Carrot Cake. Carrot Cake with Pineapple Frosting "Delicious! Everyone raved over dessert tonight—this cake is a definite keeper!" - Christina. Carrot Cupcakes & White Chocolate Icing "Cupcakes are FULL of flavor.

In another bowl, sift together flour, baking soda, salt, and cinnamon. To make this carrot cake, you'll start by mixing up your dry ingredients. One important thing when measuring out your dry ingredients is to make sure to spoon and level your flour. You can cook Carrot Cake using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Carrot Cake

It's 2 of cups all-purpose flour.
You need 2 tsp of baking powder.
Prepare 1 1/2 tsp of ground cinnamon.
You need 3/4 of cup vegetable oil.
Prepare 4 of large eggs.
It's 1 of cup sugar.
Prepare 1 tsp of vanilla extract.
Prepare 2 of cups grated carrots.
You need 1 of cups roasted walnut.
You need 1 of cup raisins.
You need of Cream Cheese frosting.
Prepare 250 g of icing sugar.
Prepare 1 1/2 of cup icing sugar.
Prepare 1 1/2 tsp of lemon zest.
You need 1 tsp of vanilla extract.

You want to avoid packing the flour into the measuring cup, otherwise, you'll end up with too much in your recipe. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise.

Carrot Cake instructions

In a big bowl, sift all-purpose flour, then add 2 tsp baking powder and 1 1/2 tsp ground cinnamon..
Stir up with a balloon whisk and set aside. In another bowl, prepare the carrots by grating them to small chunky pieces. This shall measures to about 2 cups..
Using a mixer, break 4 eggs and beat at high speed until they turn foamy, then add 1 tsp vanilla extract..
Then add the flour mix, stir at medium speed till the mixture reach the ribbon stage as shown in the picture..
Detach the mixture bowl. Add in the roasted walnut, grated carrots, and raisins. Mix well using spatula..
Grease the surface of the 9” pan to avoid the cake from sticking to the sides. Pour the mixture into the pan, and bake it for 25 minutes at 180 degree celcius..
Transfer the cake to a cooling rack right after its done. Set aside to let it cool at room temperature..
Prepare the cream cheese forsting by adding all the cream cheese, icing sugar, lemon zest, and vanilla essence. Mix well using a mixer. Apply the icing once the cake is cooled. Spread them evenly for a decent presentation..

Salt, cinnamon, and vanilla extract make the cake taste amazing. Oil keeps the cake nice and moist — any neutral flavored oil will work. While some recipe historians trace the roots of carrot cake back to medieval times, we disagree. We know exactly where the best carrot cakes come from - the oven of a Southerner's kitchen. Moist, flavorful, and covered in creamy frosting, carrot cake is a perfectly delightful dessert that satisfies a certain craving in a way unlike any other classic Southern cake.