You will love this homemade carrot cake! It is incredibly moist and with its ultra creamy cream-cheese frosting, you will go back for seconds! This carrot cake recipe is very popular in the Southern states of the US.
This homemade carrot cake recipe is one of those recipes that scream American cuisine!
While the carrot cake isn’t as loved in the other parts of the world here in the US is a staple in all bakeries.. It has great cinnamon spice flavor, it is moist and creamy and you get to have your vegetables too… It seems that it can’t compete with a chocolate cake, but a well made carrot cake can be a close second! I am not sure how I stumbled upon this recipe. I think it was one of these days that I had about 10 lbs of carrots from the garden and I was eager to use as many as I could within a day. In addition, this homemade carrot cake contains 1 lb of carrots! And that’s a lot of carrots!
It seems like it wasn’t until recently that we realized how much we love carrot cake. I think it was one night that John and I we just craved it so we had to have it.And we both fell in love with it as a result this is my favorite carrot cake recipe . This cake is extremely easy to make, perfectly moist, delicious and not overwhelmingly sweet and it pairs perfectly with this homemade cream cheese frosting.
Therefore,if you love carrots, spice cake and cream cheese frosting then this carrot cake recipe is for you!
I make this carrot cake in 2 9 inch round cake pans and it comes out perfect every time. Furthermore you could definitely make it into mini bundt cakes or cupcakes, just adjust the cooking time accordingly. You start by grating the carrots and this is where myfood processor comes in handy. Of course you could do it by hand on a box grater , if you want to burn these calories before eating them. I am usually pressed for time, therefore I choose the easy way out.
Of course, the rest comes easy with my stand mixer but you could do it with a hand mixer as well. A stand mixer is very handy when you have to mix the cream cheese frosting and make it nice and smooth.
It seems like the secret to a perfectly creamy cream cheese frosting is to allow the butter and the cream cheese to get to room temperature before you make the frosting. The rest is a piece of cake… Literally!
The perfect carrot cake recipe with cream cheese frosting
- 1 lb or 450 grams carrots fresh grated
- 6 whole eggs
- 3 1/4 cups all purpose flour sifted
- 1 1/2 cups vegetable oil
- 1 tsp baking powder
- 2 tsp baking soda
- 1 cup brown sugar
- 1 cup white sugar
- 1 tbsp cinnamon ground
- 1/2 tsp cloves ground
- 1/2 tsp nutmeg ground
- 1 tsp salt
- 1 vanilla
- 1/2 cup walnuts chopped
- 1/2 cup raisins presoaked in hot water
- 24 oz or 750 gram cream cheese room temperature
- 1 cup or 225 gram butter
- 6 cups or 680 grams powdered sugar
- 1 vanilla
- 1 tsp lemon zest
First of all,preheat the oven to 350 degrees Fahrenheit. Line 2 9 inch cake pans with parchment paper, butter and flour them very well.
In the bowl of a mixer, mix together the oil, granulated sugar, and brown sugar. Combine them until smooth. Add in one egg at a time until they are fully incorporated. Then add the vanilla and mix well.
In addition in a separate bowl sift together the remaining dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt). Add the dry ingredient mixture to the mixing bowl, and beat on medium speed until it is just combined. Don't forget to scrape down the edges to be sure that everything is mixed in.
Fold the grated carrots in the cake mix with a spatula until combined. Now it is time to add the walnuts and the raisins as well. The mixture might look thick for a cake, but that is ok.
Pour the cake batter in equal amounts in 2 9 inch (21 cm) round cake pans and bake them for 35 minutes approximately or till you insert a toothpick in the center and it comes out clean.
Once they are done, pull them out and let them cool completely. Once they do, put them in the refrigerator for 20 minutes or so.
While the cakes cool off, it is time to make the frosting. In a stand mixer or in a bowl with a hand mixer, cream together the cream cheese and the butter in medium speed for about 1 minute or until smooth. Add in the vanilla and salt and continue mixing until combined. Lower the speed to medium low and gradually add in the powder sugar. Increase the speed to medium high and beat until combined.
If the frosting is too thick you can add a teaspoon or two of milk. If it is too runny, you may add a little bit more of powdered sugar.
Take out the cakes and level them off. Assemble the two cakes with a thick layer of cream cheese frosting in between. Coat the whole cake with a thin layer of frosting and place in the refrigerator for 1 hour so everything to sets together. Finally, take the cake out and finish frosting with whatever design you want to make.
This homemade carrot cake recipe, will be one that you will be making over and over again. For whatever reason, here in the US, it is traditionally made for Easter, maybe because the Easter bunny likes carrots, but I feel that is a dessert that is suitable for any time of the year.
For your convenience , you may find our ingredient measurement conversion chart here.
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