Carrot Cake
Ingredients
CAKE
- 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
CREAM CHEESE FROSTING
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 1 tsp pure vanilla extract
- 4 cups powdered sugar
Instructions
CAKE
- 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.
CREAM CHEESE FROSTING
- 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.
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