Carrot Cake
Bea first made this at age 10—and it’s been a family favorite ever since. Moist carrot cake with pineapple and raisins, finished with classic cream cheese frosting.
Ingredients
Cake
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 3 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup raisins
- 1 pound carrots, grated
- 1/2 cup diced fresh pineapple
- 1 tablespoon all-purpose flour (for tossing raisins)
Frosting
- 3/4 pound cream cheese, at room temperature
- 1/2 pound unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioners’ sugar, sifted
Directions
- Prep: Preheat oven to 350°F. Butter two 8-inch round cake pans. Line bottoms with parchment. Butter and flour the pans again (don’t skip—this ensures the cakes release!).
- In the bowl of an electric mixer fitted with the paddle attachment, beat sugar, oil, and eggs until light yellow. Mix in the vanilla.
- In a separate bowl, sift together 2 1/2 cups flour, cinnamon, baking soda, and salt.
- Add dry ingredients to the wet and mix just to combine.
- Toss raisins with 1 tablespoon flour; add to the batter. Fold in grated carrots and diced pineapple.
- Divide batter evenly between prepared pans. Bake 55–60 minutes, or until a toothpick comes out clean.
- Cool completely in pans set on a wire rack.
- Frosting: In a mixer with paddle attachment, blend cream cheese, butter, and vanilla until just combined. Add confectioners’ sugar and mix until smooth.
- Assemble: Place one cake layer flat-side up on a plate. Spread frosting over the top. Place second layer rounded-side up and frost the top and sides.
Notes
Warm cinnamon + sweet carrots + tangy cream cheese = forever favorite. Parchment plus the butter-and-flour step is key to an easy release.
