Loads of shredded carrots, raisins, and warm spices make this moist carrot cake the ultimate treat. It's easy to make and tastes amazing with silky cream cheese frosting.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Additional Time 2 hourshours
Total Time 2 hourshours45 minutesminutes
Servings 12
Ingredients
For the cake
2cups(260g)all-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
1 ½teaspoonsground cinnamon
1teaspoonground nutmeg
¾teaspoonsalt
¼teaspoonground cloves
¾cup(165g)light brown sugar
½cup(100g)granulated sugar
¾cup(180ml)vegetable oil
¼cup(50g)plain Greek yogurt
4large eggs
1tablespoonvanilla extract
3cups(384g)finely shredded carrots
½cup(72g)raisins, optional
For the frosting
1cup(227g)unsalted butter, softened
16ounces(453g)cream cheese, cold and cut into pieces
Adjust the oven rack to the center of the oven and preheat to 350ºF. Lightly grease and flour 2 9-inch round cake pans and line the bottom with parchment paper cut into a circle.
Sift the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in a large bowl.
Whisk the sugars, oil, yogurt, eggs, and vanilla together in a second large bowl. Stir in the carrots and raisins. Add the flour mixture and fold everything together until just combined.
Divide the batter between the prepared pans and smooth the top with an offset spatula. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
Cool the cakes in the pan for 5 minutes then invert them onto a wire rack and allow them to cool completely before frosting.
Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese and butter together until smooth and creamy.
Add the sugar, meringue powder, vanilla, and salt. Beat on low until just incorporated then turn the mixer to high speed and beat for about 1 minute until everything is well combined.
Assemble the cake
Place one layer on a serving platter. Spread about 1/3 of the frosting over the top.
Gently place the second layer on top of the frosting. Spread remaining frosting over the top and sides of the cake. Garnish with toasted pecans if desired.
Refrigerate the cake for at least 1 hour before serving.
Spices: The spices add loads of flavor to the cake. You may leave out the nutmeg and cloves, but don't skip the cinnamon.
Sugar: Brown sugar adds flavor depth and I highly recommend it. You may replace brown sugar with coconut sugar or use all white sugar.
Oil: Any flavorless oil will work with this recipe.
Yogurt: Sour cream can be used in place of Greek yogurt.
Carrots: Avoid using store-bought shredded carrots. They are too dry and thick. Instead, use a box grater to shred fresh carrots that have been washed and peeled.
Raisins: They're completely optional! Leave them out if don't wish to use them.
Mix-ins: Along with raisins, shredded coconut or chopped nuts are great additions.
Carrot cake cupcakes: Fill paper-lined muffin cups 2/3 full and bake for 15-20 minutes. Yields about 24 cupcakes.
Carrot cake bundt cake: Bake batter in a 10 to 12-cup bundt pan for 55-77 minutes.
9x13-inch cake: Bake batter in a 9x13-inch pan for 35-45 minutes.
Baking in different pan sizes: All ovens and pans are different. Keep a close eye on the cake and bake until a toothpick inserted into the center comes out with only a few moist crumbs attached. The could take less or more time than listed depending on your oven/pan.
Make-ahead Instructions
The cake can be refrigerated for up to 24 hours before serving. Bring to room temperature before slicing.
The cake layers can be made ahead 1 day in advance. Wrap on plastic wrap and store at room temperature or in the refrigerator.
The frosting can also be made 1 day in advance. Cover and store in the refrigerator until ready to use.
The frosted or unfrosted cake can be frozen for up to 3 months. Thaw in the refrigerator overnight.