This is my third version of stolen carrot cake recipe and I think this is it,this recipe is officially my favorite and my two year old daughter just loves it.this carrot cake recipe was stolen from laura vitales website (www.lauravitaleskitchen.com). It tastes yummy,though there are a little changes that I have made, laura uses orange zest which I skipped and I have added some walnuts which laura skipped and of course the frosting, its very famously known that "carrot cake is nothing without cream cheese frosting".thats a load of crap,I have used orange icing.I have used this particular icing because my daughter has milk allergy and she cannot have diary products,hence I skipped the cream cheese frosting.Orange icing is equally good and its very light compared to cream cheese.
Ingredients
1 ½ cups of Shredded Carrots
½ cup of Raisins and chopped walnuts
1 ¼ cup & 1 Tbsp of All Purpose Flour
½ cup of Sugar
¼ cup of Brown Sugar
¾ cup of Vegetable Oil
2 Eggs
1 Tbsp of Vanilla Extract
1 tsp of Baking Soda
1tsp baking powder
2 tsp of Cinnamon
½ tsp of Salt
¼ tsp of Nutmeg
For the frosting:
1 cup icing sugar
2tbsp orange juice
Preparation,
* Preheat your oven to 180 degree C
* I used a 9inch round loose bottom baking pan, you can use any baking pan and line it with parchment paper.
* In a bowl mix in shredded carrot, raisins and chopped walnut. Mix in 1tablespoon of flour, this is because we don't want the carrots, raisins and walnuts to drop to bottom of the batter we want it to be evenly distributed.Keep this aside.
* In a large bowl put the granulated sugar, brown sugar, vanilla extract, oil and two eggs and beat with a whisk till it nicely combined, now add the dry ingredients all purpose flour, nutmeg, cinnamon,baking powder, baking soda and salt, whisk till well combined. Now add the carrots, raisins and walnut mixture and mix well. The batter is ready
* Pour the batter into the baking pan and bake for about 30 minutes or until when a toothpick inserted in the center comes out clean.(my oven took one hour, thats because its my oven,its old and takes it own time)
* let the cake cool in the pan for a while then put it on a wire rack and let it cool completely before icing it.
Frosting Method
* In a bowl sieve icing sugar and add 2tbsp of orange juice and whisk it till its smooth, it should be like cream consistency. Set the cake on a serving tray and drizzle the frosting on the cake back and froth, let the icing drip to the sides.
There is enough frosting to cover the whole cake but I prefer to drizzle it.
This cake can be kept in the fridge for up to a week.It is a perfect teatime snack.
HAPPY BAKING :)
Upcoming recipe 'Expresso Brownies'(and yes stolen recipe,I am proud to say that I'am a con)
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