Perfect Classic Carrot Cake Recipe - Moist Layers!

By Dimitra's Dishes · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C).
2. Grease two 9-inch (23 cm) round pans and line them with parchment paper.
3. Spread the walnuts on a baking tray and toast them in the oven for about 7-8 minutes. Let them cool completely, then pulse in a food processor until finely chopped.
4. Whisk the dry ingredients together in a bowl.
5. In a large bowl, whisk the wet ingredients until smooth.
6. Add the dry ingredients to the wet in 2-3 batches, mixing until just combined.
7. Fold in the grated carrots, 1 cup of walnuts and the raisins until evenly combined.
8. Divide the batter between the pans and smooth the tops. Bake on the centre rack for about 35 minutes, until a toothpick inserted in the centre comes out clean. Do not overbake. Cool completely.
9. For the frosting, beat the butter, vanilla and cream cheese in a mixer with the whisk attachment until smooth. Gradually add the confectioner's sugar and whisk until smooth. Add the milk and whisk until incorporated. Add more confectioner's sugar if too thin, or more milk if you prefer a thinner icing; a thin icing will be hard to decorate with.
10. Place one cake on a platter or cake board and spread a layer of frosting on top. Set the second cake on top, then frost the top and sides.
11. Press the remaining walnuts onto the sides of the cake.
12. Refrigerate or freeze for at least 1 hour to set.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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