Southern Style Carrot Cake … is there any other way to make it? This delicious cake is loaded with warm cinnamon spice that signals the beginning of fall. The color of carrot cake reminds me of the beautiful leaves turning all shades of red and orange before they start falling to the ground. It’s peaceful and nostalgic.
I reckon you could bake this cake any time of the year but I think it’s too special. I would rather save it for the cooler months when I can curl up in a big soft blanket with a cup of hot coffee and a nice slice of this delicious cake.
If you attend any southern party during the holiday season you’re sure to find a glorious carrot cake somewhere just waiting for you to indulge in a slice or two. Make sure you get some before it’s gone.
This cake consists of three moist layers that are full of sweet carrots and raisins. In between those layers is a lightly sweetened cream cheese frosting and chopped pecans. The recipe is adapted from a cookbook that a friend created as a gift to her daughters. She took all of her family’s traditional recipes and crafted a beautiful cookbook so that her daughters would never have to worry about losing them. What a fabulous idea!
If you are looking for a carrot cake recipe that is moist and flavorful..you’ve found it!
- 2½ cups all purpose flour
- 1½ cups granulated sugar
- 4 tsp cinnamon
- 1 tsp salt
- 1½ tsp baking soda
- 4 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 cup canola oil
- 3 cups grated carrots
- ½ cup raisins
- 16 oz. cream cheese, room temperature
- 2 sticks of butter, room temperature
- 3 tsp vanilla extract
- 2 cups powdered sugar
- ½ cup chopped pecans or walnuts (optional)
- Preheat oven to 350°. Grease and flour three 9" cake pans
- In a medium mixing bowl, whisk together the flour, sugar, cinnamon, salt and baking soda and set aside
- In a small mixing bowl, whisk together the eggs, vanilla extract and canola oil.
- Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined
- Stir in the carrots and raisins
- Pour into the three 9" cake pans and bake for 20-25 minutes
- Remove from oven and let cool completely before frosting
- Beat the cream cheese, butter and vanilla extract together until they are fully incorporated
- Add the powdered sugar and mix until it is smooth and creamy
- When frosting the cake, sprinkle the chopped nuts onto the frosting between the layers