Kosher Chef's Most Requested Carrot Cake Recipe
  • Cooking Time: 45 to 55
  • Servings: Serves 8 to 10
  • For the cake:
  • 2 1/2 cups All-purpose flour
  • 1 Tablespoons Baking soda
  • 1/4 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 1 cup Light brown sugar, packed
  • 1 cup White sugar
  • 1 1/2 cup Butter, softened
  • 3 large Eggs
  • 2 teaspoons Pure vanilla extract
  • 3 cups Grated carrots
  • 1/2 cup Crushed pineapple, drained
  • 1 cup (6-oz.) golden raisins
  • 1 cup (4-oz.) chopped walnuts or pecans
  • For the icing:
  • 16 oz Cream cheese, softened
  • 1/2 cup Salted butter, softened
  • 1 Tablespoon Fresh lemon juice (about 1 large lemon)
  • 2 teaspoons Pure vanilla extract
  • 3 cups Confectioners' sugar
  • baking spray (or any oil and flour baking spray)
  1. Preheat oven to 350-degrees.
  2. Grease and flour two 9-inch cake pans.
  3. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and nuts. Blend on low until thoroughly combined.
  4. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 45-55 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.
  5. To make the icing: In a medium bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
  6. Ice the cake between layers and sides and top.
  7. Refrigerate 1 hour to set icing.
This recipe has been a favorite of all my clients, friends and family. This makes a decadent and rich carrot cake covered in a cream cheese frosting.