Carrot Cake

Ingredients

Cake

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon grated nutmeg
• 1/2 teaspoon ground cloves
• 4 eggs
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 1/4 cups light vegetable oil like canola
• 2 1/2 cups grated raw carrot
• 1 cup raisins (optional)
• 1/2 cup chopped walnuts

Frosting

• 4oz (125 g) cream cheese
• 1/4 cup butter at room temp
• 2 cups sifted icing sugar
• 1 teaspoon vanilla

Instructions

Cake

Preheat oven to 350°F

1. In a mixing bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. In a stand mixer (or separate bowl) beat eggs, brown and white sugars, and oil.
3. Stir in dry ingredients and mix well.
4. Stir in raisins, carrots and nuts.
5. Pour into a greased and floured 13x9" baking pan or a 13" bundt or tube pan.
6. Bake 40–45m for oblong pan, 60 min for bundt pan.
7. Inserted cake tester should come out clean.
8. Allow to cool before frosting.

Frosting

1. In a stand mixer beat cream cheese, butter, and vanilla until well blended.
2. Slowly add icing sugar until all mixed together.
3. Remove cooled cake from pan and place on cake plate.
4. Tuck small pieces of waxed paper around to bottom edge of cake to keep cake plate clean while frosting.
5. Frost the cake and remove waxed paper when finished.

Comments

This recipe is pretty fool proof. Eliminate the walnuts if serving to people with allergies or sensitivities. Eliminate the raisins if serving to Henry or Justin.