Easy Carrot Cake

Name: Easy Carrot Cake
Total time: 4800 s
Yield: 7 inch (18cm) cake or 6 to 8 cupcakes
Cuisine: American
Ingredients: 83 g all-purpose flour; 2/3 teaspoons baking soda; 1/6 teaspoon fine sea salt; 1/2 teaspoon ground cinnamon; 98 ml canola or other vegetable oil; 66 g granulated sugar; 66 g lightly packed brown sugar; 1/3 teaspoon vanilla extract; 1 extra large eggs; 100 g grated peeled carrots (1 medium carrot); 30 g coarsely chopped pecans (optional); 20 g raisins (optional); 75 g cream cheese, at room temperature; 46 g powdered sugar; 26 ml heavy whipping cream; 17 g coarsely chopped pecans, for topping

Linh @barofsweets

Super moist and quick to whip up!

Linh @barofsweets

Super moist and quick to whip up!

Saved

Ingredients

1hr20mins

7 inch (18cm) cake or 6 to 8 cupcakes

Carrot Cake
83 gall-purpose flour
2/3 teaspoonsbaking soda
1/6 teaspoonfine sea salt
1/2 teaspoonground cinnamon
98 mlcanola or other vegetable oil
66 ggranulated sugar
66 glightly packed brown sugar
1/3 teaspoonvanilla extract
1extra large eggs
100 ggrated peeled carrots (1 medium carrot)
30 gcoarsely chopped pecans (optional)
20 graisins (optional)
Soft Creamy Frosting (not your traditional cream cheese frosting)
75 gcream cheese, at room temperature
46 gpowdered sugar
26 mlheavy whipping cream
17 gcoarsely chopped pecans, for topping

Saved

Steps

1hr20mins

1

Heat the oven to 350F (176C). Grease 7 inch round cake pan and line the bottom with parchment paper then grease the top of the paper.
2

In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.
3

In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in the egg until combined.
4

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
5

Pour into cake pan. 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, 30t to 40 minutes.
6

Let cool in pan for 15 minutes then turn out onto cooling rack, peel off parchment paper and cool completely. (If it's stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).
7

In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
8

Beat in the powdered sugar, a spoon at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
9

When the cake is completely cool, frost the top leaving the side unfrosted. Scatter nuts on top.