Carrot Cake
Ingredients
Cake
- 1/2 cup golden raisins 75g
- 1 cup vegetable oil 220g
- 3/4 cup granulated sugar 150
- 3 eggs
- 2- 1/4 all-purpose flour 270g
- 1- 1/2 tsps baking powder
- 1 tsp baking soda
- 2 tsps cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp Kosher salt
- 2-1/2 cups grated carrots 240g
- 1/4 cup chopped pistachio
Cream Cheese Frosting
- 4 oz cream cheese 112g
- 2 oz salted butter, at room temperature 56g
- 3/4 cup powdered sugar 75g
- 1/2 cup chopped pistachios 75g
Instructions
Cake
- Heat oven to 350F. Line an 8” x 3” round cake pan with a circle of parchment paper cut to just the size of the bottom of your pan.
- Soak the raisins with 2 Tbsps water for a few minutes. Drain and set aside.
- In a large bowl, whisk together the oil, sugar and eggs. Add flour, baking soda, baking powder, spices and salt and mix until just combined. Switch to a spatula and fold in the carrots, pistachios and golden raisins.
- Pour batter into prepared cake pan. Bake for 35-40 minutes. Remove the pan from the oven and allow the cake to cool completely before unmolding.
Cream Cheese Frosting
- Cream cheese, butter and powdered sugar with a stand mixer fitted with the paddle attachment or with a hand-held mixer until smooth. Spread onto cooled and unmolded cake and sprinkle with pistachios.
