Monday, November 24, 2014

Carrot Cake: The Best One Ever

“Alice:How long is forever? White Rabbit:Sometimes, just one second."

Carrot Cake

6 cups finely grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups flour
1 teaspoon salt
4 teaspoons ground cinnamon 
1 cup chopped walnuts

1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. 
4. In a separate bowl, combine the flour, baking soda, salt and cinnamon.
5. Combine the dry ingredients into the wet mixture until absorbed. 
6. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
7. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
8. Cool completely before removing from pan. 
9. When completely cooled, frost with cream cheese frosting.

*The recipe makes two 10 inch round layers.

Cream Cheese Icing
150g unsalted butter, softened
240g full-fat cream cheese
840g icing sugar, sifted

1. Mix butter and cream cheese using an electric mixer on high speed for 2-3 minutes.
2. Add in the sugar and mix for another 2-3 minutes.

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