Carrot Cake with Cream Cheese Frosting:
Ingredients
Carrot Cake:
Ingredients:
- o 1/2 cup of rum-soaked raisins.
- o 1 cup of chopped walnuts.
- o 1 pound of finely grated carrots.
- o 1 cup of heavy cream.
- o 2 1/2 cups of all-purpose flour.
- o 1 teaspoon of ground cinnamon.
- o 1 teaspoon of ground ginger.
- o A pinch of ground nutmeg.
- o 2 teaspoons of baking powder.
- o 1 1/2 teaspoons of salt.
- o 3/4 teaspoon of baking soda.
- o 4 eggs.
- o 1 cup of brown sugar.
- o Orange zest.
- o 2 teaspoons of vanilla extract.
- o 3/4 cup of neutral oil.
Cream Cheese Frosting:
Ingredients:
- o 90g softened butter.
- o 540g cream cheese.
- o 300g melted white chocolate.
- o 1 tablespoon of vanilla paste.
Instructions
Carrot Cake:
Instructions:
- Preheat the oven to 350°F (180°C). Prepare two cake pans by lining them with parchment paper and buttering them.
- Mix all the dry ingredients and spices in a bowl.
- Mix the grated carrots with the heavy cream in another bowl.
- In a separate bowl, beat the eggs, brown sugar, and vanilla extract with a whisk until the mixture is pale. Then add the oil.
- In another bowl, gradually mix the dry ingredients with the liquid ingredients until you get a homogeneous batter. Fold in the raisins and chopped walnuts.
- Divide the batter into the two cake pans and bake on the middle rack of the oven for 35-40 minutes, or until a toothpick comes out clean.
Cream Cheese Frosting:
Instructions:
- Melt the white chocolate in a double boiler over low heat.
- In a mixer, cream the softened cream cheese and butter.
- Once the cream cheese and butter are fully incorporated, add the melted white chocolate and vanilla paste.