Carrot Cake

Carrot Cake Ingredients

For the Cake :2 cups plain flour2 teaspoons baking soda1⁄2 teaspoon salt11⁄2 teaspoons ground cinnamon11⁄4 cups veg oil1 cup sugar1 cup brown sugar1 tspn vanilla extract4 large eggs, at room temperature3 cups grated carrots, 5 to 6 medium carrots1 cup coarsely chopped pecans1⁄2cup raisinsFor Cream Icing :225g cream cheese, at room temperature11⁄4 cups icing sugar1⁄3 cup thickened cream

Steps

Pre heat oven 1750c, line the bottom of 2 x 9inch pans with baking paper, grease & flour the sides.Whisk flour, baking soda, salt, & cinnamon in a medium bowl until very well blended.In a separate bowl, whisk the oil, white sugar, brown sugar, & vanilla.Add the eggs, one at a time, whisking after each one.Switch to a spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in 3 parts, gently stirring until they disappear & the batter is smooth.Stir in the carrots, nuts, & raisins.Divide the cake batter between the cake pans.Bake until a skewer inserted into the center of the cake comes out clean, approx 40-45 minutes.Cool cakes in the pans for 10 mins, then carefully turn the cake layers out onto cooling racks.While cakes are baking make your icing, in a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 min.Beat in the icing sugar, a 1⁄4 cup at a time, until fluffy.Pour in the thickened cream. Beat on med speed for 2 to 3 mins, or until the icing is whipped & creamy. Chill covered till cakes have cooled down completely.Assemble the cake, with icing as shown, top with more Pecans & enjoy! Icing will set in the fridge if too runny.