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Carrot Cake

Delicious, soft, moist carrot cake.


Carrot Cake

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Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Dessert
Servings 12 servings



  • 3 cups all purpose flour
  • 1-1/2 tsp kosher salt
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 cups granulated sugar
  • 1-1/2 cups vegetable oil
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 3 cups carrots grated
  • 1 cup pecans roughly chopped, plus more for garnish
  • 1 cup raisins


  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 1 tsp pure vanilla extract
  • 4 cups powdered sugar



  • Preheat oven to 350°F and grease 2 – 8" round cake pans with cooking spray. In a large bowl, whisk together flour, salt, baking soda, and cinnamon.
  • In another large bowl with a hand mixer (or in the bowl of a stand mixer), beat together sugar and oil until well combined. Add eggs one at a time beating well after each addition, then add vanilla. Mix in dry ingredients until just combined. Stir in carrots, pecans, and raisins.
  • Divide batter evenly between prepared pans. Bake until a toothpick inserted into the middle comes out clean, 45 minutes. Let cool 15 minutes then invert cakes onto a cooling rack and let cool completely.


  • In a large bowl with a hand mixer, beat together cream cheese and butter until smooth. Add vanilla and powdered sugar and beat again until smooth and a spreadable consistency.
  • Frost cake as desired and garnish with pecans.
Keyword Carrot Cake
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