Delicious Carrot Cake with Orange Zest Cream
Ingredients:
For the Carrot Cake:
– 2 cups (260 grams) of all-purpose flour
– 2 teaspoons baking soda
– 1/2 teaspoon fine sea salt
– 1 ½ teaspoons ground cinnamon
– 1 ¼ cups (295 ml) canola or other vegetable oil
– 1 cup (200 grams) granulated sugar
– 1 cup (190 grams) lightly packed brown sugar
– 1 teaspoon vanilla extract
– 4 large eggs, at room temperature
– 3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
– 1 cup (100 grams) coarsely chopped pecans
– 1/2 cup (65 grams) raisins
For the Creamy Frosting:
– 8 ounces (225 grams) cream cheese, at room temperature
– 1 ¼ cups (140 grams) powdered sugar
– 1/3 cup (80 ml) heavy whipping cream
– 1/2 cup (50 grams) coarsely chopped pecans, for topping the cake
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