This carrot cake is perfectly spiced and wonderfully delicious with cream cheese frosting (recipe below).
Best Carrot Cake Recipe
2 cups flour, sifted
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. Salt
2 cups sugar
1 1/4 cup vegetable oil
1 lb. carrots, peeled and grated
1 cup pecans or walnuts, chopped (plus extra if you want to sprinkle on top, optional)
1 cup raisins
Preheat oven to 350°F. Sift flour, baking powder, cinnamon, baking soda, and salt together and set aside. Beat sugar into oil. Blend dry ingredients with oil and sugar. Add eggs one at a time, mixing well after each egg. Fold in carrots, nuts, and raisins. Pour into a lightly oiled 10-inch tube pan. Bake about 1 hour 10 minutes.
8 oz. cream cheese, softened
2 sticks of butter, softened
1 3/4 cups to 2 3/4 cups powdered sugar, sifted
1 tsp. vanilla
Beat together butter and cream cheese with a hand mixer. Add powdered sugar and vanilla and blend well. Spread over cooled cake (you may slice horizontally and make a layer of frosting in the middle if you’d like). Sprinkle extra nuts on top of frosting.