Carrot Cake

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Carrot cake is a dessert cake that is typically made with grated carrots mixed into the batter, along with other ingredients such as sugar, flour, eggs, baking powder, and spices such as cinnamon and nutmeg. The mixture is then baked in the oven until it is golden brown and firm to the touch.

Carrot cake is often frosted with cream cheese frosting, which is made by mixing cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Some variations of carrot cake may also include ingredients such as raisins, walnuts, or pineapple for added texture and flavor.

Carrot cake can be served as a dessert, often accompanied by a scoop of vanilla ice cream or a dollop of whipped cream. It is also sometimes enjoyed as a breakfast or brunch dish.

Carrot Cake Ingredients

For the Cake :2 cups plain flour2 teaspoons baking soda1⁄2 teaspoon salt11⁄2 teaspoons ground cinnamon11⁄4 cups veg oil1 cup sugar1 cup brown sugar1 tspn vanilla extract4 large eggs, at room temperature3 cups grated carrots, 5 to 6 medium carrots1 cup coarsely chopped pecans1⁄2cup raisinsFor Cream Icing :225g cream cheese, at room temperature11⁄4 cups icing sugar1⁄3 cup thickened cream

Steps

Pre heat oven 1750c, line the bottom of 2 x 9inch pans with baking paper, grease & flour the sides.Whisk flour, baking soda, salt, & cinnamon in a medium bowl until very well blended.In a separate bowl, whisk the oil, white sugar, brown sugar, & vanilla.Add the eggs, one at a time, whisking after each one.Switch to a spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in 3 parts, gently stirring until they disappear & the batter is smooth.Stir in the carrots, nuts, & raisins.Divide the cake batter between the cake pans.Bake until a skewer inserted into the center of the cake comes out clean, approx 40-45 minutes.Cool cakes in the pans for 10 mins, then carefully turn the cake layers out onto cooling racks.While cakes are baking make your icing, in a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 min.Beat in the icing sugar, a 1⁄4 cup at a time, until fluffy.Pour in the thickened cream. Beat on med speed for 2 to 3 mins, or until the icing is whipped & creamy. Chill covered till cakes have cooled down completely.Assemble the cake, with icing as shown, top with more Pecans & enjoy! Icing will set in the fridge if too runny.