Carrot Cake
Ingredients
for 10 strikes
- 3 cups carrots (450 g), grated
- 2 ½ cups semi-coarse flour (310 g)
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup brown sugar (200 g)
- ½ cup granulated sugar (100 g)
- 3 eggs
- 1 cup vegetable oil (240 ml)
- 1 cup raisins (150 g)
Carrot Cake
Frosting
- 1 cup unsalted butter (225 g), room temperature
- cream cheese for example Philadelphia (340 g)
- 1 ½ teaspoon vanilla extract
- 2 cups powdered sugar (240 g)
- 2 cups walnuts (200 g), crushed
Preparation
- Preheat the oven to 180˚C. Grease and line 3 baking trays of the same size with parchment paper.
- Grate the carrots in small holes on a grater. Set aside.
- In a large bowl, sift together 2½ cups (310 g) flour, cinnamon, allspice, salt, baking powder, and baking soda. Stir.
- In a separate large bowl, beat brown sugar, granulated sugar and eggs with an electric hand beater at medium speed. After a while, gradually pour in the vegetable oil.
- Slow the beating down to low speed and gradually add the flour in small batches to the wet ingredients. Stop mixing as soon as you have mixed in the last of the flour.
- Add the raisins and grated carrots to the batter by hand and stir to combine.
- Divide the cake batter evenly between the prepared tins and smooth the surface.
- Bake for 25-30 minutes.
- Pull the cakes out and leave to cool in the moulds. Then pull them out and set aside.
- Make the frosting: In a large bowl, beat the butter, cream cheese and vanilla with an electric mixer at medium speed. Gradually increase speed and beat for about 30 seconds until frosting is light and fluffy.
- Add powdered sugar, ½ cup (60 g) at a time and beat at low speed.
- Assemble the cake: make sure the top of each cake is flat. If not, use a serrated knife to flatten the cakes
- Place 1 finished cake (first layer) on a serving plate or cake stand. Spread ¼ of the frosting on top and spread in an even layer. Add another layer of cake and spread with another ¼ of frosting. Place the last layer of cake on top with the bottom side up so you have an even surface. Spread the rest of the frosting over the top and sides.
- Gently press walnuts into the frosting along the sides of the cake.
- Chill for 30-60 minutes to allow the topping to set, then slice and serve.
Bon appetite wishes Orechini 🙂
