If I am ever asked for a carrot cake recipe, I just have to share this recipe. This recipe was first published by Readers Digest.
I’ve recently started ordering fruit and vegetables from a supplier that delivers directly to my door. Each week, I receive a box of carrots. Having two bags of carrots in my fridge, presented the perfect opportunity to bake this cake for my sister’s birthday.
Ingredients:
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups shredded carrots
- 1 cup oil
- 4 eggs
- 1 cup chopped walnuts
- 1 cup raisins
Method:
1. Preheat oven to 160°C/325°F
2. Grease and flour two round cake pans.
3. In a large bowl, combine the first 6 ingredients and then the next 3. Beat with an electric mixer at medium speed for 2 minutes. Stir in walnuts and raisins
4. Pour into prepared cake pans. Bake at 325°F for 40 minutes or until done.
5. If you wish, ice with butter-cream
cream cheese frosting.
A Tale of Two Kitchens 
This is a cake for those needing a sensory experience. It is a sweet, moist cake with a crunch and burst of flavour from the walnuts, all complemented with fragrant cinnamon. Topped with a creamy, dreamy icing it is delicious served cold or warmed and served with ice-cream. One could get lost in this cake.