So I have had some carrots sitting in my fridge from a Bountiful Basket from a few weeks ago. For Easter I decided to make a carrot cake from scratch. No boxed mixes here due to my son’s allergy. And since I’m using carrots, it’s going to be healthy right?
I went on over to All Recipes on the hunt for a recipe. I ended up using this recipe only with a few tweaks. Below is the recipe with my changes. It actually turned out FABULOUS! Best carrot cake ever and really wasn’t hard to do at all. So moist, it was just incredible. Everyone loved it and my father in law even had seconds. I highly recommend giving this cake a whirl.
Carrot Cake:
4 eggs
1 1/4 cups vegetable oil
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup raisins
Icing:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
Topping:
1 cup chopped pecans
Directions
- Preheat oven to 350 degrees F. Grease a 9×13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in raisins. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Top with chopped pecans.
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