Fragrant and moist carrot cake with a cream cheese frosting!
Carrot cake with cream cheese frosting
Description
Moist and flavorful carrot cake with raisins and walnuts topped with cream cheese frosting that is finger licking good!
Ingredients
Frosting
Carrot cake
Instructions
- Preheat the oven to 350°F
- Put the walnuts in a Ziploc bag and break them with a rolling pin
- Pour the walnut on a baking pan and bake them for 10 minutes at 350°F
- To a big bowl, add all purpose flour, baking powder, salt, baking soda, coconut, powdered cinnamon, powdered cloves, grated nutmeg and mix well
- Add chopped carrots, raisins, ~half of the roasted walnuts and mix well
- In another big bowl, add cane sugar, brown sugar, eggs, and whisk thoroughly for approximately 30 seconds
- Add cooking oil and whisk for another 30 seconds
- Add vanilla extract and plain unsweetened yogurt and whisk for another 30 seconds
- Add the flour mixture little by little and fold it into the wet ingredients
- I have used an 8 inch square baking pan
- Grease the sides of the pan with cooking oil and place a parchment paper inside
- Pour the batter in the pan and level it using a spatula
- Swirl around a chopstick gently to get rid of air bubbles
- Bake the cake at 350°F for 40 to 45 minutes till a toothpick inserted in the center of the cake comes out clean
- Cool down the cake completely before de-molding it
- Level the surface of the cake with the serrated knife
- Decorate the cake with frosting and the leftover walnut pieces (Refer to the recipe video!)
Prepping the walnuts
Making the cake batter
Baking the cake
Frosting the cake
Video
Notes
- You can either Grate/shred the carrots or chop it in a food processor by pulsing it 10-15 times just like I did!
- Mixing the carrots raisins and walnuts with the flour prevents them from clumping up in the batter
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