Method

Preheat the oven to 170ºC and grease a 20cm round tin. Alternatively, you can use a square tin of 17 to 20 cm. You can also use a layer of parchment paper to line the base.
In a large bowl mix the eggs and sugar. Whisk them until the sugar has completely dissolved.
Gradually add the oil into the mix and whisk after each addition.
Once you obtain a homogeneous mixture, add the grated carrots, walnuts, raisins, and vanilla extract. Mix well.
Bake for about 30 minutes until the top turns golden brown and it’s cooked through. You can check with a wooden skewer if the cake has cooked through – it should come out clean.
Allow the cake cool down completely on a wire rack.
Meanwhile, prepare the cream cheese frosting.
Beat the butter until it’s fluffy and light. Then add the cream cheese and powdered sugar. Beat until it’s all well incorporated and you achieve a creamy texture.
Place the frosting in the fridge for at least 30 minutes before you spread it on the cake.
Once the cake has cooled down and the frosting has chilled, you can proceed with decorating the cake. First spread the frosting over the cake. You can go for a fluffy messy look or for a more smooth look. Then add your favourite toppings!
Any leftover carrot cake can be stored covered in the fridge for up to five days.
Alternatively you can freeze the unfrosted cakes for between 2-3 months. Simply double wrap it tightly in some plastic wrap or an airtight freezer-safe bag, to maintain texture and avoid freezer burn. Allow it to thaw overnight then frost before serving.

Visit alphafoodie.com for more recipes.