Scrumptious carrot cakes

Name: Scrumptious carrot cakes
Yield: 12-16 people
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground aniseed; 1/8 teaspoon ground cardamom; 1 1/4 cup sunflower oil; 1 cup caster sugar; 1 cup lightly packed brown sugar; 1/2 teaspoon vanilla extract; 4 eggs(@55gr); 3 1/2 cups grated carrot (around 6 medium carrots); 1 cup chopped nuts(i used pecan); 1/2 cup raisin; Frosting:; 125 gr cream cheese(room temperature); 125 gr butter (room temperature); 140 gr icing sugar (don’t use icing mixture); Squeeze lemon juice

Athirah Basalamah @cook_9956489

I made this carrot cake in short notice of ladies gathering. So easy to make and tasted very nice. I know it is sounded crazy with those 3 cups of carrots but trust me it turned up super moist and yummmm for the tummmm.
In the end, its a carrot cake, right?!

Athirah Basalamah @cook_9956489

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Ingredients

12-16 people

2 cupsall purpose flour
2 teaspoonbaking soda
1 teaspoonsalt
1 teaspoonground cinnamon
1/2 teaspoonground ginger
1/4 teaspoonground nutmeg
1/4 teaspoonground cloves
1/4 teaspoonground aniseed
1/8 teaspoonground cardamom
1 1/4 cupsunflower oil
1 cupcaster sugar
1 cuplightly packed brown sugar
1/2 teaspoonvanilla extract
4eggs(@55gr)
3 1/2 cupsgrated carrot (around 6 medium carrots)
1 cupchopped nuts(i used pecan)
1/2 cupraisin
Frosting:
125 grcream cheese(room temperature)
125 grbutter (room temperature)
140 gricing sugar (don’t use icing mixture)
Squeezelemon juice

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Steps

1

Heat oven to 180C. Grease two 8 inches tins and line it with baking paper.
2

Start with combining dry ingredients in a big bowl(it is fine for you to omit some of the spice or if you want to use all-spice, instead of using all those spices; 2 teaspoon will be just right). Shift together and set aside
3

In a different bowl Whisk oil, sugars(combined caster and brown sugar) and vanilla, whisk in egg one by one until its well blended. Scrape the side.
4

Shift in dry ingredients in three parts(using shifter to prevent any lumps), using rubber spatula mix it gently until they disappear.
5

Add carrots, pecan and raisin, mix well. Pour it to two prepared tins, bake until top of the cake is springy, and toothpick come out clean. It takes 35-40minutes to bake.
6

Meanwhile, beat the cream cheese until light and soft, add icing sugar a bit at a time, add butter in parts, make sure it is well combine each time you add cubed butter.
7

When the carrot cake done from the oven, leave it in the tin for around 10 minutes, transfer it on the cooling rack, decorate with frosting. Have a good baking!