Classic Cake: Carrot Cake with Cream Cheese Icing
I love a good carrot cake - and I like it even better when I can make a smaller recipe that still works. This cake recipe can be doubled to fill a bundt cake or two rounds. This recipe is desigend for one loaf pan.
Ingredients for the Cake:
1 cup or 128 g Flour
¾ cup or 75g white sugar
¾ teaspoons cinnamon
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup or ½ small can (8 -10 oz can) crushed pineapple with the juice – keep the juice on the side (if you have it great if not you can skip it)
¾ cup or 100 g Carrots, grated
1/3 cup or 50 g of Raisins (coat them in the flour so they don't sink to the bottom of the cake)
1 egg
¾ cup or 140 mL oil (not olive! Use a plain oil like sunflower or vegetable)
1 teaspoons vanilla extract
1/3 cup or 50 g walnuts or pecans (optional)
Instructions:
Grease and flour or line your baking dish with baking paper. Mix flour, sugar, cinnamon, baking soda, baking powder and salt. Set aside. Drain pineapple, saving the juice. Add eggs, oil, and vanilla. Beat with a mixer for about 3 minutes. If the mixture is too stiff add a bit of the pineapple juice. Stir in pineapple, carrots, raisins, and nuts. Bake for 325F or 162 C for 18-20 minutes for using two small loaf pans or 40 minutes for a standard loaf pan. If you bake a full cake its around 50-55 minutes, test after 40 minutes. Test the cake with a toothpick or a piece of raw spaghetti – it should come out clean with no batter sticking to it.
Cream Cheese Icing
3/4 cup or 75g powdered sugar
2.5 oz or 70 g Cream Cheese
1 Tablespoon Milk
1 Tablespoon Vanilla
Beat all the ingredients together until smooth.