Ingredients :
Carrot Cake :
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
Cream Cheese Frosting :
16 oz. cream cheese, room temperature
2 sticks of butter, room temperature
3 tsp vanilla extract
2 cups powdered sugar
½ cup chopped pecans or walnuts (optional)
Carrot Cake :
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
Cream Cheese Frosting :
16 oz. cream cheese, room temperature
2 sticks of butter, room temperature
3 tsp vanilla extract
2 cups powdered sugar
½ cup chopped pecans or walnuts (optional)
Method
Carrot Cake :
Preheat 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
