Recipe Adventure: Carrot Cake

It’s been top secret for years, but I’ve decided to share my no fail, all flavour, super moist Carrot Cake recipe. This is my go-to recipe for family gatherings and tea parties. This carrot cake has tons of texture, lots of carrot and plenty of nuts, raisins and spices. The best part is the delicious crust that forms on the outside, perfect to eat plain on it’s own, but even more delicious to load on a luxurious layer of fresh whipped cream cheese frosting. Yum!

Ingredients
4 eggs
1/2 cup butter
2 cups brown sugar
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon fresh grated ginger
1/4 teaspoon ground clove
1/2 cup chopped walnuts
1/4 cup raisins
1 whole orange zest and some juice
3 cups grated carrot

Directions
Preheat oven to 350 degrees
Grease two 8 inch cake pans

In a large bowl, beat together eggs, butter, sugar, vanilla.
Mix in flour, baking soda, baking powder, salt, nutmeg, cloves, ginger, cinnamon.
Stir in carrots, orange zest and juice. Fold in nuts and raisins.

Pour evenly into pans and bake for 40-45 minutes.
While the cake is baking, make the icing:

Cream Cheese Icing
1/4 cup butter, softened
8 ounces cream cheese
3-4 cups confectioners sugar
1 teaspoon vanilla extract

Combine ingredient in mixer, beat until smooth.
Once your cake is cool, add a liberal layer of icing and enjoy!