The Chew: Clinton Kelly’s Classic Carrot Cake With Whipped Cream Cheese Frosting
Clinton Kelly has a certain love for carrot cake, one that was manifested on The Chew May 14 2013. After telling us a story of questionable authenticity from his youth, Clinton Kelly showed us his classic carrot cake with whipped cream cheese frosting recipe.
For more ideas about making perfect carrot cake, be sure to check out these recipes!
Clinton Kelly: Carrot Cake With Whipped Cream Cheese Frosting Recipe
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon freshly grated Cinnamon
- 1 teaspoon ground Ginger
- 1 teaspoon All Spice
- 1/2 teaspoon Salt
- 3/4 cup Sour Cream
- 2 cups grated Carrots (packed)
- 3 large Eggs (whisked)
- 1/2 cup Vegetable Oil
- 3/4 cup Walnuts (roughly chopped plus more for garnish)
- 3/4 cup Golden Raisins (rehydrated in warm water for 10 minutes)
For the Frosting:
- 12 ounces Whipped Cream Cheese (room temperature)
- 4 tablespoons Butter (softened)
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla
- pinch of Salt
The Chew: Carrot Cake With Whipped Cream Cheese Frosting Directions
- Preheat oven to 350 degrees F.
- In a large bowl whisk together the flour, sugars, baking soda, baking powder, spices and salt.
- Toss in the grated carrots and coat with flour, making sure the carrots aren’t clumped together.
- Note: If you wanted to, you could swap the carrots out for zucchini and make a zucchini bread.
- Stir in the eggs, sour cream and vegetable oil until a few streaks of dry mixture are still visible.
- Add the walnuts and raisins and fold in until the mixture is fully incorporated.
- Pour into the prepared loaf pan and bake for 60 to 75 minutes or until a skewer is inserted and comes out clean.
- Remove from oven and allow to cool completely on a wire rack.
- Spread the frosting over the top of the cake and serve with walnuts to garnish.
For the Frosting:
- Whisk together the ingredients until the sugar is fully incorporated.