Carrot Cake with Cream Cheese Frosting

 

A classic Carrot Cake recipe, a favorite 2-layer cake with smooth cream cheese frosting.

What you will need

4 large eggs (at room temperature)

cup (60ml) ¼ vegetable oil

3/4 cup (180ml) melted (brown butter or more oil)

1 teaspoon vanilla extract

2 cups (280g) all-purpose flour

2 cups (400g) sugar

2 teaspoons baking soda

1 tablespoon cinnamon

pinch generouseach of nutmeg and cloves

1 teaspoon salt

4 cups (13 ounces, 375g) loosely packed grated carrots

1/2 cup (60g) raisins, (preferably golden raisins (sultanas))

1 pound (450g) cream cheese (at room temperature)

4 oz (110g) unsalted butter (at room temperature)

2-3 cups (240-360g) powdered sugar (sifted)

a few drops of vanilla extract

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