Carrot Cake

Ingredients

• For the Cake :
• 2 cups plain flour
• 2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 11⁄2 teaspoons ground cinnamon
• 11⁄4 cups veg oil
• 1 cup sugar
• 1 cup brown sugar
• 1 tspn vanilla extract
• 4 large eggs, at room temperature
• 3 cups grated carrots, 5 to 6 medium carrots
• 1 cup coarsely chopped pecans
• 1⁄2cup raisins
• For Cream Icing :
• 225 g cream cheese, at room temperature
• 11⁄4 cups icing sugar
• 1⁄3 cup thickened cream

Instructions

1. 1

   --- Steps ---

2. 2

   Pre heat oven 1750c, line the bottom of 2 x 9inch pans with baking paper, grease & flour the sides.

3. 3

   Whisk flour, baking soda, salt, & cinnamon in a medium bowl until very well blended.

4. 4

   In a separate bowl, whisk the oil, white sugar, brown sugar, & vanilla.

5. 5

   Add the eggs, one at a time, whisking after each one.

6. 6

   Switch to a spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in 3 parts, gently stirring until they disappear & the batter is smooth.

7. 7

   Stir in the carrots, nuts, & raisins.

8. 8

   Divide the cake batter between the cake pans.

9. 9

   Bake until a skewer inserted into the center of the cake comes out clean, approx 40-45 minutes.

10. 10

    Cool cakes in the pans for 10 mins, then carefully turn the cake layers out onto cooling racks.

11. 11

    While cakes are baking make your icing, in a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 min.

12. 12

    Beat in the icing sugar, a 1⁄4 cup at a time, until fluffy.

13. 13

    Pour in the thickened cream. Beat on med speed for 2 to 3 mins, or until the icing is whipped & creamy. Chill covered till cakes have cooled down completely.

14. 14

    Assemble the cake, with icing as shown, top with more Pecans & enjoy! Icing will set in the fridge if too runny.