My love affair with carrot cake started when I was in college. My good friend Geedes makes scrumptious carrot cakes. I remember helping her bake dozens of carrot cakes in her La Vista kitchen when she was still living here in the Philippines. Her carrot cakes were moist and yummy and generously covered with cream cheese frosting
She's now based in Canada and I miss her and her cooking. On days when I feel sad and start missing friends who are now based halfway around the world, I comfort myself with a hefty chunk of carrot cake and think of the good times I had with them.
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional)
1/2 cup raisins (optional)
Preheat oven to 350F
Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour.
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them.
Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely. Top cake with cream cheese frosting.
Cream Cheese Frosting
1 (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1-2 tbps milk
In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.