Author Notes
That's an excellent carrot cake, moist, rich, fragrant with spices, not too sweet and truly delicious! —Ausra
Ingredients
- Cake
-
2 cups
flour
-
2 teaspoons
baking soda
-
1 teaspoon
salt
-
1 teaspoon
cinnamon
-
2 cups
sugar
-
1 1/4 cups
vegetable oil
-
4
large eggs
-
3 cups
shredded carrots
-
1 1/4 cups
chopped walnuts
-
1/2 cup
golden raisins
-
2 tablespoons
minced fresh ginger
- Icing
-
8 tablespoons
unsalted butter
-
10 ounces
cream cheese
-
2 1/2 cups
powdered sugar
-
1/4 teaspoon
salt
-
2 teaspoons
vanilla extract
Directions
-
Preheat oven to 350oF.
-
Butter one 9 x 13" baking pan (or two 9" round pans). Line the bottom of the pan with parchment, butter the parchment, dust with flour.
-
Sift together flour, baking soda, salt and cinnamon.
-
In the large bowl wisk together sugar and oil. Add eggs, one at a time, mixing well between each addition.
-
Add flour mixture to the egg mixture. Mix until just incorporated.
-
Add shredded carrots, nuts, raisins, ginger, mix everything. Spoon the batter into prepared pan (pans). Bake 35-40 min or until tester inserted in the middle of the cake comes out clean.
-
Remove the cake from the oven, let it cool for 20 minutes, then flip it out of the baking pan, remove the parchment and place it on the serving platter or cake stand. Let cool completely.
-
For icing: beat cream cheese and butter with electric mixer until smooth. Add sugar, salt, vanilla extract, mix well.
-
If icing is too thick you can add 1-2 tablespoon of milk. If icing is too thin - add more powdered sugar.
-
Ice the cake with icing. Decorate, if you wish.
See what other Food52ers are saying.