Carrot Cake – So Scrumptious | Amy Roloff's Little Kitchen

It took me a while to come up with this carrot cake recipe because I wanted one that I remember making for my daughter a long time ago. And I think I came up with the one I remember making for her. This cake is moist, full of spice and carrots. The traditional cream cheese frosting works well but I have also done a buttercream frosting too. Both taste great on this cake. Give this cake a bake because it’s scrumptious. Ingredients: 2 ½ cups All Purpose Flour 2 tsp Baking Soda 2 Tbsp Cinnamon ½ tsp Nutmeg 1 tsp Ginger ½ tsp Salt ½ cup Butter, room temperature 1 cup Sugar 1 cup Brown Sugar, lightly packed ½ cup Oil, I use Canola 4 Eggs ¾ cup Buttermilk 2 tsp Vanilla 3 cups grated or shredded Carrots 2/3 cups Golden Raisins Pecan Topping – optional 1 ½ cups Pecans, chopped 1 Tbsp Butter Dash of Salt. Directions: Preheat oven to 375 degrees In the bowl of a mixer, cream the butter. Then add in the sugar and mix until light and fluffy. Add in the oil and beat until incorporated. Then add in one egg at a time until all are incorporated all together. In a bowl mix the flour, baking soda, spices and salt together. In another bowl add the vanilla to the buttermilk. Alternate adding the flour and buttermilk mixture into the creamed sugar butter mixture, ending with flour. Start with adding one third of the flour to the creamed butter sugar mixture and mix until just combined. Then add in half of the buttermilk mixture and mix and then another third of the flour, the remaining buttermilk and end with the flour. Mix batter until combined. Gently fold in the carrots and raisins. Grease and flour two cake pans. Pour batter evenly into the pans. Bake cake for about 32-40 minutes until the toothpick comes out clean. Cool cake completely before frosting. After cooling the cake for about 30 minutes, gently remove cake from pans and rest on a wire rack. Continue to cool completely. Level the bottom cake layer and if needed, use a sharp knife to level the top before frosting. Use about 2/3 cup of frosting to frost the top layer. Place the second layer on top and finish frosting the cake, starting with the top and then the sides. In a sauté pan, on medium low heat, melt the butter. Add in the pecans and salt and toast til just lightly browned. Scatter the pecans on top and around the bottom edge of the cake if desired. Cream Cheese Frosting: Ingredients: 1 ½ pkgs of Cream Cheese ½ cup soften Butter 1/3 cup Brown Sugar ½ tsp Vanilla About 5-6 cups Powdered Sugar In a bowl, using a whisk or paddle attachment. Add in the first four ingredients and whip until fully combined. Add in one cup of powdered sugar at a time and mix for about a minute before adding in each cup of powdered sugar until the frosting is the desired consistency. Frosting should be soft but not too thick. If too thick add in a tsp or more of milk. If too runny add in a little more powdered sugar. Ready to frost. Enjoy Recipe ------------------- https://www.amyjroloff.com/carrot-cake/ Amy Roloff’s Little Kitchen Website --- https://amyroloffslittlekitchen.com/ Instagram -------------   / amyjroloff   Facebook --------------   / amyroloffofficalpage   Twitter -------------------   / amyroloffcf   YouTube---------   / @amyroloffslittlekitchen   #amyroloffslittlekitchen #amyroloff #carrotcake