Carrot cake
 
Prep time
Cook time
Total time
 
Is moist, aromatic, delicious and fluffy! What can I ask for more? The cinnamon and the raisins gives such a beautiful flavor. I reccomand using oil for the cake, it makes it very moist, is not necessary to use butter, uil is just perfect! I use butter more for cookies or cream! In this recipes brings more flavor and certainly you will notice it, but for this cake...is good the way it is, perfect I can say!
Author:
Recipe type: desert
Cuisine: Canadian
Serves: 12
Ingredients
  • 1 ⅓ cup canola oil (or vegetable oil)
  • 1 cup sugar
  • 1 cup brown sugar, tightly packed when measuring it out
  • 4 eggs
  • 3 tsp pure vanilla extract
  • 2 cups flour + a little extra for the pans
  • 1 tbsp ground cinnamon
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 cups grated fresh carrots (1 lb)---use the 2nd largest grate setting
  • 1 cup chopped walnuts
  • 1 cup raisins
  • For the Frosting:
  • 1 ⅔ blocks of cream cheese (13 oz total), room temperature
  • 2 sticks (8 oz. or 1 cup) butter, room temperature
  • 2 tsp pure vanilla extract
  • ¼ tsp salt
  • 4 cups powdered sugar
Instructions
  1. For the Cake:
  2. Preheat oven to 350ºF (~176ºC).
  3. Generously grease two 9-inch baking pans.
  4. Add about ¼ cup of flour to each pan and move the pan around, tapping, to get the pan coated with flour. Tap out the excess.
  5. In a large bowl, add the eggs and beat them well with the regular sugar and brown sugar, for about 5 minutes until becomes fluffy and triple the volume, then add oil. Mix with electric mixer, then add vanilla .
  6. Sift all dry ingredients and mix them with a spatula then add them into the eggs.Then use the electric mixer to incorporate all the ingredients together until just combined. Don’t over beat.
  7. Use a spatula/large spoon to stir in carrots, walnuts, and raisins.
  8. Pour this batter evenly between both cake pans and put the pans in the oven for 30 minutes or until a tooth stick comes out clean.
  9. Allow cakes to cool completely on a wire rack.
  10. For the Frosting:
  11. In a medium-large bowl, beat together cream cheese and butter using an electric mixer.
  12. Mix in sugar, vanilla, and salt. Beat well.
  13. It is very important that the cream cheese and the butter to be room temperature and beat the cream cheese first until no lumps seen. If the butter is not soft enough you will have butter lumps in the frosting and I don't think you will like it ;-)
  14. Frost the first cake layer with about ⅓ of the frosting. Top with the other cake layer and frost the rest of the cake with the remaining frosting.
  15. For the orange decor, I used a white chocolate which i melted the I added red and yellow food color until I've got the orange colour. I spread it over a parchment paper then I put it in the freezer for 10 minutes to harden. I cut stripes of chocolate and decorated the cake the way it is...
  16. Enjoy!
Recipe by gabriela cuisine at https://gabrielacuisine.ro/carrot-cake/