Low Effort Carrot Cake

5 mins
Serves 8
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Directions

  1. 1Grease two 9-inch round cake pans and line the bottom with parchment paper.
  2. 2Grease two 9-inch round cake pans and line the bottom with parchment paper.
  3. 3Grease two 9-inch round cake pans and line the bottom with parchment paper.
  4. 4Combine 2 cups of all-purpose flour, 1 cup of granulated white sugar, ½ cup of dark brown sugar, and ½ cup of light brown sugar in a bowl.
  5. 5Combine 2 cups of all-purpose flour, 1 cup of granulated white sugar, ½ cup of dark brown sugar, and ½ cup of light brown sugar in a bowl.
  6. 6Combine 2 cups of all-purpose flour, 1 cup of granulated white sugar, ½ cup of dark brown sugar, and ½ cup of light brown sugar in a bowl.
  7. 7Add 1 teaspoon of ground ginger, 2 teaspoons of ground cinnamon, 1 teaspoon of fine sea salt, 2 teaspoons of baking soda, and ½ teaspoon of fresh grated nutmeg.
  8. 8Add 1 teaspoon of ground ginger, 2 teaspoons of ground cinnamon, 1 teaspoon of fine sea salt, 2 teaspoons of baking soda, and ½ teaspoon of fresh grated nutmeg.
  9. 9Add 1 teaspoon of ground ginger, 2 teaspoons of ground cinnamon, 1 teaspoon of fine sea salt, 2 teaspoons of baking soda, and ½ teaspoon of fresh grated nutmeg.
  10. 10Whisk until thoroughly combined.
  11. 11Whisk until thoroughly combined.
  12. 12Whisk until thoroughly combined.
  13. 13In a separate bowl, crack in four large eggs, beat, and whisk in 2 teaspoons of vanilla extract.
  14. 14In a separate bowl, crack in four large eggs, beat, and whisk in 2 teaspoons of vanilla extract.
  15. 15In a separate bowl, crack in four large eggs, beat, and whisk in 2 teaspoons of vanilla extract.
  16. 16While constantly whisking, stream in 1¼ cups of vegetable oil.
  17. 17While constantly whisking, stream in 1¼ cups of vegetable oil.
  18. 18While constantly whisking, stream in 1¼ cups of vegetable oil.
  19. 19Transfer the dry ingredients to a large bowl.
  20. 20Transfer the dry ingredients to a large bowl.
  21. 21Transfer the dry ingredients to a large bowl.
  22. 22Whisk in the egg mixture; add ¼ cup of whole milk if needed.
  23. 23Whisk in the egg mixture; add ¼ cup of whole milk if needed.
  24. 24Whisk in the egg mixture; add ¼ cup of whole milk if needed.
  25. 25Add ⅓ cup of golden raisins, 3 cups of grated carrots, and 1 cup of lightly crushed pecans or walnuts.
  26. 26Add ⅓ cup of golden raisins, 3 cups of grated carrots, and 1 cup of lightly crushed pecans or walnuts.
  27. 27Add ⅓ cup of golden raisins, 3 cups of grated carrots, and 1 cup of lightly crushed pecans or walnuts.
  28. 28Fold until thoroughly combined.
  29. 29Fold until thoroughly combined.
  30. 30Fold until thoroughly combined.
  31. 31Divide the batter evenly among the two cake pans and bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until a toothpick inserted comes out clean.
  32. 32Divide the batter evenly among the two cake pans and bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until a toothpick inserted comes out clean.
  33. 33Divide the batter evenly among the two cake pans and bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until a toothpick inserted comes out clean.
  34. 34Remove cakes from oven, let them cool in their pans for about 5 minutes, then invert onto a wire rack to cool completely.
  35. 35Remove cakes from oven, let them cool in their pans for about 5 minutes, then invert onto a wire rack to cool completely.
  36. 36Remove cakes from oven, let them cool in their pans for about 5 minutes, then invert onto a wire rack to cool completely.
  37. 37While cakes are cooling, make the frosting: beat 8 ounces of full-fat cream cheese on high speed until creamy and smooth.
  38. 38While cakes are cooling, make the frosting: beat 8 ounces of full-fat cream cheese on high speed until creamy and smooth.
