Saucepan@saucepan · Shared this recipeFollowAmerican · dessertEasy Carrot CakeA moist, from-scratch carrot cake with a light and creamy whipped cream cheese frosting, topped with pecans.total1 hr 5 minprep20 mincook45 minservings16Original recipe on inspiredtaste.netKeep this recipeAdd a copy of Easy Carrot Cake to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients16 servingsBack to 16 servingsFor Carrot Cake2 cups all-purpose flour, spooned and leveled (260g)2 teaspoons baking soda, important to level the teaspoon, see tips0.5 teaspoon fine sea salt1.5 teaspoons ground cinnamon1.25 cups vegetable oil, (295ml)1 cup granulated sugar, (200g)1 cup brown sugar, lightly packed (190g)1 teaspoon vanilla extract4 large eggs, at room temperature3 cups grated peeled carrots, 5 to 6 medium carrots (300g)1 cup coarsely chopped pecans, (120g)0.5 cup raisins, (70g)For Creamy Frosting8 ounces block cream cheese, at room temperature (225g)2 teaspoons cornstarch, optional1.25 cups powdered sugar, (140g)0.333 cup cold heavy cream, not plain whipping cream, see tips (80ml)0.5 cup coarsely chopped pecans, for topping cake (50g)StepsClear checksTap an ingredient or step to check it off.1Step 1: Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top. Or grease and flour the bottom and sides of both pans.2Step 2: Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.3Step 3: In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla. Add the eggs, one at a time, whisking after each one.4Step 4: Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.5Step 5: Divide the cake batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.6Step 6: Remove the cakes from the oven, and leave them in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely before frosting. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.7Step 7: In a medium bowl, whisk or sift together the cornstarch and powdered sugar. Set this aside.8Step 8: In a large bowl, beat the cream cheese with a handheld mixer on medium speed until very smooth, whipped, and creamy, 1 to 2 minutes.9Step 9: With the mixer on low speed, add the cornstarch and powdered sugar to the cream cheese, a heaped spoonful at a time, until thoroughly combined.10Step 10: Pour in the cold heavy cream. Beat on medium to medium-high speed for 2 to 3 minutes or until the frosting is whipped and creamy. If it is not whipping, chill in the fridge for 15 minutes, and try again. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.11Step 11: When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top. Add the remaining frosting to the top of the cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.getsaucepan.com/r/6dcb5b92-25fa-4f88-879c-d300018b058b · Original: https://www.inspiredtaste.net/25753/carrot-cake-recipe/
