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Moist and Delicious Carrot Cake with Cream-cheese Frosting

    With this moist, delicoius carrot cake recipe, you are afforded the luxury of indulging in something so sinfully tasty and melt-in-your-mouth delicious, it's worth every calorie. I love this cake, it is without a doubt my favorite carrot cake recipe. Its simple, and oh, so scrumptious... I hope you enjoy it as much as I do!!!

Ingredients

  • 2 Cups all-purpose flour (sifted)

  • 3/4 Cup brown sugar

  • 3/4 Cup granulated sugar             

  • 2 tsp baking powder

  • 2 tsp cinnamon powder

  • 1 tsp baking soda

  • 3/4 tsp salt

  • 1/2 tsp grated nutmeg 

  • 4 Eggs (At room temperature)

  • 2 tsp Vanilla extract

  • 3/4 cup Vegetable/ Coconut oil

  • 3 Cups shreaded carrots

  • 1/4 Cup chopped walnuts or Pecans

  • 1/4 Cup golden raisins

Directions

  Preheat oven to 350 degrees F (180 degrees C). 

 Butter or spray and lightly flour a 9" pan or for a layered cake, two 9 x 2" pans.

 In a mixing bowl, combine sugar, butter and eggs and cream till mixture is light and fluffy. Sift together dry ingredients, and add to creamed egg mixture. Mix till combined. fold in carrots, raisins and nuts. (Do not over-mix or the cake will become dense)

Pour mixture into cake pan/s and bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.

Cream cheese Frosting

  • 1/2 pkg (4 oz) Cream cheese (room temperature)

  • 1/8 Cup butter (softened)

  • 1/4 tsp vanilla extract

  • 1 Cup Icing sugar

  • Pinch lemon/ lime zest

  • 2 tbsp chopped walnuts or pecans

  In a mixing bowl, cream together butter and cream cheese. Add vanilla extract. Gradually add powdered sugar/ icing sugar. Add lemon/ lime zest. Mix till smooth and well incorporated with no lumps. Smooth frosting over cake and sprinke chopped nuts over. 

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