Afternoon tea.
Nothing beats a scrumptious Carrot Cake.
With cream cheese frosting.
Winter afternoon in in front of the fireplace.
The Best Carrot Cake ever!
Pls take note if the sugar and carrots content is to much for you just use less other wise this is a very delicious cake just as it is.
Thank you for sharing Kuno Tschumi
Ingredients
4 cups grated carrots
1/2 cup brown sugar
1 cup raisins (optional)
4 eggs
1 cup white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda/bicarbonate of soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts or mixed nuts
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Directions
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Beat 1 cup of cream cheese (room temp) with 1 tsp of vanilla escence and 1/2 cup of icing sugar. Beat and mix until smooth. Sandwich cake together with frosting and spread the rest of the frosting over the cake.
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