Carrot Cake with Cream Cheese Icing

Ingredients (makes one 9 inch 2-layer cake or 30 cupcakes):

• Vegetable oil 1.5 cups

• Sugar 2 cups

• Eggs large 4, lightly beaten

• All purpose flour 2 cups

• Baking soda 2 teaspoons

• Baking powder 2 teaspoons

• Ground cinnamon 2 teaspoons

• Salt 1 teaspoon

• Carrot grated 3 cups (4 to 6)

• Walnuts chopped 1 cup (optional)

• Raisins 1/2 cup

• Cream cheese icing 1 recipe: LINK

Tools:

• 9" round baking pan

• 9" round parchment paper

• Cupcake pan

• Cupcake liner

• Measuring cups

• Measuring spoons

• Mixing bowls

• Whisks

• Baking spatulas

• Flour sifter

• Stand mixer

• Grater

Method:

• Combine oil and sugar in a bowl

• Add eggs and beat on medium speed until well blended for about 1 minute

• In a separate bowl, combine and sift dry ingredient together

• Add dry ingredients to wet ingredients and mix on medium speed for until well blended for about 1 minute

• Add carrots, walnuts (optional) and raisins, mix on medium speed until just incorporated

• Preheat oven to 325F

• Place parchment liners in the pans, pour batter into 2 9-inch cake pans or 30 cupcake molds

• Bake at 325F on the center rack in the oven for about 30 minutes (for both cakes or cupcakes), or until the cake starts to pull away from the sides of the pan and springs back when gently pressed

• Let cool completely in the pans on wire racks

• Smear on cream cheese icing

• EAT!!!

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