Classic Carrot Cake | Swiss Diamond Recipes
This carrot cake is easy to make and perfectly balances the rich carrot flavor with creamy icing, making it a great choice for your next Easter gathering.
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Cooking tools:
- Hand mixer
- Cake pan
- Cooling rack
- Grater
- Peeler
- Chef's knife
- Cutting board
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Parchment paper
- Refrigerator
Ingredients
- 2 Cups all-purpose flour
- 2 tsp baking soda
- ½ tsp fine sea salt 1
- ½ tsp ground cinnamon
- 1 Cup canola or other vegetable oil
- 1 Cup granulated sugar
- 1 Cup lightly packed brown sugar
- 1 tsp vanilla extract
- 4 large eggs
- 3 Cups carrots, peeled and grated
- 1 Cup pecans, chopped
- ½ Cup raisins
- 8 oz cream cheese at room temperature 1
- ¼ Cup powdered sugar
- 1/3 Cup heavy whipping cream
- ½ Cup pecans for cake topping, coarsely chopped
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