The Best Carrot Cake In The World

This is my husband's favorite cake so it gets made a lot. For his birthday I make two 9" cake rounds and layer with cream cheese frosting. ~Cheryl

The Best Carrot Cake In The World

 

This is the best carrot cake I’ve ever tasted, it’s juicy, soft, full of wonderful aromas and not too sweet. You can garnish the cake with this creamy frosting that gives it a delicate sourness, but you can make it without the cream as well.

The Best Carrot Cake

Ingredients 

2 cups peeled and grated carrots
½ cup roasted pecans
⅓ cup raisins
1¾ cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2½ tablespoons ground cinnamon
1 teaspoon salt (Fleur-de-Sel)
1¼ cups sugar
½ cup Muscovado sugar (or dark brown sugar)
1 cup canola/grape seed or other vegetable oil
3 tablespoons olive oil
5 large eggs

Creamy Frosting:

1¼ cups heavy whipping cream
⅓ cup confectioner's sugar
¾ cup Philadelphia cream cheese
½ cup Mascarpone cheese
pinch of ground cinnamon

Preparation 
1. Carrot Cake: Place the grated carrots, pecans and raisins in a food processor and process until chopped. Add 2 tbsp of the flour and process for a few seconds. Transfer the mixture to a bowl.
2. In the same processor bowl process together all the rest of the ingredients till smooth. Add the carrot mixture and process for a few seconds. Refrigerate for 2 hours.
3. Preheat the oven to 170 degrees Celsius. line 2 x 19cm loaf pans with parchment paper.
4. Pour the mixture into the loaf pans and bake for 40-45 minutes or until just cooked when tested with a skewer. Allow to cool in the pan.
5. Creamy Frosting: In a mixer bowl whip together cream, confectioner’s sugar, cream cheese, mascarpone and cinnamon until stiff peaks form.
6. If you want to get fancy, pipe the cream on the cake.
Tip: The cake can be kept for about a week out of the fridge, without the cream cheese. You can make the cream and not pipe it on the cake but serve it next to it, so the cake will last longer.