Award-Winning Carrot Cake Recipe

When the cake is done, remove from the oven and poke holes all over with a wooden skewer.

Drizzle the caramel sauce over the cake and let it cool completely in the pan.

Prepare the Frosting:

Beat the cream cheese and butter together until light and fluffy.

Gradually add powdered sugar until smooth.

Mix in vanilla extract and lemon juice, adjusting to taste.

Frost the Cake:

Once the cake has cooled completely, spread the cream cheese frosting over the top.

Recipe Notes:

Carrots: After grating, squeeze out excess moisture from the carrots to prevent the batter from becoming too wet.

Resting Time: The cake tastes best if allowed to rest for at least 6 hours, or overnight, to let the caramel soak in and flavors meld.

Raisins: Soak the raisins in rum or orange juice and use the soaking liquid in the caramel drizzle for extra flavor.

Frosting: Ensure butter and cream cheese are at room temperature for a smooth and fluffy frosting.

Enjoy this delicious carrot cake at your next gathering or special occasion!