Carrot Cake with Cream Cheese Frosting
Add to CollectionThis super easy-to-make Carrot Cake recipe has it all - carrots, raisins, pineapple, walnuts, and pecans! A flavorful combination that creates a moist and delectable spice cake with layers and toppings of Cream Cheese Frosting. Perfect for Easter, Mother's Day Dessert, spring birthdays ... or any occasion!
Equipment
- Stand mixer
- Mixing bowl, large
- Food processor (to grate the carrots)
- 9-inch round cake pans, 3
- Parchment paper
- Non-stick baking spray
- Wire cooling racks
Ingredients
Carrot Cake
- 3⅓ cups all-purpose flour
- 2 cups sugar
- ¼ cup brown sugar , packed - light or dark
- ¾ cup raisins
- ¾ cup chopped walnuts + pecans
- 1 tbsp ground cinnamon
- 2 tsp baking soda
- 2 tsp baking powder
- 1½ tsp kosher salt
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- 4 cups freshly grated carrots , finely grated (do not use pre-shredded carrots - they are too dry)
- 16 oz crushed pineapple , drained
- 4 large eggs
- 1 cup canola oil
- 2 tsp pure vanilla extract
Cream Cheese Frosting
- 2 8-oz pkgs cream cheese , softened to room temperature
- 1 cup unsalted butter , softened to room temperature
- 1 tbsp pure vanilla extract
- 1 2-lb pkg powdered sugar
Instructions
Carrot Cake
- Preheat oven to 350° F.Prepare 3 9-inch cake pans by cutting out parchment paper into circles to fit in the bottom of each pan. Spray each pan with non-stick baking spray, place the parchment paper in the bottom of each pan, and then spray the paper with non-stick baking spray. NOTE: To easily grate 4 cups of fresh carrots you will need to use a food processor.
- In a large mixing bowl of a stand mixer, stir together the flour, sugar, brown sugar, raisins, walnuts, pecans, cinnamon, baking soda, baking powder, salt, ginger, nutmeg, and cloves. Mix well.Stir in the grated carrots, pineapple, eggs, oil, and vanilla until well combined and mixed thoroughly. Pour the batter into each of the 3 prepared pans equally.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean. NOTE: If you choose to add some of the pineapple juice to the recipe, you will need to increase your cooking time by about 10 minutes. Test with a toothpick at the 25-minute mark, then bake another 10 minutes, and check again.
- Place the cakes on a wire rack and allow to cool for about 15 minutes. Then remove from the pans and cool completely on the wire racks. Spread the Cream Cheese Frosting in between the cake layers and on the top of the cake. Top with chopped pecans and walnuts. Refrigerate until ready to serve.
Cream Cheese Frosting
- Using a stand mixer with a large bowl, beat together the softened cream cheese and unsalted butter at medium speed until it is creamy and smooth.Beat in vanilla and then slowly add in the powdered sugar for about 5 minutes or until it is again cream and smooth in texture.
Notes
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