This is the best recipe I’ve ever used for carrot cake. When preparing the carrots, we like to use a hand grater because it makes fine carrot shreds that melt into the cake batter. You can also use pre-shredded bags or a food processor to shred carrots, but the shreds will be bigger.
This recipe is easy to mess up. This can be made with or without nuts and raisins. We love it when granulated sugar and brown sugar are used together, but if you only have one of them, you can still make the cake.
Frosting: The recipe for our creamy frosting below is not a typical cream cheese frosting. It’s creamier and has soft peaks because of the whipped cream (you can see it in our video). We love it, but if you want a more traditional frosting, check out the tips section below the recipe. We told you how to make a classic cream cheese frosting that goes well with this cake.
INGREDIENTS
FOR CARROT CAKE :
2 cups (260 grams) of all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (190 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
1 cup (100 grams) of coarsely chopped pecans
1/2 cup (65 grams) of raisins
FOR CREAMY FROSTING :
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