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Carrot Cake

  • Author: Lisa Keys
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: serves 12 1x




1/2 cup golden raisins

1/4 cup chopped candied (crystallized) ginger

2 tablespoons Grand Marnier or other orange liqueur or OJ if you don’t like alcohol

2 cups sugar

1 1/2 cups vegetable oil

4 large eggs

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3 cups grated peeled carrots (about 1 pound)


2 (8-ounce) packages cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

2 tablespoons Madagascar vanilla bean creme fraiche or vanilla yogurt

 1 teaspoon vanilla powder or extract

 grated zest of 1 orange

 3 cups powdered sugar


For cake

  1. Preheat oven to 325°F. Lightly spray three 9-inch cake pans with no-stick baking spray. Line bottom of pans with waxed paper. Lightly spray waxed paper.
  2. In small bowl, toss raisins, ginger and grand marnier; set aside.
  3. Using electric mixer, beat sugar and vegetable oil in bowl until combined.
  4. Add eggs 1 at a time, beating well after each addition.
  5. In large bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  6. With mixer on low speed, gradually add dry ingredients.
  7. Stir in carrots and raisin mixture.
  8. Pour batter into prepared pans, dividing equally.
  9. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.
  10. Cool in pans on racks 15 minutes. Turn out cakes onto racks. Remove wax paper. Cool completely.
  11.  Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
  12. Place 1 cake layer on platter. Spread with 3/4 cup frosting.
  13. Top with another cake layer. Spread with 3/4 cup frosting.
  14. Top with remaining cake layer. Spread remaining frosting in over sides and top of cake.
  15. Chill cake in refrigerator until ready to serve.


Cakes can be made 1 or 2 days ahead. Wrap tightly in plastic and store at room temperature.

  • Category: dessert
  • Method: baking

Keywords: carrot cake, cream cheese frosting, birthday, holiday, carrots, grand marnier