This recipe is credited to my cousin who made this carrot cake for a recent bridal shower. It is hands down the best carrot cake I’ve ever had! Moist, sweet and full of flavor not to – mention a fabulous cream cheese frosting. Everyone will love this cake! Check it out!
This recipe is courtesy of Amy in the Kitchen
Ingredients:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 4 tsp cinnamon
- 1 tsp salt
- 1½ tsp baking soda
- 4 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 cup canola oil
- 3 cups grated carrots
- ½ cup raisins
Instructions:
Carrot Cake
Heat oven to 350°. Grease and flour three 9″ cake pans.
In a medium mixing bowl, whisk together the flour, sugar, cinnamon, salt and baking soda and set aside.
In a small mixing bowl, whisk together the eggs, vanilla extract and canola oil. Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined. Stir in the carrots and raisins. Pour into the three 9″ cake pans and bake for 20-25 minutes
Remove from oven and let cool completely before frosting.
Cream Cheese Frosting
Beat the cream cheese, butter and vanilla extract together until they are fully incorporated. Add the powdered sugar and mix until it is smooth and creamy. When frosting the cake, sprinkle the chopped nuts onto the frosting between the layers
