Carrot Cake
Rated 4.0 stars by 2 users
Ingredients
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2 cups of Harvest Moon Mills All-Purpose Flour
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2 teaspoons of baking soda
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1/2 teaspoon fine sea salt
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1 ½ teaspoons ground cinnamon
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1 ¼ cups of vegetable oil
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1 teaspoon vanilla extract
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1 cup of sugar
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1 cup of brown sugar
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4 large eggs
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1/2 cup of raisins
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3 cups of grated carrots (5 to 6 peeled carrots)
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8 ounces of cream cheese, at room temperature
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1 ¼ cups of powdered sugar
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1/3 cup of heavy whipping cream
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1/2 cup of chopped pecans, for topping cake (optional)
Cream Cheese Icing
Directions
Heat the oven to 350F (176C). Grease a round cake pan and line the bottom with parchment paper then grease the top of the paper.
In a medium bowl, whisk flour, baking soda, salt, and cinnamon until well mixed.
In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
Use a spatula to scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots and raisins.
Pour the batter into the cake pan. Bake for 35 to 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool for 15 minutes.
Icing the Cake
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy.
Beat in the powdered sugar, until fluffy. Pour in cream and beat on medium speed for 1 minute. Cover and chill until ready to ice thte cake.
When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Sprinkle nuts on top (optional).
