Ingredients
For the Cake:
2 cups all-purpose flour
1 ¼ cup sunflower oil (or canola/vegetable oil)
2 cups dark brown sugar
4 eggs
1 cup pecans
½ cup golden raisins
2 teaspoons vanilla extract
1 ½ teaspoons cinnamon
2 teaspoons baking soda
½ teaspoon sea salt
4 cups grated carrots (about 5-6 medium or 4 large carrots)
For the Frosting:
8 ounces cream cheese, softened
1 ¼ cup powdered sugar
⅓ cup heavy cream For Decoration:
½ cup pecans
Instructions
-Prepare the carrots:
Wash, peel, and grate the carrots. -
Prepare the baking pan: Grease a 9-inch pan and line the bottom with parchment paper.
Make the batter: -
In a large bowl, whisk together the sugar, oil, and vanilla extract. -
Add the eggs one at a time, whisking until each is fully incorporated. -
In a separate bowl, combine the flour, baking soda, salt, and cinnamon.
-Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined.
-Stir in the grated carrots, pecans, and raisins.
Bake the cake:
-Pour the batter into the prepared pan.
-Bake at 335°F in a convection oven or 350°F in a regular oven for 35 minutes.
-Let the cake cool for 5-6 minutes in the pan, then remove and cool completely on a rack.
Make the frosting:
-In a bowl, beat the softened cream cheese until smooth.
-Gradually add the powdered sugar, mixing until combined.
-Drizzle in the heavy cream and continue mixing until the frosting is light and fluffy.
Frost and decorate:
-Once the cake is completely cool, frost the top with the cream cheese frosting.
-Garnish with pecans.
Tips from Alessandra:
-Use an electric grater if you have one.
-Line the bottom of the pan with parchment paper for easy removal.
-Don't overmix the batter.
-Let the cake cool completely before frosting.
Enjoy your delicious and moist carrot cake! 🥕🎂
