Carrot cake with Cream cheese frosting tastes amazing with a large cup of tea!!!! And this recipe is so good that one slice will never be enough! So what are you waiting for? Make this ASAP!
Preparation Time 20 minutes
Cook Time 45 minutes
Yields 2x9 inch cakes / 22-24 cupcakes
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 1/4 cups canola oil
3/4 cup sugar
3/4 cup light brown sugar
1 teaspoon vanilla
3 cups carrots- peeled and grated
1 cup pecans- chopped- optional
1/2 cup raisins- optional
Cream Cheese Frosting
225 grams/ 8 oz cream cheese
1 1/4 cup icing sugar
1/3 cup heavy whipping cream
1/2 teaspoon vanilla
Preheat the oven to 175c. Line 2x9 inch cake tins with parchment paper. Set them aside. If making cupcakes then line cupcake tins with cupcake liners.
Combine: flour, baking soda, salt and cinnamon in a bowl. Mix well.
In another clean bow: combine the oil, sugars and vanilla. Add the eggs and whisk it well.
Fold the wet ingredients into the dry ingredients. Fold until just smooth. Do not over mix the batter.
Add the carrots, pecans and raisins. Fold in again.
Pour the batter into the cake tins and bake at 175c for 35-40 minutes.
Remove from the oven and set aside for 15 minutes. Then remove them from the pan and take off the parchment paper. Set them on a cooling rack to cool completely.
For the frosting: beat the cream cheese for 1 minute. Add the icing sugar and beat well. Add the heavy cream and vanilla. Beat until smooth. Refrigerate until ready to ice the cake.