by Ausra
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my 7 recipes »
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Ausra's Notes:
2 cups flour Ask a question about this ingredient
2 teaspoons baking soda Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
2 cups sugar Ask a question about this ingredient
1 1/4 cup vegetable oil Ask a question about this ingredient
4 large eggs Ask a question about this ingredient
3 cups shredded carrots Ask a question about this ingredient
1 1/4 cup chopped walnuts Ask a question about this ingredient
1/2 cup golden raisins Ask a question about this ingredient
2 tablespoons minced fresh ginger Ask a question about this ingredient
8 tablespoons unsalted butter Ask a question about this ingredient
10 ounces cream cheese Ask a question about this ingredient
2 1/2 cups powdered sugar Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
Preheat oven to 350oF.
Ask a question about this stepButter one 9 x 13" baking pan (or two 9" round pans). Line the bottom of the pan with parchment, butter the parchment, dust with flour.
Ask a question about this stepSift together flour, baking soda, salt and cinnamon.
Ask a question about this stepIn the large bowl wisk together sugar and oil. Add eggs, one at a time, mixing well between each addition.
Ask a question about this stepAdd flour mixture to the egg mixture. Mix until just incorporated.
Ask a question about this stepAdd shredded carrots, nuts, raisins, ginger, mix everything. Spoon the batter into prepared pan (pans). Bake 35-40 min or until tester inserted in the middle of the cake comes out clean.
Ask a question about this stepRemove the cake from the oven, let it cool for 20 minutes, then flip it out of the baking pan, remove the parchment and place it on the serving platter or cake stand. Let cool completely.
Ask a question about this stepFor icing: beat cream cheese and butter with electric mixer until smooth. Add sugar, salt, vanilla extract, mix well.
Ask a question about this stepIf icing is too thick you can add 1-2 tablespoon of milk. If icing is too thin - add more powdered sugar.
Ask a question about this stepIce the cake with icing. Decorate, if you wish.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
