- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 cups (295 ml) canola or other vegetable oil
- 1 cup (200 grams) granulated sugar
- 1 cup (200 grams) lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
- 1 cup (100 grams) coarsely chopped pecans
- 1/2 cup (65 grams) raisins
Preheat oven 176c (350f) Grease and line 2 9-inch pans.
In a medium bowl whisk flour baking sodaand cinnamon until blended.
In separate bowl whick the oil sugars and vanilla. WHick in eggs one at a time.
Switch to a rubber spatula and stir in the dry ingredients, Stir in carrots, nuts and raisins.
Divide into the 2 pans and bake for 35-45 minutes.
- 8 ounces (225 grams) cream cheese, at room temperature
- 1 1/4 cups (140 grams) powdered sugar
- 1/3 cup (80 ml) heavy whipping cream
- 1/2 cup (50 grams) coarsely chopped pecans
Traditional Cream Cheese Frosting: In a large bowl, beat 16 ounces of cream cheese and 1/2 cup of softened butter together for a minute or two until smooth. Add 4 1/2 cups of powdered sugar, 1 1/4 teaspoons of vanilla extract, and a pinch of salt. Beat for 2 to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of cream or milk.
How to Make Carrot Cake Cupcakes: For cupcakes, we’d recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make 22 to 24 cupcakes.