Carrot Cake

You will need: Flour, cinnamon, allspice, salt, baking powder, baking soda, granulated sugar, powdered sugar, walnuts, pecans, butter, cream cheese, carrots, vegetable oil, Lemon juice, vanilla, brown sugar, three eggs, Pineapple juice, Raisins


  • To start you will need 2 1/2 cups of flour
  • Then add 2 teaspoons of cinnamon, 1/4 teaspoon of allspice, 1 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of baking soda to the flour
  • Sift those dry ingredients together
  • Set the dry ingredients aside
  • To the mixers bowl add 1 cup of brown sugar
  • Add 1/2 cup of granulated sugar
  • Add three eggs
  • Add 1 teaspoon vanilla
  • Add 1 cup of vegetable oil gradually mixing after each addition
  • When the wet ingredients are well combined, add the sifted dry ingredients in three batches
  • Mix 1 cup of raisins with 1 tablespoon of flour in a separate bowl
  • Add them to the batter
  • Add 3 cups of grated carrots
  • Add 1 cup of crushed pineapple with its juice
  • Now that the batter is ready, transfer equal amounts of batter to your greased pans
  • Bake on 350°F for about 20 to 25 minutes or until a cake tester inserted in the center comes out clean
  • Rest on a cooling rack for 20 minutes then take cake out of the pans
  • For the icing use:
  • 1 cup of butter and 1 1/2 cup of cream cheese, both have to be at room temperature
  • Transfer butter and cream cheese to the mixers bowl mix them together until well combined
  • Add 1 teaspoon of vanilla
  • Add 2 cups of powdered sugar in half cup increments, mixing after each addition
  • Add 1.5 teaspoons of lemon juice
  • Scrape the sides of the bowl to make sure all the sugar gets mixed in the icing
  • The icing is now ready to decorate the cake with
  • With a separated knife remove the top layer to make the center as flat as the outer parts of the circle
  • Spread a layer of icing on top
  • Then another layer of cake
  • Cover the top and sides with icing and decorate the cake in the pattern you like. You can go fancy and use a piping bag, but I like the rustic look better with my carrot cake
  • Cover the sides all around with diced walnuts, pecans or with a mix of both
  • Decorate the top and put the cake in the fridge for at least three hours before serving
  • Enjoy!

Want to see how I made this cake? Check out my highlight reel on Instagram: