The best carrot cake recipe made with oil for extra moisture and topped with rich cream cheese frosting.

Scale

1 3/4 cups sugar

4 large eggs

1 3/4 cups flavorless oil

1 teaspoon vanilla extract

2 3/4 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon mixed spice or cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

400g carrots finely grated

1/2 cup raisins or walnuts (optional)

8 oz cream cheese

1/2 cup butter

3 cups powdered sugar

1 teaspoon vanilla extract

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1. Preheat oven to 350°F and prepare pans.

2. Whisk sugar and eggs.

3. Add oil and vanilla.

4. Combine dry ingredients separately.

5. Mix wet and dry ingredients.

6. Fold in carrots and optional mix-ins.

7. Bake 35–45 minutes.

8. Cool completely.

9. Beat cream cheese and butter.

10. Add powdered sugar and vanilla.

11. Frost cake and chill before serving.

Use finely grated carrots.

Store in refrigerator up to 5 days.

Freeze unfrosted layers up to 2 months.