My mom absolutely loves carrot cake so this was a must for Mother's Day. Although this isn't the easiest cake to make it was totally worth it. The spiced cake with delicious raisins and walnuts and a rich cream cheese frosting makes this cake a winner.
Carrot Cake (adapted from Two Peas & Their Pod)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups grated carrots
1/2 cup raisins
1 cup chopped walnuts
1/2 cup butter (at room temperature)
8 oz cream cheese (at room temperature)
5 cups powdered sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Butter two 9-inch round cake pans and dust with flour. Set pans aside.
In a medium bowl, whisk the flour, baking soda, baking powder, salt cinnamon, and nutmeg. Set the dry ingredients aside.
In a stand mixer beat the eggs until combined. Add the sugar and beat on medium speed until well combined (around 2 minutes). Add in the vanilla. With the mixer on low, slowly add the vegetable oil in a steady stream and continue to beat until fully incorporated. Add the dry ingredients and mix just until combined. Fold in the grated carrots, raisins and 1/2 cup chopped walnuts.
Divide the batter evenly among the two pans and bake until golden brown and toothpick inserted into the center comes out clean (30-35 minutes). Let the cakes cool on a wire rack for at least 15 minutes before running a knife along the edges to turn out the cakes. Let cakes cool completely before frosting. Sprinkle 1/2 cup of chopped walnuts on top of the cake (optional).
Using a stand mixer or hand mixer combine the butter and cream cheese and beat until smooth. Gradually add the powdered sugar. Add the lemon juice and vanilla and beat until the frosting is light and fluffy (about 2 minutes).