Carrot Cake with Cream Cheese Icing
- 170 grams brown sugar
- 170 grams granulated sugar
- 255 grams all-purpose flour
- 1-3/4 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 3/4 teaspoon kosher salt
- 6 ounces whole liquid eggs (about 3 large eggs, beaten)
- 9 ounces canola oil
- 57 grams golden raisins
- 1-1/4 pounds shredded fresh carrots
Cream Cheese Icing:
- 18 ounces cream cheese,
- room temperature 1-1/2 sticks unsalted butter,
- room temperature 1 teaspoon pure vanilla extract
- 170 grams confectioner’s sugar
Cake: Combine brown sugar and granulated sugar in the bowl of a stand mixer. With the paddle attachment, stir together. Add flour, baking soda, cinnamon, salt and mix to incorporate. Slowly add the whole liquid eggs, then the canola oil.
Add the golden raisins, making sure there are no clumps.
With the mixer running, add the grated carrots, stopping the mixer periodically to scrape the bowl.
Once the ingredients are mixed thoroughly, evenly distribute the batter into two 8-inch round pans and bake in a convection oven at 300°F for 33 to 36 minutes. Set aside to cool.
Icing: In a clean mixer bowl with the paddle attachment, start the mixer on speed 2 and begin adding cream cheese in small chunks until all is added and creamed.
Increase mixer to speed 4. Begin adding butter in chunks; mix to incorporate.
Add the vanilla and mix for 30 seconds.
Slowly add the sugar and mix to incorporate.
Mix all ingredients until icing is smooth and there are no lumps, stopping the mixer periodically to scrape the sides.
To assemble, split each layer in half to create four thin layers. Place one layer on a cake stand, cover the top with cream cheese icing, then place another layer over it. Repeat until all four layers are stacked with icing in between them.
Ice the entire outside of the cake. Slice and enjoy!
Option: Garnish with walnuts or pecans.
Courtesy of Caroline Ragsdale Reutter of Caroline’s Cakes