Best Ever Carrot Cake with Easy Cream Cheese Icing Recipe
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.
- 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
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
- 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.
- 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.
- Combine dry ingredients: In a medium bowl, whisk together 2½ cups flour, ground cinnamon, baking soda, and kosher salt until fully combined.
- Mix batter: Add the dry ingredients to the wet ingredients and mix with the electric mixer until thick and fully combined. Set aside.
- 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.
- Add mix-ins: Fold the raisin and pecan mixture, grated carrots, and drained crushed pineapple into the batter until evenly distributed.
- 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.
- 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.
- 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.
- 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
