Carrot Cake

Recipe: Carrot Cake


For the cake:

  • 2 cups granulated sugar
  • 1 1/3 cups vegetable oil
  • 3 extra-large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 1 tsp ground cinnamon
  • 2 tsp baking soda
  • 1 1/2 tsps kosher salt
  • ½ cup raisins
  • ½ cup chopped walnuts
  • 1 lb carrots, grated
  • 1/2 cup diced fresh pineapple

For the frosting:

  • 3/4 lb cream cheese, at room temperature
  • 1/2 lb unsalted butter, at room temperature
  • 1 tsp pure vanilla extract
  • 3/4 lb confectioners’ sugar, sifted


Preheat the oven to 350 degrees F and position the oven rack to the middle position

Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper

First prepare the cake: In a medium bowl sift together the dry ingredients: 2 ½ cups of the flour, cinnamon, baking soda and salt and set aside. In another medium bowl add the raisins and chopped walnuts along with 1 Tbs of the remaining flour and toss together and set aside. Next dice ½ cup of a fresh pineapple, place in a small bowl and set aside. In a food processor using the grate blade or using a box grater, grate 1lb of peeled carrots and set aside. In the bowl of the stand mixer using the paddle attachment beat the sugar, oil, and eggs together until it turns the color of pale yellow and is light then add the vanilla and mix for just a few seconds to incorporate. Add the sifted dry ingredients to the wet ingredients in the stand mixer and mix on medium low until just incorporated but not over mixed.

Remove the bowl from the stand mixer and using a sturdy rubber spatula fold in the raisins and walnuts tossed in flour, the grated carrots and the chopped pineapple into the batter until incorporated. Divide the batter equally between the 2 buttered pans and bake for 55 to 60 minutes. Check for doneness with a toothpick, it should come out clean when inserted into the center of the pan.

Place the cakes on wire racks to cool completely about 4 hours before frosting.

To prepare the frosting add the room temperature cream cheese, butter and vanilla in the bowl of a stand mixer fitted with the paddle attachment and mix for about 2 minutes then add the sugar and mix on slow until it is smooth.

Now assemble and frost the cake. On a cake pedestal or large plate set the first cake top side down so the top is flat. Frost the top and then set the second cake top side down as well so the top of the cake is flat and frost the entire cake with the remaining frosting and spread in an attractive pattern

Meal type: dessert

Recipe adapted from the Barefoot Contessa

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
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