This carrot cake recipe is incredible, you’ll get to experience making this from scratch, using your hands, no mixer required, and we will be using fresh carrots, too! This will be the most perfectly moist cake you’ll ever taste topped with a delightfully gorgeous cream cheese frosting. Oh, make sure to use just the right amount of spices so you’ll be able to taste all the flavours of the fresh carrots in every bite.
Ingredients
What you need to make the cake
1 1/3 cup all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
3 eggs
1 cup granulated sugar
1 cup of vegetable oil
2 tsp vanilla extract
3 carrots – grated
1/2 cup raisins
1/2 cup crushed pecans
Frosting
4 oz cream cheese – softened
1/4 cup unsalted butter (4 tbsp) softened
1 1/4 cup powdered sugar
1 tsp. heavy cream or milk
1 tsp. vanilla
How to make Carrot Cake with Cream Cheese Frosting
Step 1: Ready the oven. Preheat oven to 350 degrees F.
Step 2: Coat a 9 x 5-inch loaf pan with a non-stick spray. For easy removal, line it with parchment paper (optional).
Step 3: Place the flour in a mixing bowl. Add the baking powder, cinnamon, ginger, nutmeg, and salt. Mix until combined.
Step 4: Mix the eggs and sugar in a large bowl until well-combined. Add the oil and vanilla. Thoroughly mix everything.
Step 5: Combine the dry ingredients with the wet, and stir.
Step 6: Use a spatula to fold in the carrots, raisins, and pecans.
Step 7: Pour the mixture into the prepared greased pan. Bake in the preheated oven for 1 hour and 15 minutes.
Step 8: Remove from the oven and let it cool for 10 minutes. Then, move the loaf to a wire rack and cool completely.
Step 9: For the frosting, mix all the frosting ingredients in a mixer. If you want a thinner icing, you can add extra cream or milk.
Step 10: Once the loaf is cooled, generously frost and top with few extra pecans. Serve and enjoy!
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