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Carrot Cake Recipe
Laura

Carrot Cake Recipe With Golden Raisins and Sour Cream Frosting

A moist, warmly spiced carrot cake made with fresh carrots, golden raisins, chopped nuts, and a creamy sour cream frosting.
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Prep Time 30 minutes
Cook Time 36 minutes
Total Time 1 hour 6 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 cup neutral vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups freshly grated carrots
  • 3/4 cup golden raisins
  • 3/4 cup chopped walnuts or pecans
  • 1 cup sour cream
  • 4 ounces cream cheese softened
  • 3 cups powdered sugar
  • 2 tablespoons unsalted butter softened

Equipment

  • two 9-inch round cake pans
  • parchment paper
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • electric mixer
  • Wire cooling rack

Method
 

  1. Prepare the pans: Heat the oven to 350°F (175°C). Grease two 9-inch round pans, line with parchment, and grease again.
  2. Combine dry ingredients: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
  3. Mix wet ingredients: Whisk brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
  4. Make the batter: Stir the dry ingredients into the wet mixture in two additions, mixing only until combined.
  5. Add the fillings: Fold in grated carrots, golden raisins, and chopped nuts.
  6. Bake: Divide the batter between the pans and bake for 30 to 36 minutes, until a toothpick comes out with a few moist crumbs.
  7. Cool: Rest the cakes in the pans for 15 minutes, then transfer to a rack and cool completely.
  8. Make the frosting: Beat sour cream, cream cheese, and butter until creamy. Gradually add powdered sugar and mix until smooth.
  9. Assemble: Frost the first layer, add the second layer, then cover the top and sides. Garnish with chopped nuts or cinnamon.

Notes

  • Use freshly grated carrots for the best moisture.
  • Do not overmix after adding flour.
  • Chill the frosting if it becomes difficult to spread.
  • Keep the finished cake refrigerated and bring it toward room temperature before serving.