The Luscious Carrot Cake Recipe

The Luscious Carrot Cake Recipe




TOTAL TIME: 1hr 5mins


This is one of the most wondrous carrot cake recipes ever used by me. My little bunnies love the carrots tremendously, as some real life bunnies would do and no wonder, this is one of the most extraordinarily delicious recipes. It was published recently at a famous food website that is run by my friend and being a foodie, she writes incredible recipes blogs that shower you with the easiest recipes. This incredibly tasting dessert recipe is vegan based and it requires the most essential; ingredients from the fridge as well as some ingredients from the pantry straightaway. Once garnished with a handful of nuts and raisins, the exquisitely layered carrot cake is amazingly moist, having quite a creamy, velvety consistency to eat and serve to the guests, and if you like to use brown sugar, this is an easy recipe you should really never miss!  

Serving: 22-24 cupcakes



  • 2 cups of all-purpose flour
  • 2 teaspoons of baking soda
  • 1 teaspoon of kosher salt
  • 5 teaspoons of ground cinnamon
  • 25 cup of Kisan canola oil
  • 1 cup of granulated white sugar
  • 1 cup of lightly packed brown sugar
  • 1 teaspoon of vanilla extract
  • 4 large eggs
  • 3 cups of grated and peeled carrots
  • 1 cup of coarsely chopped pecans
  • 1/2 cup of raisins


How to Make the Creamy Icing:

  • 8 ounces of cream cheese, kept at room temperature
  • 25 cups of powdered white sugar
  • 1/3 cup of heavily whipped cream
  • 1/2 cup of coarsely chopped pecans, for the topping of the cake




  1. Preheat the oven up to 350 degrees F. apply a greased layer of two 9-inch round cake pans and line the bottom with parchment paper and then grease the top of the baking paper. Sprinkle a bit of oil and flour to the bottom and the sides of both the cake pans amply.
  1. Take a medium sized bowl, whisk flour, baking soda, salt, and the cinnamon until it blends well. Take a separate bowl for mixing and combining the canola oil, sugar and the vanilla essence together. Keep blending the eggs too, till they combine.
  2. For adding rest of the dry ingredients, take a large spatula made of rubber and scrape all the sides and the edges of the bowl almost three times, and then start adding the ingredients one by one, stirring them till they dissolve well, disappearing into each other and the batter becomes thick and consistent in texture.
  3. As a garnishing, add in the carrots, nuts, and raisins.


How to Bake the Cake?

Take a few cake pans and divide the batter. Bake the cake until the topmost layers of the cake are springy when touched and as a simple cake test, after half an hour, insert a toothpick into them and if it comes out clean, it means the cake has been baked properly. Allow the cakes to cool for fifteen minutes and then place them onto cooling cake racks and finally, peel off the piece of parchment paper and let them cool fully.


Now, take a large baking bowl and beat the creamy cheese with a handheld mixer, on a medium threshold of speed till a creamy, frothy mixture is obtained, after almost two minutes. Sprinkle the powdery sugar and beat ¼ cup at a single time until a fluffy mixture is obtained. Add the cream and again beat it for two minutes on medium speed. Cover the cake and chill it till it can be frosted readily.

Once the layered carrot cake cools, add a fine touch of fanciness by frosting the topmost layers of the cake one by one. I most decorate the top layer of the cake with the leftover icing, while the edges are kept unfrosted.

For a more decorative garnishing, the nuts and the raisins can be scattered plenteously. I often add the tiny carrot shaped marzipans, to beautify the cake for my little wonders and their friends.

 As soon as they hear about this scrumptious carrot cake being made, they mostly invite their friends for tea in a blink! The children often let out a peel of excitement, as soon as they eye the heavenly slices of carrot cake being served on elegant cake serve ware, such as cake dishes and cake tins. I often use curiously designed cake dishes and cake tins that I bought from the vibrant may fairs and hustled flea markets of Thailand and Cambodia.

Hope your kids adore this delicious carrot cake too!

Bon Appetit!

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