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Carrot Cake with Lemon Cream Cheese Frosting

Carrot Cake with Lemon Cream Cheese Frosting will make you famous where ever you take it. It’s SO Delicious! 

Carrot Cake with Lemon Cream Cheese Frosting by www.cookingwithruthie.com will make you famous where you take it! Delish!

This carrot cake is everything you LOVE about carrot cake- moist, dense, and decadent.  I love raisins so I add them in, if you’d rather have walnuts instead of raisins then replace them with equal amounts.  Golden raisins are fabulous in this recipe too!

Carrot Cake with Lemon Cream Cheese Frosting will make you famous where ever you take it. It’s SO Delicious! www.cookingwithruthie.com

Yield: 12

Carrot Cake with Lemon Cream Cheese Frosting

Carrot Cake with Lemon Cream Cheese Frosting by www.cookingwithruthie.com will make you famous where you take it! Delish!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 cup pecans or walnuts, toasted and coarsely chopped
  • 2 1/2 cup finely shredded carrots
  • 1 cup raisins
  • 1/2 cup water
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 4 large eggs
  • 1 1/2 cup white sugar
  • 1 cup canola or safflower oil
  • 2 teaspoons vanilla
  • Cream Cheese Frosting:
  • 1/2 cup butter, room temperature
  • 1 8ounce package cream cheese, room temperature
  • 3 1/2 cups powder sugar, sifted
  • 1 teaspoon vanilla
  • Finely grated lemon zest of one lemon

Instructions

  1. Allow butter, eggs, cream cheese reach room temperature (set out in the morning)
  2. Toast nuts: cook for 8 min, in skillet, over medium high on stove; stirring constantly and cool.
  3. Preheat oven to 350 degrees.
  4. Place oven rack in the center of the oven.
  5. Butter two 9x2 inch round cake pans, line the bottoms with a circle of parchment, then butter again.
  6. In a small sauce pan over med-low combine water and raisins; cook until soft and liquid evaporates.
  7. In a separate bowl whisk together flour, baking soda, baking powder, sea salt, and cinnamon; set aside.
  8. Using a standing mixer or hand mixer beat eggs for 1 minutes until frothy, gradually to the eggs and beat until the batter is thick and light colored (4 min), slowly add oil in a steady stream, add vanilla.
  9. Add flour mixture 1 cup at a time mixing with each addition until moist.
  10. Hand stir in the carrots, raisins, and nuts. Evenly divide the batter between the two prepared pans. Bake 25-30 minutes or until a toothpick inserted in center removes clean.
  11. Cool on wire rack in pan for 10 minutes, turn out, cool completely before frosting.
  12. Cream Cheese Frosting:
  13. Cream the butter and cream cheese till smooth, add powder sugar, vanilla, lemon zest.
  14. Place one cake layer on serving dish, spread with 1/3 the frosting.
  15. Place the other cake on top, face side down, frost the top and sides of cake.

 

Carrot Cake with Lemon Cream Cheese Frosting by www.cookingwithruthie.com will make you famous where you take it! Delish!

When I make this cake I’m reminded of one of my favorite books, “Eat Cake” by Jeanne Ray.  It’s the funniest little book, it’ll have you laughing and shedding a few tears too- any foodie in your life will absolutely love it!

Happy Thursday 🙂

Much Love and Peace~

Ruthie

 

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