Carrot Cake
This is my go to Carrot Cake made with shredded carrots, chopped pecans, and golden raisins. It is soft, moist, and full of warm sweet flavor. Easy to mix together and perfect with cream cheese frosting, it is a simple homemade cake that always turns out delicious.
Equipment
- 2 9 inch cake pans
- baking spray
- medium bowl with a whisk
- larger bowl optional electric mixer
Ingredients
- 2 cups all-purpose flour (260g) spooned and leveled
- 2 tsp baking soda
- ½ tsp fine sea salt
- 1 ½ tsp ground cinnamon
- 1 ¼ cups vegetable oil
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 tsp vanilla extract
- 4 large eggs room temperature
- 3 cups grated peeled carrots (300 g) 5 to 6 medium carrots
- ¾ cup coarsely chopped pecans plus 2 tbsp for the topping
- ½ cup golden raisins
Instructions
- Gather ingredients, spray 2 9-in cake pans with baking spray, and preheat the oven to 350°F (180°C).
- In a medium bowl, whisk flour, baking soda, salt, and cinnamon in a until very well blended.
- In a large bowl, using an electric mixer, or the whisk, mix the oil, granulated sugar, brown sugar, and vanilla. Add the eggs, one at a time, mixing after each one.
- Slowly add the dry ingredients into the large bowl. Carefully incorporating everything until the batter is smooth. Stir in carrots, nuts, and raisins.
- Divide the cake batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 32 - 38 minutes.
- Remove the cakes from the oven, and leave them in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Cool completely before frosting.