Carrot cake with nuts and raisins
12 servings
60 minutes
Carrot cake with nuts and raisins is a cozy treat from American cuisine. Its history traces back to medieval Europe, where carrots were used as a sugar substitute. Over time, the recipe evolved with new nuances. This cake combines the richness of spicy cinnamon, the sweetness of carrots, and the pleasant texture of nuts and raisins. The cream cheese frosting adds tenderness and a slight tanginess. It is perfect for family gatherings, holidays, or simply a cozy evening with a cup of tea. From the first bite, it enchants with its harmony of flavors and gives a sense of warmth. It's important not to overmix the batter to keep it airy. After soaking, it becomes even richer, and the combination of soft layers and cream turns each piece into a small gastronomic delight.
1
Preheat the oven to 180ºC.
2
Generously grease two 9-inch baking pans with sunflower oil.
- Sunflower oil: 1.3 glass
3
In a large bowl, mix regular sugar, brown sugar, and sunflower oil using an electric mixer. Add eggs and vanilla and beat well for 3-5 minutes.
- Sugar: 1 glass
- Brown sugar: 1 glass
- Sunflower oil: 1.3 glass
- Chicken egg: 2 pieces
- Vanilla extract: 2 teaspoons
4
In a separate bowl, mix flour, cinnamon, baking soda, baking powder, and salt. Add the dry ingredients to the wet ones. Then, using an electric mixer, gently knead the dough. Don't overdo it; do not beat for too long!
- Wheat flour: 2 glasss
- Ground cinnamon: 1 tablespoon
- Soda: 0.8 teaspoon
- Baking powder: 1 teaspoon
- Salt: 1 teaspoon
5
Add grated carrot, chopped walnuts, and raisins, and gently mix everything with a large spoon or spatula.
- Carrot: 4 pieces
- Walnuts: 1 glass
- Raisin: 1 glass
6
Divide the dough evenly between the pans and place in the oven for 30 minutes or until a stick inserted in the center comes out dry.
7
After baking, the cakes should cool completely.
8
For the cream: in a medium bowl, beat the cream cheese with an electric mixer, gradually adding powdered sugar and 2 tsp of vanilla.
- Cottage cheese: 500 g
- Powdered sugar: 1 glass
- Vanilla extract: 2 teaspoons
9
Cover the first layer of the cake with about ⅓ of the cream. Place the second layer on top and cover the entire cake with the remaining cream.
10
Enjoy your meal!!