The best carrot cake recipe you’ve ever tasted – this homemade carrot cake is full of flavor and moisture! But one of my favorite things about this cake is (in my opinion) the best cream cheese icing on the planet.
2 cups (400 g) granulated sugar
1 1/4 cup (250g) vegetable oil
1 teaspoon of pure vanilla extract
3 large eggs, at room temperature
2 3/4 cup (352g) all-purpose flour
2 teaspoons of ground cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking soda
1 1/2 tsp of salt
1 cup of raisins
1 cup of chopped nuts
2 1/4 cups finely grated carrots
1/2 cup pineapple, drained from a can or freshly diced
CREAM CHEESE GLAZE
8 ounces cream cheese, softened
1/2 cup (1 stick or 113g) salted butter
1 teaspoon vanilla extract
4 cups (512g) of confectionery sugar
Heat oven to 350°F.
Prepare two 8-inch round baking trays. (You can also make three 7-inch round baking pans.) Butter the pans generously or spray with baking spray.
Beat sugar, oil, vanilla and eggs in blender until light yellow, about 3 minutes.
In a separate bowl sift together the flour, cinnamon, nutmeg, baking soda and salt. (Double sifting is recommended)
With the mixer on low speed, slowly and gently add the dry ingredients. Blend until ONLY the dry ingredients are combined. (You can also mix by hand!)
Remove the bowl from the blender and fold in the raisins, nuts, carrots and pineapple.
Divide the dough equally among the pans. Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!
Allow cakes to cool completely on a wire rack.
CREAM CHEESE FROSTING
Put the butter at room temperature, the cream cheese and the vanilla in the mixer and beat it for 1-2 minutes half way until it is completely incorporated.
Add the powdered sugar, one cup at a time, until the glaze is light and creamy. Beat the glazed cream cheese for 3-5 minutes or until light and fluffy.
Cover cake with icing.