Carrot Cake
Carrot Cake
Yield 24
Prep time
30 MinCook time
35 MinTotal time
1 H & 5 MThis timeless carrot cake is moist, delicious, and crowned with creamy, tangy frosting—a dessert that’s always a crowd-pleaser.
Ingredients
- 2 cups sugar
- 2 cups all-purpose flour
- 3 cups finely shredded carrots
- 2 teaspoons baking soda
- 1 1/4 cups vegetable oil
- 4 eggs
- 2 teaspoons cinnamon
- pinch of salt
- 2 teaspoons vanilla
- 1 cup Sultana raisins
- 1 cup chopped walnuts or pecans
- 8 ounces (1 package) full fat cream cheese
- 1/2 cup unsalted butter
- 3 1/4 cups icing sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt
Instructions
- For the cake:
- Preheat oven to 350 F.
- Grease and flour either two 8" round cake pans or one 9 x 13" pan.
- In a large bowl, mix dry ingredients together.
- In another large bowl, blend together the oil, eggs, and carrots, then vanilla.
- Blend the wet and dry ingredients together, then pour into the desired pans.
- Bake for 35 minutes or until a toothpick inserted in the centre comes out clean.
- For the frosting:
- Using a handheld mixer or a stand mixer, beat together the cream cheese and butter on high speed until smooth and creamy.
- Add the icing sugar, vanilla, and salt. Mix on low speed to incorporate the ingredients and then switch to high speed for another 2 minutes.
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Leftover frosting can be stored in the freezer for up to 3 months.
