Description
This one-bowl carrot cake is moist and flavorful and is topped with a sweet and decadent cream cheese frosting. It is great for pot lucks or can be baked into small loaves for gifting.
Ingredients
For the cake
1 cup granulated sugar
1 cup light brown sugar
1¼ cup vegetable oil
4 large eggs
1 tablespoon vanilla
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
2 cups all purpose flour
2¾ cups grated carrots, approximately 2 large*
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
½ cup golden raisins
For the frosting
8 ounces cream cheese (1 block), room temperature
½ cup unsalted butter (1 stick), room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt (omit if using salted butter)
For garnish
Chopped candied ginger, optional
Instructions
For the cake
Preheat oven to 350°F. Coat a 9″ × 13″ pan with nonstick spray. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs, and vanilla together on medium speed until smooth, 1 minute.
Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
Mix in the flour on low speed until just combined.
Add in the carrots, pineapple, walnuts, and golden raisins and stir until evenly incorporated.
Pour batter into the prepared pan.
Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely.
For the frosting
In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter (and salt if using unsalted butter) together on medium speed until combined.
With mixer on low, slowly add in the powdered sugar.
Once incorporated, turn the speed up to medium and mix for 1-2 minutes until smooth and creamy, scraping the sides of the bowl as necessary. You want the frosting completely smooth without any lumps of powdered sugar.
Spread the frosting on top of the cooled cake. Place in the refrigerator for at least an hour to firm up the frosting before cutting into squares. To serve, garnish with candied ginger (optional).
Notes
View the original recipe from Cookies & Cups
- Prep Time: 20 minutes
- Inactive Time: 1 hour, 30 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Cuisine: American
Nutrition
- Calories: 418
- Sugar: 43 g.
- Sodium: 210 mg.
- Fat: 22 g.
- Saturated Fat: 7 g.
- Carbohydrates: 54 g.
- Fiber: 2 g.
- Protein: 4 g.
- Cholesterol: 51 mg.
Keywords: carrot, cream cheese, golden raisins, walnuts