Ingredients
3 cups grated carrots
8 tbsp olive oil
4 large eggs
2 cups all-purpose flour
1.5 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1 cup raisins
1 cup chopped walnuts
24 oz full-fat cream cheese (or vegan blocks for dairy-free)
1 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2 tbsp lemon juice
Instructions
Preheat oven to 350°F (175°C) and grease two 9-inch round pans
Whisk flour, cinnamon, nutmeg, baking powder, and salt in a bowl
Beat 8 tbsp oil and 4 eggs in a mixer until light (3-4 minutes)
Mix in 3 cups grated carrots, 1 cup raisins, and 1 cup chopped walnuts
Combine wet and dry ingredients, then let batter rest 15 minutes
Pour batter into pans and bake for 25-30 minutes until golden and set
Cool completely, then frost with cream cheese glaze
Notes
Batting rest period prevents dense texture
Use coconut oil for vegan preparation
Add 70% less sugar with almond flour alternative for frosting
Store in airtight container at room temperature for up to 3 days
- Prep Time: 20
- Cook Time: 30
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg