Easy Carrot Cake Recipe with Cream Cheese Frosting
Classic Carrot Cake with Cream Cheese Frosting is the best layer cake for every occasion. Studded with raisins and pecan, this lightly spiced cake is a dream come true.
Course: Cake, Dessert
Keyword: carrot cake, cream cheese frosting
9 inch cake pan
2 1/2cupsall purpose flour
12ouncesunsalted butterroom temperature
1/2cuplight brown sugar
3large eggs room temperature
2cupsfresh grated carrots
1/2cupfinely chopped pecans
For the frosting:
16tablespoonsunsalted butter room temperature
16ouncescream cheeseroom temperature
Chopped pecans for garnish
Preheat oven to 400 degrees.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together until light and fluffy.
Add the eggs to the butter mixture, one at a time mixing well after each addition.
Turn the mixer on low. Stir in the vanilla and carrots.
Slowly add the flour mixture to the wet ingredients, then the raisins and pecans.
Divide the batter evenly between two 9 inch cake pans coated with cooking spray and dusted lightly with flour.
Bake at 400 degrees for 10 minutes, then reduce the heat to 325 and continue baking for 20 minutes or until a toothpick inserted into the center comes out clean.
Transfer to a cooling rack and cool for 10 minutes. Turn the cakes out onto the cooling rack and cool completely.
To make the frosting:
Add the butter and cream cheese to the bowl of a stand mixture fitted with a paddle attachment. Beat on medium speed until light and fluffy.
Slowly add the sugar to the cream cheese mixture beating until light and creamy. Stir in the vanilla.
Transfer the frosting to a piping bag and frost the cake, as desired. Sprinkle with chopped pecans and serve.
Cake layers can be made up to 3 days in advance. Once cooled, wrap tightly in plastic wrap and store at room temperature.You can also freeze the cake layers wrapped in plastic wrap and foil for up to 30 months.