Carrot Cake

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Delightful Desserts!

  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 extra-large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 3 cups grated carrots (less than 1 pound)
  • 1 cup raisins (golden or dark)
  • 1 cup chopped walnuts (optional)
  • 1/2 cup canned crushed pineapple, drained (optional)

Frosting: OPTIONAL

  • 3/4 pound cream cheese, at room temperature
  • 1/2 pound unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pound confectioners' sugar

1.    Preheat the oven to 350 degrees. 

2.    Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.

3.    Add the eggs, 1 at a time.

4.    In another bowl, sift together the flour, cinnamon, baking soda, and salt.

5.    With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.

6.    Add the grated carrots, raisins, pineapple and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

7.    Scoop the batter into muffin cups until each is 3/4 full.

8.    Bake at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees and cook for a further 35 minutes, until a toothpick comes out clean.

9.    Cool on a rack.

Frosting: Cream the cream cheese, butter, and vanilla with a mixer fitted with a paddle attachment. Add the sugar and beat until smooth. **Add food coloring for even more FUN! Frost the cooled cupcakes generously and serve