Carrot Cake with Cream Cheese Frosting
This amazing carrot cake with cream cheese frosting is going to be your new family favorite!
Servings: 12
Calories: 464kcal
Ingredients
Carrot Cake
- 2 cups (400 g) granulated sugar
- 1 ¼ cups (250 g) vegetable oil
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 2 ¾ cups (352 g) all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 cup raisins
- 1 cup roughly chopped walnuts
- 2 ¼ cups finely grated carrots
- ½ cup pineapple, drained from a can or freshly diced
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup (1 stick / 113 g) butter, room temperature
- 1 teaspoon vanilla extract
- 4 cups (512 g) confectioners' sugar
Instructions
Carrot Cake
- Preheat the oven to 350°F.
- Prepare two 8-inch round baking pans. (You can also use three 7-inch round cake pans.) Generously butter the pans or spray each with baking spray.
- In the bowl of a stand mixer, beat the sugar, oil, vanilla, and eggs until light yellow, about 3 minutes.
- In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt. (Double sifting is recommended)
- With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined.
- Remove bowl from mixer and fold in the raisins, nuts, carrots, and pineapple.
- Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!
- Allow the cakes to cool completely on a wire rack.
Cream Cheese Frosting
- Place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated.
- Add confectioners' sugar, one cup at a time, until the frosting is light and creamy. Whip cream cheese frosting for 3-5 minutes or until light and fluffy.
- Frost the cooled cake with the cream cheese frosting.
Video
Nutrition
Serving: 24g | Calories: 464kcal