What is better than carrot cake? More carrot cake! It’s my husband’s favorite cake so I’m always looking for new and different recipes for it
Serves: 10-12
1 3/4 cups flour
1/2 cup old-fashioned rolled oats
1 1/2 tsp salt
1 1/2 tsp fennel seeds
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 1/4 cups vegetable oil
1/4 cup olive oil
2 cups sugar
4 eggs, at room temperature
3 cups freshly grated carrot
1/2 cup golden raisins
1/2 cup pecans, chopped
1 tsp orange zest
Cream Cheese Frosting
2 cups confectioners sugar
1 8-ounce block of cream cheese
1 stick butter
1 tsp vanilla extract
Preheat oven to 350°F.
In a medium-size bowl, whisk together the flour, oats, baking soda, salt, fennel seed, cinnamon, ginger and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix both oils with the sugar.
Once combined, add in the eggs one at a time.
Next, add the flour mixture in batches on low speed. Once fully combined, turn off the mixer and remove the bowl from the stand.
Using a rubber spatula, fold in the carrots, raisins, pecans and orange zest.
Pour the batter into a prepared 13×9-inch baking pan and bake 45-50 minutes.
Remove cake from oven and let cool.
Place the cream cheese and butter into the mixer bowl and beat with a paddle attachment until smooth.
With the mixer on low speed, add the remaining two cups of confectioners’ sugar a spoonful at a time until completely incorporated.
Once all the sugar has been added, add the vanilla and salt.
Spoon the icing over top of the cake and then spread evenly with a spatula.