Best Ever Carrot Cake with Cream Cheese Frosting


  • 1 1/3 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 carrots – grated
  • 1/2 cup raisins
  • 1/2 cup crushed pecans
  • 4 oz cream cheese – softened
  • 1/4 cup unsalted butter (4 tbsp) softened
  • 1 1/4 cup powdered sugar
  • 1 tsp heavy cream or milk
  • 1 tsp vanilla


Preheat oven to 350F
Prepare a 9×5 loaf pan by coating with a non-stick
spray & Line with parchment paper for easy removal, optional.
In a mixing bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg and salt
until combined.
In a large bowl, mix together the eggs and sugar until combined. Then, add in the oil
and vanilla. Mix everything together until the oil is fully combined.
Stir in the dry ingredients.
With a spatula, fold in the carrots, raisins and pecans.
Pour into the prepared pan and bake for 1 hour – 1 hour 15 minutes.
Cool for 10 minutes and then move the loaf to a rack and cool completely.
Prepare the frosting by mixing all of the ingredients together in a mixer, add extra
cream or milk if you want a thinner icing.
Frost the cooled loaf and top with a few extra pecans if you like