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Carrot Cake with Cream Cheese Frosting

Author: Shawn

Ingredients

For the cake

  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1 pound carrots peeled
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 1/2 cups safflower canola, or vegetable oil
  • 1 1/4 cups walnuts toasted
  • 1 cup raisins

For the frosting

  • 8 ounces cream cheese softened
  • 5 Tbs unsalted butter softened
  • 1 Tbs sour cream
  • 1 tsp vanilla extract
  • 1 1/4 cups confectioners' sugar

Instructions

For the cake

  • Spray two 8-inch cake pans with cooking spray, line with parchment, then spray the parchment.
  • Preheat oven to 350°F. Adjust rack to center of oven.
  • In a medium bowl, whisk together flour, salt, spices, baking powder and baking soda.
  • Using the grating blade of a food processor, grate carrots. Add carrots, nuts, and raisins to flour mixture and set aside. Wipe out food processor bowl.
  • With the metal chopping blade in place, place sugars and eggs in the food processor bowl. Process until frothy and completely combined, about 20 seconds.
  • While the processor is running, pour in the oil, and process until well blended, about 20 seconds.
  • Scrape batter from processor into a large bowl. Add flour/carrot mixture and stir until combined.
  • Divide batter between the two cake pans, and bake for 45 to 50 minutes, rotating halfway through baking, or until a toothpick inserted in the center comes out clean.
  • Remove to rack and let cool for at least 2 hours, then run a knife around the edge and turn out cakes.

For frosting

  • In a medium bowl, combine frosting ingredients. Mix until well blended.

To assemble

  • Place one cake on a plate, spread a thin layer of frosting over it, then place second cake inverted on top. Frost entire cake with a thin layer of frosting.