IRISH CARROT CAKE

Description: This moist and spiced carrot cake is a classic Irish dessert, featuring flavors of cinnamon, nutmeg, and a hint of ginger. Made with grated carrots, raisins, and walnuts, and topped with a rich cream cheese frosting, it’s a crowd-pleaser for any occasion.

Preparation Time: 20 minutes

Cooking Time: 1 hour

Serving Size: Serves 8-10

Ingredients:

For the Cake:
- 2 cups grated carrots
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup raisins
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 4 tbsp butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract

Instructions:

Prepare the Oven and Pan:
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Mix the Dry Ingredients:
In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
Combine the Wet Ingredients:
In a large bowl, beat together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Gradually add in the dry ingredients and mix until combined.
Add Carrots and Mix-Ins:
Fold in the grated carrots, raisins, and walnuts (if using) until evenly distributed.
Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
In a bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
Frost and Serve:
Once the cake is completely cool, spread the cream cheese frosting over the top. Garnish with additional walnuts if desired.