Carrot Cake

Carrot Cake


We promise: It's more than just an excuse to eat cream cheese frosting.
  • CAKE
  • Cooking spray
  • 2¾ c. (320 g.) all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1½ tsp. kosher salt
  • 1 tsp. baking soda
  • 2 c. (400 g.) granulated sugar
  • 1½ c. vegetable oil
  • 4 large eggs
  • 1 tsp. pure vanilla extract
  • 3½ c. (347 g.) shredded peeled carrots
  • 1 c. raisins
  • 1 c. toasted pecans, coarsely chopped, plus more for serving
  • 2 (8-oz.) blocks cream cheese, softened
  • 1 c. (2 sticks) unsalted butter, softened
  • ½ tsp. kosher salt
  • 8 c. (960 g.) confectioners' sugar
  • 2 tsp. pure vanilla extract
  1. CAKE
  2. Place a rack in middle of oven; preheat to 350°. Grease 3 (8") round cake pans with cooking spray. In a large bowl, whisk flour, baking powder, cinnamon, salt, and baking soda.
  3. In another large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat granulated sugar and oil until well combined. Add eggs one at a time, beating well after each addition, then beat in vanilla. Fold in dry ingredients until just combined, then fold in carrots, raisins, and pecans.
  4. Divide batter among prepared pans. Bake cakes until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool 15 minutes, then invert cakes onto wire racks and let cool completely.
  6. In a large bowl, using handheld mixer on medium-high speed, beat cream cheese, butter, and salt until smooth. Add confectioners' sugar and vanilla and continue to beat until smooth and spreadable.
  7. Using a serrated knife, cut off tops of cakes so surface is flat, if needed. Arrange 1 cake on a platter. Spread top with frosting. Top with the second cake, more frosting, then the third cake. Spread remaining frosting over top and sides of cake. Sprinkle with pecans.

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