Carrot cake

• For 1 people
• Preparation time (dont cuisson) : 90 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Cake
  • Carrots (grated) : 2 cups
  • All-purpose flour : 2 cups
  • Granulated sugar : 1.5 cups
  • Vegetable oil : 1 cup
  • Eggs : 4
  • Baking powder : 2 teaspoons
  • Baking soda : 1 teaspoon
  • Ground cinnamon : 1 teaspoon
  • Salt : 1 teaspoon
  • Vanilla extract : 1 teaspoon
  • Chopped walnuts : 1 cup
  • Raisins : 1 cup
• Cream Cheese Frosting
  • Cream cheese (softened) : 8 ounces
  • Unsalted butter (softened) : 1/2 cup
  • Powdered sugar : 4 cups
  • Vanilla extract : 1 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
• In a large mixing bowl, combine the grated carrots, flour, sugar, vegetable oil, eggs, baking powder, baking soda, ground cinnamon, salt, vanilla extract, chopped walnuts, and raisins. Mix well until all ingredients are fully incorporated.
• Pour the batter into the prepared baking pan and spread it evenly.
• Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool completely in the pan before frosting.
• Cream Cheese Frosting
• In a separate mixing bowl, beat the softened cream cheese and butter until creamy and smooth.
• Gradually add the powdered sugar and vanilla extract, beating well after each addition, until the frosting is smooth and fluffy.
• Once the cake has cooled, spread the cream cheese frosting evenly over the top.

Tips

• For a moist carrot cake, make sure to grate the carrots finely.
• You can add a handful of shredded coconut to the cake batter for extra flavor and texture.

Information

• Carrot cake is best served chilled.
• This recipe can be easily doubled to make a larger cake for special occasions.