Best Ever Carrot Cake with Easy Cream Cheese Icing Recipe

Introduction

This Best Ever Carrot Cake is a moist, flavorful treat perfect for any occasion. Loaded with grated carrots, raisins, and pecans, it’s finished with a smooth, easy cream cheese icing that makes every bite irresistible.

Ingredients

• 2 cups granulated sugar
• 1⅓ cups vegetable oil
• 3 extra-large eggs at room temperature
• 1 teaspoon pure vanilla extract
• 2½ cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1½ teaspoons kosher salt
• 1 cup raisins
• 1 cup chopped pecans
• 1 pound carrots, grated
• ½ cup canned crushed pineapple, drained

• 12 ounces cream cheese at room temperature
• 8 ounces unsalted butter at room temperature
• 1 teaspoon pure vanilla extract
• 16 ounces confectioners sugar, sifted

Instructions

1. Step 1: Preheat the oven to 350°F. Butter two 9-inch round cake pans and sprinkle them with flour, tapping to cover the entire surface. Discard any excess flour and set the pans aside.
2. Step 2: In a large bowl, beat the sugar, vegetable oil, and eggs with an electric mixer until the mixture is light yellow. Add vanilla extract and mix well.
3. Step 3: In a separate medium bowl, whisk together 2½ cups flour, cinnamon, baking soda, and salt.
4. Step 4: Gradually add the dry ingredients to the wet mixture and mix with an electric mixer until combined. The batter will be thick; set it aside.
5. Step 5: Toss the raisins and chopped pecans with the remaining 1 tablespoon of flour in a small bowl to coat them.
6. Step 6: Fold the raisin and nut mixture, grated carrots, and drained crushed pineapple into the batter until evenly distributed.
7. Step 7: Divide the batter evenly between the prepared pans, gently tapping them on the counter to release air bubbles.
8. Step 8: Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in the pans on a wire rack.
9. Step 9: For the icing, beat cream cheese, butter, and vanilla extract together in a large bowl until smooth and creamy with no lumps.
10. Step 10: Gradually add sifted confectioners sugar and continue beating for about four minutes until the frosting is soft and fluffy.
11. Step 11: To assemble, place a dollop of icing on a large plate to prevent sliding. Place one cake layer flat side up on top of it and spread about one-third of the icing evenly over the top.
12. Step 12: Add the second layer, round side up, and frost the top and sides evenly with the remaining icing.
13. Step 13: Serve immediately and enjoy your delicious carrot cake.

Tips & Variations

• Use freshly grated carrots rather than pre-packaged shredded ones for extra moisture and flavor.
• If you don’t like raisins, feel free to omit them or substitute with chopped dates or dried cranberries.
• Substitute walnuts for pecans or leave nuts out entirely if preferred.
• You can bake this recipe as a 9×13-inch sheet cake with similar baking time or as cupcakes, reducing baking to about 20 minutes.
• For easier pan release, you may grease the pans with butter and sugar instead of flour or use a non-stick baking spray containing flour.

Storage

Store the cake covered and refrigerated to keep it fresh and moist. It is easier to slice when cold. You can make the cake layers ahead of time, wrap them securely, and freeze for up to two months. Thaw completely before icing. Leftover cake can be refrigerated for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this carrot cake without nuts?

Yes, you can simply leave the pecans out or substitute them with chopped walnuts or another preferred nut. The texture will still be delicious.

How do I prevent the cream cheese icing from melting?

Make sure the cake layers are completely cooled before frosting. Applying icing to a warm cake will cause it to melt and slide off.

Best Ever Carrot Cake with Easy Cream Cheese Icing Recipe

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4.4 from 289 reviews

This Best Ever Carrot Cake recipe features a moist and flavorful cake loaded with freshly grated carrots, raisins, pecans, and a touch of pineapple, topped with a rich and creamy homemade cream cheese icing. Perfect for celebrations or any occasion, it’s easy to make and absolutely delicious.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Carrot Cake Ingredients

• 2 cups granulated sugar
• 1⅓ cups vegetable oil
• 3 extra-large eggs at room temperature
• 1 teaspoon pure vanilla extract
• 2½ cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1½ teaspoons kosher salt
• 1 cup raisins
• 1 cup chopped pecans
• 1 pound carrots, grated
• ½ cup canned crushed pineapple, drained

Cream Cheese Icing Ingredients

• 12 ounces cream cheese at room temperature
• 8 ounces unsalted butter at room temperature
• 1 teaspoon pure vanilla extract
• 16 ounces confectioners sugar, sifted

Instructions

1. Prepare the pans: Preheat the oven to 350°F. Butter two 9-inch round cake pans and sprinkle them with flour. Tap and swirl to coat the pans completely, then discard the excess flour. Set aside.
2. Mix wet ingredients: In a large bowl, beat together the sugar, vegetable oil, and eggs using an electric mixer until the mixture is light yellow. Add the vanilla extract and mix well.
3. Combine dry ingredients: In a medium bowl, whisk together 2½ cups flour, ground cinnamon, baking soda, and kosher salt until fully combined.
4. Mix batter: Add the dry ingredients to the wet ingredients and mix with the electric mixer until thick and fully combined. Set aside.
5. Prepare raisins and nuts: In a small bowl, toss raisins and chopped pecans with 1 tablespoon of flour until coated. This helps prevent them from sinking in the batter.
6. Add mix-ins: Fold the raisin and pecan mixture, grated carrots, and drained crushed pineapple into the batter until evenly distributed.
7. Fill pans and bake: Divide the batter evenly between the two prepared pans. Lightly tap the pans on the counter to release air bubbles. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes completely in the pans on a wire rack.
8. Make the cream cheese icing: In a large bowl, beat together cream cheese, unsalted butter, and vanilla extract with an electric mixer until smooth and creamy. Gradually add the sifted confectioners sugar and beat until the icing is soft and fluffy, about 4 minutes.
9. Assemble the cake: Place a dollop of icing on a serving plate to prevent the cake from sliding. Place one cake layer flat side up, then spread about one-third of the icing evenly on top. Add the second layer round side up. Spread the remaining frosting evenly over the top and sides of the cake.
10. Serve: Serve immediately or refrigerate to allow the flavors to meld and for easier slicing.

Notes

• Use a box grater or food processor to grate fresh carrots; avoid pre-packaged shredded carrots for best moisture and texture.
• You may peel carrots if desired, though unpeeled carrot skin is fine after washing thoroughly.
• Instead of flour, you can use sugar to dust pans or use a non-stick baking spray containing flour.
• This recipe yields two 9-inch round cake layers but can be made as a 9×13 sheet cake with similar baking time.
• For cupcakes, bake about 20 minutes and reduce the amount of icing needed accordingly.
• You can prepare the cake layers ahead: cool completely, wrap securely, and freeze up to two months. Thaw before frosting.
• Keep the finished cake covered and refrigerated; cold cake slices more easily without the icing sliding off.
• Allow cake to cool fully before icing to prevent melting the frosting.
• Raisins can be omitted if preferred; substitute walnuts for pecans if desired.

Keywords: carrot cake, cream cheese icing, homemade carrot cake, easy carrot cake, moist carrot cake, cake with nuts and raisins