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Incredibly Moist and Easy Carrot Cake Recipe

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This recipe for Incredibly Moist and Easy Carrot Cake is from Mikes Make Memories Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Carrot Cake
2 c gluten-free flour
1 tsp xanthan gum
2 tsp baking soda
½ tsp fine sea salt
1½ tsp ground cinnamon
1¼ c canola oil
1 c granulated sugar
1 c lightly packed brown sugar
1 tsp vanilla extract
4 large eggs
3 c grated peeled carrots
1 c coarsely copped pecans
½ c raisins

Creamy Frosting
8 oz (225g) cream cheese at room temperature
1¼ c powdered sugar
⅓ c heavy whipping cream
½ c coarsely chopped pecans for topping cake
Directions:
Directions:
Make Batter

Heat the oven to 350º F. Grease two 9" round cake pans or one 9"x13" rectangular pan and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.

In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.

In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.

Bake Cake

Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).

Finish

In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

Beat in the powdered sugar, a ¼ c at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

When the cake layers are completely cool frost.
Number Of Servings:
Number Of Servings:
16 pieces
Preparation Time:
Preparation Time:
65 minutes

 

 

 

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