A carrot cake with cream cheese icing is one of the most popular cakes around the globe. This rich flavoured cake can be served as a snack at tea, and can also be used as a genuine traditional wedding cake.
Eggs – 3
Butter milk – ¾ cup
Vegetable oil - ¾ cup
White sugar - 1 ½ cup
Vanilla extracts - 2 tea spoons
Ground cinnamon - 2 tea spoons
Nutmeg - ⅛ tea spoon
Salt - ¼ tbsp
All-purpose flour - 2 cups
Baking soda - 2 tea spoons
Shredded carrots - 2 cups
Flaked coconut - 1 cup
Chopped walnuts - 1 cup
Pineapple with juice - 8 oz
Raisins - 1 cup
Orange juice - 1 cup
Softened cream cheese - 8 oz
Softened butter - ½ cup
Confectioners’ sugar - 3 cups
Vanilla extract – 1 teaspoon
Icing sugar – 1 cup
Preheat the oven to 350 degrees F, which is equal to 175 degrees C.
Take a 9x13 inch pan, and grease and flour it.
Put the raisins into the sauce pan and then cover them all with the orange juice.
Boil the raisins covered with the orange juice.
Drain out all the juice in a bowl, and set the raisins aside.
In a medium bowl, stir together the flour, baking soda, salt, cinnamon and nutmeg.
In a large bowl, combine the eggs, butter milk, oil, sugar and vanilla.
Mix it all together. When its done, add the flour mixture and mix it together well.
In a medium bowl, combine your carrots, coconut, walnuts, pineapple and raisins.5
Add your carrot mixture into the butter mixture and mix it well together.
Pour the mixture in the greased pan, and bake it in the preheated oven for 25 to 35 minutes at least.
Insert a toothpick in the centre of the cake, and if it comes out clean, it means that your cake is perfectly baked.
Take it out of the oven, and allow it to cool.
To make icing, take a large bowl and beat the softened cream cheese with butter until it mix up smooth.
Add vanilla extracts in the mixture and continue beating it.
Pour the icing sugar in it – one-third at a time – and continue beating until the mixture becomes smooth.
Once the cake has been cooled down, ice the cake properly with the mixture, and refrigerate it.