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Carrot Cake with Cream Cheese Frosting
This amazing carrot cake with cream cheese frosting is going to be your new family favorite!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 464 kcal
Ingredients
Carrot Cake
- 2 cups (400g) granulated sugar
- 1¼ cups (250g) vegetable oil
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 2¾ cups (352g) all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 cup raisins
- 1 cup roughly chopped walnuts
- 2¼ 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 or 113g) salted butter
- 1 teaspoon vanilla extract
- 4 cups (512g) confectioners' sugar
Instructions
Carrot Cake
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Heat the oven to 350°F.
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Prepare two 8-inch round baking pans. (Can also do three 7-inch round cake pans) Butter pans generously or spray with baking spray.
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Beat the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.
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In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt. (Double sifting is recommended)
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With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Can also mix by hand!)
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Remove bowl from mixer and fold in the raisins, nuts, carrots, and pineapple.
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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!
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Allow the cakes to cool completely on a wire rack.
Cream Cheese Frosting
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Place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated.
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Add powder sugar, one cup at a time, until frosting is light and creamy. Whip cream cheese frosting for 3-5 minutes or until light and fluffy.
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Cover cake in frosting.