Ingredients
For the Cake:
2 cups All-purpose flour
2 teaspoons Baking powder
1 ½ teaspoons Baking soda
½ teaspoon Salt
2 teaspoons Ground cinnamon
½ teaspoon Ground nutmeg
1 cup Vegetable oil
4 Large eggs
2 cups Granulated sugar
2 teaspoons Vanilla extract
3 cups Freshly grated carrots
1 cup Chopped walnuts or pecans
½ cup Raisins (optional)
For the Cream Cheese Frosting:
8 oz Cream cheese, softened
½ cup Unsalted butter, softened
4 cups Powdered sugar, sifted
1 teaspoon Vanilla extract
Pinch of salt
Instructions
1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan.
2. Mix Dry: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix Wet: Beat eggs, oil, sugar, and vanilla until smooth and creamy (2-3 minutes).
4. Combine: Add dry ingredients to wet mixture, mixing on low just until incorporated. Do not overmix.
5. Fold & Bake: Gently fold in grated carrots, nuts, and raisins. Pour into the sheet pan and bake for 35-40 minutes until a toothpick comes out clean.
6. Frost: Let cool completely. Beat cream cheese and butter until smooth, gradually add powdered sugar and vanilla, then beat until fluffy. Spread over cooled cake.
Notes
Pro-Tips:
• Use freshly grated carrots; pre-shredded carrots are often too dry or watery.
• Toast the nuts lightly in a dry pan before chopping to enhance their flavor.
• Ensure cream cheese and butter are at room temperature for a lump-free, silky frosting.
• Let the cake cool completely before frosting to prevent the cream cheese from melting.
Variations:
• Add ½ cup drained crushed pineapple for a tropical, moist boost.
• Substitute up to ½ cup of flour with whole wheat flour for a nuttier flavor.
• Omit nuts and use shredded coconut or pumpkin seeds for nut-free crunch.
- Prep Time: 20
- Cook Time: 40
- Category: Easy Cakes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian