Carrot Cake with a nice thick layer of cream cheese frosting

It’s filled with plenty of carrots, golden raisins and all the right spices. I love a good easy cake recipe. Carrot cake is perfect for spring and Easter too!

Carrot Cake
I am not usually a cake person. I’ll always choose a cookie or brownie over cake if given the choice. But carrot cake is one I will always go for! Probably the cream cheese frosting :). This cake has a nice and THICK layer making it extra delicious. Also, it’s easy! No layers, just a nice cake with plenty of spice baked in a 9×13″ pan. Sprinkle on some pecans and you’re good to go!

Ingredients for carrot cake: CAKE- golden raisins orange juice flour pumpkin pie spice baking powder baking soda salt brown sugar oil eggs vanilla carrots, peeled and shredded GLAZE- powdered sugar buttermilk FROSTING- powdered sugar cream cheese butter salt pecans

Can I use a glass pan?

-Yep! I used a metal but you can use glass. If using a glass pan, it may need to cook a few minutes longer. Just bake until a toothpick inserted into the center comes out clean.



Do I have to use golden raisins in this recipe?

No. I think regular raisins would work just fine but we really liked the flavor that golden raisins added. 

The pecans on top are not mandatory 😉 but add a nice touch. You could even toast them if you want!


Looking for more cake?! I got you 🙂
The Best Chocolate Cake! (Looking for an amazing chocolate cake from scratch? This is it!) Flourless Chocolate Cake (This is my style. Rich and decadent. My fave!) Lemon Bundt Cake (I just love lemon. The sour cream sauce is the perfect touch.) White Chocolate Raspberry Cake (This recipe is really popular on the blog! Such a good one.)

Carrot Cake

This cake is easy and tastes better than a bakery. This is not a fussy layered cake. Just a yummy snack cake with a thick layer of cream cheese frosting on top!

CAKE 1 cup golden raisins 1/4 cup orange juice 2 1/2 cups flour 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 1 teaspoons baking soda 1 teaspoon salt 1 1/2 cups brown sugar 1 1/4 cups oil ((I used canola)) 4 large eggs 1 tablespoon vanilla ((I use mexican vanilla)) 1 pound carrots, peeled and shredded ((3 cups)) Glaze 1 cup powdered sugar 2/3 cups buttermilk Frosting 2 cups powdered sugar ((8 ounces)) 8 ounces cream cheese, softened 1/2 cup butter, softened 1/8 teaspoon salt 1 cup chopped pecans
Heat your oven to 350 degrees. Make sure the rack is in the center of the oven.

Spray a 13×9" baking pan with cooking spray. I used a metal. But a glass can also be used.

Peel the carrots then using a food processor with the shredding disk, shred the carrots. You can also use a hand held grater. Set aside.

Combine the raisins and orange juice in a small bowl. Cover and microwave for 1 minute. Let stand covered until the raisins are soft (about 5 min.)

Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt together in a medium sized bowl. Set aside.

In a large bowl, mix the brown sugar, oil, eggs and vanilla untill smooth. Add the shredded carrots & raisin/orange juice mixture to the . Stir together.

Add the flour mixture to the wet mixture and stir until it's just combined, careful not to over-mix.

Pour the batter into the prepared pan. Smooth out the top and bake for 30 to 35 minutes. Or until a toothpick in the center comes out clean. While the cake is baking, mix up the glaze. When the cake is done, transfer to a wire rack to cool.

Mix together the powdered sugar and buttermilk until smooth. Brush the syrup over the surface of the hot cake. Let the cake cool in the pan then frost.
Whisk the powdered sugar & buttermilk together in a medium size bowl till smooth. Pour over the top of the cake. Use all of the syrup, it will soak in.
Cream the sugar, butter, softened cream cheese an vanilla in large bowl. Spread over the cooled cake then sprinkle with chopped pecans.

Store the cake covered in the refrigerator. This cake can be made a few days ahead if needed.

Source: adapted from Cooks Country Magazine

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