Years of testing and tasting has led me to the Best-Ever Carrot Cake recipe — and now you can make it too!
- 4 large eggs, room temperature
- 1 ¾ cups (14 oz/395 g) granulated sugar
- 1 ¾ cups (14 fl oz/395 ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 ¾ cups (14 oz/395 g) all-purpose
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 14 oz (400g) carrots , peeled and finely grated
- ½ cup (4 oz/115 g) raisins
- 1 recipe Best-Ever Cream Cheese Frosting
- Orange and green food coloring
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Pre-heat the oven to 340°F (170°C). Grease and line a 9” springform pan. Set aside.
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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.
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In a separate bowl mix together the flour, baking powder, and cinnamon and stir on Low speed into the egg mixture.
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Lastly, add in the grated carrots and raisins and mix in until well combined.
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Pour mixture into the pan and bake for 70 - 80 minutes, or until a skewer comes out clean.
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Leave to cool in tins for 10 mins then turn onto a cooling rack.
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Take about ½ cup (4oz/115 g) of cream cheese frosting frosting and color half with orange food coloring and the remaining with green. Put into piping bags fitted with small round nozzles. Set aside.
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Cut the cake into 4 layers and spread the cream cheese frosting in-between them saving some to spread on top of the cake.
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Using the colored frosting pipe carrots on top of the cake. (See video for step by step tutorial)