Carrot Cake
Ingredientes
- 280 gr all-purpose flour
- 450 gr finely grated carrots
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 pinch of ground cloves
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 280 gr vegetable oil
- 250 gr white sugar
- 200 gr dark or light brown sugar
- 4 eggs
- 1 tbsp vanilla extract
- zest of 1 orange
- 85 gr shredded coconut
- 1/2 cup chopped walnuts
- 1/2 cup raisins
For the frosting:
- 2 1/2 cups cups powdered sugar
- 175 gr unsalted butter at room temperature
- 340 gr cream cheese at room temperature
- 1 tsp vanilla extract
Instrucciones
- Preheat the oven at 180°C/350°F. Grease and line the bottom of a springform pan with parchment paper.
- In a bowl mix together flour, baking powder, baking soda, cloves, cinnamon, nutmeg and ginger.
- In another large bowl, or the bowl of the stand mixer, mix white and dark sugar, eggs, oil, vanilla and orange zest. Gradually add the dry ingredients and mix to combine. Add carrots, coconut, dried fruit and mix until just combined.
- Pour the batter into the prepared pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
- For the frosting: mix together cream cheese, butter and vanilla extract. Gradually add the powdered sugar and beat for 1-2 minutes. Spread the frosting over the cake.
Notas
Tip:
You can bake the cake in 1 larger cake pan or 2 smaller ones. The frosting can be used as filling as well. In that case, I suggest making 50% more of the frosting recipe to make sure you have enough to both fill and cover the whole cake with it.