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| My Easy Carrot Cake is not only the easiest carrot cake you will ever make, but it's absolutely delicious too! |
This carrot cake is sweet and moist, filled with plump golden raisins and a touch of cardamom, frosted with classic cream cheese frosting, and topped with loads of toasted walnuts. We do "loads" of nuts here at the Loverbee residence. I put mine on top so I can pick them off for my youngest guy - he's anti-nut.
I bake this cake in a 9 x 13 inch baking dish - the easiest kinda cake to bake. I also use a bag of shredded carrots. So put away those graters, pals. There's no shredding in this recipe. Also, all the mixing happens in one bowl. Yippee!
Start by mixing up the dry ingredients in a large bowl. Add in the oil and eggs and beat to combine. Then, mix in the bag of shredded carrots and the raisins. Dump into a buttered 9 x 13 inch baking pan and bake for 40 to 45 minutes.
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| Check out the nut action on this Easy Carrot Cake. Oh yeah! |
Once your cake is cool, whip up your cream cheese frosting and frost your cake. Top with toasted walnuts - an easy, tasty, and eye appealing finish to your easy cake.
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| I bake this Easy Carrot Cake in a 9 x 13 inch baking dish to keep things... well... easy! |
Whew! You need a rest after all that hard work. Sit down and enjoy a piece of Easy Carrot Cake, will ya!
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| Carrot cake doesn't get any easier than my scrumptious Easy Carrot Cake. |
Easy Carrot Cake
INGREDIENTS
For the cake:
2 cups all purpose flour
2 cups granulated sugar
1 tsp baking soda
2 tsp cinnamon
1/4 tsp cardamom
4 large eggs
1 1/2 cups vegetable oil
10 oz bag shredded carrots
heaping 1/2 cup golden raisins
For the cream cheese frosting:
(original recipe from Better Homes & Gardens)
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
4 to 5 cups powdered sugar
2 tsp vanilla extract
2 cups toasted walnuts, roughly chopped*
For the cake:
2 cups all purpose flour
2 cups granulated sugar
1 tsp baking soda
2 tsp cinnamon
1/4 tsp cardamom
4 large eggs
1 1/2 cups vegetable oil
10 oz bag shredded carrots
heaping 1/2 cup golden raisins
For the cream cheese frosting:
(original recipe from Better Homes & Gardens)
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
4 to 5 cups powdered sugar
2 tsp vanilla extract
2 cups toasted walnuts, roughly chopped*
DIRECTIONS
1. Preheat oven to 350 degrees and butter a 9 x 13 inch baking pan or dish.
2. In a large bowl, mix up all the dry ingredients for the cake. Whisk in the eggs and oil. Then stir in the bag of shredded carrots and the raisins.
3. Dump batter into buttered pan, spread evenly, and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely.
4. For the frosting, beat butter and cream cheese for 30 seconds. Scrape down the bowl and beat in powdered sugar 2 cups at a time. Beat in vanilla. Scrape down the bowl again and beat on high for 3 minutes.
5. Frost cake and sprinkle with toasted nuts.
* To toast nuts: Evenly spread nuts on a baking sheet. Bake at 350 degrees for 7 to 10 minutes. Keep an eye on them and cool completely before using.
1. Preheat oven to 350 degrees and butter a 9 x 13 inch baking pan or dish.
2. In a large bowl, mix up all the dry ingredients for the cake. Whisk in the eggs and oil. Then stir in the bag of shredded carrots and the raisins.
3. Dump batter into buttered pan, spread evenly, and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely.
4. For the frosting, beat butter and cream cheese for 30 seconds. Scrape down the bowl and beat in powdered sugar 2 cups at a time. Beat in vanilla. Scrape down the bowl again and beat on high for 3 minutes.
5. Frost cake and sprinkle with toasted nuts.
* To toast nuts: Evenly spread nuts on a baking sheet. Bake at 350 degrees for 7 to 10 minutes. Keep an eye on them and cool completely before using.
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