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Easy Carrot Cake with Cream Cheese Frosting and Pecan Topping Recipe

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4.3 from 4 reviews

This Easy Carrot Cake recipe delivers moist and flavorful layers filled with grated carrots, pecans, and raisins, topped with a creamy, whipped cream cheese frosting. Perfectly spiced with cinnamon and a touch of vanilla, this classic dessert is simple to prepare and ideal for any occasion.

Ingredients

For Carrot Cake

  • 2 cups all-purpose flour, spooned and leveled (260g)
  • 2 teaspoons baking soda, leveled
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ cups vegetable oil (295ml)
  • 1 cup granulated sugar (200g)
  • 1 cup lightly packed brown sugar (190g)
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 3 cups grated peeled carrots, about 5 to 6 medium carrots (300g)
  • 1 cup coarsely chopped pecans (120g)
  • ½ cup raisins (70g)

For Creamy Frosting

  • 8 ounces block cream cheese, at room temperature (225g)
  • 2 teaspoons cornstarch (optional)
  • 1 ¼ cups powdered sugar (140g)
  • ⅓ cup cold heavy cream, not plain whipping cream (80ml)
  • ½ cup coarsely chopped pecans, for topping cake (50g)

Instructions

  1. Heat oven and prepare pans: Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease two 9-inch round cake pans, line the bottom with parchment paper, then grease the parchment for easy removal. Alternatively, grease and flour the bottoms and sides of the pans.
  2. Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon until well blended.
  3. Prepare wet ingredients: In a separate large bowl, whisk the vegetable oil, granulated sugar, brown sugar, and vanilla extract together. Add the eggs one at a time, whisking thoroughly after each addition until mixture is smooth.
  4. Make the batter: Switch to a large rubber spatula and scrape down the sides and bottom of the bowl. Add the dry ingredients to the wet ingredients in three additions, gently folding each time until just combined and smooth. Fold in the grated carrots, chopped pecans, and raisins carefully to distribute evenly without overmixing.
  5. Bake cake layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35 to 45 minutes, or until the cake tops are springy to the touch and a toothpick inserted in the center comes out clean.
  6. Cool the cakes: Remove the cakes from the oven and let them rest in the pans for 15 minutes. Then run a knife around the edges and carefully invert the cakes onto cooling racks. Remove the parchment paper and allow the cakes to cool completely before frosting. If a cake sticks, invert the pan upside down and let gravity help release it.
  7. Prep dry ingredients for frosting: In a medium bowl, whisk or sift the cornstarch and powdered sugar together and set aside.
  8. Beat cream cheese: Using a handheld mixer, beat the cream cheese on medium speed for 1 to 2 minutes until very smooth, whipped, and creamy.
  9. Combine frosting ingredients: Lower mixer speed to low and gradually add the powdered sugar and cornstarch mixture, a heaping spoonful at a time, mixing thoroughly between additions.
  10. Add the cream: Pour in the cold heavy cream and beat on medium to medium-high speed for 2 to 3 minutes until the frosting is fluffy and resembles whipped cream. If it fails to whip properly, chill in the refrigerator for 15 minutes and try again. Cover and chill the frosting until ready to use.
  11. Assemble the cake: Once the cake layers are completely cooled, spread a generous layer of frosting over the top of one layer. Place the second cake layer on top. Spread the remaining frosting on the top of the cake, creating swirls with a butter knife or small spatula. Leave the sides of the cake unfrosted for a rustic look. Finish by sprinkling the remaining chopped pecans on top as garnish.

Notes

  • Using room temperature eggs ensures even mixing and a better texture.
  • Do not substitute plain whipping cream for heavy cream in the frosting; heavy cream whips better for a stable, creamy frosting.
  • Make sure to level baking soda with a teaspoon for accurate leavening.
  • To easily remove the cake from pans, line with parchment paper and grease both the paper and pan well.
  • If frosting does not whip properly, chilling it slightly helps stabilize the mixture.
  • Allow the cakes to cool completely before frosting, or the frosting may melt and slide off.

Find it online: https://simpleplatter.com/easy-carrot-cake-with-cream-cheese-frosting-and-pecan-topping-recipe/