Carrot Cake Recipe (Pinoy)

Cake

• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp salt
• 4 pcs raw eggs
• 1 cup granulated sugar
• 3/4 cup light brown sugar
• 2 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1 cup vegetable oil
• 1/4 cup fresh milk
• 1 tbsp vanilla extract
• 3 cups grated carrots/2 c carrots,1 c pineapple chopped
• 1 cup chopped walnuts

Cream Cheese Frosting

• 8 ounces cream cheese
• 6 tbsp butter, melted
• 3 cups confectioners sugar
• 1 1/2 tsp vanilla extract

Procedure

• Bake the cake.Combine flour, baking soda, ground cinnamon, baking powder, and salt in a mixing bowl than whisk until everything is properly distributed.Beat the eggs using an electric mixer in a separate mixing bowl.Add the granulated and light brown sugar then continue mixing until fully blended.Add the vegetable oil, fresh milk, and vanilla extract then continue mixing until texture becomes smooth.Put-in the flour-baking soda-cinnamon-baking powder-salt mixture then continue mixing using low speed.Fold-in the carrots and walnuts.Pour the batter on a cake pan with shaped wax paper.Preheat oven to 180 C and bake the batter for 35 to 50 minutes (you know that the cake is done when toothpick inserted comes out clean).Remove from the oven and allow to cool down.

Make the frosting

1. Beat the cream cheese using an electric mixer
2. Add-in the butter and vanilla extract then continue mixing until the mixture is well blended
3. Add the confectioners sugar then mix until texture becomes smooth
4. Set aside

Apply the frosting over the cake

1. Place the first cake on a flat surface and apply frosting on the top part spreading it evenly
2. Place the second cake on top of the first cake and align properly
3. Apply the remaining frosting on top and on the sides of the cake
4. Garnish with chopped wallnuts on top and on the sides
5. Refrigerate for at least an hour then serve.