Carrot Cake
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, moist carrot cake recipe featuring a rich cream cheese topping. This simple, scratch-made dessert is perfect for any occasion.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 60 mins | None | 8 servings |
🔪 Key Equipment
- Loaf pan
- Mixing bowl
- Grater
Ingredients
Cake Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Eggs | large |
| 3/4 cup | Oil | vegetable or canola |
| 1 cup | Brown Sugar | packed |
| 2 cups | Carrots | raw, grated |
| 3/4 cup | Raisins | optional |
| 1 tsp | Vanilla Extract | pure |
| 1/2 cup | Nutmeats | chopped walnuts or pecans |
| 2 cups | All-Purpose Flour | sifted |
| 1 tsp | Baking Soda | leavening |
| 2 tsp | Baking Powder | leavening |
Cream Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2-3 oz | Cream Cheese | softened |
| 3 tbsp | Margarine | softened |
| 1 tsp | Vanilla Extract | pure |
| 1 tbsp | Milk | whole |
| 1/2 cup | Powdered Sugar | sifted |
Instructions
Baking Instructions
- Preheat oven to 350°F. Grease a loaf pan.
- In a large bowl, combine 2 eggs, 3/4 cup oil, and 1 cup brown sugar until smooth.
- Stir in 2 cups raw grated carrots, 3/4 cup raisins, 1 tsp vanilla, and 1/2 cup nutmeats.
- Fold in 2 cups flour, 1 tsp baking soda, and 2 tsp baking powder until just combined.
- Pour batter into the prepared loaf pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- For the topping, beat 2-3 oz cream cheese, 3 tbsp margarine, 1 tsp vanilla, 1 tbsp milk, and 1/2 cup powdered sugar until light and fluffy; spread over cooled cake.
💡 Make-Ahead & Storage: The cake can be baked a day in advance and stored at room temperature; frost just before serving.
Original Recipe Scan
