Carrot Cake
Servings Prep Time
12people 30minutes
Cook Time
30minutes
Servings Prep Time
12people 30minutes
Cook Time
30minutes
Ingredients
Flour mixture
Cream Cheese Frosting
Cake Pans
Instructions
  1. Heat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
  2. Add all ingredients under Flour Mixture to a bowl and whisk to combine.
  3. To a large bowl or stand mixer, add white sugar, brown sugar, oil and mix well. Add eggs one at a time and mix. Add vanilla extract. Add flour mixture little at a time until incorporated. Add grated carrots, chopped dates and raisins. Mix just for a few seconds. If using a stand mixer, turn off and mix by hand to make sure nothing is stuck at the bottom.
  4. Grease bottom and sides of baking pans with butter. Coat with flour and tap out excess. Pour batter evenly into the two pans. Bake in heated oven for 30 minutes. Turn cakes after 15 minutes so they cook evenly. Insert a toothpick into middle of cake and it should come out clean or with a few crumbs. Place cakes on wire rack and cool completely.
  5. Run an offset spatula along sides of pan and pull in gently. Place plate or cake board (with parchment on top) over cake pan. Turn over and tap bottom of pan so cake falls out onto board. Turn over cake onto serving plate or cake stand. Cover with frosting. Place other cake on top (flat side up). Frost the top of the cake and sides if desired.
  6. Frosting – place soft butter, soft cream cheese in a mixer and beat for 3 minutes until smooth. Add vanilla extract, 2 pinches of salt and sifted powdered sugar. Mix on low speed at first, then increase to medium high for 4 minutes until fluffy. Scrape down in between if you need to. This cake will last in the fridge for 5 days.
Recipe Notes