Serving: 12
1 LB carrots, peeled
1 1/2 cup flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
4 eggs (room temperature!)
2 tsp vanilla extract
1 cup dark brown sugar
1/2 granulated sugar (white)
1 1/4 cup vegetable oil (e.g. corn, canola but NOT peanut or olive
oil)
1 cup walnuts, finely chopped
1/2 cup raisin
For Frosting:
6 TBp unsalted butter, room temperature
3 cups confectioner's suger (i.e. the white powdery sugar)
1/4 cup maple syrup
1. Preheat oven to 350 F, grease 11" x 8" pan
2. Grate the carrots (use the smallest hole)
3. sift the flour, baking poweder, baking soda, salt and
cinnamon
4. Beat the eggs till blended. Add vanilla, brown sugar, granulated
sugar & oil, beat to incorporated.
Add dry ingredient in 3 batches, folding in well after each
addition.
5. Add carrots, walnuts, raisin and fold in thoroughtly
6. Pour the batter into the ban. Bake till the cake springs back
when touched lightly, about 40 - 50 mins.
7. Stand for 10 min before removing the cake from the pan. Then
cool completely before frosting.
Frosting: Cream the butter with half the sugar till soft. Add the
syrup and beat in the remaining sugar til blended. Spread on the
cake over the top and the sides. Voila