Carrot Cake Recipe Delish
The taste of this carrot cake recipe delish is rich, gently spiced, and naturally sweet with a soft, moist crumb. Fresh shredded carrots add subtle sweetness and tenderness, while raisins bring light bursts of chewiness throughout the cake.Toasted pecans contribute a mild nutty depth that balances the sweetness. Cinnamon enhances warmth without being heavy, allowing the flavors to blend smoothly.
Equipment
- Large mixing bowls
- Whisk
- Rubber spatula
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Grater (for carrots)
- 9-inch round cake pan or rectangular pan
- Cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For the Carrot Cake
- 320 g all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons kosher salt
- 400 g granulated sugar
- 4 large eggs about 200 g without shells
- 360 g vegetable oil
- 1 teaspoon pure vanilla extract
- 347 g carrots peeled and finely shredded
- 150 g raisins
- 120 g pecans toasted and coarsely chopped
- Cooking spray for greasing the pan
For the Cream Cheese Frosting
- 230 g cream cheese softened
- 115 g unsalted butter softened
- 420 g powdered sugar
- 1 teaspoon vanilla extract
- ⅓ teaspoon kosher salt
Instructions
- Start by getting everything ready. Heat your oven to 175°C and lightly grease your cake pan with cooking spray. Set it aside while you prepare the batter.
- In a large bowl, mix together the flour, cinnamon, baking powder, baking soda, and salt. Whisk until everything is evenly combined and there are no lumps.
- In a separate bowl, beat the eggs with the granulated sugar until the mixture looks pale and slightly thick. Slowly add the vegetable oil while whisking, then stir in the vanilla extract.
- Next, add the dry ingredients to the wet mixture a little at a time. Stir gently just until everything comes together. Be careful not to over mix, as this can make the cake dense.
- Once the batter is ready, folds in the shredded carrots, raisins, and toasted pecans. Mix just enough to spread them evenly throughout the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula. Place it in the oven and bake for 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Take the cake out of the oven and let it rest in the pan for about 10 minutes. Then remove it from the pan and place it on a cooling rack. Allow it to cool completely before adding the frosting.
- To make the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla and a pinch of salt. Once the cake has fully cooled, spread the frosting evenly over the top.
Notes
Note: For extra moisture, store the cake covered in the refrigerator. Bring to room temperature before serving for best flavor. Walnuts can be used instead of pecans if preferred.
Nutrition Facts Of Carrot Cake Recipe Delish
Calories: 520 kcal | Carbohydrates: 58g | Protein: 6g | Fat: 30g | Saturated Fat: 8g | Sugar: 40g | Fiber: 3g | Sodium: 320mg