Epic Carrot Cake — super moist carrot cake, filled with butter cream cheese and loaded with raisins and walnuts. This cake recipe will be your all time favorite.
This is certainly a recipe you make to treat yourself and everyone around you with an indulging, mouthwatering, creamy and rich yet light and moist cake.
It is the perfect heart warming dessert for a memorable afternoon with family or friends, baked with carrots, walnuts and raisins and covered with delicious cream cheese and honey frosting.
I have tried many carrot cake recipes and after sometime I perfected my own. This cake is very easy to make; I have tried it many times, and I always get the best result. It is light, very moist and the cream cheese frosting gives it richness and balance.
I do not like to use much sugar in my recipes, even in desserts. I think a reasonable amount of sugar gives the best result especially when you add frosting.
Ingredients Needed:
You only need a few simple ingredients to make this recipe:
For the cake:
- eggs
- sugar
- vegetable oil
- pure vanilla extract
- flour
- leavening agent (baking powder and soda)
- cinnamon
- carrots, walnuts and raisins
For the frosting: you only need four ingredients, cream cheese, butter, honey and some good vanilla extract.
How to Make Carrot Cake
Preheat your oven to 350F (180C) and line an 8-inch round cake tin with parchment paper. Set aside.
In a stand mixer fitted with wire attachment, whisk together the eggs, sugar and oil. Then add pure vanilla extract and beat for about 5 more minutes until you get a smooth pale yellow mixture.
In a separate bowl, sift together the flour, baking powder, baking soda, salt and cinnamon.
Add the dry ingredients to the egg mixture and fold gently using the paddle attachment or a rubber spatula. Do not over mix the batter so that the cake stays airy and moist.
Fold in the grated carrots and then add the chopped walnuts and raisins.
Finally, pour the cake mixture in an 8-inch round pan and bake for 40 – 45 minutes or until an inserted toothpick comes out clean.
how to make butter cream cheese frosting
While the cake is baking, whisk together the cream cheese and butter until a soft peak forms. Add the honey or any sweetener of choice (confectionery sugar works too) and a few drops of pure vanilla extract. Chill while the cake is cooling
Assembling the cake
Once the cake is completely cooled, cut in half and spread half of the frosting on the base layer; gently cover with the second layer and spread the rest on top.
Decorate your cake with chopped walnuts or pecans. I also recommend placing the cake in the fridge for at least 30 minutes before serving.
Here are few more cakes recipes for your sweet tooth satisfaction!
Strawberry Cream Cake
Banana Chocolate Cheese Cake
Chocolate Raspberry Cake
Lemon Blueberry Cake
Fig Pistachio Honey Cake
Epic Carrot Cake
Epic Carrot Cake — super moist carrot cake, filled with butter cream cheese and loaded with raisins and walnuts. This cake recipe will be your all time favorite.
Ingredients
For the Cake:
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon powder
- 3 cups carrots, grated
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
For the butter cream cheese frosting:
- 2 cups cream cheese, room temperature
- 1 stick butter, room temperature
- 4 tablespoons honey or blue agave syrup
Instructions
For the cake
- Preheat oven to 350F (180C).
- In a stand mixer fitted with wire attachment, whisk together the eggs, sugar, oil and vanilla.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon and add to the egg mixture. Mix using paddle attachment or by hand using a rubber spatula.
- Fold in your carrots, mixing gently; then throw in the chopped walnuts and raisins.
- Pour the cake mixture in an 8-inch round pan and bake for 40 - 45 minutes or until an inserted toothpick comes out clean.
For the butter cream cheese frosting
- In a stand mixer with wire whisk attached, whisk together the cream cheese and butter until a soft peak forms.
- Add the honey or 1/2 cup confectionery sugar and mix well.
Cake Assembly
- Remove cake from oven and let cool completely, cut in half and spread half the cream frosting on the base layer. Cover with top layer, and spread the remaining frosting on top. Chill for 30 minutes and serve.
Notes
The additional mentioned time includes cake cooking and adding the frosting.
You can replace vegetable oil with canola or corn oil.
You can use Mascarpone cheese for the frosting too.
Confectionery sugar works fine if you do not wish to use honey in the frosting.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 934Total Fat: 60gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 181mgSodium: 799mgCarbohydrates: 93gFiber: 5gSugar: 59gProtein: 13g
— DID YOU TRY THIS RECIPE? —
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This looks amazing! And, relatively simple ingredients and preparation for a sophisticated looking desert. Yum!
Thank you and I am glad you like it.
1 cup granulated sugar, is the frosting included?
1 cup sugar for the cake. I use honey or blue agave syrup to sweeten the frosting.
Thanks a lot for the recipe! It was delicious. I didn’t put the frosting on the base layer, because it was too difficult to cut the cake in half. But it turned out great.
I am glad your cake turned out great. Thank you for the support and have a lovely weekend.
Honestly this look perfect and delicious and this actually grabed my attention to know the recipes about this cake I cant wait to try it and thank you so much for this recipe it look so easy to cook it I hope it tase yumm
Glad to know that!