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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