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RECIPE: The Most Delicious Carrot Cake

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I usually like to share recipes that I've found and tried and then created my own spin on them to make them my own, but this Carrot Cake recipe I found from Inspired Taste is out of this world. My boyfriend loves carrot cake and he's pretty picky about the kind of carrot cake he deems "good." This one I made for him earned 5 stars from him, which is pretty impressive.

I also got this really beautiful cake stand from Amazon just to show it off. It's a nice size one that's low, 12", porcelain and sturdy. If you're in need of a new one, I highly recommend it!

Ingredients

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon fine sea salt

  • 1 ½ teaspoons ground cinnamon

  • 1 ¼ cups canola or other vegetable oil

  • 1 cup granulated sugar

  • 1 cup lightly packed brown sugar

  • 1 teaspoon vanilla extract

  • 4 large eggs

  • 3 cups grated peeled carrots (5 to 6 medium carrots)

  • 1 cup coarsely chopped pecans (or walnuts)

  • 1/2 cup raisins


Ingredients For Frosting

  • 8 ounces cream cheese, at room temperature

  • 1 ¼ cups powdered sugar

  • 1/3 cup heavy whipping cream

  • 1/2 cup coarsely chopped pecans (or walnuts), for topping cake


Directions For Batter

  1. Heat the oven to 350 degrees. Grease two 9-inch round cake pans and grease and flour the bottom and sides of both pans.

  2. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.

  3. In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

  4. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.

Direction For The Cake

  1. Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

  2. Cool cakes in pans for 15 minutes then turn out onto cooling racks and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).

  3. In a large bowl, beat cream cheese with mixer on medium speed until creamy, about 1 minute.

  4. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

  5. When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.


Let me know what you think of the recipe in the comments if you try it yourself, and don't forget to tag @LifeTranscribed if you share your photos on social media so I can see how your carrot cake turned out!