Caroline's Carrot Cake

April 25, 2019
Caroline's Carrot Cake

Author Notes: This yummy, no nut, carrot cake comes right out of Caroline’s (of Caroline's Cakes) grandmother’s kitchen. Four moist layers of carrot cake are filled and iced with the creamiest of cream cheese icings. A taste to behold!Richard Reutter

Makes: layers for 2 cakes (8 total)
Prep time: 2 hrs
Cook time: 33 min


Carrot Cake

  • 12 ounces Brown sugar
  • 12 ounces Granulated sugar
  • 18 ounces AP flour
  • .75 ounces Baking soda
  • .5 ounces Cinnamon
  • .3 ounces Salt
  • 12 ounces Whole liquid eggs
  • 18 ounces Canola oil
  • 4 ounces Golden raisins
  • 2.5 pounds Shredded carrots, fresh

Caroline's Cream Cheese Icing

  • .75 pounds Unsalted butter, tempered
  • 2.25 pounds Cream cheese, room temperature
  • .75 pounds Confectioners sugar
  • .01 ounces Vanilla
In This Recipe


Carrot Cake

  1. Combine brown and granulated sugar in a mixing bowl and combine with a paddle.
  2. Add AP flour, baking soda, cinnamon, and salt and mix to incorporate.
  3. Slowly add the whole liquid egg to the dry mixture, then slowly add the canola oil.
  4. Add golden raisins on speed 1, making sure that there are no clumps of raisins stuck together.
  5. Add fresh carrots carefully while the mixer is running. After carrots have been added, stop the mixer and scrape the bowl to make sure the carrots are evenly distributed throughout.
  6. Distribute evenly into 8" round pans and bake in a convection oven at 300 degrees for 33-36 minutes.

Caroline's Cream Cheese Icing

  1. Start the mixer on speed 2 and begin adding softened cream cheese in small chunks. Once all of the cream cheese is added, allow the mixer to run for approximately 1 minute on speed 3-4, using the paddle to incorporate.
  2. Set the mixer to speed 4 and begin adding the butter. Once added, mix for approximately 1 minute to incorporate.
  3. Add vanilla and mix for 30 seconds.
  4. Slowly add the confectioner's sugar to the mixer and mix to incorporate.
  5. Stop mixer and scrape sides.
  6. Restart mixer and run for 5-10 minutes until the icing is smooth and there are no lumps.

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