Carrot Cake
There are many variations of carrot cake, I always love how they are always so moist even after a few days. This is a “plain” carrot cake, I with a cream cheese frosting; there are a few other carrot cakes yet to come.
Ingredients
Carrot cake mix
225g Self Raising Flour (of Plain with 1/2 tsp of Baking Powder, see Flour)
1 tsp of Baking powder
125g Dark brown sugar
50g Raisins
100g Carrots (peeled and finely grated, if you have a bit left over nothing wrong with adding a bit more carrot to the mix)
2 Large eggs
150ml Sunflower (or any kind of Vegetable Oil)
Carrot cake frosting
50g unsalted butter (softened)
50g full fat cream cheese
100g icing sugar (those with a sweeter tooth, may want to add another 50g)
Method
Making the Carrot Cake
Grease and line a 20cm round cake tin, with two layers of baking paper.
Turn the oven on 180oC (160oC Fan)
In a large bowl, put the flour, baking powder and sugar and mix together. Make sure you break up any lumps of sugar.
Add the carrots and raisins stir in.
Make a well in the centre of the bowl, and pour the oil and add the eggs. Then mix together to combine.
Pour the mixture into the prepared cake tine and place in the oven for approximately 1hr, until golden brown and firm to the touch. You should be able to insert a skewer and it come out clean.
Making the Carrot Cake frosting
In a bowl whisk place all the ingredients and whisk thoroughly to ensure there are no lumps.
Then pour over the cake, once it is cooled and spread out evenly with a spatula.
Hints and Tips
Carrot Cake variations
Replace the Raisins with Walnuts or 50g of both.
Add the rind of 1 orange and a splash of the squeezed orange juice to the frosting.
Replace the full fat cream cheese with mascarpone.