One of my husband’s favorite desserts is this classic carrot cake with cream cheese frosting. I always crave carrot cake in the spring, it is a dessert I normally make for Easter. Kudos goes to Cory, a fellow mom from our parenting group for sharing her recipe with me over 15+ years ago. Serves 8-12.
You can also half this recipe and make them into cupcakes or muffins. If you cut the below recipe in half you’ll yield ~ 16 cupcakes/muffins. Half the cream cheese frosting as well if you make them into cupcakes (see photo below). Bake for ~ 22 minutes.
Ingredients:
- 1 cup canola oil
- 1 cup sugar
- 1 cup brown sugar
- 1 1/2 cup milk
- 4 cups of flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon all spice
- 4 cups of grated/shredded carrots (this is one 10 oz. bag)
- 1 cup walnuts
- 1/2 cup raisins (optional, I leave these out)
- 8 oz. cream cheese, softened
- 1/2 cup butter, softened
- 2 cups of powdered sugar
- 2 teaspoons vanilla
Step One: Preheat the oven to 350 degrees.
Step Two: In the Kitchen Aid whisk together the first four ingredients – oil, sugar, brown sugar, and milk.
Step Three: In a separate bowl, whisk together the dry ingredients – flour, baking powder, baking soda, cinnamon, salt, and all spice.
Step Four: Add the dry ingredients into the Kitchen Aid and mix well to combine. Add in the carrots, walnuts, and raisins (optional).
Step Five: Grease a 9×13 pan or bundt pan and pour the batter in. Bake for ~55 minutes.
Step Six: While the cake is baking make your cream cheese frosting. Using the Kitchen Aid beat the cream cheese and butter together – if they are not softened you can put them in the microwave for 30 seconds. Gradually add in the powdered sugar and vanilla.
Step Seven: Let the cake cool completely and then frost.
Step Eight: Enjoy!
Check out the Fantail Farm Recipe page for more of my favorite recipes!