How to Make the BEST Carrot Cake

Print the recipe here:https://www.dimitrasdishes.com/my-favorite-carrot-cake-recipe/


Ingredients
1 pound (4-6) carrots, peeled and grated
1 cup raisins
1 cup (110g) toasted chopped walnuts or pecans
The Wet Ingredients:

1 and 1/2 cups (375 ml) vegetable oil
2 cups (410g) granulated sugar
4 large eggs at room temperature
1 teaspoon pure vanilla extract
The Dry Ingredients:

2 cups (300g) all-purpose flour
2 teaspoons (13g) baking powder
1 teaspoon (2 g) baking soda
2 teaspoons (8g) ground cinnamon
1/2 teaspoon salt
For the Cream Cheese Icing:

16 ounces (450g) cream cheese, at room temperature
8 ounces (226g) unsalted butter, softened
8 cups (960g) confectioner's sugar
2 teaspoons vanilla extract
2-4 tablespoons milk or orange juice
Garnish:

1 cup (110g) toasted chopped walnuts or pecans
Instructions
Preheat the oven to 350 F, 180 C.

Grease 2- (9-inch round/23cm) pans and line with parchment paper.

Place the walnuts on a baking tray and toast them in the oven for about 7-8 minutes. Cool completely and pulse them in a food processor until finely chopped.

Combine all of the dry ingredients in a bowl and whisk together.

In a large bowl, whisk the wet ingredients together until smooth.

Add the dry ingredients to the wet in 2-3 batches and mix until juxt combined.

Add the shredded carrots, 1 cup of walnuts, and the raisins to the batter and mix until combined.

Transfer the batter to the prepared pans and smooth the tops so that they are even. Bake on the center rack of the preheated oven for approximately 35 minutes. The cakes are ready when a toothpick that is inserted in the center comes out clean. Do not overbake. Allow the cakes to cool completely.

Make the Frosting: In the bowl of a tabletop mixer that has been fitted with the whisk attachment, combine the butter, vanilla, and cream cheese and whisk together until smooth. Slowly add the confectioner's sugar and whis until smooth. Add the milk and whisk together until incorporated. If the frosting is too thin, add more confectioner's sugar. If you prefer a thinner icing, add more milk. Keep in mind that if the icing is too thin it will be very difficult to decorate the cake.

Assemble the cake:

Place one cake on your cake platter or cake cardboard (recommended) and spread a lauer of icing on top. Place the second cake on top and spread frosting over the top and sides of the cake. Garnish the sides of the cake with the remaining walnuts.

Allow the cake to rest in the refrigerator or freezer for at least an hour to set.

Serve with coffee or tea. Kali Orexi!

Notes
Freezer Instructions: The cake layers can be made ahead and frozen. Once they have cooled completely, remove them from the pans and wrap in 2-3 layers of plastic wrap. Store in the freezer up to a month.

The frosted cake can also be stored in the refrigerator up to a month. make sure it is wrapped in plastic wrap so taht it does not absorb freezer odors. Thaw the cake overnight in the refrigerator before serving.C


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes