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Spiced Carrot Cake with Whipped Cream Frosting

servings: 12
Spiced Carrot Cake with Whipped Cream Frosting

prep time


total time





Spiced Carrot Cake with Whipped Cream Frosting

servings: 12
• 2 Tbsp butter, for greasing cake pans
• 3 3/4 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 Tbsp plus 1 Tbsp ground cinnamon, divided
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp salt
• 1 cup golden raisins, roughly chopped
• 1/2 lb. peeled carrots, grated
• 3 cups plus 2 Tbsp granulated sugar, divided
• 4 eggs
• 1/2 cup dark brown sugar
• 3/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup Hood® Light Cream, divided

• 4 cups Hood® Whipping Cream, divided
• 1/2 cup confectioners sugar, divided
• 2 tsp vanilla extract
Preheat the oven to 325°F. Grease three 9-inch round baking pans with butter and then line them with parchment paper, and set aside. In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, and set aside. In a smaller bowl combine the raisins, carrots, 2 Tbsp granulated sugar, and 1 Tbsp cinnamon, and set aside.

In a large mixing bowl with a whisk, or using a stand mixer with the whisk attachment, beat together the eggs, remaining granulated sugar, dark brown sugar, vegetable oil, and vanilla until combined and pale in color. Add in the dry flour mixture in three parts, alternating with the Light Cream in two parts. Mix until combined. Fold in the carrots and raisins mixture, being careful not to over-mix.Divide the batter equally among the three prepared pans; bake for 30-35 minutes or until a toothpick inserted in the center of the pan comes out clean.

Allow the cakes to cool completely before removing them from the pans and frosting.

In the bowl of a stand mixer with the whisk attachment*, pour in 2 cups of Whipping Cream and mix on high until fluffy. Turn off the mixer and add in half the confectioner's sugar (about ¼ cup). Resume whisking the cream on high. As the cream stiffens, slowly add in the remaining Whipping Cream and sugar, and mix on high speed until stiff peaks form. Add in the vanilla extract and continue to whisk on high for 2 more minutes. Frost the cake immediately, distributing the whipped cream frosting evenly in between stacked cake layers and on the surface of the cake. Slice with a serrated knife and serve immediately, or refrigerate up to an hour before serving.
* If you don't have a stand mixer you can use a hand held mixer with a whisk attachment.


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