Homemade Carrot Cake with Cream Cheese Frosting

Ingredients

• 5 carrots Carrots (shredded)
• 1 cup Raisins (plumped with pineapple juice)
• 1 cup Crushed Pineapple (drained, from 398 ml can)
• 1 cup Walnuts (crushed, optional; half used in frosting)
• 1 cup Granulated Sugar
• 1 cup Brown Sugar (packed)
• 1 cup Vegetable Oil
• 2 tsp Ground Cinnamon
• 2 tsp Vanilla Extract
• 4 large Eggs
• 2 cups All-Purpose Flour
• 2 tsp Baking Powder
• 2 tsp Baking Soda
• 2 blocks (8 oz each) Cream Cheese (softened)
• 0.5 cup Butter (softened, cut into cubes)
• 3 cups Powdered Sugar
• 2 tbsp Heavy Cream or Milk

Instructions

1. Shred Carrots

   Using a box grater, shred the five carrots into fine ribbons and set aside in a bowl.

   Time: PT10M

2. Drain Pineapple & Plump Raisins

   Open the 398 ml can of crushed pineapple, drain the juice into a small bowl containing the raisins and let sit for 2 minutes.

   Time: PT3M

3. Crush Walnuts

   Pulse walnuts in a food processor or chop finely with a knife until coarsely crushed.

   Time: PT2M

4. Mix Wet Ingredients

   In the large mixing bowl combine granulated sugar, brown sugar, vegetable oil, ground cinnamon, vanilla extract, and the four eggs. Beat with the hand mixer on medium speed until smooth and slightly fluffy.

   Time: PT5M

5. Add Dry Ingredients

   Sift together all‑purpose flour, baking powder, and baking soda. Fold the dry mixture into the wet batter just until incorporated; a few streaks of flour are okay.

   Time: PT3M

6. Fold in Carrots, Pineapple & Raisins

   Gently fold the shredded carrots, drained pineapple, and plumped raisins into the batter until evenly distributed.

   Time: PT3M

7. Bake the Cake

   Pour the batter into a greased 9×13‑inch pan. Bake in a pre‑heated oven at 350°F for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT50M

   Temperature: 350°F

8. Cool the Cake

   Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack. Place the cake in the refrigerator for an additional 5 minutes to speed the cooling process before frosting.

   Time: PT15M

9. Prepare Cream Cheese Frosting

   In the medium bowl, beat softened cream cheese and butter together until creamy. Add vanilla extract, heavy cream (or milk), and gradually beat in the powdered sugar until smooth. Fold in half of the crushed walnuts.

   Time: PT8M

10. Frost and Garnish

    Spread the frosting evenly over the cooled cake. Sprinkle the remaining walnut crumbs over the top as a garnish.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Raisins: dried cranberries, chopped dates
• Instead of Crushed Pineapple: fresh pineapple chunks, canned peach
• Instead of Walnuts: pecans, almonds
• Instead of Granulated Sugar: coconut sugar
• Instead of Brown Sugar: light brown sugar
• Instead of Vegetable Oil: melted butter, canola oil
• Instead of Ground Cinnamon: ground nutmeg
• Instead of Vanilla Extract: almond extract
• Instead of Eggs: flax eggs
• Instead of All-Purpose Flour: whole wheat flour
• Instead of Baking Powder: cream of tartar + baking soda
• Instead of Baking Soda: baking powder (increase amount)
• Instead of Cream Cheese: mascarpone
• Instead of Butter: margarine
• Instead of Powdered Sugar: confectioners sugar
• Instead of Heavy Cream or Milk: half‑and‑half

Equipment Needed

• Hand Mixer
• Large Mixing Bowl
• Medium Mixing Bowl
• Box Grater
• Colander
• Measuring Cups
• Measuring Spoons
• Spatula
• 9×13‑inch Baking Pan
• Oven
• Cooling Rack (optional)
• Knife
• Food Processor (optional)

Critical Steps — Do Not Skip

• Shredding carrots
• Draining pineapple onto raisins
• Mixing wet and dry ingredients without overmixing
• Folding in carrots and fruit
• Baking until a toothpick comes out clean
• Making cream cheese frosting
• Folding walnut crumbs into frosting
• Garnishing with walnut crumbs

Chef Tips from the Video

• Using oil instead of butter keeps the crumb extra moist.
• Pineapple juice plumps the raisins for bursts of sweetness.
• Toast walnuts lightly before crushing for deeper flavor.
• Room‑temperature cream cheese yields a smoother frosting.

Troubleshooting

Storage

Refrigerator: Cover tightly; lasts up to 5 days.

Freezer: Wrap cake layers in plastic and foil; freeze up to 2 months.

Room temperature: Can sit out for up to 2 hours after frosting before refrigeration.

Make-Ahead Tips

• Bake the cake a day ahead and store it refrigerated; frost just before serving.
• Frosting can be made up to 2 days in advance and kept chilled.
• If frosting becomes too stiff, let it sit at room temperature for 10 minutes before spreading.

Frequently Asked Questions