Carrot Cake

Carrot cake is among the most widely loved traditional cakes. These are perfect for every occasion. Whether it is a birthday party, tea party, or holiday, you can happily make a carrot cake. This recipe is not just easy to make but gives you a moist cake. Filled with cream cheese icing, you get a complete package.
Tips for making a carrot cake:
When making a carrot cake, keep a few things in mind:
Make sure the eggs and butter are at room temperature.
You can also use light muscovado sugar instead of brown sugar.
You can also use walnuts instead of pecans.
Place the leftover cake in an airtight container and refrigerate for up to five days.

Preparation time: 30 minutes
Cooking time: 35 minutes
Total time: 65 minutes
Serving: 12


For the cake
2 cups self-raising flour
3 medium carrots, grated
1 cup vegetable oil
4 large eggs
½ cup yogurt
1½ tsp vanilla extract
Zest of ½ orange
1 2/3 cup light brown sugar
2½ tsp cinnamon powder
¼ nutmeg, grated
¾ cup raisins
¾ cup pecans, roughly chopped

For the icing
2 cups icing sugar
½ cup unsalted butter softened
½ cup cream cheese
A pinch salt


For the cake
Add self-raising flour, brown sugar, cinnamon powder, grated nutmeg, and salt in a large bowl. Whisk well until everything is well combined and the sugar is lump-free.
In a separate bowl or jug, pour vegetable oil. Add cracked eggs, yogurt, orange zest, and vanilla extract. Whisk until everything is incorporated.
Pour the wet ingredients mixture into the dry ingredients and mix well until the batter is smooth.
Add chopped pecans and raisings and gently fold.
Prepare the two 20 cm cake pans by greasing them lightly with cooking spray or vegetable oil.
Divide the cake batter equally in the two greased pans.
Place the cake pans into a preheated oven at 350-degree f for about 25 to 30 minutes.
Once the time is up, insert a toothpick in the cakes to check their doneness. If the toothpick comes out clean, it means the cake is ready. If it doesn’t, bake for five more minutes.
Once done, take the cakes out of the oven and let them cool down before taking them out of the pan.
For the icing
Meanwhile, in a standing mixer bowl, add butter and beat it until it is creamy. Add icing sugar in a small amount and beat at medium speed. Also, scrape the sides and add cream cheese and salt in a small amount, and beat. Once you get a creamy consistency, stop beating.
Once the cakes are cool enough, take them out of the pan and onto a cake dish. Spread half of the icing on a cake’s surface and place the other cake on top of it. Cover the cake with the remaining icing and sprinkle chopped pecans on top.
Refrigerate for an hour before serving.

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