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Jessica T. Brown

Carrot Cake

A moist, flavorful carrot cake featuring finely grated carrots, pecans, and raisins, topped with a light and creamy whipped cream cheese frosting. Perfect as a classic double-layer cake or cupcakes, this recipe is a delicious everyday dessert with a rich but balanced sweetness and texture.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 slices
Course: Dessert, Snack
Cuisine: American, Baking
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake:
  • 2 cups 260g all-purpose flour, lightly spooned and leveled
  • 2 teaspoons baking soda leveled
  • 1/2 teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ cups 295ml vegetable oil
  • 1 cup 200g granulated sugar
  • 1 cup 190g packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs at room temperature
  • 3 cups 300g peeled and finely grated carrots (about 5 to 6 medium carrots)
  • 1 cup 120g chopped pecans, roughly chopped
  • 1/2 cup 70g raisins
For the Creamy Frosting:
  • 8 ounces 225g cream cheese, softened to room temperature
  • 2 teaspoons cornstarch optional, for stability
  • 1 ¼ cups 140g powdered sugar, sifted
  • 1/3 cup 80ml cold heavy cream (not whipping cream)
  • 1/2 cup 50g chopped pecans, for garnish

Equipment

  • 2 x 9-inch round cake pans
  • Hand grater (for carrots)
  • 1 Medium mixing bowl
  • 1 Large Mixing Bowl
  • 1 Rubber spatula
  • 1 Handheld electric mixer
  • 1 Cooling rack
  • Measuring cups and spoons

Method
 

  1. Prepare Your Oven and Pans: Preheat your oven to 350°F (176°C). Place a rack in the center of the oven. Grease two 9-inch round cake pans thoroughly, then line the bottom of each pan with parchment paper. Grease the parchment paper lightly, or alternatively, grease and dust with flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon. Whisk well until all ingredients are fully incorporated and the mixture looks uniform.
  3. Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well blended. Add the eggs one at a time, whisking thoroughly after each addition to create a smooth batter.
  4. Incorporate Dry Ingredients: Switch to a rubber spatula and scrape down the sides of the bowl. Gradually add the dry flour mixture to the wet ingredients in three parts, folding gently each time until the flour is fully absorbed and the batter is smooth.
  5. Add Carrots, Nuts, and Raisins: Fold in the grated carrots, chopped pecans, and raisins carefully until evenly distributed throughout the batter, taking care not to overmix.
  6. Bake the Cake: Evenly divide the batter between the two prepared pans. Smooth the tops lightly with a spatula. Bake in the preheated oven for 35 to 45 minutes, or until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Allow the cakes to rest in their pans for 15 minutes after baking. Then, gently run a knife around the edges and invert the cakes onto wire racks to cool completely. Remove the parchment paper carefully once the cakes have cooled.
  8. Prepare the Frosting: Using a handheld mixer, beat the softened cream cheese in a large bowl on medium speed until smooth and creamy, about one minute. Gradually add the sifted powdered sugar and cornstarch, mixing well after each addition. Pour in the cold heavy cream and beat for 2 to 3 minutes until the frosting thickens and becomes fluffy.
  9. Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of frosting evenly on top. Place the second cake layer over it. Spread the remaining frosting on the top of the cake in decorative swirls, leaving the sides bare for a rustic look. Sprinkle the chopped pecans evenly over the frosting as a finishing touch.

Notes

  • Carrot Preparation: For the best texture, grate carrots finely using a hand grater to ensure they blend well into the batter and keep the cake moist.
  • Sugar Choices: Brown sugar adds moisture and acidity, which helps activate the baking soda for better rise and tender crumb. You may substitute with all brown sugar if preferred, but avoid using only granulated sugar.
  • Frosting Tips: Using cold heavy cream (with at least 36% fat) is essential to achieve a whipped, airy frosting. Do not substitute with light whipping cream as it won’t hold the same structure.
  • Storage: Keep the frosted cake covered and refrigerated for up to one week. Unfrosted layers can be refrigerated for five days or frozen for up to three months. Thaw in the fridge before frosting.
  • Variations: Feel free to add up to 1 cup of finely chopped pineapple for added moisture and subtle sweetness.