Usuba
Carrot Cake with Cream Cheese Frosting
A spiced cake with rich flavors of spices, walnuts, and raisins. Topped with delicate cream cheese frosting. You can optionally add chopped pineapples to the batter.
- Total
- 60 min
- Standard serving
- 175.6 g
Ingredients
Total 16- Vegetable oil
13.33 ml≈ 1 tbsp - Brown sugar
13.2 g≈ 1 tbsp - Fine white sugar
12 g≈ 1 tbsp - Chicken egg
11 g≈ 1/4 pcs - Walnuts
11.11 g≈ 1 pcs - Golden raisins
10.56 g≈ 1 tbsp - Salt
0.3 g - Baking powder
0.44 g - Nutmeg
0.38 g - Baking soda
0.44 g - Cinnamon
0.358 g - Philadelphia cream cheese
24.44 g≈ 1.5 tbsp - Vanilla extract
0.3 ml - Powdered Sugar
22 g≈ 2 tbsp - Carrot
41.67 g - Wheat flour
15.125 g≈ 2 tbsp
Instructions
- 1
Step 1
Break the eggs into a mixer bowl. Add brown and white sugar, beat until the sugar is completely dissolved.
Pour in the vegetable oil and sifted flour, beat for 1–2 minutes.
Add salt, baking powder, baking soda, and spices (nutmeg, cinnamon). Mix until smooth. The dough should be thick and sticky.
- 2
Step 2
Finely grate the carrots. Chop the walnuts finely or grind them in a blender.
Rinse the raisins in hot water and dry them.
Add carrots, nuts and raisins to the dough, mix well. The mixture will gradually become less thick.
Preheat the oven to 180 degrees. Line the bottom of the baking pan with parchment paper.
Transfer the dough to a baking pan, smooth it out, and bake for 35–40 minutes until done.
- 3
Step 3
Cool the pie to room temperature and remove from the pan.
Cut the cake lengthwise into 2 layers.
Prepare the cream: beat room temperature cream cheese with powdered sugar and vanilla extract until smooth.
Spread the cream on the bottom layer, cover with the second layer.
Coat the top and sides of the cake with the remaining cream.
Coat the sides of the cake with crumbs from the trimmed cake layers. Decorate the top as desired.
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