Easy Carrot Cake

inspiredtaste.net

Jane A

subheading: FOR CARROT CAKE:

2 cups (260g) all-purpose flour

2 teaspoons baking soda, important to level the teaspoon, see tips

½ teaspoon fine sea salt

1 ½ teaspoons ground cinnamon

1 ¼ cups (295ml) vegetable oil

1 cup (200g) granulated sugar

1 cup (190g) lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs, at room temperature

3 cups (300g) grated peeled carrots, 5 to 6 medium carrots

1 cup (120g) coarsely chopped pecans

½ cup (70g) raisins

subheading: FOR CREAMY FROSTING:

8 ounces (225g) cream cheese, at room temperature

2 teaspoons cornstarch, optional

1 ¼ cups (140g) powdered sugar

⅓ cup (80ml) cold heavy cream, not plain whipping cream, see notes

½ cup (50g) coarsely chopped pecans, for topping cake

Note: Ingredients may have been altered from the original.

Directions at inspiredtaste.net

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer