January 22, 2012

Traditional Carrot Cake with Cream Cheese Frosting

Post by Chef Corbin

Yield- 8 servings


1-¼ cup brown sugar
½ cup veg oil
¼ cup unsalted butter
3 eggs
1- ½ cup AP flour
1 ½ tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground ginger
2 -½ cup grated carrot
½ cup walnuts
½ cup pecans
½ cup raisins

Cream cheese frosting

1 LB softened cream cheese
¾ cup butter- softened
1-½ cups icing sugar
Vanilla seeds from ½ pod


Combine the sugar with the oil and butter and whip until smooth. Slowly add the eggs to the whipped butter, continue to mix for 1 minute. Add the flour and remaining ingredients. Divide the batter into individual buttered ramekins and bake in a pre-heated 350-degree oven until set. Remove from heat and cool completely. Once the cakes have cooled top each cake with a dollop of cream cheese frosting. Garnish with fresh mint and serve with crème anglaise.