Ingredients
- Carrot Cake
-
1 3/4 cups
flour
-
1/2 cup
old-fashion rolled oats
-
1 1/2 teaspoons
salt
-
1 1/2 teaspoons
fennel seed
-
1 teaspoon
cinnamon
-
1/2 teaspoon
ginger
-
1/4 teaspoon
nutmeg
-
1 1/4 cups
vegetable oil
-
1/4 cup
olive oil
-
2 cups
sugar
-
4
eggs, at room temperture
-
3 cups
freshly grated carrot
-
1/2 cup
golden raisins
-
1/2 cup
pecans, chopped
-
1 teaspoon
orange zest
- Cream Cheese Frosting
-
2 cups
confectioners sugar
-
1
8-ounce block of cream cheese
-
1
stick butter
-
1 teaspoon
vanilla extract or vanilla bean paste
Directions
-
Preheat oven to 350°F.
-
In a medium-size bowl, whisk together the flour, oats, baking soda, salt, fennel seed, cinnamon, ginger and nutmeg. Set aside.
-
In the bowl of a stand mixer fitted with the paddle attachment, mix both oils with the sugar. Once combined, add in the eggs one at a time. Next, add the flour mixture in batches on low speed. Once fully combined, turn off the mixer and remove the bowl from the stand. Using a rubber spatula, fold in the carrots, raisins, pecans and orange zest.
-
Pour the batter into a prepared 13x9-inch baking pan and bake 45-50 minutes. Remove cake from oven and let cool.
-
Place the cream cheese and butter into the mixer bowl and beat with a paddle attachment until smooth. With the mixer on low speed, add the remaining two cups of confectioners’ sugar a spoonful at a time until completely incorporated. Once all the sugar has been added, add the vanilla and salt. Spoon the cake over top of the cake and then spread evenly with a spatula.
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