A childhood tradition and a nostalgic memory, this carrot cake is about as good as it gets.
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A good slice of carrot cake will forever remind me of my childhood and most importantly, my favorite nanny, Suzan. Coming to America by way of Sheffield, England, she found her way into my life helping my mother raise her only son. I used to spend endless days with Suzan as a child, learning, playing, exploring and creating. She fostered my interest for the world while showing me how to be creative with the little things. We even spent so much time together in my formative years that I actually had a pretty convincing English accent for awhile.
This carrot cake recipe has been good to me. A cake made for celebrations, birthdays, family dinners. It's followed me around my whole life, with a smiling British lady in tow. It's a cake that's always remarkably moist, with a killer butter cream frosting and a decadent texture. Below you'll find a recipe near and dear to my heart. Use it well!
Suzan's Carrot Cake
Prep time 30 minutes | Cook time 45 minutes | Serves 12-15 slices
Ingredients:
For the Carrot Cake
1 1/2 cup vegetable oil
1 1/2 white sugar
4 eggs
3 1/2 grated carrot, peeled
2 cups AP flour
1/2 teaspoon salt
2 teaspoons allspice
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon vanilla extract
1 cup raisins
1 cup chopped pecans
For the Buttercream Frosting:
1/2 cup softened butter
1 8oz package softened cream cheese
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions: Preheat oven to 325 degrees Fahrenheit
1. Make The Cake Batter
Start by creaming together the vegetable oil with the sugar, whisking until well combined and airy
In a bigger separate bowl, crack and whisk together eggs, also until light and airy.
In the bigger bowl, pour in your oil and sugar mixture and the grated carrots, mixing to combine.
Over a fine mesh strainer or sieve, add your dry ingredients (flour, spices) into the wet, little by little. Stir to combine
Lastly add in the raisins, pecans and vanilla. Stir gently one last time.
Pour into a lightly greased baking dish or cake tin and cook in the oven for up to an hour. Mine normally takes between 40-45 minutes, but some ovens can take longer.
2. Prepare the Butter Cream
In a large mixing bowl combine your butter and cream cheese with a whisk, making sure to get some air.
One combined, whisk in your powdered sugar little by little, while whisking.
Add in vanilla extract and whip to a creamy and airy consistency.
Put in refrigerator for up to 1 hour to firm up.
3. Serve:
Once the cake is finished, let cool for one hour
With a frosting spatula, cover the outside of the cooled cake with the butter cream frosting.
Cake can be eaten immediately or after a short sit in the refrigerator.
The cake holds extremely well in the refrigerator and can be frozen for up to 2 months.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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Icelandic Kjotsupa | A humble lamb and root vegetable soup.
Irish Guinness Stew | A rich Guinness based stew with plenty of root veg.
Norwegian Farikal | A simple cabbage and mutton hot pot.
Scottish Cullen Skink | A creamy smoked haddock and potato soup.
Swedish Meatballs | A creamy take on traditional Kotbullar.
Welsh Tea Cake | A rich molasses and raisin heavy soda bread.
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