Carrot cake is a moist and flavorful cake that is made with grated carrots, spices, and a variety of other ingredients. It is often topped with a rich cream cheese frosting and is a popular dessert for holidays, birthdays, and special occasions.
To make carrot cake, start by mixing together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl. In a separate bowl, beat together eggs, sugar, oil, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in grated carrots, crushed pineapple, and chopped nuts, if desired.
Pour the batter into a greased and floured cake pan and bake in a preheated oven until a toothpick inserted into the center comes out clean, about 30-40 minutes. Remove the cake from the oven and let it cool completely before frosting.
To make cream cheese frosting, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Spread the frosting over the cooled cake and sprinkle with chopped nuts or a dusting of cinnamon, if desired.
Carrot cake is a delicious and comforting dessert that is perfect for any occasion. Its moist texture and warm spices make it a favorite among many people. Enjoy a slice with a cup of tea or coffee for a delightful treat!
Ingredients:
- 6 cups 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 all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 cup chopped walnuts
Directions:
-In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
-Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
-In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
-Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.