This incredibly moist and luxurious carrot cake will get you warmed up for the fall! Topped with a velvety cinnamon cream cheese frosting and pecans, you are going to adore having this treat on a chilly morning, gazing out of your window, admiring how lovely the fall scenery has become.
INGREDIENTS (CAKE):
2 cups all purpose flour
2 tsp. baking soda
1⁄2 tsp. sea salt/kosher salt
1 1⁄2 tsp. cinnamon
1 1⁄4 cups vegetable oil
1 cup granulated sugar
1 cup light brown sugar (packed)
1 tsp. vanilla extract
4 large eggs
3 cups of carrots (5-6 carrots, peeled & grated)
(opt.) 1⁄2 cup raisins
(opt.) 1 cup chopped pecans
INSTRUCTIONS (CAKE):
1. Combine the wet ingredients in first: Eggs, Oil, Vanilla, and Carrots
2. Proceed to adding the dry ingredients: Flour, Baking Soda, Salt, Cinnamon, Brown and Granulated Sugar
3. Finally, fold in the raisins and pecans. (save some pecans to put on top of the cake!)
4. Spray or butter a pan and bake for 35-45 mins; or until a toothpick inserted comes out clean
5. Cool for 15 mins
INGREDIENTS (FROSTING):
1 cup cream cheese (room temp.)
1⁄2 cup unsalted butter (room temp.)
4 cups powdered sugar
1 tsp. vanilla extract
cinnamon to taste
INSTRUCTIONS (FROSTING):
1. Using a stand mixer, mix the cream cheese and butter together, add vanilla, sift in the powdered sugar, then add cinnamon to taste.
2. Once cooled down, frost the cake and throw on some pecans on top—then BOOM! You’ll be eating the most decadent carrot cake ever! It will make you want to curl into a blanket and dive right into a mug of hot pumpkin spice latte!!!
This article also appears in our October 2024 edition.
