Carrot Cake

Out of all the carrot cakes I’ve tried, this recipe is my favorite, which is made entirely from scratch! Perfectly moist and topped with cream cheese frosting and pecans. Made from freshly shredded carrots, this cake tastes amazing and is to die for.

Instructions on making the perfect carrot cake:


For the cake:

  • 1 1/3 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup raisins
  • 1 cup of vegetable oil
  • 2 tsp vanilla extract
  • 1/2 cup crushed pecans
  • 1 tsp baking powder
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 3 eggs
  • 3 carrots

For the frosting:

  • 1 1/4 cup powdered sugar
  • 4 oz softened cream cheese
  • 4 tbsp softened unsalted butter
  • 1 tsp vanilla
  • 1 tsp heavy cream or milk


Start by preheating the oven to 350° F. Spray or line a loaf pan with parchment paper. In a medium-sized bowl mix the flour, cinnamon, baking powder, nutmeg, ginger, and salt. In a large bowl, mix together the sugar and eggs until well combined. Then, add in the oil and vanilla. Mix together until ingredients have well combined. Stir in the dry ingredients. Fold in the carrots, raisins, and pecans using a spatula.

Pour the mixture into the previously prepared loaf pan and put the cake in the oven, bake for approximately 1 hour. After the cake has finished baking, take it out of the oven and let it cool on a cooling rack for about 10 minutes.

In order to make the frosting, using a stand mixer, mix all the ingredients together (powdered sugar, cream cheese, butter, vanilla, and heavy cream or milk). Pour the frosting on top of the carrot cake and top with a few pecans. Enjoy!


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