This incredibly Moist Carrot Cake is simple and easy, it does not even require fancy equipment to make this delicious treat! The ingredients needed may already be available in your kitchen.
Prep Time30 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert
Cuisine: American
Keyword: carrot cake, moist carrot cake
Servings: 12
Calories: 489kcal
Author: Jenalyn Rose Forbes
Ingredients
2cupsall-purpose flour
2tspbaking soda
½tspsalt
1 ½tspground cinnamon
1 ¼cupvegetable oil
1cupgranulated sugar
1cupbrown sugar
1tspvanilla extract
4largeeggs
3cupscarrotspeeled and grated (5 to 6 medium carrots)
1cupwalnutchopped plus more for toppings
½cupraisins
For Cream Cheese Frosting
250gcream cheesesoftened at room temperature
1 ¼cupspowdered sugar
⅓cupheavy whipping cream
Instructions
Preheat the oven to 170°C or 338°F. Grease two 9-inch round pan and line with parchment paper. Set aside
In a medium bowl, whisk together the flour, baking soda, salt and ground cinnamon.
In a separate bowl, mix the oil, eggs, sugars and vanilla. Mix until well combined. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts. Stir until the batter is well combined and smooth. Add in the carrots, walnuts and raisins.
Divide the cake between the two prepared pans. Bake for 35 to 45 minutes or until the toothpick comes out clean when inserted.
Remove from the oven and allow it to cool for 15 minutes before transferring onto a cooling rack. Peel off the parchment paper and cool completely.
To make the cream cheese frosting and decorate
Using a large bowl, cream the cream cheese with a handheld mixer on medium speed. Pour the heavy whipping cream and beat for another 1 minute.
Gradually add the powdered sugar and continue to beat until fluffy. Cover with plastic wrap and chill until ready to frost the cake.
When the cakes are completely cool, frost the top of one layer then put the second layer on top. Put more frosting on top and sides of the cake and scatter the nuts on top.