- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 eggs
- 1 cup vegetable oil
- 4 cups (about 1 pound) peeled, grated carrots
- 1 cup raisins
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 teaspoon vanilla extract
- 3 cups sifted powdered sugar (confectioners’ sugar)
- 2 9-inch cake pans
- Parchment paper
- Medium bowl
- 2 large bowls
- Electric mixer
- Cooling rack
Preheat the oven to 350°F. Prepare two 9-inch round cake pans with vegetable pan spray and parchment paper.
2.In a medium bowl, combine the flour, sugar, baking soda, baking powder, cinnamon and salt; set aside.
3.In a large bowl, beat the eggs at high speed with an electric mixer until foamy, for about 1-2 minutes. Add the oil in a thin stream, and continue beating well.
4.Add the dry ingredients mixture to the wet ingredients and mix until combined. Stir in the grated carrots and raisins.
5.Divide the cake batter evenly into the prepared pans.
6.Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool cake in pan 10 minutes then carefully invert it onto a cooling rack and cool completely.
In a large bowl, beat the cream cheese, butter and vanilla extract with an electric mixer on medium speed until smooth.
8.Gradually add in the confectioners’ sugar. Continue beating until the frosting is smooth and creamy.
Personalize the recipe with add-ins like nuts, golden raisins or sweetened coconut by substituting for the raisins. Be careful not to mix in too many additions, otherwise the recipe proportions will be off and the cake won’t turn out.
Flavor your frosting
Easily add an additional flavor to your cream cheese frosting by using a flavored cream cheese recipe, like orange cream cheese.
For smooth frosting
Make sure to use room temperature ingredients for your frosting.
To fix runny frosting
Runny frosting is usually caused by slightly melted cream cheese. Try putting the frosting back in the fridge for around 30 minutes to reset or add more powdered sugar to bring it back to the correct consistency.
- Unfrosted cake: wrap each individual cake layer in plastic wrap then place in the fridge for up to 1 week.
- Frosted un-cut cake: store in the fridge uncovered for up to 1 week.
- Frosted cut cake: store in the fridge covered in plastic wrap or in a cake caddy for about 2-3 days. You can also cover the exposed cake with frosting to seal in moisture.
- The freeze: Wrap each unfrosted individual cake layer in plastic wrap then aluminum foil. Frozen cake will last for 2-3 months in the freezer.