If I was to be stranded on an island far away and I’m only allowed 3 things to take with me, this carrot cake would still top the list. If this wasn’t enough to tell you how obsessed I am with this cake I can write for hours and hours and I still wouldn’t fall short on words. I first made this cake on Thanksgiving years ago and I still find myself making this time and time again. This recipe has become my family’s favorite.
Writing this recipe reminds me of this one time when I got a little upset with my husband over a silly issue. The next morning I woke up with my favorite carrot cake slice placed on the side table with a note saying “Aren’t you thrilled that I carrot about you?” Well, he’s the king of the worst dad jokes ever.
They say a carrot’s true power lies in its ability to turn into a cake and I couldn’t agree more. This recipe has it all; perfectly moist crumb with warm and subtly spiced and sweetened carrot flavor topped with a creamy frosting.
What if I told you, the ingredients you need might already be present in your kitchen? Isn’t that mazing? Let’s dig in!
What you need:
- Flour: I use all-purpose flour.
- Baking soda: Helps the cake rise.
- Sugar: Gives the cake a perfect amount of moisture.
- Oil
- Salt, cinnamon, and vanilla extract: To give our carrot cakes that subtle spicy flavor.
- Eggs: 4 eggs (give the cake a structure)
- Carrots: Three cups of freshly grated carrots.
- Pecans and Raisins: they are optional.
How to make it:
- Take a large bowl and whisk together the flour, sugar, baking soda, salt, and spices.
- Add the oil and mix well. Then, add the eggs and stirring well.
- Finally, add in your vanilla extract and stir again.
- Add in the carrots and nuts.
- Preheat the oven at 350 degrees F. Pour the batter onto two baking pans and slide them into the oven. Bake for 40 minutes.
- Insert a toothpick in the center and if it comes out with a few moist crumbs, you are good to go!
- Let the cake layers cool for 15 minutes in the pan and then place on a cooling rack.
Ingredients for the frosting:
- cream cheese
- powdered sugar
- cornstarch
- heavy cream
- Beat the cream cheese with the sugar and cornstarch. Beat the mixture until it is fluffy.
- Then add in the cream and beat again.
Frost your cake and enjoy this creamy moist carrot cake to the fullest!