Carrot Cake

I have a lot of cookbooks, especially ones from the 60's and 70's.

Among them I have a couple American and Canadian books and pretty much every one of those has a carrot cake recipe. This cake is a mix of the recipes I like best, and are easiest to make.

Plus this cake doesn't take long to make at all, which is always a positive cause if you want carrot cake ..you want it ASAP, no?

Ingredients

EU
190 gr grated carrots
160 gr brown sugar
125 ml vegetable oil
2 eggs
230 gr flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
210 gr apple sauce*
50 gr raisins

Frosting
60 gr butter
1/2 tsp vanilla extract
330 gr powdered sugar
120 gr cream cheese

US
1 1/4 cup grated carrots
1 cup brown sugar
1/2 cup vegetable oil
2 eggs
1 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3/4 cup apple sauce*
1/4 cup raisins

Frosting
1/4 cup butter
1/2 tsp vanilla extract
1 1/2 cups powdered sugar
1/2 cup cream cheese


Preheat your oven to 175°c / 350°f.
Grease and flour a 23x13cm / 9x5inch cake pan.
In a medium bowl mix together the carrots and brown sugar.
Then add the oil and the eggs.
In a seperate bowl sift together the dry ingredients.
Add the dry ingredients to the carrot mixture and mix until well combined.
Lastly add in the apple sauce and raisins.Pour the batter in your cakepan and tap it gently on a surface to release any air bubbles.
Bake for 35-40 minutes, let the cake cool completely before frosting.

To make the frosting, simply mix all ingredients in a bowl and slap onto the cake (or make it look pretty if you're more talented than me).

* I use chunky apple sauce cause I like the chunks of apple in the cake, but use smooth apple sauce if you prefer.



















- Steffi