Best ever carrot cake

I have tried several recipes for carrot cake and this time, by combining many different recipes all together I have come up with the best ever carrot cake that I have made. It was the most soft, moist and the most delicately flavored.

3 eggs

5 tbsp vegetable oil

6 tbsp sugar

2 tsp vanilla extract

250 g flour

1.5 tsp baking soda

1.5 tsp baking powder

1.5 tsp ground cinnamon

0.5 tsp ground cardamom

2 cups grated carrots (about 3-4 carrots)

handful of raisins

 

# In a large bowl, beat together oil, sugar and vanilla. In another bowl mix together flour, baking soda and baking powder, cinnamon and cardamom.

# Fold dry ingredients (flour mixture) into the wet ingredients. Stir in carrots and raisins. Mix everything until combined and the batter is thick and chunky.

# Scrape batter inot prepared pan - I used a 23 cm diameter round baking mold with a hole, but I guess a regular round baking mold or a pan is just as good.

Bake at 175 degrees C for about 40-50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes in the mold, then place on a wire rack to cool.

Prepare the frosting:

2 tbsp warm butter

2 tbsp cream cheese

2 tbsp confectioners’ sugar

0.5 tsp vanilla extract

 

# In a medium bowl, combine butter, cream cheese sonfectioners’ sugar and vanilla extract. Beat until the mixture is smooth and creamy.

# Frost the cooled cake.

I couldn’t wait for the cake to cool, so I frosted it when it was still warm and it was still ok - the frosting did not start to melt or anything.

So, the next thing to do is to start eating. And at the same time ttrying to ignore the fact that it is pretty heavy and calorie-rich. Yes, it was very dense, but so good…The next day after the frosting sat on it, it became even more moist.