# Carrot Cake

This is a recipe for a homemade carrot cake with cream cheese icing, including tips for preparation and ingredient variations.

- Category: Baked Goods
- Language: en

## Ingredients

- 5 shredded carrots
- 1 cup raisins
- 398 mil can crushed pineapple
- 1 cup crushed pecans or walnuts
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 blocks cream cheese
- 0.5 cup butter
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream or milk
- 3 cups icing sugar
- 0.5 cup crushed walnuts or pecans

## Instructions

1. Shred 5 carrots.
2. Measure out 1 cup of raisins.
3. Drain the 398 ml can of crushed pineapple, pouring the juice over the raisins to plump them up. If not using raisins, just drain the pineapple and discard the juice.
4. Crush 1 cup of pecans or walnuts.
5. Combine 1 cup of granulated sugar, 1 cup of brown sugar, and 1 cup of vegetable oil in a bowl.
6. Add 2 teaspoons of cinnamon and 2 teaspoons of vanilla extract to the wet ingredients.
7. Add 4 eggs to the mixture.
8. Use a hand mixer to mix the wet ingredients well.
9. In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 2 teaspoons of baking soda.
10. Gradually add the dry ingredients to the wet ingredients and mix until almost combined, but still showing some flour.
11. Fold in all the shredded carrots into the cake mix.
12. Fold in the drained pineapple nicely.
13. Add the plumped raisins and give one last fold.
14. Pour the batter into a 9x13 pan.
15. Bake in the oven at 350 degrees Fahrenheit for 45 to 55 minutes.
16. Place the cake in the fridge to speed up the cooling process.
17. To make the icing, mix 2 blocks of cream cheese and 0.5 cup of butter until creamy.
18. Add 2 teaspoons of vanilla extract and 2 tablespoons of heavy cream or milk to the cream cheese mixture.
19. Gradually add approximately 3 cups of icing sugar, starting with a fork to avoid a mess before using a mixer, and mix until perfect.
20. Fold about half of the crushed walnuts or pecans into the icing.
21. Ice the cooled cake (or slightly warm if impatient).
22. Garnish the top of the cake with the remaining walnuts or pecans.

## Equipment

- hand mixer
- 9x13 pan

## Tips

- Do all your prep work first to make the recipe feel less overwhelming.
- Pineapple juice helps to plump up raisins.
- If you don't like raisins, leave them out and use only drained pineapple.
- If you don't want nuts, leave them out without substitution.
- When mixing icing sugar, start with a fork to avoid a mess before using a mixer.
- Speed up the cake cooling process by placing it in the fridge.

## Source

- Original video: https://www.facebook.com/share/v/18A7NXGUQZ/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/d329ce28-d455-43ac-ae81-a7971d93576c
- Extracted: 2026-01-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt