How to make the best carrot cake with the best cheese frosting.
2 1/4cupsall-purpose flour
1 1/2 tspbaking powder
1/2 tspbaking soda
1/2tsp ground cinnamon
1/2 cuporange juice(freshly pressed)
3/4 cupbrown sugar
3/4 cup canola oil
4 cupscarrots(peeled and grated)
1 cupdry raisins
1packagecream cheese(250 g)
1orange(zest and juice)
Place the rack in the middle position and turn on the oven ay 350 °F.
Line two 20-cm (8-inch) springform pans with parchment paper. Do not apply any butter or oil inside the pan at the bottom or on the side.
Combine the flour, the baking powder, the baking soda, the spices, and the salt. Set the bowl with the dry ingredients aside.
Add the eggs, the oil, and the sugar, and mix for about 5 minutes, at a high speed. The mix should almost double in quantity.
Now add the orange juice, the dry fruits, and the carrots and mix with a wooden spoon. When all the fruits are well incorporated, add the dry ingredients and mix carefully.
Divide the batter among the 2 pans.
Bake for about 1 hour and 15 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool in the pan on a rack. Run the blade of a knife around the cakes and unmold.
When your cake is cooled then you can spread the frosting on top of each cake and layered them on top of each other.
Cream Cheese Frosting
Add 1 package of cream cheese into a stand mixer, add the icing sugar, the zest of an orange and the juice of 1/2 of orange. Mix carefully all the ingredients together until you get a smooth and creamy texture.