16 slices
Calories
677
Total fat
31g
Total carbohydrates
99g
Total protein
5g
Sodium
441mg
Cholesterol
57mg
You might also like