Moist carrot cake with cream cheese frosting
Ingredienté
2 1/2 cups grated carrots
4 eggs
2 cups brown sugar
1 teaspoon vanilla extract
1 1/2 cups oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 Salt
Method
Preheat your oven to 180 degrees and make sure all the ingredients are at room temperature.
In a medium bowl, add sugar, oil, eggs and vanilla essence. Use a whisk and mix well.
Add the grated carrots and work them into the mixture with a wooden spoon.
And put aside.In a second bowl, add all the dry ingredients, namely flour, baking powder, cinnamon and salt.
Add the wet ingredients to the dry ingredients and gently mix the dough until there are no lumps and no dry flour is visible.
Divide the dough evenly between 2 lined and greased 20cm cake tins.
And bake for 30-40 minutes until a skewer comes out clean.
Allow the cakes to cool for 10 minutes before removing from the tin and placing on a wire rack to cool completely before frosting.Cream cheese icing
230 grams cream cheese
125 grams butter
400 grams powdered sugar
1 teaspoon vanilla essence
Beat the butter until light and smooth.
Add the cream cheese and mix.
Add powdered sugar and vanilla essence and beat for 6-8 minutes.
Decorate cake with icing and pecans or chopped walnuts.
Have fun
