Moist Carrot Cake Recipe Recipe

• Carrot Cake: 2 cups all purpose flour
  2 tsp. baking soda
  2 tsp. baking powder
  1/2 tsp. salt
  1 teaspoon unsweetened cocoa powder
  3 tsp. ground cinnamon
  1/2 tsp. nutmeg
  4 eggs
  1 1/4 cups oil
  1 cup granulated white sugar
  1 cup packed brown sugar
  2 tsp. vanilla
  3 cups grated carrots
  1 cup nuts (pecans or walnuts) optional
  1 cup raisins (optional
  
  
• Cream Cheese Frosting: 8 ounces cream cheese, softened
  1/2 cup butter, softened
  2 cups confectioners' sugar
  1 teaspoon vanilla extract
  zest of one lemon
  1/2 teaspoon salt
  

1. Grate carrots in food processor.
2. To plump raisins, steam for 10 minutes in vegetable steamer over shallow water.
3. Sift together in a bowl together flour,baking soda, baking powder, salt, cinnamon, cocoa powder and nutmeg.
4. In a bigger bowl, using electric mixer beat together eggs, oil, sugars, and vanilla for about minute or so.
5. Add the dry ingredients to the wet mixture and mix for about 2 minutes more.
6. Add the grated carrots. Then add nuts and raisins if desired.
7. Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool for 10 minutes on rack, brush off crumbs then move to freezer for 30 minutes to one hour. Remove from freezer, wrap in plastic wrap and return to freezer for at least one hour or overnight.

1. To make the cream cheese frosting: in a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla, lemon zest and salt. Scrape down the sides of the bowl and beat for another minute.
2. Fill and frost with cream cheese frosting. Garnish with more nuts if desired. Return to freezer for 30 minutes when finished, and during frosting if your kitchen is too warm!