Old-fashioned Carrot Cake with Cream Cheese Frosting

 

This old-fashioned carrot cake is made with cooked, pureed carrots for a sweeter, richer, and moister result.

What you will need

½ cup walnuts

1 cup pureed carrots (boil just under a pound of carrots until soft; drain and cool, then puree in a food processor.)

1½ cups unbleached all-purpose flour

2 teaspoons baking powder

¾ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon freshly grated nutmeg

½ teaspoon salt

2 large eggs

1½ cups firmly packed light brown sugar

½ cup whole milk

1 teaspoon pure vanilla extract

½ cup plus 2 tablespoons unsalted butter, melted and cooled to room temperature

2 teaspoons freshly grated orange zest (be careful to avoid the white pith of the orange, it's bitter)

½ cup raisins

For the Cream Cheese Frosting

For the Cream Cheese Frosting:

4 ounces cream cheese, room temperature

2 tablespoons unsalted butter, room temperature

¾ cup powdered sugar

½ teaspoon pure vanilla extract

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