It was Thanksgiving Day when I made this cake for dessert which the family wanted instead of my usual pumpkin pie. Well, indeed a good suggestion by Maor as it turned out well served. It is very easy to bake this cake. You may use this cake for bake sales, as holiday’s dessert and can be used any time of the year.
Makes 24 slices
2¼ cups self-raising flour
1½ teaspoons baking soda
1½ teaspoons cinnamon powder
1 1/8 cups raisins, soaked with 3½ tablespoons orange juice for 10 minutes
5 large eggs
1½ cups dark brown sugar
1½ cups vegetable/corn oil
3 cups finely grated carrot
4½ tablespoons orange zest
Cream Cheese Icing/Frosting:
1/3 cup butter, softened
2/3 cup cream cheese, softened, any brand of your choice (I used Philly brand)
1½ teaspoons lemon juice
¾ cup icing sugar
Place the icing sugar and butter in a bowl and beat till smooth. Add cream cheese and lemon juice and beat well. Set aside for later use.
Preheat the oven to 350°F. Grease the 9×9 inch cake pan with parchment paper.
In a mixing bowl with self-raising flour, baking powder, cinnamon powder and stir to combine well. Set aside.
Place the dark brown sugar in a large mixing bowl and add vegetable/corn oil and beat until smooth. Add the eggs one at a time, beating well after each addition. Fold in the flour mixture and gently stir till evenly mixed. Gently fold in grated carrots and soaked raisins including the juice and orange zests.
Pour the carrot batter into the prepared cake pan and transfer to the preheated oven to bake for 60-70 minutes or test the doneness by inserted cake tester in the middle of the cake and when it comes clean, it is done. Remove from oven and set aside to cool for 5-10 minutes. Turn out the carrot cake onto a wire rack and gently remove the parchment paper, cool completely before icing.
Turned over the carrot cake and spread the cream cheese icing evenly on top of the carrot cake. Transfer the iced carrot cake to the refrigerator to chill to solidify the icing. To serve simply sliced into bars.