  39. 39While cakes are cooling, make the frosting: beat 8 ounces of full-fat cream cheese on high speed until creamy and smooth.
  40. 40Add 1¾ cups of powdered sugar and beat until thoroughly combined and smooth.
  41. 41Add 1¾ cups of powdered sugar and beat until thoroughly combined and smooth.
  42. 42Add 1¾ cups of powdered sugar and beat until thoroughly combined and smooth.
  43. 43While continuing to mix on high speed, stream in ¼ cup of heavy cream and a pinch of salt.
  44. 44While continuing to mix on high speed, stream in ¼ cup of heavy cream and a pinch of salt.
  45. 45While continuing to mix on high speed, stream in ¼ cup of heavy cream and a pinch of salt.
  46. 46Beat on high speed until thoroughly combined and thick (about 30 seconds).
  47. 47Beat on high speed until thoroughly combined and thick (about 30 seconds).
  48. 48Beat on high speed until thoroughly combined and thick (about 30 seconds).
  49. 49Cover with plastic wrap and refrigerate until the cakes are done.
  50. 50Cover with plastic wrap and refrigerate until the cakes are done.
  51. 51Cover with plastic wrap and refrigerate until the cakes are done.
  52. 52Once cakes are completely cooled, flatten the top of one cake by slicing a thin layer off. Add half of the frosting, spread it out towards the edges, but not completely.
  53. 53Once cakes are completely cooled, flatten the top of one cake by slicing a thin layer off. Add half of the frosting, spread it out towards the edges, but not completely.
  54. 54Once cakes are completely cooled, flatten the top of one cake by slicing a thin layer off. Add half of the frosting, spread it out towards the edges, but not completely.
  55. 55Carefully layer on the other cake, allowing the weight to press the frosting out towards the edges.
  56. 56Carefully layer on the other cake, allowing the weight to press the frosting out towards the edges.
  57. 57Carefully layer on the other cake, allowing the weight to press the frosting out towards the edges.
  58. 58Add the other half of frosting to the top of that cake, spread it out to the edges, and finally, add some additional crushed pecans.
  59. 59Add the other half of frosting to the top of that cake, spread it out to the edges, and finally, add some additional crushed pecans.
  60. 60Add the other half of frosting to the top of that cake, spread it out to the edges, and finally, add some additional crushed pecans.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 1 cup granulated white sugar
  • 1 cup granulated white sugar
  • 1 cup granulated white sugar
  • 0.5 cup dark brown sugar
  • 0.5 cup dark brown sugar
  • 0.5 cup dark brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground ginger
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fine sea salt
  • 1 teaspoon fine sea salt
  • 1 teaspoon fine sea salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking soda
  • 2 teaspoons baking soda
  • 0.5 teaspoon fresh grated nutmeg
  • 0.5 teaspoon fresh grated nutmeg
  • 0.5 teaspoon fresh grated nutmeg
  • 4 large eggs
  • 4 large eggs
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 1.25 cups vegetable oil
  • 1.25 cups vegetable oil
  • 1.25 cups vegetable oil
  • 0.33 cup golden raisins
  • 0.33 cup golden raisins
  • 0.33 cup golden raisins
  • 3 cups grated carrots
  • 3 cups grated carrots
  • 3 cups grated carrots
  • 1 cup pecans or walnuts
  • 1 cup pecans or walnuts
  • 1 cup pecans or walnuts
  • 8 ounces full fat cream cheese
  • 8 ounces full fat cream cheese
  • 8 ounces full fat cream cheese
  • 1.75 cups powdered sugar
  • 1.75 cups powdered sugar
  • 1.75 cups powdered sugar
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

9-inch round cake pansparchment paperwhiskhandheld mixerbox grater