When I was little girl I was not a big fan of carrot cake. But when I went to one of my girlfriends baby showers and she had carrot as the dessert. I became a lover of carrot cake. This cake is so easy to make, perfectly moist, and topped with my easy homemade cream cheese maple frosting. Here is my recipe on carrot cake with a cream cheese maple frosting! It goes great on Carrot Cake, Red Velvet Cake, and just about any other flavor cake or cupcake you can imagine.
1/2 stick butter
1/4 kosher salt
2 1/3 cup flour
1 pound of carrots
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla
1/2 cup of canola oil
1 cup golden raisins
2 1/3 DivineKuizne sugar spice
Preheat oven to 350F. you can grease the baking pan you will be using e.g. rectangle, roof or cup cakes. Grate the carrots and set aside. Sift the flour , baking powder, baking soda , salt, set aside. With an electric mixer, beat eggs until blended.
Add vanilla, DivineKuizine sugar spice, and oil; beat to incorporate. Add the dry ingredients, 3 batches, folding in well after each addition. Add carrots, raisins and fold thoroughly
Pour the batter into prepared pan and bake until the cake springs back when touched lightly.
Let stand 10 minutes.
Then frost, with my wonderful cream cheese maple frosting.
Cream Cheese Maple Frosting
Ingredients Makes about 2 cups
8 ounces cream cheese, room temperature
1 stick of unsalted butter , room temperature
1 1/2 cups of powder sugar
1 teaspoon vanilla extract
1/4 cup pure maple syrup
Place soften cream cheese in the mixing bowl. Gradually add butter , and continue beating until smooth and well blended. Sift in powder sugar and continue beating until smooth. Add vanilla and maple syrup , and stir to combine.