Carrot cake is one of those recipes that’s good pretty much any time of year. I particularly like it during the winter because it’s always easy to find carrots, when that’s certainly not the case with other fresh ingredients. This one-layer version is an easy any day kind of recipe. And yes, for you raisin haters, you can absolutely eliminate them.

Makes 9 servings


Carrot Cake

  • 1 cup (130 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (108 grams) vegetable oil
  • ¼ cup (60 grams) milk
  • 2 large eggs (100 grams)
  • 1 cup (198 grams) granulated sugar
  • ½ teaspoon vanilla extract
  • 1 ½ cups (165 grams) shredded carrots
  • ½ cup (70 grams) raisins
  • ½ cup (63 grams) chopped walnuts, plus more for decorating

Cream Cheese Frosting

  • 4 tablespoons (56 grams) unsalted butter, room temperature
  • 4 ounces (113 grams) cream cheese, room temperature
  • ½ teaspoon vanilla extract
  • 2 cups (192 grams) confectioners’ sugar
  • 1 to 2 tablespoons heavy cream


Make the Cake:

  1. Preheat the oven to 350°F. Grease and flour an 8-inch square pan and set aside.
  2. In a small bowl, whisk to combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In a medium mixing bowl, whisk to combine the oil, mklk, eggs, sugar and vanilla. Then add the flour mixture, mixing until almost combined.
  4. Add the carrots, raisins, and walnuts and mix until just combined. Pour into the prepared pan and back for 35 to 40 minutes or until an inserted toothpick comes out clean. Cool completely on a wire rack.

Make the Frosting:

  1. Using a medium mixing bowl and a hand mixer, beat the butter, cream cheese and vanilla on medium-high to combine, about 2 minutes.
  2. Turn the speed to low and add the confectioners’ sugar. Once absorbed, increase to medium to lighten and aerate, about 1 minute. Slowly drizzle in the heavy cream to achieve the desired consistency.
  3. Spread the frosting over the top of the cooled cake and sprinkle with chopped walnuts, if desired. Serve immediately or store in the refrigerator for up to 3 days.



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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.
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