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Carrot Cake

Carrot Cake

The ultimate comfort food! This Carrot Cake is moist, flavorful, and topped with a rich cream cheese frosting. It's perfect for any occasion, from birthdays to Easter celebrations. Make it tonight and share the joy!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can Baking Spray
  • 2.5 cups All-Purpose Flour
  • 1.5 teaspoons Cinnamon
  • 0.5 teaspoons Nutmeg
  • 1.5 cups Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 0.5 teaspoons Salt
  • 2 eggs Large Eggs at room temperature
  • 1.25 cups Vegetable Oil
  • 1 cup Buttermilk at room temperature
  • 1 teaspoon White Distilled Vinegar
  • 1 teaspoon Vanilla Extract
  • 1 cup Chopped Walnuts
  • 2 cups Shredded Carrots
  • 0.5 cups Raisins rinsed and drained
  • 1 cup Cream Cheese Frosting

Equipment

  • Large Pot
  • Food Processor
  • Oven
  • Baking Sheet
  • Frying Pan
  • Wooden Spoon
  • Whisk
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Preheat your oven to 350 degrees F.
  2. Prepare your cake pans by spraying them with baking spray and lining the bottoms with parchment paper.
  3. Add the raisins to a small bowl, cover with boiling water, and let sit for about 10 minutes. Drain well.
  4. In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to combine.
  5. In a large bowl, mix together eggs, vegetable oil, buttermilk, vinegar, and vanilla extract.
  6. Add the dry ingredients to the wet ingredients and mix until just combined.
  7. Gently fold in the shredded carrots, chopped walnuts, and raisins.
  8. Divide the batter evenly between the prepared pans.
  9. Bake for about 25 to 30 minutes, or until a toothpick comes out clean.
  10. Let the cakes cool for about 20-30 minutes before inverting onto a cooling rack to cool completely.
  11. Prepare the cream cheese frosting and frost the cooled cake layers.
  12. Refrigerate the cake for at least 2 to 3 hours before serving.

Notes

  • Tip 1: I use three 8-inch cake pans and love the size it gives the finished cake.
  • Tip 2: I always measure the dry ingredients carefully and never pack the flour into the measuring cup.
  • Tip 3: Once I add the dry ingredients, I mix just until everything is combined.
  • Tip 4: I always grate the carrots myself instead of using pre-shredded ones.
  • Tip 5: I let the cake cool fully on a wire rack before adding the frosting.