Mom's favourite Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Ingredients for the Carrot Cake

• 115g (1/2 cup) unsalted butter, softened
• 200g (1 cup) vegetable oil
• 200g (1 cup) granulated white sugar
• 230g (1 cup packed) light brown sugar
• 4 large eggs
• 1 tbsp pure vanilla extract
• 320g (2 1/4 cups) all purpose/plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/4 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp freshly ground nutmeg
• 2 cups finely shredded carrots
• 1 cup crushed pineapple, well drained
• (optional) 1 cup coarsely chopped walnuts
• (optional) 1/2 cup golden raisins

Please refer to my other blog post for Cream Cheese Swiss Meringue Buttercream

Instructions

1. Preheat your oven to 175 degrees or 350 F. Spray three 8 inch round cake pans with butter and flour.
2. Beat butter, oil and both sugars for 2 minutes on a medium-high speed. Add eggs one at a time and beat until well combined. Add in the vanilla extract.
3. In a medium bowl whisk together the flour, baking powder, baking soda and spices and add this to the mixture. Mix until just combine.
4. Add carrots, crushed pineapple, walnuts, and raisins to the batter and stir until well mixed.
5. Pour into prepared pans and bake for about 25-30 minutes, until a cake tester comes out clean. Coll for 10 minutes in the pan and then turn out onto a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with your choice of buttercream. 

ENJOY!