Carrot Cake by Tasty's Kiano Moju
What you will need
3 cups carrot (450 g), hand-grated
2 ½ cups all-purpose flour (310 g)
2 teaspoons (6 g) ground cinnamon
¼ teaspoon (0.5 g) allspice
1 teaspoon (4 g) baking powder
1 teaspoon (6 g) kosher salt (1/4 tsp if using salted butter)
1 cup light brown sugar (200 g), packed
½ cup granulated sugar (100 g)
3 large eggs, room temperature
1 cup vegetable oil (240 mL)
1 cup raisin (150 g) covered in flour (1 tbsp)
1 cup crushed pineapple (225 g), canned
1 cup unsalted butter (225 g), (2 sticks) room temperature
12 oz cream cheese (340 g), room temperature
1 ½ teaspoons (7 g) vanilla extract
2 cups powdered sugar (240 g)(Nutritional facts 360 calories, 17.65 g fat, 49.43 g carbohydrates, 2.88 g protein, 81 mg cholesterol, 166 mg sodium)
How to cook
Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
Grate the Carrots
Grate the carrots on the small holes of a box grater. Set aside.
Make the Cake
Mix the Dry Ingredients
In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
Mix the Wet Ingredients
In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
Mix the Vegetable Oil
With the mixer running, gradually pour in the vegetable oil.
Combine Wet and Dry Ingredients
With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
Add the Raisin, Carrots, Pineapple
Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
Divide the cake batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
Make the Icing
Mix butter, cream cheese, vanilla
Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
Add Powdered Sugar
Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
Put the Cream Cheese into the Cake
Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
Chill for 30-60 minutes to let the icing set, then slice and serve.