This incredibly moist Carrot Cake Recipe is full of warm spices and topped with a delicious cream cheese frosting. The perfect dessert for Easter and all year long!
3cupspeeled and grated carrots(5 to 6 medium carrots)
1cupchopped pecans(½ cup for cake, ½ cup for garnish)
½cupraisins
For the Cream Cheese Frosting
16ouncesfull-fat block cream cheese(softened)
1cupunsalted butter(softened)
2teaspoonspure vanilla extract
¼teaspoonsalt
7-8cupsconfectioner's (powdered) sugar(sifted)
Instructions
Make the Carrot Cake
Preheat the oven to 350°F.
Grease two 9-inch round cake pans. Line the bottoms with parchment paper and then grease the parchment paper. (If you don't have parchment paper, add 1 tablespoon of flour to each greased cake pan and shake to coat. Dump out the excess.)
Add eggs, crushed pineapple, brown sugar, granulated sugar, oil, and vanilla extract to a large mixing bowl. Vigorously whisk together for about 2 minutes, until frothy.
In a medium mixing bowl, whisk together flour, baking powder, cinnamon, baking soda, nutmeg, and salt, until combined.
Fold the dry mixture into the wet mixture one-third at a time until just incorporated and batter is smooth. (Don't overmix.)
Add grated carrots, ½ cup chopped pecans, and raisins. Fold in until just incorporated. (Don't overmix.)
Pour the batter evenly into the 2 prepared cake pans. Bake at 350°F for 30 to 35 minutes, until a toothpick inserted in the middle of the cakes comes out clean. (Don't overbake.)
Place cakes on a wire rack to cool in their pans for 30 minutes. Then, gently remove the cakes from the pans and place on the wire rack to cool completely before frosting. (Be sure to remove the parchment paper from the bottoms.)
Make the Cream Cheese Frosting
Place cream cheese and butter into a large mixing bowl. Using either a stand mixer fitted with a paddle attachment or an electric handheld mixer, cream them together on medium-high until smooth, creamy, and lump-free (about 2 minutes).
Mix in vanilla extract and salt, until incorporated.
On low speed, slowly mix in powdered sugar until completely combined, scraping down the sides of the bowl as needed. Then, turn mixer on medium-high and beat for 2 more minutes until smooth and fluffy.
Place the bottom layer upside down on a cake board. Add ¾ cup of frosting on top and smooth out evenly. Add the top layer upside down and evenly cover the whole cake with frosting however you'd like. Decorate with leftover chopped pecans.
Serve and enjoy!
Notes
Storage: Cover leftover cake tightly with plastic wrap and store in the refrigerator for up to 5 days.
To make a 9x13 cake: Grease a 9x13-inch cake pan. Evenly pour in the cake batter and bake at 350°F for 35 to 45 minutes, until a toothpick inserted into the middle of the cake comes out clean.