The most moist Carrot Cake Recipe from scratch with cream cheese frostin...

We made #Carrotcake
You Will Need

For Carrot Cake
1 cup (125 grams) all-purpose flour
1 teaspoons baking soda
1/4 teaspoon fine sea salt
½ teaspoons ground cinnamon
½ cup and 2 tablespoons vegetable oil
1/3 cup Treacle sugar
1/3 cup lightly packed brown sugar
1/2 teaspoon vanilla extract
2 large eggs
1 ½ cups grated peeled carrots (3 to 4 medium carrots)
1/2 cup (100 grams) coarsely chopped pecans
1/3 cup (65 grams) raisins

For Cream cheese Frosting
125 cream cheese, at room temperature
1/2 cup and 2 tablespoons powdered sugar
60ml heavy whipping cream
chopped pecans, for topping cake (optional)

Directions

Let’s Make the Batter
Heat the oven to (180C). Grease two 9-inch round glass bowls or cake pans and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon.
Next, in a separate bowl, whisk the Sugar Vanilla and oil, next whisk in eggs, one at a time.
Switch to a large rubber spatula. Next, add the dry ingredients in 2 parts, gently stirring until they disappear and the batter is smooth. Stir in the raisins, nuts, and carrots. Bake Cake
Divide the batter between the prepared cake pans. Bake for 35 to 45 minutes.
Cool cakes in pans for 15 minutes, peel off the parchment paper and cool completely.

The Frosting
Beat cream cheese with a handheld mixer on medium speed until creamy, 1 minute.
Beat in the powdered sugar, a 1/3 cup at a time until fluffy. Pour in the cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
When ready frost the cake and enjoy

 

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