Carrot Cake Recipe

Ingredients

  • 2 cups (250 grams) all purpose flour
  • 2 teaspoons (10 grams) baking soda
  • 2 teaspoons (10 grams) baking powder
  • 1/2 teaspoon (3 grams) salt
  • 3 teaspoons (15 grams) ground cinnamon
  • 3/4 teaspoon (4 grams) nutmeg
  • 4 eggs
  • 1-1/4 cups (300 ml) oil
  • 1 cup (239 grams) granulated white sugar
  • 1 cup (239 grams) brown sugar
  • 2 teaspoons (4 grams) vanilla
  • 3 cups (300 grams) packed grated carrots
  • 1 cup (100 grams) chopped pecan or walnuts (optional)
  • 1 cup (100 grams) raisins (soaked in rum for 30 minutes)

Preparation

  • Preheat oven to 325 Fahrenheit degree
  • Prepare two 9-inch pans or one 12-inch cake pan or one 9-inch by 13-inch sheet pan by lining with parchment paper or wax paper
  • Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl (3 times recommended)
  • Whisk together eggs, oil, sugars, and vanilla for about ¬†1 minute
  • Add the dry ingredients and mix for about 2 minutes
  • Fold in a cup of grated carrot as a time. Then add nuts and raisins if desired
  • Pour batter in prepared cake pans and bake for approximately 45 to 50 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger
  • Cool the carrot cake completely. Fill and frost with cream cheese frosting. ¬†Decorate with sugar carrots and walnut halves

Cream Cheese Frosting

  • 1 stick unsalted butter (room temperature)
  • 1 pack of 8-oz cream cheese (room temperature)
  • 1 cup of confectioners sugar

Cream the butter and cream cheese together with handheld or stand mixer for 1 or 2 minutes, then slowly add confectioners sugar.  Mix until the ingredients are well combined.

Carrot Cakes

 

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