This has to be my favorite carrot cake recipe! It is made 100% from scratch, utterly delicious and yet, quite simple.
Here is a list of what you need, I will break it down further below.
Ingredients for the carrot cake:
2 cups (250 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
1 1/4 cups (295 ml) vegetable oil
1 cup (200 grams) granulated sugar
1 cup (200 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins
Ingredients for the creamy frosting:
8 ounces (225 grams) cream cheese, at room temperature
1 1/4 cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake
Separate ingredients~ dry ingredients in one bowl, wet ingredients in another: I like to whisk my dry ingredients together in one bowl until they are well blended. Then I whisk all the wet ingredients together in another bowl.
Mix the dry and wet ingredients together: I use a large spoon and fold the wet and dry ingredients together until well combined.
Add carrots, nuts, and raisins: When I’ve got the batter ready, I fold in the carrots and if I’m using them, the nuts and raisins.
Time to bake the cake/cupcakes! When it comes to baking the cake, divide the batter between two buttered and floured cake pans and bake until done. The cake layers bake in the preheated oven (350F) for 35 to 40 minutes. After baking, let the layers cool then frost with your favorite frosting. To make cupcakes instead of a cake, I recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make about 24 cupcakes.
To frost or not to frost...that is your decision!
Mix Cream cheese, Powdered sugar, and Heavy cream
If you’re not into frostings or if you don’t have the ingredients on hand, try it without any frosting at all. Or, sift a little bit of powdered sugar on top. but it tastes great even completely plain.
