Classic Carrot Cake

Name: Classic Carrot Cake
Yield: 12 porsi
Cuisine: Indonesia
Ingredients: 1 cup all purpose flour; 1 tsp cinnamon powder; 2 tsp baking soda; 1 1/4 cup vegetable oil; 1 cup sugar; 1 cup brown sugar; 4 large eggs; 1 tsp vanilla extract; 3-4 medium carrots, grated; 1/2 cup raisins (optional); 1/2 cup walnuts, chopped (optional); 250 gr Cream Cheese, room temperature; 100 gr butter, room temperature; 1 cup icing sugar; 1 tsp vanilla extract; 1/4 tsp salt; 1/4 cup heavy cream

Cooking Miong @mchlzb

Jakarta

Carrot cake is my mom's favourite dessert in the whole world, and she doesn't even have a sweet tooth! This recipe makes deeply moist cake and richly creamy frosting, making your whole house fragrant with cinnamon, brown sugar, vanilla, raisins and walnuts reminiscent of magical Christmas mornings. #carrotcake #kue #dessert #creamcheese #wortel

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Classic Carrot Cake

Cooking Miong @mchlzb

Jakarta

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Bahan-bahan

2 jam

12 porsi

Cake Batter
1 cupall purpose flour
1 tspcinnamon powder
2 tspbaking soda
1 1/4 cupvegetable oil
1 cupsugar
1 cupbrown sugar
4large eggs
1 tspvanilla extract
3-4medium carrots, grated
1/2 cupraisins (optional)
1/2 cupwalnuts, chopped (optional)
Cream Cheese Icing
250 grCream Cheese, room temperature
100 grbutter, room temperature
1 cupicing sugar
1 tspvanilla extract
1/4 tspsalt
1/4 cupheavy cream

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Cara Membuat

2 jam

1

Pre-heat oven 170 degree celcius. Prep 2 x 20 cm round shallow cake tins with oil/butter and spread thin layer of flour to prevent cake from sticking.
2

Mix wet ingredients: oil, sugar, brown sugar, vanilla. Add eggs one by one and stir well with a balloon whisk.
3

Sieve dry ingredients: flour, cinnamon, baking soda, in 3 parts and mix into wet ingredients with spatula until thoroughly incorporated with no air bubbles.
4

Fold in grated carrots, raisins, and chopped walnuts.
5

Pour batter into cake tins and bake for 40 minutes until the cake tops are springy and toothpick comes out clean when poked in the center.
6

Rest in cake tins until cakes cool for about 15 minutes. Run a butter knife through the sides and flip cake tins 180 degrees on a cooling rack to let gravity do its job, releasing the cakes from the tins. Let cool for 3 hours.
7

Using electric whisk, whip up cream cheese icing ingredients until perfectly smooth and cool in the refrigerator for 3 hours.
8

Level both cake layers and decorate with cold icing. Best refrigerated overnight before serving.