Caroline's Carrot Cake

April 25, 2019

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 fresh carrots

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 sugar 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.
  4. Slowly add the canola oil.
  5. Add the golden raisins, making sure there are no clumps.
  6. With the mixer running, add the grated carrots, stopping the mixer periodically to scrape the bowl.
  7. Once the ingredients are mixed thoroughly, evenly distribute the batter into 8-8" round pans and baker 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 cream cheese in small chunks until all cream cheese is added and incorporated.
  2. Increase the mixer to speed 4 and begin adding butter in chunks and mix to incorporate.
  3. Add the vanilla and mix for 30 seconds.
  4. Slowly add the sugar and mix to incorporate.
  5. Mix all ingredients until icing is smooth and there are no lumps, stopping the mixer periodically to scrape the sides.

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