This easy homemade carrot cake is moist and rich a full of the perfect amount of yummy cinnamon. You’ll love it on its own, or with the deliciously decadent cream cheese frosting. It’s a tasty homemade dessert you can make for birthdays, Easter or any time you’re looking for a sweet treat.
Preheat oven to 350°F. Prepare two 9-in. round cake pans with vegetable pan spray and parchment paper.
In medium bowl, combine flour, sugar, baking soda, baking powder, cinnamon and salt; set aside. In large bowl, beat eggs at high speed with electric mixer until foamy, about 1-2 minutes. Add oil in a thin stream, beating well. Add flour mixture; mix until combined. Stir in carrots and raisins. Divide mixture evenly into prepared pan.
Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes then carefully invert onto cooling rack and cool completely.
For icing, in large bowl, beat cream cheese, butter and vanilla extract with electric mixer on medium speed until smooth. Gradually add confectioners’ sugar. Continue beating until icing is smooth and creamy.