I can officially say this is my favorite cake, and not just my favorite cake recipe, but my favorite cake. It is better than a bakery. While it is very time consuming to make, it is completely worth it. Unfortunately the vintage lighting in my Maine cottage was not very good for photos 😦
Carrot cake was my wedding cake and every year on our anniversary we would buy a carrot cake from the same bakery. When they stopped offering to bake the cake without walnuts, instead of looking for another bakery I decided I would just bake a carrot cake for our anniversary. HUGE thank you to that bakery because this cake is so much better! Now every year on our anniversary we have this cake.
Even though I do not use walnuts you can absolutely add them to this recipe if you choose. I also only use 1/2 cup raisins because no one in my family likes raisins except me. If you enjoy a carrot cake with more raisins you can increase that to 1 cup.
2 cups sugar
3 extra large eggs (room temperature)
1 1/3 cups vegetable oil
1 tsp. vanilla
2 cups flour (plus 1 tbsp)
2 tsp. cinnamon
2 tsp. baking soda
1 1/2 tsp. salt
1 lb. carrots grated
1/2 cup raisins
Preheat oven to 400 degrees. Grease two 9″ round cake pans, line with parchment paper, then grease and flour the parchment paper.
Peel the carrots and grate them using the fine side of a hand grater, you do not want the carrots shredded. Once grated put them aside. This is my least favorite part of making this cake, and pretty much the only reason I don’t make this cake more often.
In a large mixing bowl combine the sugar, eggs, and oil and beat on medium speed with an electric mixer for 2 minutes.
Stir in the vanilla.
In a separate bowl sift together the flour, cinnamon, baking soda, and salt.
Slowly add the dry mixture to the wet mixture while beating on low speed with the electric mixer. The batter will be thick.
In a third bowl combine 1 tbsp. of flour with the carrots and raisins and mix well. This helps prevent them from sinking to the bottom of the cakes.
Have you noticed the vintage Pyrex bowls yet? These were my mother’s, I love everything vintage.
Stir the carrot mixture into the cake batter and pour into prepared pans.
Bake for 10 minutes at 400 degrees, then reduce the heat to 350 degrees and bake for another 25-30 minutes until a toothpick comes out clean.
Cool the cakes in the pans for 15 minutes and then transfer them to wire racks to cool completely.
Once the cakes are cool it is time to frost these delicious cakes with cream cheese frosting!
Cream Cheese Frosting:
1 stick of butter softened (1/2 cup)
1 8 oz. block of cream cheese softened
1 1/2 tsp. vanilla
3 1/2 cups powdered sugar (or more per taste)
Using an electric mixer on medium speed beat the butter and cream cheese until well mixed and smooth. Add the vanilla and beat just until combined. Beat in the powdered sugar.
You may like the frosting sweeter and if so, just add a little more powdered sugar.
Place one of the cakes upside down on a dish or cake stand and start frosting the middle.
Place the second cake round side up on top of the first cake and finish frosting.
Make sure to keep the cake covered and refrigerated.
Then eat, and repeat! Yum!