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Carrot Cake with Raisins
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Rating : 5
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Brief Description
Our family favorite carrot cake recipe that is super moist and delicious with cream cheese frosting.
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Main Ingredient
carrots
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Category: Cakes
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Cuisine: Southern
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Prep Time: 45 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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.
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Posted By: mcarr
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Posted On: Jul 15, 2022
Number of Servings:
Ingredients:
- 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 - raisins, optional
- 1 cups - vegetable oil
- 4 - eggs
- Cream Cheese Frosting
- 8 ounces - cream cheese, softened
- 1/2 cups - softened margarine or butter
- 2 teaspoons - vanilla
- 4 1/2 cups - powdered sugar, or a little more as needed
Directions:
For Cake:
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.
For Frosting:
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.
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