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Incredibly Moist and Easy Carrot Cake

Adam and Joanne Gallagher
  • 65 minutes
  • Serves 1 to 22

INGREDIENTS

3 cups

Carrots

1/2 cup

Raisins

4

Eggs, large

2 cups

All-purpose flour

2 tsp

Baking soda

1 cup

Brown sugar, lightly packed

1 1/2 tsp

Cinnamon, ground

1 cup

Granulated sugar

1 tsp

Kosher salt

1 1/4 cups

Powdered sugar

1 tsp

Vanilla extract

1 1/4 cups

Canola or other vegetable oil

1 1/2 cups

Pecan

8 oz

Cream cheese

1/3 cup

Heavy whipping cream