There is something very christmassy about this cake. My favourite dessert ever has to be a good slice flour-less chocolate cake, but carrot cake is a close second. The best part about this cake is that it's like wine, it only gets better with age! Provided it lasts more than a day in your house..
- 1 1/2 c vegetable oil
- 1 c caster sugar
- 1 c brown sugar
- 6 eggs
- 1 tbsp vanilla extract
- 3 1/4 c flour
- 1 tbsp cinnamon
- 2 tsp baking soda
- 2 tsp salt
- 1 tsp baking powder
- 2 1/2 c grated carrots
- 1 c chopped walnuts
- 1/2 c raisins
- Pre-heat the oven to 180 degrees. Prepare tin with parchment paper. (Use two 8" tins for full recipe. I made half the recipe in a loaf tin.)
- In a large mixing bowl whisk together the caster sugar, brown sugar and vegetable oil until well combined. Add in the eggs one by one, mixing well after each addition. Add in the vanilla extract.
- In a separate bowl, sift the flour, salt, baking power, baking soda and cinnamon. Set aside 2 tablespoons of the flour mixture. Add the remaining into the wet ingredients and mix well. Do not over mix.
- In another bowl, add in the carrots, walnuts and raisins. Now add in the two tablespoons of the flour mixture set aside earlier. Toss everything together.
- Now add the carrots into the batter and fold everything together.
- Pour into prepared tin and bake for 40-55 minutes.
- Cool in the fridge and ice. Decorate with walnuts.
For the cream cheese frosting:
- 170 g cream cheese(room temperature)
- 120 g powdered sugar
- 57 g unsalted butter
- Whisk the cream cheese in a mixing bowl until it looks fluffy.
- Add in the butter and whisk well.
- Add the sugar in stages and whisk until combined.
- Refrigerate the frosting for 15-20 minutes.
- Apply on cooled cake.