This Carrot Cake is moist, light, and fluffy, made with lots of fresh carrots, heart-healthy walnuts, and raisins. Carrot cake is not complete without the cream cheese frosting, but to toned down sugar a little bit I’m using only cream cheese filling in this recipe. I really wanted to mention the importance of cinnamon, nutmeg and ginger powder, these are the must add ingredients in the carrot cake, because it gives an excellent flavor to this cake. I made this cake on our 9th Anniversary and it was a huge hit. 🙂
Yields:
12 serving
12 serving
Preparation Time:
25 – 30 minutes
25 – 30 minutes
Cooking Time:
30 – 35 minutes
30 – 35 minutes
Difficulty Level:
Easy
Easy
Ingredients
For The Cake:
- All-purpose flour, sifted – 2 1/4 cups
- Ground Cinnamon – 1 1/2 tsp
- Ground Nutmeg – 1/2 tsp
- Ground Ginger – 1/4 tsp
- Baking Powder – 2tsp
- Baking Soda – 1 tspSalt – 1/2 tsp
- Oil – 1 cup
- Sugar (white) – 2 cups ( or White – 1 cup + Brown – 1 cup )
- Large Eggs – 4
- Vanilla extract – 1 tsp
- Fresh Carrots (about 3 cups), Grated – 350 gm
- Walnuts, chopped – 1 cup
- Raisins – 1/2 cup
For The Cinnamon Cream Cheese Filling :
- Cream Cheese , softened to room temperature – 8 oz
- Powdered sugar – 3/4 cup + more as per your taste ( I personally don’t like too sweet filling as the cake is already sweet )
- Ground Cinnamon – 1/2 – 1 tsp
- Heavy Whipping Cream – 1/4 cup + 2 tbsp
For The Whipped Cream Frosting :
- Heavy whipping cream – 1 1/2 cup
- Powdered Sugar – 1/4 cup
- Vanilla Extract – 1/2 tsp
Instructions
Preheat the oven to 350 degrees. Butter or spray and line two 9 inch round cake pan. Set aside.
In a large bowl, combine flour, baking soda , baking powder , ground cinnamon , nutmeg , ginger and salt. Set aside.
In a medium bowl, whisk together oil, sugars, eggs (add one by one), and vanilla extract until smooth.
Add the flour mixture into the oil mixture and mix until combined , do not over mix ( use a spatula to avoid over mixing ).
Fold in the carrots, walnuts, and raisins , until just combined.
Divide the batter evenly into prepared pans , smooth the top and bake for 30-35 minutes, or until a toothpick comes out with just a few crumbs.
Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
Cinnamon Cream Cheese Filling : Beat the cream cheese until soft and smooth. Add in cinnamon (add 1/2 tsp first , taste, add more if needed ) and powdered sugar, beat on low speed. Add the whipping cream , mix until well combined and smooth.
Whipped Cream Frosting : Use an electric mixer to beat heavy cream until it begins to thicken. Gradually mix in sugar and vanilla. Beat until stiff peak.
When the cake has cooled completely, place one cake on a serving plate or a cardboard cake round and spread the top evenly with cream cheese filling. Place the other cake upside down on top of the filling and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted.
Pipe swirls of frosting on the top of the cake and garnish with walnuts , if desired.
Nutritional Information & Ways to Burn :
[wpnf-label id=3648]
Walking
3 mph for 2 hour 54 minutes
Running
6 mph for 57 minutes
Bicycling
10-12 mph for 1 hour 35 minutes
Aerobics Low-Impact
2 hours
Aerobics High-Impact
1 hour 26 minutes
Stair Stepper
67 minutes
Values estimated based on person weighing 140 lbs.