Last month, my youngest brother decided he wanted to go for an expedition to Borneo with Raleigh International. The thing was he had to raise a couple thousand Ringgits to fund his equipment, flights, expedition fees. No asking daddy and mommy for money. Not even using money from his own savings. He had to do something proactive to earn at least a portion of the needed money to go. What does this have to do with carrot cake?
Here’s where I come in. I receive a call and my brother says, “I’m going to sell chocolate chip cookies to raise funds.” Or something along that lines. And me? I was in charge of making cakes. I decided on carrot cake and chocolate cake since I had great success with a carrot cake recipe I got from Laura In The Kitchen. I managed to sell about 5 carrot cakes, I think. Maybe.
So I made it again recently and took some pictures for you! Forgive the bad lighting and blurry pictures. My phone can only do so much.. :-/ And I was baking at night.
~* Cast of Ingredients *~
oiled 8x8in pan (mine is ceramic), grated carrots, raisins, flour, sugar, oil, eggs, bicarb, cinnamon, nutmeg, salt, orange zest (optional), vanilla extract
Measure out the flour. I found that many people may not know how to measure out flour in cups. If done wrongly, the result can be a tough or rock-hard cake!
Basically, I’d whisk up the flour in my container to fluff and loosen it a bit.
Then I’d use my measuring up to scoop up a pile.
Gently level it off with a smooth appliance. Here, I use my trusty spatula.
And there you have a cup of flour ready to use!
In a bowl, mix up the grated carrots, raisins and 1/4 cup of flour.
In a separate bowl, add in all your dry ingredients and whisk them up well. (I always sieve my bicarb because it’s lumpy. I don’t bother with flour but sieving bicarb is a must for me). Also the original recipe called for 2 tsp cinnamon powder but I found that too overpowering so I only used 3/4 tsp which gave way for the other ingredients to shine as well.
Once that is done, all the remaining wet ingredients go in.
And whisk until combine! Don’t stress about overmixing. Just whisk until you don’t see clumps of flour then stop. It would take you barely 10 seconds to get it done.
Fold in the carrot raisin mixture.
Pour batter into your prepared pan. (I’m loving this ceramic one right now. I got it at a warehouse sale and have been using it non-stop for cakes! So pretty.)
Smoothen it out and bake!
I let it cool for about two hours before frosting with my favourite cream cheese frosting. So fluffy and dreamy.
Hope the recipe is as great a success as it is for me. 🙂 Get the recipe below.
I miss my silly brother. Hope he is having fun in the jungle right now. He’s been in Borneo for a week and a half now and has another 8.5 weeks to go. I pray each day that the Lord keeps him safe and sound. Raleigh Borneo 12K, go go go!
“I am that bread of life.” (John 6:48) ~ said the Lord Jesus Christ
Carrot Cake with Cream Cheese Frosting
lightly adapted from Laura In The Kitchen
1 cup & 1/4 cups of all purpose Flour (separated)
1/2 cup of Sugar
1 tsp of Baking Soda
3/4 tsp of Cinnamon
1/4 tsp of Salt
1/4 tsp of Nutmeg
3/4 cup of Vegetable Oil
1 tsp of Vanilla Extract
1 tsp of Grated Orange Zest (optional)
1 1/2 cups of Shredded Carrots (I used about 1 large carrot)
1/2 cup of Raisins
For the frosting (thinly coats 2 carrot cakes or generously adorns 1)
8 oz (250gms) of Cream Cheese, softened
1/4 cup of Butter, at room temperature
2 cups of Powdered Sugar
1 tsp of Vanilla
1 tsp lemon zest & 1tsp lemon juice
- Preheat your oven to 350 F or 170 C.
- Oil an 8-inch square baking pan with any flavourless oil (I used sunflower seed oil). Lay the bottom with parchment paper if removing cake from pan and set aside.
- In a bowl toss together the carrots, raisins and the 1/4 cup of flour until all of the carrots and raisins are coated with the flour.
- In a separate bowl, mix together the dry ingredients and then add the wet. Mix well.
- Add the carrots and raisins and mix until they are well incorporated through the batter.
- Pour the batter into the prepared baking pan and bake for about 30 minutes or until when a toothpick inserted in the centre comes out clean.
- When the cake is ready, let it cool in the pan for a few minutes but then take it out and let it cool completely on a wire rack. If leaving in the pan, then make sure the pan is on a wire rack.
- Once the cake is completely cool, make the frosting. Just mix everything together and add a tsp of milk in at a time until it is at the consistency you prefer.
- Spread the cake with the cream cheese frosting and munch!
- I prefer the cream cheese and the butter to be soft but still slightly cool because I find that it holds itself up better without being sloppy.
- I’ve had it out on the counter for 2 days and it was still good. I’m guessing this can keep for up to 2 days in room temperature but about 5 days in the fridge, wrapped firmly with cling foil.