Santa Fe Carrot Cake

Baking at high altitude is easier than ever with this classic recipe for everyone's favorite carrot cake featuring walnuts and raisins.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 405 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 2 ¼ cups all-purpose flour
• ¼ teaspoon ground nutmeg
• ½ cup chopped walnuts
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• 4 eggs
• 1 teaspoon salt
• ½ cup raisins
• 1 (8 ounce) package cream cheese, softened
• ¼ cup butter, softened
• 1 cup olive oil
• 3 cups shredded carrots
• 1 cup confectioners' sugar, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans.

Step 2

Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl.

Step 3

Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans.

Step 4

Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes.

Step 5

Beat cream cheese and butter together just until smooth. Add confectioners' sugar; beat until smooth. Spread frosting over the cooled cakes.