Carrot Cake with Walnuts and Raisins
step-by-step directions

Clinton Kelly's Classic Carrot Cake with Whipped Cream Cheese Frosting

  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon freshly grated Cinnamon
  • 1 teaspoon ground Ginger
  • 1 teaspoon All Spice
  • 1/2 teaspoon Salt
  • 3/4 cup Sour Cream
  • 2 cups grated Carrots (packed)
  • 3 large Eggs (whisked)
  • 1/2 cup Vegetable Oil
  • 3/4 cup Walnuts (roughly chopped plus more for garnish)
  • 3/4 cup Golden Raisins (rehydrated in warm water for 10 minutes)

For the Frosting:

  • 12 ounces Whipped Cream Cheese (room temperature)
  • 4 tablespoons Butter (softened)
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla
  • pinch of Salt
step-by-step directions
  • Preheat oven to 350 degrees F.
  • In a large bowl whisk together the flour, sugars, baking soda, baking powder, spices and salt. Toss in the grated carrots and coat with flour, making sure the carrots aren't clumped together.
  • Stir in the eggs, sour cream and vegetable oil until a few streaks of dry mixture are still visible. Add the walnuts and raisins and fold in until the mixture is fully incorporated.
  • Pour into the prepared loaf pan and bake for 60 to 75 minutes or until a skewer is inserted and comes out clean. Remove from oven and allow to cool completely on a wire rack.
  • Spread the frosting over the top of the cake and serve with walnuts to garnish.
  • For the Frosting: Whisk together the ingredients until the sugar is fully incorporated.
Similar categories: Desserts Courses & Meals
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