Carrot Cake
Delicious carrot cake recipe that I love very much. This very moist cake has shredded carrots, walnuts and lots of spices with covered in cream cheese frosting..!
Prep time: 20 minutes
Bake time: 40-50 minutes
**all ingredients should be at room temperature.
INGREDIENTS:
4 eggs
350 gr. flour
100 gr. white sugar
200 gr. brown sugar
180 ml. vegetable/olive oil.
3 medium size shredded carrots
2 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
A pinch of salt
1 ½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
½ tsp. all-spice
100 gr. dry raisins
100 gr. walnuts
For the Frosting
400 gr cream cheese
250 gr butter
250 gr powder sugar
1 tsp vanilla extract.
INSTRUCTIONS:
Preheat oven to 175C (350F).
Line a parchment to the bottom of the cake pan (22 cm/8”) and butter and flour the sides.
Beat the eggs and sugar (white&brown) for 3-4 min. While beating add the oil and vanilla.
In another bowl, together flour sifted and other dry ingredients (apart from raisins and walnuts) and mix.
Add the dry ingredients to the wet ingredients. Mix together until just combined and scrape the bowl down by using a spatula.
Put the dry raisins and walnuts into the bowl and make it all combined by folding the batter.
Hit the pan on the counter a couple of times to remove any air bubbles.
Bake for about 40 min.
In the meantime prepare the frosting. Whisk the butter with powder sugar and add cream cheese and vanilla until smooth.
FOR THE ASSEMBLY:
Divide the cooled cake into two layers.
Spread cream cheese frosting over the top of the first layer then place the second layer on top of it and spread cream cheese frosting over the remaining parts of the cake.
Ensure to cool it in the fridge.
Bon Appetit
