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    Home » Dessert Recipes

    Carrot Cake

    BY: Ben Rayl PUBLISHED: 31 Mar, '13 UPDATED: 18 May, '21 28 Comments

    RecipePrintComments
    5 from 2 votes

    The spices in this carrot cake recipe blend together perfectly and the orange adds a depth to the flavor and an interesting element of sweetness that just works.  All of this combines to make this the best carrot cake ever.

    A recipe for the best carrot cake ever.
    A recipe for the best carrot cake ever.

    Carrot Cake

    The spices in this carrot cake recipe blend together perfectly and the orange adds a depth to the flavor and an interesting element of sweetness that just works.  All of this combines to make this the best carrot cake ever.
    5 from 2 votes
    Print Pin Rate Save Saved! Share
    Course: Baking, Dessert
    Cuisine: British
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 10 Servings
    Calories: 785kcal
    Author: Ben Rayl

    Ingredients
     

    for the cake:

    • 1 ½ cups vegetable oil
    • 1 cup brown sugar
    • 1 cup sugar
    • 4 large eggs
    • ⅓ cup orange juice
    • 1 tablespoon orange zest
    • 2 cups all-purpose flour
    • 2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon nutmeg
    • ½ teaspoon salt
    • 3 cups carrots - finely grated
    • 1 cup raisins

    for the icing:

    • 1 package cream cheese - 8oz, cold
    • ½ cup butter - room temperature
    • 3 tablespoon orange juice
    • 1 teaspoon orange zest
    • 1 ½ cups powdered sugar - sifted

    Instructions

    for the cake:

    • Preheat oven to 325 F (160 C) and grease a 13x9x2-inch baking pan.  Line the bottom of the pan with baking paper, then grease the paper.  (I prefer a large round spring-form pan, but be aware the cooking time increases by about 20 minutes)
    • Use an electric mixer to beat the oil and both sugars in large bowl until well blended.
    • Add the eggs 1 at a time, beating well after each addition then beat in orange juice and peel.
    • In a separate bowl, sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together, then add to sugar mixture and beat to blend.
    • Stir in carrots and raisins. (toss the raisins in a little bit of flour before adding them, this will prevent them from sinking to the bottom of the cake)
    • Pour the batter into the prepared pan and bake about 55 minutes, or until a toothpick test comes back clean.
    • Transfer to a rack and let cool for about 15 minutes before turning the cake out onto the rack – remove the waxed paper and let cool completely. (the cake can be prepared 1 day ahead -wrap tightly in plastic wrap and store at room temperature)

    for the icing:

    • Use an electric mixer to beat the cream cheese and butter together in large bowl until light.
    • Beat in orange juice and the orange zest, then add the sugar and beat until smooth.
    • Let the icing rest in the refrigerator until thick enough to spread, about 20 minutes.
    • Use a large serrated knife to cut the cake in half horizontally, into two equal sized layers.  Place the bottom layer on a platter and spread with about ⅓ of the icing, then carefully place the top layer on it and decoratively spread the remaining icing on the sides and top.

    To ensure that your icing is perfectly smooth and has enough body to create nice swirls make sure that you:

    • Do not overbeat the cream cheese - it will break it down and makes it appear grainy, and too soft to hold it's shape.
    • Use cold cream cheese - it gives the best texture.  Have your butter at room temperature however - and make sure to sift the powdered sugar before mixing it in.

    Nutrition

    Calories: 785kcal | Carbohydrates: 97g | Protein: 8g | Fat: 43g | Saturated Fat: 32g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 529mg | Potassium: 407mg | Fiber: 3g | Sugar: 63g | Vitamin A: 6877IU | Vitamin C: 11mg | Calcium: 115mg | Iron: 2mg

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    Reader Interactions

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      Recipe Rating




    1. Rollie

      October 24, 2022 at 11:57 pm

      5 stars
      This is the best one we have ever made. My daughter just Loves it, well so do I. LOL
      Thanks for this recipe

      Reply
    2. Myfloristdelhi

      January 09, 2020 at 4:02 am

      Ohh thats look so great. i will surely try it! Thanks for sharing.

      Reply
    3. Send Cake to India

      August 31, 2016 at 11:11 am

      Wow! Looks yummy and delicious! I will surely try this recipe and share my experience here. Thank you for sharing this recipe.

      Reply
    4. Beverly Miller

      June 11, 2016 at 6:32 pm

      Here are more details about my best carrot cake recipe that relate to a couple of questions. I add well drained canned pineapple, crushed or bits, along with raisins to the batter. This is the last step and is folded into the batter with a large spoon. Regarding nuts, I add chopped nuts, about 1 cup, to the icing mixture. I like walnuts or pecans but use whatever your favorite is. So, use butter rather than oil plus the above mentioned variations and you will have the real best carrot cake!

      Reply
    5. Maggie

      June 11, 2016 at 12:03 pm

      Can I use gluten free flour in place of regular flour? Has anyone tried this..how did it work out as far a texture and flavor?

      Reply
    6. Anonymous

      March 24, 2015 at 9:22 am

      replace most oil with applesauce

      Reply
    7. The Best Carrot Cake, Ever! |

      February 03, 2015 at 1:18 pm

      […] confortablefood.com […]

      Reply
    8. Hank Chen

      January 12, 2015 at 12:36 am

      Very nice, thanks for sharing..... 🙂

      Reply
    9. Isabel

      November 04, 2014 at 8:59 pm

      Can I put nuts in it and how much and should you mix them in flour to?

      Reply
    10. Becky

      June 12, 2014 at 1:18 pm

      i made this cake last night for my customers and they LOVED it. It has the perfect texture and moistness. I used the 13x9 pan and didn't cut it ran out of time, but I lathered it up good with cream cheese icing YUMMY!

      Reply
    11. James

      May 10, 2014 at 2:41 pm

      I love it look good

      Reply
    12. Sue Godwin

      April 26, 2014 at 7:18 am

      Any reason not to use two regular cake pans?

      Reply
    13. Lynn

      March 24, 2014 at 2:48 pm

      there is another recipe for pumpkin roll on this site and no oil.

      Reply
    14. Beverly

      February 03, 2014 at 7:41 am

      Looks great and similar to my recipe which replaces the oil with butter. Try that and you will love it more! Hate that heavy, oil soaked taste.

      Reply
    15. Hapee Lukee

      February 02, 2014 at 8:46 pm

      this looks delicious, but my dad made the BEST carrot cake EVER and it's a heck of a lot easier and less ingredients. Thanks for sharing though. 🙂

      Reply
    16. Anonymous

      January 11, 2014 at 8:52 pm

      Thanks, will give it a try.

      Reply
    17. Carol

      January 09, 2014 at 7:26 pm

      Instead of the raisins could you use pineapple in the same way?

      Reply
    18. comfortablefood

      December 20, 2013 at 4:32 pm

      So sorry you're having an issue. Did you try clicking on the "view printer friendly version" under "problems viewing this recipe?" That should work for you. My site is unfortunately not (yet) ipad friendly.

      Reply
    19. Helen arflin

      September 19, 2013 at 10:52 pm

      I confused as to what type pan to cook it in. It sounds delicious!

      Reply
    20. Rebecca Ligon

      September 19, 2013 at 9:53 pm

      CAN YOU USE LESS OIL AND PLAIN YOGURT??? THATS WAY TOO MUCH OIL I THINK BUT ITS A YUMMY RECIPE GONNA MAKE IT SOON:)

      Reply
    21. terri

      July 15, 2013 at 5:54 pm

      this looks incredible!

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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