Dessert

Carrot Cake

Prep Time: 30 min

Cook Time: 45 min

Difficulty: Intermediate

This carrot cake proves that chocolate isn't always the answer. Look no further than this delicious recteq Carrot Cake recipe, made with all fresh ingredients, for a delicious holiday-worthy cake.

Instructions

Step 1: Preheat recteq to 350°F.
Step 2: In a stand mixer, combine the eggs and sugar with a paddle until yellow and frothy. Add the oil, vanilla, and cinnamon and mix for 1 minute.
Step 3: Add the carrots, raisins, and walnuts and mix until incorporated.
Step 4: In a small mixing bowl, combine the flour, salt, and baking soda.
Step 5: Add the flour mixture to the stand mixer and mix on a slow speed, just until combined.
Step 6: Line two 9 inch baking pans with parchment paper, and divide the carrot cake mixture between the 2 baking pans.
Step 7: Bake for 35-45 minutes until a toothpick inserted into the middle comes out clean. Allow the cakes to cool completely.
Step 8: To prepare the icing, add all ingredients to a stand mixer and beat until smooth.
Step 9: To assemble the cake, spread 1/3 of the icing on top the first cake, top with the second cake, then spread the remaining icing over the top and the sides of the cake.

Ingredients

Serving Sizes

Carrot Cake

3 each Eggs
2 cup(s) Oil
10 ounce(s) Sugar
1 tablespoon(s) Vanilla Extract
1 teaspoon(s) Cinnamon
1 pound(s) Carrots, grated
1 cup(s) Raisins
1 cup(s) Walnuts
2 ¹/₂ cup(s) All Purpose Flour
2 ¹/₂ teaspoon(s) Salt
2 tablespoon(s) Baking Soda

Icing

12 ounce(s) Cream Cheese, softened
8 ounce(s) Butter, softened
16 ounce(s) Confectionary Sugar
1 tablespoon(s) Vanilla Extract

Tools Needed

Stand Mixer
Paddle
9 Inch Baking Pans
Parchment Paper
Toothpicks

Step 1: Preheat recteq to 350°F.
Step 2: In a stand mixer, combine the eggs and sugar with a paddle until yellow and frothy. Add the oil, vanilla, and cinnamon and mix for 1 minute.
Step 3: Add the carrots, raisins, and walnuts and mix until incorporated.
Step 4: In a small mixing bowl, combine the flour, salt, and baking soda.
Step 5: Add the flour mixture to the stand mixer and mix on a slow speed, just until combined.
Step 6: Line two 9 inch baking pans with parchment paper, and divide the carrot cake mixture between the 2 baking pans.
Step 7: Bake for 35-45 minutes until a toothpick inserted into the middle comes out clean. Allow the cakes to cool completely.
Step 8: To prepare the icing, add all ingredients to a stand mixer and beat until smooth.
Step 9: To assemble the cake, spread 1/3 of the icing on top the first cake, top with the second cake, then spread the remaining icing over the top and the sides of the cake.

Chef Pairings

Brew up some Pumpkin Spice Coffee to serve with this fragrant, spice-infused Carrot Cake. It's a restaurant quality dessert, baked in your own backyard!