AuthorAnushkaBest Soft, fluffy, moist cake ever. i am totally obsessed with this cake, If you’re not a fan of carrot cake I guarantee you’ve had a cake with far too much to enjoy.
Heat the oven to 180C. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
In a medium bowl, whisk flour, baking soda, baking powder, salt, and the cinnamon until well blended.
In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
With the help of rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
Divide the batter between the prepared cake pans. Bake for 30 - 40 mins or until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Add powdered sugar beat until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Cover the cake in cream cheese frosting then smooth the side and top. Sprinkle some cinnamon powder on top.
Ingredients
Directions
Heat the oven to 180C. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
In a medium bowl, whisk flour, baking soda, baking powder, salt, and the cinnamon until well blended.
In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
With the help of rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
Divide the batter between the prepared cake pans. Bake for 30 - 40 mins or until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Add powdered sugar beat until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Cover the cake in cream cheese frosting then smooth the side and top. Sprinkle some cinnamon powder on top.
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