THE BEST, MOST DECADENT, MOIST CARROT CAKE YOU WILL EVER EVER MAKE

The only carrot cake recipe you ever need in your life has arrived. Trust us. TRUST.

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Ingredients

For the cake:

  • 2 cups (260 grams) all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon kosher salt

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon of ginger

  • 1/4 teaspoon of nutmeg

  • 1 1/4 cups (295 ml) canola or other vegetable oil (yes this is correct)

  • 1 cup (200 grams) granulated sugar

  • 1 cup (200 grams) lightly packed brown sugar

  • 1 teaspoon vanilla extract

  • 4 large eggs (room temperature-take them out now!)

  • 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)

  • 1 cup (100 grams) coarsely chopped pecans

  • 1/2 cup (65 grams) raisins

For the frosting:

  • 1 (8-ounce) package brick style cream cheese, softened to room temperature

  • ½ cup (115 grams) unsalted butter, softened to room temperature

  • 2 cups (240 grams) powdered sugar

  • 1 teaspoon pure vanilla extract

Directions

For frosting

Take out the butter and cream cheese ahead of time so it’s room temperature when you’re ready. Using a mixer with the paddle attachment, beat the cream cheese by itself for about 30-40 seconds. Then you can start adding the butter little by little until it’s well combined and smooth (about 1 or 2 minutes). Add the powdered sugar in small parts (to avoid a mess) and vanilla. Use a spatula to help integrate the parts stuck on the side! Once smooth you can set aside, or put in the fridge overnight to ice the cake the next day.

For cake

Heat the oven to 350 degrees F. Grease two 9-inch round cake pans and dust with flour.

In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg and ginger until well blended. In a separate large bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

Add the dry ingredients in 3 parts, Gently stirring until the batter is smooth. Stir in the carrots, nuts, and raisins.

Pour equal amounts of batter into each cake pan. Bake at 350°F for 40-45 minutes. Could take longer depending on your over but the tops should be brown and a toothpick inserted into center should come out clean. Once ready, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Either let sit overnight or ice once completely cooled (to ensure icing doesn’t melt).

For the icing put half in the middle later (do not spread to the edges). It will squish out to the sides when you put the top layer on. Ice the top layer and garnish with some nuts or grated carrots.