Easy Carrot Cake Recipe with Cream Cheese Frosting

🧂 Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 ½ teaspoons ground cinnamon
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs

  at room temperature
• 3 cups shredded carrots

  (5-6 carrots)
• 1 cup coarsely chopped walnuts

  or pecans
• 1/2 cup raisins
• 8 ounces cream cheese frosting

  brick style, at room temperature
• 1/2 cup unsalted butter

  softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

• 1 Preheat the oven to 350°F and grease two 8 or 9-inch round cake pans. Line the
  bottoms with parchment paper and spray with nonstick cooking spray.
• 2 Whisk flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.
• 3 Whisk the oil, granulated sugar, brown sugar, and vanilla in a separate bowl.
  Then, whisk in the eggs, one at a time, until fully combined.
• 4 Gradually add the flour mixture to the oil mixture in three parts, scraping the
  sides of the bowl as needed after each addition. Stir gently until the batter is
  smooth, then fold in the carrots, nuts, and raisins.
• 5 Divide the batter equally between the prepared cake pans. Then bake until the
  tops of the cake spring back when touched and when a toothpick inserted in the
  middle comes out clean; about 35-45 minutes.
• 6 The cakes should cool in the pans for 15 minutes before carefully turning them
  out onto a metal rack. Then, peel the parchment lining from the cakes and cool
  completely.
• 7 In the bowl of a stand mixer fitted with the paddle attachment or in a large
  mixing bowl using a hand-held mixer, beat the room-temperature cream cheese
  until smooth. Add the softened butter and beat until well mixed, about 30
  seconds to 1 minute. Add the powdered sugar and vanilla extract and continue
  mixing until fully combined and smooth. Scape the sides of the bowl as needed.
• 8 When the cake layers are completely cool, place one of the layers on a cake
  stand. Top evenly with a heaping 1/2 cup of frosting with a butter knife or
  offset spatula. Place the second layer over the top and use the remaining cream
  cheese icing to frost the top and sides of the cake. Top with chopped nuts in
  the center if desired.

Nutrition Info