After years of fine-tuning, I have finally come up with THE BEST Carrot Cake Recipe ever! We just love everything about this moist cake and let me tell you the Cream Cheese Frosting is AMAZING!
I kept it simple and baked it in a 9×13 dish. I know you’ll just love this carrot cake, it’s absolutely delicious! My family just raves about it!
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You will need:
- 4 eggs room temperature
- 1 cup canola oil
- 3/4 cup granulated sugar
- 1 1/4 cup brown sugar, packed
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 3 cups peeled, grated carrots
- 2/3 cup raisins
- 1 1/2 tsp vanilla
- 1 tsp cinnamon
For the cream cheese frosting
- 12 oz. cream cheese, softened
- 3/4 cup butter, softened
- 4 cups powdered sugar
- 1 1/2 tsp vanilla
- chopped pecans
Preheat oven to 350 degrees.
Spray a 9×13 baking dish with cooking spray.
In a large mixing bowl, beat eggs, oil, vanilla and sugars together using a hand mixer.
Mix together the rest of the dry ingredients in another bowl. Stir into the wet ingredients until just combined.
Fold in the grated carrots and raisins.
Pour batter in prepared dish
Bake at 350 degrees for 35-38 minutes. Cool completely.
Beat together the cream cheese, the butter and the vanilla in a stand mixer. Gradually add the powdered sugar and beat until fluffy.
Frost the top of the cake with cream cheese frosting. Sprinkle top with chopped pecans. Refrigerate leftovers (if there are any!)
Every time I make this cake, family and friends devour it! There are NEVER any leftovers. It seriously is the Best Carrot Cake Recipe Ever!
Best Carrot Cake Recipe
Best Carrot Cake recipe ever! Everyone raves about this one and there are never any leftovers! Easy to make too!
Ingredients
- 4 eggs room temperature
- 1 cup canola oil
- 3/4 cup granulated sugar
- 1 1/4 cup brown sugar, packed
- 2 cups all purpose flour
- 2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 3 cups peeled and shredded carrots
- 2/3 cup raisins
- 1 tsp cinnamon
- 1 1/2 tsp vanilla
- For the cream cheese frosting:
- 12 oz. cream cheese, softened
- 1/4 cup butter, softened
- 4 cups powdered sugar
- 1 1/2 tsp vanilla
- chopped pecans
Instructions
- Preheat oven to 350 degrees
- Spray 9x13 baking dish with cooking spray
- In a large mixing bowl, beat eggs, vanilla, oil and sugars with a hand mixer.
- Mix together in another bowl the rest of the dry ingredients.
- Stir the dry ingredients into the wet ingredients until just blended.
- Fold in carrots and raisins
- Pour batter into prepared dish.
- Bake at 350 for 35-38 minutes
- Cool completely
For the frosting:
Beat together the cream cheese, the butter and the vanilla in a stand mixer. Gradually add the powdered sugar and beat until fluffy.
Frost the top of the cake and sprinkle with chopped pecans
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