Description
This carrot cake is moist and warmly spiced, topped with a smooth cream cheese frosting. It’s a trusted favorite for home bakers.
Ingredients
Scale
- 1 ⅓ cup 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 (aluminum-free)
- 1 tsp sea salt
- 4 cups grated fresh carrots (1 lb)
- 1 cup chopped walnuts
- 1 cup raisins
- 1 ⅔ blocks of cream cheese (13 oz total, room temperature)
- 2 sticks butter (8 oz or 1 cup, room temperature)
- 2 tsp pure vanilla extract
- ¼ tsp sea salt
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
- Mix the olive oil with both sugars until smooth.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- Whisk flour, cinnamon, baking soda, baking powder, and sea salt in another bowl.
- Add the dry mix to the wet mix slowly, folding until combined.
- Fold in grated carrots, chopped walnuts, and raisins.
- Pour batter into pans and bake 25–35 minutes. Test with a toothpick.
- Cool in pans 10–15 minutes, then cool completely on racks.
- Beat room-temperature cream cheese and butter until smooth.
- Add vanilla and salt, mix well.
- Slowly add powdered sugar and beat until the frosting is thick and smooth.
- Chill briefly if too soft, then frost the cooled cake.
- Serve at room temperature for the best texture and flavor.
Notes
Make sure the room temperature ingredients mix better. Do not overmix after adding flour. Store in the fridge due to the cream cheese frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg