Best Carrot Cake Recipe
Photo source: Grandmother's Kitchen
This best carrot cake recipe is for a one layer 8 inch cake. Just the right size for a small amount of people.
2 cups firmly packed finely grated fresh carrots
juice of 1 large orange
2 teaspoons vanilla extract
1/4 cup light olive oil
1 cup liquid honey
1/2 cup crushed pineapple, drained
1 cup all purpose flour
1 1/2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
3/4 cup raisins
Cream Cheese Icing
4 oz cream cheese, at room temperature
1/2 cup confectioners' sugar
1/2 tsp pure vanilla extract
1/2 tsp orange zest
Preheat oven to 350°F.
Line an 8 inch round cake pan with parchment paper and grease the parchment paper with butter.
In a mixing bowl, use a wooden spoon to stir together the grated carrots, orange juice, vanilla, olive oil, honey, and crushed pineapple until well blended.
In a second mixing bowl, combine the flours, baking soda,cinnamon and allspices and stir in the raisins.
Mix the dry ingredients into the carrot mixture,a little at a time,using a wooden spoon and stirring until just until the it is mixed.
Pour the batter into the prepared baking pan.
Place into preheated oven and bake 40-50 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven, let cool for 5 minutes, then remove from pan onto a cooling rack.
Wait until cool before icing.
Cram Cheese Icing
In a bowl, using an electric mixer, beat the cream cheese until creamy.
Add the confectioners' sugar vanilla extract and orange zest and beat until combined.
Place the cake onto a cake plate and frost.
Keep any leftover cake, covered and in the refrigerator.