Best-Ever Carrot Cake & Cream Cheese Frosting
Shaziya
This Best-Ever Carrot Cake is a celebration of moist, tender layers packed with sweet carrots and warm spices. Every bite offers a perfect balance of earthy flavors and a hint of cinnamon, making it a timeless treat.
Prep Time 40 minutes mins
Cook Time 1 minute min
Total Time 1 minute min
Best-Ever Carrot Cake
- 4 large eggs, room temperature
- 1 3/4 cups granulated sugar 14 oz/395 g
- 1 3/4 cups vegetable oil 14 fl oz/395 ml
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour 14 oz/395 g
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 14 oz carrots, peeled and finely grated 400g
- 1/2 cup raisins 4 oz/115 g
Best-Ever Cream Cheese Frosting
- 1 recipe Best-Ever Cream Cheese Frosting
- Orange and green food coloring
Pre-heat the oven to 340°F (170°C). Grease and line a 9” springform pan. Set aside.
Using a stand mixer (or electric hand-mixer) whisk together eggs, sugar, oil and vanilla extract on High speed until very thick, about 3 - 4 minutes.
In a separate bowl mix together the flour, baking powder, and cinnamon and stir on Low speed into the egg mixture.
Lastly, add in the grated carrots and raisins and mix in until well combined.
Pour mixture into the pan and bake for 70 - 80 minutes, or until a skewer comes out clean. Leave to cool in tins for 10 mins then turn onto a cooling rack.
Take about ½ cup (4oz/115 g) of cream cheese frosting and color half with orange food coloring and the remaining with green. Put into piping bags fitted with small round nozzles. Set aside.
Cut the cake into 4 layers and spread the cream cheese frosting in-between them saving some to spread on top of the cake.
Using the colored frosting pipe carrots on top of the cake. (See video for step by step tutorial)
You can cut and enjoy the cake straight away or store it covered in the fridge for up to 4 days. Before serving allow it to sit at room temperature for at least 60 minutes.
Keyword baking recipe, carrot cake, cream cheese frosting, dessert ideas, moist cake