Carrot Cake Delight
Baking and Desserts • American
Description
Optionally, you can add 3–4 tablespoons of chopped pineapples to the batter.
Ingredients
- Vegetable Oil 5 fl oz
- Brown Sugar ½ glasses
- Fine white sugar ½ glasses
- Chicken Egg 2 pieces
- Walnuts 5 oz
- Light Raisins, Seedless 5 oz
- Salt ½ spoons
- Baking Powder 1 tablespoon
- Nutmeg ¾ spoons
- Activated Baking Soda ¾ spoons
- Cinnamon 1 tablespoon
- Philadelphia Cheese 10 oz
- Vanilla extract ½ spoons
- Powdered Sugar 1 glass
- Carrot 15 oz
- Wheat Flour 1 glass
Step-by-Step Guide
Step 1
Crack the eggs into a bowl, add brown and white sugar, and whisk until the sugar is fully dissolved. Add vegetable oil and sifted flour, and whisk for 1-2 minutes. Then add salt, baking powder, baking soda, and spices, and mix well. The dough should be thick and very sticky.
Step 2
Grate the carrot finely, chop the nuts or blend them in a food processor. Rinse the raisins in hot water and dry them. Add everything to the batter and mix — the mixture will gradually become less thick. Preheat the oven to 355°F (350 degrees Fahrenheit), and line the bottom of a baking pan with parchment paper. Transfer the batter into the pan, smooth it out, and bake for 35–40 minutes.
Step 3
Allow the pie to cool to room temperature, remove it from the mold, and slice it in half horizontally to create two layers. For the filling, beat the cream cheese at room temperature with powdered sugar and vanilla extract until smooth and well combined. Spread the filling on the bottom layer, place the second layer on top, and cover the top and sides of the cake with the remaining cream. Use crumbs from the trimmed edges to coat the sides of the cake and decorate the top as desired.
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