Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Lisa Keys

The best carrot cake recipe.

5 from 3 votes

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Cuisine American

Servings

Calories 827 kcal

Ingredients

Cake

½ cup golden raisins
¼ cup chopped candied ginger (crystallized ginger)
2 tablespoons Grand Marnier or other orange liqueur or OJ if you don't like alcohol
2 cups sugar
1 ½ 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
½ teaspoon ground nutmeg
½ teaspoon ground ginger
3 cups grated peeled carrots about 1 pound

Frosting

2 pkg. (8-ounce) packages cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
2 tablespoons vanilla bean creme fraiche or vanilla yogurt
1 teaspoon vanilla powder or extract
grated zest of 1 orange
3 cups powdered sugar

Instructions

For cake
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.
In small bowl, toss raisins, ginger and grand marnier; set aside.
Using electric mixer, beat sugar and vegetable oil in bowl until combined.
Add eggs 1 at a time, beating well after each addition.
In large bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
With mixer on low speed, gradually add dry ingredients.
Stir in carrots and raisin mixture.
Pour batter into prepared pans, dividing equally.
Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.
Cool in pans on racks 15 minutes. Turn out cakes onto racks. Remove wax paper. Cool completely.

Cream Cheese Frosting

Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Assembly

Place 1 cake layer on platter. Spread with ¾ cup frosting.
Top with another cake layer. Spread with ¾ cup frosting.
Top with remaining cake layer. Spread remaining frosting in over sides and top of cake.
Chill cake in refrigerator until ready to serve.

Notes

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

Nutrition

Serving: 1 sliceCalories: 827kcalCarbohydrates: 90gProtein: 7gFat: 50gSaturated Fat: 17gPolyunsaturated Fat: 17gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 114mgSodium: 612mgPotassium: 249mgFiber: 2gSugar: 70gVitamin A: 6.182IUVitamin C: 2mgCalcium: 108mgIron: 2mg

Keyword birthday, carrot cake, carrots, cream cheese frosting, grand marnier, holiday

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