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Fluffy Carrot Cake

A moist and fluffy carrot cake filled with grated carrots and sweet golden raisins, topped with rich cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup golden raisins
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
Frosting Ingredients
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well blended.
  3. In another bowl, combine the sugar, oil, and eggs. Mix until fully combined and smooth.
  4. Gradually stir the dry ingredients into the wet ingredients, mixing just until they come together.
  5. Carefully fold in the grated carrots and golden raisins, ensuring they are evenly distributed.
  6. Divide the batter between the prepared cake pans, smoothing out the tops for even baking.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.
For the Frosting
  1. Beat together the cream cheese and butter until smooth.
  2. Gradually incorporate the powdered sugar and vanilla extract, mixing until creamy.
Assembly
  1. Once the cakes are completely cool, spread frosting between the layers, then frost the top and sides.
  2. Slice, serve, and enjoy the fluffy goodness of your homemade carrot cake!

Notes

Carrot cake can be enhanced by serving with coffee or chai tea. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for about a week. Unfrosted layers can be frozen for three months.