This carrot cake recipe has been in the family for some time now and it is a favourite that’s for sure! You may be surprised by the amount of oil and sugar, but it makes for a delicious and moist cake. I have made it with less oil and sugar and found it works better as cupcakes than cake, you can try it out and see which you prefer.
You can omit the walnuts or raisins if you want. I sometimes just add walnuts or just raisins and at other times I don’t add anything extra at all. Ginger adds a nice kick to this cake but if you don’t have any you don’t have to go out and buy it, it is perfectly fine without it.
As you may have noticed, I often bake with olive oil. I do not use extra virgin olive oil for my baking; I use either light tasting or regular olive oil.
What you will need:
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 2 tsp baking soda
- 1 and 1/4 cups of olive oil
- 1 tsp salt
- 3 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp freshly grated ginger
- 3 medium size carrots (makes 3 and 1/2 cups worth)
- 1/2 cup ground walnuts
- 1/2 cup sultana raisins (optional)
Directions:
Grease 13×9 inch pan or 2 -8 inch pans; line with parchment paper.
Sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg in mixing bowl. Stir in oil, then add eggs one at time; mix well after each addition.
Mix grated carrots, grated ginger, nuts, and raisins together until blended. Pour into a greased pan and bake at 350 for 30 mins or until the toothpick comes out clean.
When fully cooled, frost with cream cheese frosting.
Alternate recipe:
What you will need:
- 1- 1/2 cups sugar
- 4 eggs
- 2 cups flour
- 2 tsp baking soda
- 1 cup olive oil
- 1 tsp salt
- 3 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp freshly grated ginger
- 3 medium size carrots (makes 3 and 1/2 cups worth)
- 1/2 cup ground walnuts
- 1/2 cup sultana raisins
Directions:
Grease 13×9 inch pan or 2 -8 inch pans. If your making a layered cake, line with parchment.
Sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg in mixing bowl; I use a whisk and stir it around till combined. Stir in oil, then add eggs one at at time; mix well after each addition.
Grate carrots and add to it grated ginger, nuts, and raisins; mix together until blended. Bake at 350 for 30 mins for cake, check with toothpick if it comes out clean its baked. For cupcakes, check at 25 minutes with toothpick, if it comes out clean its baked.
For frosting:
- 200 gr softened cream cheese
- 4-5 cups icing sugar
- 1/4 cup softened unsalted butter
- 1-2 tbsp milk
- 1 pkg vanilla sugar or small amount of vanilla extract
Beat butter and cream cheese until smooth. Add in the vanilla if using. Add the icing sugar and cream together until it becomes a smooth frosting. It will be stiff, so add in 1 tablespoon of milk. Beat and add more if you desire.
OMG, I want to bite my tongue off. Holy smokes pictures, cake, setting amazing. I love it. It looks so perfect, actually beyond perfection.