Ingredients: |
Ingredients: ¾ cup vegetable oil
3 large eggs
1 cup packed light brown sugar
½ cup granulated sugar
1 tsp vanilla extract
2 cup all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
½ tsp salt
½ tsp ground allspice
¼ tsp ground cloves
2 cup loosely packed, finely grated carrot (about 7 oz)
¾ cup lightly toasted walnut pieces or raisins (optional)
Frosting
1 pkg (225 g) brick cream cheese, at room temperature
¼ cup unsalted butter, at room temperature
3 cup icing sugar, sifted
1 tsp vanilla extract
1 tsp lemon juice
lightly toasted walnut pieces, for garnish
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Directions: |
Directions:Preheat oven to 350 F. Grease and line with parchment paper the bottom of two 9-inch round cake pans. Whisk oil, eggs, brown sugar, granulated sugar and vanilla until blended. In a separate bowl, sift flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in grated carrot coated with the flour (this will help extract the most colour). Add this to wet mixture and stir until evenly blended (batter will be wet). Stir in walnut pieces or raisins, if using. Divide between 2 pans and bake for 25 to 30 minutes or until toothpick inserted in centre comes out clean. Cool for 30 minutes in pans then turn out on cooling rack.
Frosting:
Beat cream cheese and butter until smooth. Add half the icing sugar; beat until smooth. Beat in the vanilla and lemon juice, then remaining icing sugar until light and fluffy. Spread top with a generous layer of frosting and stack the second cake. Continue to frost the top and sides of cakes. Garnish with walnut pieces on top and sides of cake. Cake will keep refrigerated up to 3 days. |
This recipe for Carrot Classic Cake is from