This moist and flavorful carrot cake combines the classic flavors of spice, carrots, and cream cheese frosting, with added texture from walnuts and raisins.
Ingredients:
For the Cake:
- ½ cup buttermilk (or make your own with milk and 1½ tsp vinegar)
- 2 tsp vanilla extract
- ⅓ cup vegetable oil
- ½ cup applesauce
- 2 large eggs, room temperature
- ¼ tsp salt
- ½ tsp nutmeg
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tsp cinnamon
- ¼ tsp ginger
- ¾ cup shredded carrots (about 1-2 large carrots)
- 1 ¼ cup all-purpose flour
- 1 ½ tsp baking powder
- 1 small box raisins (optional)
- ⅓ cup chopped walnuts (optional)
For the Frosting:
- 4 oz cream cheese, room temperature
- 4 tbsp unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar
Instructions:
For the Cake:
- Preheat your oven to 350°F (175°C). Butter a cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the vegetable oil, buttermilk, applesauce, vanilla, eggs, salt, nutmeg, ginger, and cinnamon.
- Add both sugars to the mixture and whisk until well combined.
- Mix in the flour and baking powder until smooth.
- Stir in the shredded carrots, and if using, add the walnuts and raisins.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes, then wrap it in plastic and chill in the refrigerator for 2 hours.
For the Frosting:
- Using a stand mixer, cream together the cream cheese and butter.
- Mix in the vanilla extract.
- Gradually add the powdered sugar and beat on medium speed for about 3 minutes until fluffy.
- Once the cake is chilled, spread the frosting over the top with a spatula.
Serve and enjoy this comforting carrot cake that offers a satisfying blend of spices, textures, and flavors, with a rich and creamy topping. It makes about 10-12 slices, perfect for sharing with friends and family.
