Description
A moist, lightly spiced carrot cake with tangy cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 ⅓ cups olive oil + extra for greasing pans
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 3 tsp pure vanilla extract
- 2 cups all-purpose flour + a little extra for the pans
- 1 tbsp ground cinnamon
- ¾ tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 4 cups grated fresh carrots
- 1 cup chopped walnuts
- 1 cup raisins
- 1 ⅔ blocks of cream cheese (13 oz total)
- 2 sticks butter (8 oz. or 1 cup)
- 2 tsp pure vanilla extract
- ¼ tsp sea salt
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round pans with olive oil and dust them lightly with flour.
- In a large bowl, pour olive oil and add granulated and brown sugars, stirring until mixed.
- Crack in eggs one at a time, beating after each until smooth.
- Add vanilla extract and stir well.
- Sift together flour, cinnamon, baking soda, baking powder, and salt in a medium bowl.
- Combine the dry mix into the wet mix in two parts, stirring gently.
- Fold in grated carrots, walnuts, and raisins until just combined.
- Divide the batter evenly between prepared pans and smooth the tops.
- Bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Let cool in pans for 10 to 15 minutes before turning out to cool completely.
- For the frosting, beat cream cheese and butter until smooth, then add vanilla and salt.
- Gradually add powdered sugar until light and creamy. Adjust consistency if needed.
- Assemble the cake by placing one layer on a plate, spreading frosting in between and on top, then garnish as desired.
- Serve at room temperature for best flavor.
Notes
For best texture, use room-temperature ingredients. Make sure to cool the cake completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg