Carrot Cake with RaisinsTell a Friend
Rate this recipe:
Rating : 0
Our family favorite carrot cake recipe that is super moist and delicious with cream cheese frosting.
Prep Time: 45 min(s)
Cook Time: 35 min(s)
Recipe Type: Public
These can also be made as mini carrot cakes in mini muffin tins and baked for 10-12 minutes, or make half the recipe to make two 4-1/2-inch round cakes for a smaller layer cake.
Posted By: mcarr
Posted On: Jul 15, 2022
Number of Servings:
- Carrot Cake
- 2 cups - all-purpose flour
- 2 cups - sugar
- 1 teaspoons - baking powder
- 1 teaspoons - baking soda
- 1 teaspoons - ground cinnamon
- 3 cups - finely shredded carrot (about 6 whole carrots - peeled and shredded)
- 1 cups - vegetable oil
- 4 - eggs
- Cream Cheese Frosting
- 6 ounces - cream cheese
- 1/2 cups - softened margarine or butter
- 2 teaspoons - vanilla
- 4 1/2 cups - powdered sugar, or a little more as needed
In a bowl combine flour, sugar, baking powder, baking soda and cinnamon. Add carrot, oil and eggs. Beat with an electric mixer until combined.
Pour into 2 greased and floured 9-x-1-inch round baking pans. Bake in a 350 degrees F oven for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean.
Cool on wire racks for 10 minutes, then remove from pans and allow to cool thoroughly on racks.
In a bowl, beat together cream cheese, margarine or butter and vanilla until mixture is light and fluffy, about 2-3 minutes. Gradually add 2 cups of powdered sugar, beating well.
Gradually beat in enough of the remaining powdered sugar to make the frosting of a good spreading consistency. Refrigerate until ready to frost tops and sides of two 8 or 9-inch cake layers.
Cover cake and store in refrigerator.