Carrot Cake Recipe
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Ground cinnamon | 2 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Eggs | 4 Large | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| 3/4 cup packed light brown sugar | ||
| Vegetable oil | 1 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 Tablespoon | |
| Carrots | 3 Cup (16 tbs), shredded | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| 3/4 cup dark seedless raisins | ||
| Cream Cheese Frosting | ||
Directions
1. Preheat oven to 350°F Grease 13" by 9" baking pan. Line bottom with waxed paper; grease paper. Dust pan with flour. Or grease and flour 10-inch Bundt pan.
2. In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
3. In large bowl, with mixer at medium-high speed, beat eggs and granulated and brown sugars until blended, about 2 minutes, frequently scraping bowl with rubber spatula. Beat in oil, milk, and vanilla. Reduce speed to low; add flour mixture and beat until smooth, frequently scraping bowl. Fold in carrots, walnuts, and raisins.
4. Pour batter into prepared pan; spread evenly. Bake until toothpick inserted in center of cake comes out almost clean, 55 to 60 minutes for 13" by 9" cake, or about 1 hour for Bundt cake. Cool in pan on wire rack 10 minutes. Run thin knife, around cake to loosen from sides of pan. Invert onto rack. Remove waxed paper; cool cake completely.
5. Meanwhile, prepare Cream Cheese Frosting. Transfer cooled cake to cake plate. With narrow metal spatula, spread frosting over sides and top of the cake.
2. In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
3. In large bowl, with mixer at medium-high speed, beat eggs and granulated and brown sugars until blended, about 2 minutes, frequently scraping bowl with rubber spatula. Beat in oil, milk, and vanilla. Reduce speed to low; add flour mixture and beat until smooth, frequently scraping bowl. Fold in carrots, walnuts, and raisins.
4. Pour batter into prepared pan; spread evenly. Bake until toothpick inserted in center of cake comes out almost clean, 55 to 60 minutes for 13" by 9" cake, or about 1 hour for Bundt cake. Cool in pan on wire rack 10 minutes. Run thin knife, around cake to loosen from sides of pan. Invert onto rack. Remove waxed paper; cool cake completely.
5. Meanwhile, prepare Cream Cheese Frosting. Transfer cooled cake to cake plate. With narrow metal spatula, spread frosting over sides and top of the cake.
Chef
