Description
High-altitude version of a great carrot cake. A great success in Santa Fe, NM at 7000 feet.
Ingredients
- 1 cup olive oil
- 4 eggs
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 3 cups shredded carrots
- ½ cup chopped walnuts
- ½ cup raisins
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 1 cup confectioners’ sugar, or more to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans.
- Mix olive oil
- eggs
- sugar
- and vanilla extract together. Combine flour
- salt
- cinnamon
- baking soda
- baking powder
- and nutmeg in a separate bowl.
- Stir flour mixture into oil mixture until well blended. Fold in carrots
- walnuts
- and raisins. Portion batter evenly between the cake pans.
- Bake in the preheated oven until tops spring back with lightly touched
- 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely
- about 30 minutes.
- Beat cream cheese and butter together just until smooth. Add confectioners’ sugar; beat until smooth. Spread frosting over the cooled cakes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr 10 mins
Servings: 16