Simple, Classic Moist Carrot Cake

Am back ! It's been a while, but I am happy to see that many of you have still visited ;-) I see that my Middle-Eastern recipes are the most popular. I will definitely be sharing more, so stay tuned.

In the meantime, I was in the mood for a good, simple carrot cake. Joanne Chang has a wonderful recipe - the real deal, two-layered with icing and all. I just wanted something comfy, simply, like a good'ol, ya know, carrot cake, (or muffin)... one that is moist, and perfect to enjoy with a cup of tea (especially given this cool wave..at the end of May!).

You will see, simple, quick and easy...perfect for an afternoon snack (midnight craving or early breakfast) :-)

What you'll need for the cake:
2 eggs

1 cup light brown sugar

3/4 cup canola oil

3 tablespoons nonfat buttermilk (don't forget, if you don't have any, you can substitute by using 1 tablespoon of lemon juice and filling up the rest of 1 cup with milk ...and let stand 5 minutes)

1/2 teaspoon vanilla extract

1 cup + 2 tablespoons all-purpose flour (unbleached if you have)
1/2 teaspoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 cups shredded carrots

1/2 cup raisins

1/2 cup  walnuts, toasted and chopped (if there are allergies, no worries, the recipe without the nuts is also very good)

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Ok, first things first. Using a stand mixer, beat up the eggs together with the sugar on medium-high speed, for about 3-4 minutes, or until the mixture is light and thick.

 In a small bowl, sift together the flour, the baking powder, baking soda, salt, cinnamon, and ginger.

Using a rubber spatula, fold the flour mixture into the egg-sugar mixture. 

When most of the flour mixture has been incorporated, add the carrots, raisins, and walnuts (if using), and continue to fold until the batter is homogeneous.

You are now ready to pour the batter into the prepared cake pan  (or divide evenly into the muffin cups). Note that I actually used a bunt cake pan...still works :)

Bake for about 1h20 min. (or 50 min. using a bunt cake pan or muffin cups)...or until the top is golden brown.

Let cool completely in the pan on a wire rack. *If you are up for it, once cool, split the cake into two layers and spread some frosting (half onto the layer, half on top) 

*Here are the ingredients for the cream cheese frosting:

12 ounces (340 grams) cream

1/2 cup unsalted butter, room temperature

1 2/3 cup (230 grams) confectioners' sugar  (icing sugar)

Enjoy, with a cup of tea (-: