Carrot Cake with a nice thick layer of cream cheese frosting. It’s filled with plenty of carrots, golden raisins and all the right spices. I love a good easy cake recipe. Carrot cake is perfect for spring and Easter too!
Carrot Cake
I am not usually a cake person. I’ll always choose a cookie or brownie over cake if given the choice. But carrot cake is one I will always go for! Probably the cream cheese frosting :). This cake has a nice and THICK layer making it extra delicious. Also, it’s easy! No layers, just a nice cake with plenty of spice baked in a 9×13″ pan. Sprinkle on some pecans and you’re good to go!
Ingredients for carrot cake:
- CAKE-
- golden raisins
- orange juice
- flour
- pumpkin pie spice
- baking powder
- baking soda
- salt
- brown sugar
- oil
- eggs
- vanilla
- carrots, peeled and shredded
- GLAZE-
- powdered sugar
- buttermilk
- FROSTING-
- powdered sugar
- cream cheese
- butter
- salt
- pecans
Can I use a glass pan?
-Yep! I used a metal but you can use glass. If using a glass pan, it may need to cook a few minutes longer. Just bake until a toothpick inserted into the center comes out clean.
Do I have to use golden raisins in this recipe?
No. I think regular raisins would work just fine but we really liked the flavor that golden raisins added.
The pecans on top are not mandatory 😉 but add a nice touch. You could even toast them if you want!
Looking for more cake?! I got you 🙂
- The Best Chocolate Cake! (Looking for an amazing chocolate cake from scratch? This is it!)
- Flourless Chocolate Cake (This is my style. Rich and decadent. My fave!)
- Lemon Bundt Cake (I just love lemon. The sour cream sauce is the perfect touch.)
- White Chocolate Raspberry Cake (This recipe is really popular on the blog! Such a good one.)
This cake is easy and tastes better than a bakery. This is not a fussy layered cake. Just a yummy snack cake with a thick layer of cream cheese frosting on top!
- 1 cup golden raisins
- 1/4 cup orange juice
- 2 1/2 cups flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups brown sugar
- 1 1/4 cups oil (I used canola)
- 4 large eggs
- 1 tablespoon vanilla (I use mexican vanilla)
- 1 pound carrots, peeled and shredded (3 cups)
- 1 cup powdered sugar
- 2/3 cups buttermilk
- 2 cups powdered sugar (8 ounces)
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1/8 teaspoon salt
- 1 cup chopped pecans
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Heat your oven to 350 degrees. Make sure the rack is in the center of the oven.
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Spray a 13x9" baking pan with cooking spray. I used a metal. But a glass can also be used.
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Peel the carrots then using a food processor with the shredding disk, shred the carrots. You can also use a hand held grater. Set aside.
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Combine the raisins and orange juice in a small bowl. Cover and microwave for 1 minute. Let stand covered until the raisins are soft (about 5 min.)
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Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt together in a medium sized bowl. Set aside.
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In a large bowl, mix the brown sugar, oil, eggs and vanilla untill smooth. Add the shredded carrots & raisin/orange juice mixture to the . Stir together.
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Add the flour mixture to the wet mixture and stir until it's just combined, careful not to over-mix.
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Pour the batter into the prepared pan. Smooth out the top and bake for 30 to 35 minutes. Or until a toothpick in the center comes out clean. While the cake is baking, mix up the glaze. When the cake is done, transfer to a wire rack to cool.
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Mix together the powdered sugar and buttermilk until smooth. Brush the syrup over the surface of the hot cake. Let the cake cool in the pan then frost.
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Whisk the powdered sugar & buttermilk together in a medium size bowl till smooth. Pour over the top of the cake. Use all of the syrup, it will soak in.
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Cream the sugar, butter, softened cream cheese an vanilla in large bowl. Spread over the cooled cake then sprinkle with chopped pecans.
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Store the cake covered in the refrigerator. This cake can be made a few days ahead if needed.
Source: adapted from Cooks Country Magazine
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