Ingredients
2 cups all-purpose flour, spooned and leveled (260g)
2 teaspoons baking soda, leveled
½ teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups vegetable oil (295ml)
1 cup granulated sugar (200g)
1 cup lightly packed brown sugar (190g)
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups grated peeled carrots (about 5 to 6 medium carrots, 300g)
1 cup coarsely chopped pecans (120g), optional
½ cup raisins (70g), optional
8 ounces block cream cheese, at room temperature (225g)
2 teaspoons cornstarch (optional)
1 ¼ cups powdered sugar (140g)
⅓ cup cold heavy cream (80ml)
½ cup coarsely chopped pecans, for topping (50g)
Instructions
1-First, preheat your oven to 350°F (175°C). Grease and flour your cake pan to prevent sticking, which makes removal easy later.
2-In a large mixing bowl, combine dry ingredients including flour, baking soda, cinnamon, sea salt, and any other spices.
3-In a separate bowl, whisk together the wet ingredients like oil, sugars, vanilla extract, and eggs until well blended.
4-Gradually add the dry mix to the wet mix, stirring gently until the batter is smooth and free of lumps.
5-Fold in the grated carrots and any optional add-ins like pecans or raisins to add texture and flavor.
6-Pour the batter into the prepared pan and bake for 40-45 minutes, checking with a toothpick for doneness.
7-Let the cake cool fully on a wire rack before adding frosting, which helps the flavors set and prevents mess.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍰 For extra moisture, use freshly grated carrots and avoid pre-shredded.
🥜 Toast pecans before adding for enhanced flavor.
⏰ Don’t overmix the batter to keep the cake tender and fluffy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice