Name: Easy Carrot Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: American
Ingredients: 16.25 g flour; 0.25 tsp baking soda; 0.06 tsp salt; 0.19 tsp cinnamon; 9.38 ml vegetable oil; 6.25 g granulated sugar; 6.25 g brown sugar; 0.13 tsp vanilla extract; 0.25 item eggs; 37.5 g carrots; 3.75 g pecans; 3.75 g raisins; 9.38 g cream cheese; 3.75 g powdered sugar; 2.5 ml heavy cream

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Easy Carrot Cake

Easy Carrot Cake

A moist and delicious carrot cake that's easy to make and perfect for any occasion.

Source

Ingredients:

16.25
g
flour
0.25
tsp
baking soda
0.06
tsp
salt
0.19
tsp
cinnamon
9.38
ml
vegetable oil
6.25
g
granulated sugar
6.25
g
brown sugar
0.13
tsp
vanilla extract
0.25
item
eggs
37.5
g
carrots
3.75
g
pecans
3.75
g
raisins
9.38
g
cream cheese
3.75
g
powdered sugar
2.5
ml
heavy cream

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Instructions:

Preheat the oven to 180°C. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
In a separate bowl, whisk the vegetable oil, granulated sugar, brown sugar, and vanilla. Add the eggs one at a time, whisking after each addition.
Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Stir in the grated carrots, chopped pecans, and raisins.
Divide the batter between the prepared cake pans and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 15 minutes, then turn them out onto cooling racks to cool completely.
In a medium bowl, whisk together the cornstarch and powdered sugar. In a large bowl, beat the cream cheese until smooth.
Gradually add the cornstarch mixture to the cream cheese, mixing until combined. Then add the cold heavy cream and beat until the frosting is whipped and creamy.
Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top of the cake. Optionally, sprinkle with additional chopped pecans.

Nutrition	Per Serving 119 g	Per 100g
Energy	316.8 kcal	266 kcal
Protein	5.2 g	4.4 g
Fibre	1.9 g	1.6 g
Salt	g	NaN g
Sugar	17.8 g	15.0 g
Carbohydrates	34 g	28.6 g
Fat	18.3 g	15.4 g

Environmental	Per Serving 119 g	Per 100g
CO2	0.4 kg	0.3 kg
Water	0.6 l	0.5 l

16.25
g
flour
0.25
tsp
baking soda
0.06
tsp
salt
0.19
tsp
cinnamon
9.38
ml
vegetable oil
6.25
g
granulated sugar
6.25
g
brown sugar
0.13
tsp
vanilla extract
0.25
item
eggs
37.5
g
carrots
3.75
g
pecans
3.75
g
raisins
9.38
g
cream cheese
3.75
g
powdered sugar
2.5
ml
heavy cream

Preheat the oven to 180°C. Grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

In a separate bowl, whisk the vegetable oil, granulated sugar, brown sugar, and vanilla. Add the eggs one at a time, whisking after each addition.

Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Stir in the grated carrots, chopped pecans, and raisins.

Divide the batter between the prepared cake pans and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 15 minutes, then turn them out onto cooling racks to cool completely.

In a medium bowl, whisk together the cornstarch and powdered sugar. In a large bowl, beat the cream cheese until smooth.

Gradually add the cornstarch mixture to the cream cheese, mixing until combined. Then add the cold heavy cream and beat until the frosting is whipped and creamy.

Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top of the cake. Optionally, sprinkle with additional chopped pecans.