Carrot Cake with Whipped Cream Cheese Frosting
Presented by: Paula Nemzek
This moist, dense cake is baked in a loaf pan and topped with a fluffy cream cheese frosting.
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon all spice
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 2 cups grated carrots (about 5 medium)
- 3 large eggs
- 1/2 cup vegetable oil
- 3/4 cup walnuts, chopped, plus additional walnuts for garnish (optional)
- 3/4 cup golden raisins
- 1 8-ounce tub whipped cream cheese
- 3 tablespoons butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla
Preheat oven to 350 degrees. Butter and flour a 9 x 5-inch loaf pan.
In a large bowl (eventually it will hold all the batter) whisk together flour, sugars, baking soda, baking powder, spices and salt. Add grated carrots and coat with the flour mixture so the carrots won't clump.
In a separate bowl, lightly whisk eggs, sour cream and oil. Add to the carrot mixture and stir in just until a few streaks of dry mixture are visible. Add the walnuts and raisins. Fold in until mixture is fully incorporated.
Pour batter into the prepared loaf pan and bake for 65 to 75 minutes or until a toothpick comes out clean. Remove from oven and allow cake to cool completely on a wire rack.
Whisk frosting ingredients together until fully incorporated.
When cool, remove cake from pan, spread frosting over the top and sprinkle with walnuts if desired. Slice and serve. Even better the next day.