Carrot Cake

Carrot cake 🥕 I only like carrot cake with walnuts and raisins. If you don't like them you can leave them out but I will only make carrot cake with them. This is, in my opinion, the best carrot cake recipe ever. I have been making this cake for over a decade, and it was one of my most popular cakes for a plated dessert for catering events in my catering days. I usually just do large carrot deco, but I wanted tiny little carrots piped all over that look like a bunch of carrot sprinkles. It turned out SO cute, I absolutely love it. You don't have to pipe any on if you don't want it. These can be made into cupcakes. You can coat it with chopped walnuts. There are many options to choose from, but I do think it needs to have cream cheese frosting. Other than that, you have free reign with this carrot cake. You will impress everyone who tries it and likes carrot cake, of course. This is my where's waldow, I missed the green top on one of my carrots. Let me know if you saw it before you saw this! All the carrots ran together and I didn't notice until after, whoops!
So here it is, my amazing moist and flavorful carrot cake recipe!
Carrot Cake:
2 1/4 cup sugar
1 cup + 2 tablespoon oil
5 eggs
2 1/4 cup all-purpose flour
3/4 tablespoon baking soda
1/2 tablespoon cinnamon
1/2 tablespoon ginger
3/4 teaspoon salt
3 1/2 cup shredded carrots
1/4 lb raisins
1/4 lb walnuts, chopped
Divide into 3, 8 inch cake rounds
325°F
Bake for 28- 30 minutes
Cream Cheese Frosting:
2 parts butter to 1 part cream cheese is my ratio, and then I just eyeball my powdered sugar. I know just by seeing how much I have, so this is a guess on the amounts 😊
1 (8 oz) package of cream cheese
1 lb salted butter (yes, I use salted for EVERYTHING)
1 teaspoon vanilla extract
Pinch of salt
4 cups powder sugar
Whip for a good 5-7 minutes to get nice light fluffy frosting.
Thanks for watching!!
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Recipe is in the description box!