Let’s Bake a Carrot Cake! ????
Follow this link to read the post. Who doesn’t LOVE Carrot Cake?! I know that I do! This sweet, spicy, moist cake with rich cream cheese icing is perfect with a nice cuppa tea or coffee after dinner or anytime. This is my own recipe that I’ve been making for years. I truly hope you love it as much as I do!
The Goods!
1 cup sugar
The ingredients being very cute for their photo shoot! ????
1 cup cooking oil
3 eggs
1 1/3 cup flour
1.5 tsp. baking soda
1.5 tsp. baking powder
1/2 tsp. Salt
1.5 tsp cinnamon
1/2 cup raisins
2 cups grated carrots
2 cans cream cheese icing
The way!
Marie Antoinette said “Let them eat cake!” I agree, but first we gotta bake it!????
Preheat your oven to 350 degrees.
Take your sugar and oil and cream them together for a few moments either in a large bowl or a sexy mixer like this one. ????
Crack your three eggs into a small bowl or measuring cup and add 1 egg at a time, all the while still mixing.
Next! Take all of your dry ingredients including flour, baking powder and soda, salt and cinnamon and add them to this gorgeous batter. Mix that on medium speed until it’s fully combined and smells like cinnamon heaven! Don’t forget to scrape down your bowl just in case you have some sneaky bits stuck to the bottom. ????
Last but not least, the star of the show and its shrivelled up co- star…carrots and raisins! Go ahead and toss these two into the mix and give one more stir until combined. Once again scrape down your bowl. ☺️
Now to prepare the cake pan. I use an aluminium pan from Wilton that is 6 inches in diameter and 3 inches deep. I brush on a light coating of cooking oil then I cut a circle and some strips out of parchment paper (baking paper) to cover both the bottom and sides of the pan. This trick ensures your cake will never stick!
Go ahead and pour your batter into the pan and place it in the oven for one hour. After the hour is up take a tooth pick and stick it into the middle of the cake, if it comes out clean pull that baby out! If not bake it at 10 minute long intervals until completely baked. ????
As you can see above the finishe cake looks so great and OMG the smell!!!
Once the cake is cooled I went ahead and levelled off the cake just a bit in order to make icing it easier. I then torted the cake (fancy word for cutting into two layers). I placed just over half of one can of the cream cheese icing in the centre of the bottom layer and spread that out evenly. Then I took the top of the cake and flipped that upside down onto the bottom layer. This way the top of the cake is nice and flat! ????I then went on to ice the rest of the cake.
I really did not want this cake to look too polished as it is a very rustic cake to begin with. I achieved the look I wanted by taking my frosting spatula and swirling it around all over the cake. I am happy with the outcome. And let’s be honest here, most of us want to eat cake not sit there and marvel at its perfection! ????
This cake turned out beautifully and tasted amazing! I hope that you give this recipe a try. I know you’ll just LOVE it!
????Enjoy my sweeties!????
???? Niss xo