Carrot Cake
…with raisins, cinnamon, allspice and nutmeg, and a silky smooth easy to make cream cheese frosting!
Servings Prep Time
16servings 20minutes
Cook Time Passive Time
75minutes 10minutes
Servings Prep Time
16servings 20minutes
Cook Time Passive Time
75minutes 10minutes
Ingredients
Carrot Cake
Cream Cheese Frosting
Instructions
Preparing the Carrot Cake
  1. Preheat the oven to 170 Celsius degrees or 340 Fahrenheit degrees
  2. Grease a regular sized baking tin and line it with baking paper and set aside
  3. Wash and scrub the carrots, then grate them finely in a bowl and set aside
  4. In a large bowl whisk eggs with the sugar, the oil and the vanilla extract until the mixture thickens visibly
  5. Pour in the flour, the baking powder and the spices and mix gently
  6. Add the grated carrots and the raisins and mix until all ingredients are well combined
  7. Spoon the mixture in the baking tin and bake in the oven at 170 Celsius degrees or 340 Fahrenheit degrees for 75 minutes or until a skewer comes out dry
  8. Let the Carrot Cake cool in the tin for 10 – 15 minutes then turn it out on a cooling rack
Preparing the Cream Cheese Frosting
  1. In a large bowl mix the cream cheese and butter until creamy, using a hand mixer on high speed
  2. Slowly add the vanilla, then the powdered sugar small amounts at a time mixing at low speed; *do not overbeat*
  3. Chill the frosting until neded
Assembling the Carrot Cake
  1. Cut the Carrot Cake in 3 layers using a large enough cake cutting knife
  2. Spread a tablespoon of cream cheese frosting in the center of a cake stand or a plate
  3. Lay down the first carrot cake layer and top it with cream cheese frosting; then lay the next layer and so on, until the last layer
  4. Completely cover the carrot cake with cream cheese frosting and serve it as it is!
  5. The Carrot Cake can be decorated with crushed walnuts kernels and melted white chocolate