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World Best Carrot Cake Recipe

This classic carrot cake is just right. The raisins and spices stand out against a background of sweet, bright orange juice and carrots. Take one bite, close your eyes, and you'll feel everything in the world fall into place like it should.

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Ingredients

Cake

2 1/2 cups (600 mL) flour
1 1/2 tablespoons (23 mL) baking powder
1/2 teaspoon (2.5 mL) salt
2 teaspoons (10 mL)cinnamon
1 teaspoon (5 mL) allspice
1 cup (250 mL) unsalted butter, softened
1 cup (250 mL) firmly packed brown sugar
4 large eggs
2 1/2 cups (600 mL) finely grated carrot
1/2 cup (125 mL) raisins
1/4 cup (60 mL) fresh orange juice

Frosting

1 cup (250 mL) unsalted butter, softened
2 1/4 cups (550 mL) confectioners' sugar
1/2 teaspoon (2.5 mL) salt
1/4 cup (60 mL) heavy cream

Directions

Cake

Butter two cake pans and set aside. Mix the flour, baking powder, salt, cinnamon, and allspice until thoroughly combined. With an electric mixer, cream the butter, brown sugar, and eggs. Add the carrot, raisins, and orange juice and combine the mixture well. Add the dry ingredients to the mixture and stir well. Divide the batter between the cake pans and bake them at 350°F (180°C) for 40 minutes, or until a tester comes out clean.

Frosting

Cream the butter until is is fluffy, then gradually beat in the confectioners’ sugar, then beat in the salt and heavy cream until the frosting is light.

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