Carrot Cake
Ingredients
The cake
-
2
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
1
teaspoon
salt
-
2
teaspoons
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
4
large
eggs
-
2
cups
granulated sugar
-
1
teaspoon
vanilla extract
-
1
cup
canola or vegetable oil
-
2
cups
grated carrots
-
½
cup
raisins
The cream cheese frosting
-
½
cup
butter at room temperature
-
8
oz
cream cheese at room temperature
-
5
cups
powdered sugar
-
1
tablespoon
lemon juice
-
½
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round cake pans.
- Whisk together the dry ingredients in a medium bowl.
- In a stand mixer, beat the eggs and sugar, then add vanilla and oil.
- Mix in the dry ingredients until just combined, then stir in grated carrots and raisins.
- Divide the batter between the prepared pans and bake for 30-35 minutes until golden.
- Cool the cakes in the pans for 15 minutes, then turn them out to cool completely.
- Make the frosting by beating butter and cream cheese until smooth, then gradually add powdered sugar, lemon juice, and vanilla.
- Trim the tops of the cakes, layer with frosting, and frost the top.
Nutrition Facts (estimated)
Servings
12
Calories
400
Total fat
20g
Total carbohydrates
50g
Total protein
4g
Sodium
300mg
Cholesterol
100mg
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