# Low Effort Carrot Cake

This moist carrot cake is arguably one of the most underrated cakes in the game, and it's surprisingly easy to make.

- Servings: 8 servings
- Total time: 5 min
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

1. Grease two 9-inch round cake pans and line the bottom with parchment paper.
2. Combine 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.
3. Add 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.
4. Whisk until thoroughly combined.
5. In a separate bowl, crack in four large eggs, beat, and whisk in 2 teaspoons of vanilla extract.
6. While constantly whisking, stream in 1¼ cups of vegetable oil.
7. Transfer the dry ingredients to a large bowl.
8. Whisk in the egg mixture; add ¼ cup of whole milk if needed.
9. Add ⅓ cup of golden raisins, 3 cups of grated carrots, and 1 cup of lightly crushed pecans or walnuts.
10. Fold until thoroughly combined.
11. Divide 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.
12. Remove cakes from oven, let them cool in their pans for about 5 minutes, then invert onto a wire rack to cool completely.
13. While cakes are cooling, make the frosting: beat 8 ounces of full-fat cream cheese on high speed until creamy and smooth.
14. Add 1¾ cups of powdered sugar and beat until thoroughly combined and smooth.
15. While continuing to mix on high speed, stream in ¼ cup of heavy cream and a pinch of salt.
16. Beat on high speed until thoroughly combined and thick (about 30 seconds).
17. Cover with plastic wrap and refrigerate until the cakes are done.
18. Once 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.
19. Carefully layer on the other cake, allowing the weight to press the frosting out towards the edges.
20. Add the other half of frosting to the top of that cake, spread it out to the edges, and finally, add some additional crushed pecans.

## Equipment

- 9-inch round cake pans
- parchment paper
- whisk
- handheld mixer
- box grater

## Source

- Original video: https://www.youtube.com/watch?v=cVO7WOlJFY8
- Recipe page: https://www.cliprecipe.com/recipe/ed186c8c-be0b-4d6c-9e78-4ec18bccce56
- Extracted: 2025-03-01

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