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Carrot Cake or Cupcakes

Makes: A 9x13 pan or 24 cupcakes
Course: Dessert
Servings: 12
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Print Recipe

Ingredients  

Batter:

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 ½ tsp ground cinnamon
  • 1 ¼ cups vegetable oil
  • 1 cup white sugar
  • 1 cup brown sugar (lightly packed)
  • 1 tsp vanilla
  • 4 large eggs
  • 3 cups grated carrots (5-6 medium carrots)
  • 1 cup pecans (coarsely chopped)
  • ½ cup raisins (optional)

Frosting:

  • 8 oz cream cheese (softened)
  • 1 ¼ cups powdered sugar
  • ⅓ cup heavy whipping cream
  • ½ cup pecans (coarsely chopped - for garnish)

Instructions: 

  • Preheat the oven to 350°.
  • Peel and grate the carrots and set aside.
  • In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together until well blended.
  • In a separate bowl, whisk the oil, sugars, and vanilla together. Then whisk in the eggs, one at a time, until blended.
  • Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.
  • Stir in the carrots, nuts, and raisins.

For Cake:

  • Grease a 9x13 pan and line the bottom with parchment paper then grease the top of the paper. OR grease and flour the bottom and sides of the pan.
  • Pour the batter into the prepared pan and bake until the top of the cake is springy when touched and when a toothpick inserted into the center comes out clean - 35-45 minutes.
  • Cook the cake in the pan for 15 minutes then turn out onto a cooling rack. Peel off the parchment paper and cool completely.

For Cupcakes:

  • Grease and flour the cupcake tines really well or use cupcake liners and grease them thoroughly.
  • Fill the cupcake tins about 2/3 full of batter - should make about 24 cupcakes.
  • Bake for 14-18 minutes (or until a toothpick inserted into the center comes out clean).
  • Let them cool for a few minutes in a cupcake pan before transferring them to a cooling rack.

Frosting:

  • In a large bowl, beat the softened cream cheese with a handheld mixer on medium speed until creamy - about 1 minute.
  • Beat in the powdered sugar, 1/4 cup at a time, until fluffy.
  • Pour in the cream and beat on medium speed for 1 minute.
  • Cover and chill until ready to frost the cake.
  • When the cake is completely cool, frost the cake and sprinkle with nuts.

Notes:

Preparing the cake pans: Even though it's a bit time consuming, don't skimp on preppingn the pans. It's never fun to find your cake stuck to the bottom of the pan. (If this does happen, leave the pan upside down and allow gravity to work.)
Make Ahead: Cupcakes are always best fresh, but you can store these in an air-tight container at room temperature for a couple days, in the fridge for a week, or in the freezer for a couple months. It does work best to wait to frost until cole to serving time.