Carrot Cake

Indulge in the sweet symphony of flavors with our irresistible carrot cake – where every bite is a celebration of moist perfection, heavenly spices, and the key ingredient, golden raisins!

Carrot Cake with Cream Cheese Frosting and Chopped Pecans, Topped with edible/food safe flowers

I never thought of Carrot Cake as a dessert I would choose to order at a restaurant. At the time, I was dating a guy who loved Carrot Cake and he wanted to order it to share. I told him that I didn't think I would like it, but I would try some. Right then, I was proven wrong, because I did indeed like Carrot Cake! (Or at least this one) I was surprised at how delicious each bite was, but what surprised me the most was seeing golden raisins in the cake! The golden raisins made this cake stand out to me because I didn't think all carrot cake recipes called for that. This is why when I decided to create my own recipe, I knew golden raisins were key to the recipe! So here we are with this delicious cake inspired by someone special who sparked an idea for a recipe! (He knows who he is _ if he ever reads this ☺️ )

Carrot Cake

Ingredients

Cake:

½ cup (1 stick) unsalted butter, room temperature

1 Cup Flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/2 cardamon

1 1/2 Cups Shredded Carrot

1 Cup Golden Raisins

1/2 cup canola oil

1 Cup granulated sugar

2 eggs

Chopped Pecans

Cream Cheese Frosting:

8 oz cream cheese package

1 stick (1/2 cup) salted butter

2 cups powdered sugar

Directions:

Preheat the oven to 350 degrees f, grease and line two 6-inch cake pans

1. Whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamon. Set aside.

2. In a separate bowl, combine the shredded carrot and golden raisins. Set aside.

3. In another separate bowl, mix the canola oil and granulated sugar until combined. Mix in the eggs, one at a time. Add the dry flour mixture to the wet ingredients and mix until combined. Mix in the carrots/raisins by hand. Pour the batter into two greased 6-inch cake pans. Bake for about 40 to 45 minutes.

4. For the frosting: Mix the cream cheese and butter until combined and fluffy. Add in the powdered sugar. Set aside. Chop pecans finely and set aside.

5. Frost the cake: Place the first cake layer on a cake board and add a layer of frosting. Add the second cake layer on top of the first layer. Frost the rest of the cake fully. Smooth out the frosting with a bench scraper or offset spatula. Add the chopped pecans on the sides of the cake. Decorate the top any way you choose. (I added edible flowers)

Click here to watch the video on how to make this cake step by step on Instagram!