Best-Ever Carrot Cake Recipe (And Cream Cheese Frosting)
Prep Time
40 mins
Cook Time
1 hr 10 mins
Years of testing and tasting has led me to the Best-Ever Carrot Cake recipe — and now you can make it too!
Course:
Dessert
Cuisine:
American
Servings: 10 people
Ingredients
Best-Ever Carrot Cake
- 1 ¾ cups (14oz/395g) sugar
- 4 large eggs
- 1 ¾ cups (14floz/395ml) oil (sunflower, vegetable, coconut)
- 1 teaspoon vanilla extract
- 2 ¾ cups (14oz/395g)all-purpose (plain flour)
- 3 teaspoon baking powder
- 1 teaspoon mixed spice or cinnamon
- (14oz/400g) carrots (finely grated)
- ½ cup (4oz/115g) raisins
Best-Ever Cream Cheese Frosting
- 4 cups (1 lb 4 oz/600g) powdered sugar, sifted lightly to remove any lumps
- 1 lb (16oz/480g cream cheese, at room temperature
- 1/2 cup (4oz/120g ) butter, at room temperature
- 1 tablespoon vanilla extract
Instructions
Best-Ever Carrot Cake Instructions
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Whisk together sugar, eggs, vanilla extract, and oil until thick.
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Then add in flour, baking powder, and cinnamon and mix gently
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Lastly, add in the grated carrots and raisins and mix in until well combined.
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Grease and line a 9” tin. You can also use this recipe to make 2 x 900g/2lb loaf tins, but you'll have to reduce the heat.
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Pour mixture into tins and place in the oven at 340°F (170°C) for 70- 80 minutes (or until a skewer comes out clean).
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Leave to cool in tins for 10mins then turn onto a cooling rack.
Best-Ever Cream Cheese Frosting Instructions
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To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.
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Decorate as desired.