Description

This moist farmhouse carrot cake features a tender crumb spiced with cinnamon and packed with freshly grated carrots, pecans, and raisins. Topped with a unique, airy whipped cream cheese frosting, it offers a lighter take on the classic rustic dessert.

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/4 cups vegetable oil or melted coconut oil
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups grated carrots (about 5-6 medium carrots)
1/2 cup chopped pecans
1/2 cup raisins
8 ounces block-style cream cheese, room temperature
2 cups powdered sugar
1 tablespoon cornstarch
1 cup cold heavy whipping cream

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Instructions

Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans lined with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
In a separate large bowl, whisk the oil, granulated sugar, brown sugar, and vanilla, then add eggs one at a time, whisking well after each.
Gently stir the dry ingredients into the wet mixture in three parts using a spatula, then fold in the grated carrots, pecans, and raisins.
Divide the batter between the pans and bake for 35 to 45 minutes until a toothpick comes out clean.
For the frosting, beat room-temperature cream cheese until smooth, add powdered sugar and cornstarch, then pour in cold heavy cream and whip on medium-high until fluffy and sturdy.

Notes

For the best results, ensure your carrots are hand-grated rather than pre-shredded to maintain moisture. If you prefer a more fruit-forward cake, you can substitute the raisins with chopped dried cranberries or even a small amount of crushed pineapple. Always allow the cake layers to reach room temperature completely before applying the whipped frosting to prevent it from sliding off the cake.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American