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Carrot Cake with Cinnamon Cream Cheese Frosting

Carrot Cake with Cinnamon Cream Cheese Frosting

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Carrot Cake:

  • 6 cups finely chopped carrots
  • 1 cup raisins
  • 1 cup brown sugar
  • 4 room temperature eggs
  • 1 1/2 cup sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple drained well
  • 3 cups flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 cup chopped pecans

Cinnamon Cream Cheese Frosting:

  • 12 ounces soften cream cheese
  • 1/2 pound unsalted butter at room temp
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 pound powdered sugar


Making the Carrot Cake:

  • Using a food processor, chop up carrots until they are in tiny pieces.
    Measure out 6 cups of chopped carrots and place them into a mixing bowl
  • The raisins need to go from a dried state to being plumped and juicy. Add the raisins to the carrots and in the brown sugar.
    Stir until completely blended. Juice from the carrots will be released and the raisin will pump up from the juice.
    Set the bowl aside for about 30 minutes to allow the carrots to soften and the raisins to pump up.
  • Preheat the oven to 350 degrees
    Line two cake pans ( either 9 or 10 inch) with parchment paper for a two layer cake.
    Line 3 (six inch round )cake pans with parchment paper.
  • In your stand mixer, beat the eggs until light and fluffy...about 3-5 minutes.Add in the sugar a little bit at a time and continue to beat returning the butter to a fluffy state.
  • Add in veg. oil and vanilla extract. Mix well
  • strain the crushed pineapple and with a fork squeeze out as much juice as possible . Add the pineapple to the butter batter.
  • In a large measuring cup ( 4 cup) combine the flour, baking soda, salt, cinnamon, ginger, nutmeg. Mix the ingredients well.
  • With stand mixer on low speed, slowly add the flour mixture to the butter mixture. Mix just until combined.
  • Strain carrots and raisin removing the liquid. Squeeze down the carrots in the strainer to as much liquid as possible.
  • Remove the mixing bowl from the stand mixer and mix in carrots into the batter by hand folding in the carrots to the batter.
  • Add in pecans by folding them in.
  • Fill bake pans with batter
    Bake for 30 minutes and test for doneness with a toothpick. If still wet with toothpick test, bake for another 5 minutes. Continue to test the cake every 5 minutes until done.
    You do not want to over bake and dry out the cake. Frequent testing is much better than potentially baking to long.
  • Cool the cakes for about 10-15 minutes before removing them from the pans and placing them on a cooling rack
    Place the cooling rack with cakes into the refrigerator to completely cool the bake and have it cold to the touch before frosting.

Cinnamon Cream Cheese Frosting:

  • Cream butter in stand mixer until the butter is light and fluffy...about 3-5 minutes
  • Add cream cheese and continue to cream
  • add in vanilla and cinnamon
  • slowly add the powdered sugar. Mix until well blended
Course: Dessert
Keyword: Carrot Cake from Scratch, Carrot Cake with Cream Cheese Frosting, How to make the best Carrot Cake, Just like Grandma's Carrot Cake
Author: Beverly