Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose white flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup walnuts, chopped
  • 4 large eggs
  • 3/4 cup olive oil
  • 2 cups light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 5 medium carrots (2 cups), finely grated
  • 4 oz. cream cheese (1/2 package), at room temperature
  • 2 tablespoons butter, softened to room temperature
  • 1 cup confectioners' sugar 
  • 1-2 tablespoons milk
  • 1/4 cup walnuts, chopped

Instruction

  • Preheat oven to 350˚F. Coat a 10-cup bundt pan with nonstick cooking spray and set aside.
  • In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, raisins and walnuts. Whisk together until evenly distributed and combined.
  • In another mixing bowl, whisk together eggs, olive oil, sugar, vanilla and carrots until smooth. 
  • Pour the wet mixture into dry flour mixture and fold together using a spatula until just combined and no dry ingredients are visible.
  • Pour the batter into the prepared bundt cake pan and bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Let the carrot cake cool for 10-15 minutes in the bundt pan on a wire cooling rack, then turn it upside down onto the wire cooling rack to remove. Allow the cake to cool completely before frosting.