A Word From The Cook
“Carrot Cake is always a crowd pleaser. This old fashioned recipe takes the cake, with fine carrot shavings, spices, and toasted walnuts. Perfect for when you need to make desert in advance!”
20 Minutes to Prep25 Minutes to Bake1.5 Hours to Cool10 Minutes to Frost2-24 hours to Set before serving
- For Cake
- 1 Cup Canola or vegetable oil for cake (plus some for pans)
- 2 Cups all purpose flour (plus some for pans)
- 2 Teaspoons cinnamon
- 2 Teaspoons baking soda
- 1 Teaspoon nutmeg
- 1 Teaspoon ground ginger
- 1 Teaspoon salt
- 4 Eggs
- 2 1/2 Cups finely grated carrots (6-7 carrots)
- 2 1/2 Cups firmly packed brown sugar
- 3 Cups toasted, chopped walnuts
- 3/4 Cups raisins
- 2 Teaspoons vanilla
- For Frosting
- 16 Ounces softened cream cheese
- 12 Ounces softened unsalted butter
- 4 Cups powdered sugar
- 1 Tablespoon vanilla
- 1 Teaspoon salt
Step 1 – Combine Ingredients for Cake
Grate carrots using the smallest holes of a box grater to create fine shavings.
Combine and whisk dry ingredients (flour, spices, baking soda, and salt) in a small bowl. Set aside.
Using a stand-up mixer with a paddle, combine and blend eggs, carrots, brown sugar, 1 cup of chopped walnuts, raisins, and vanilla. (Reserve balance of walnuts for frosting in Step 3).
On low speed, add dry ingredients and mix until just blended and wet.
Step 2 – Bake
Preheat oven to 350 degrees.
Prepare 2 - 9 inch cake pans. Lightly oil and flour both bottoms and sides. Line bottom of each with a circular cut out of parchment paper to cover bottom.
Pour cake mixture into pans, dividing batter equally among them.
Bake for 25 minutes, or until cake springs back when lightly touched, and toothpick inserted into middle of cake comes out clean.
Let cakes cool for 15-20 minutes on a baking rack while still in pans.
Invert cakes onto cooling rack. Remove pans/parchment from cake, and allow to completely cool before frosting.
Step 3 – Cool, Frost, & Set
Beat cream cheese and softened butter in mixer on medium speed until very smooth, about 2 minutes.
Add sugar, vanilla, and salt and beat on medium high until fluffy - another 2 minutes.
Keep frosting covered at room temperature until cakes are cool enough to frost.
Set one of the cakes upside down on serving plate. Using a metal spatula, spread about a cup or so of frosting on top of cake. Cover with the other cake, flat side down.
Create a "crumb" layer of frosting, by applying a thin layer (about a cup) of frosting on top and sides. Seal in crumbs and fill in any gaps. Refrigerate for 15-20 minutes until cold and firm.
Spread remaining frosting over entire cake and refrigerate for about an hour. Apply remaining chopped nuts to sides of cake, using your hand to press nuts into frosting (a small handful at a time), as you move around the sides of cake.
Chill for another hour or more. Cake can be made 24 hours in advance of serving.
Serve cake chilled or at room temperature. Enjoy!