This is my favorite Carrot Cake Recipe. It is full of flavor and moist without being mushy. Grate the carrots in the largest setting of the grater. Pair this cake with Cream Cheese Frosting recipe and you will find it hard not to have another slice.
1Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.
2Mix together in a bowl together flour,baking soda, baking powder, salt, cinnamon and nutmeg.
3In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about minute or so.
4Add the dry ingredients to the wet mixture and mix for about 2 minutes more.
5Add the grated carrots. Then add nuts and raisins if desired.
6Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.
7To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.
This recipe combines buttermilk, grated carrots, chopped pecans, shredded coconut, and crushed pineapple for a rich, moist cake.
How to Make an Easy Carrot Cake with Cream Cheese Frosting
A multilayered carrot cake can be the crown jewel of the dessert table, but it takes a herculean effort to put together. In this episode of The Easiest Way, Amy Wisniewski of the CHOW Test Kitchen shows how you can avoid all that hassle and still end up with a beautiful, delicious cake. Follow along as she makes our Easy Carrot Cake with Cream Cheese Frosting recipe.
Cornbread is a Southern staple, and a must with chili. This version is moist all the way through, with a lightly crisped top and a touch of sweetness. Mix in cheese or jalapeños for extra flavor, and feel free to bake as muffins if you prefer.