Captains Carrot Cake

For 24 cupcakes or 1 double layer cake

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US UK Ingredients
2 cups 260 grams All-purpose flour
2 table spoons 4 teaspoons Baking soda
2 table spoons 2 teaspoons Ground cinnamon (fresh  Sri Lankan if possible)
1 cup 200ml Milk (or enough to make a good mix)
1/2 cup 100 ml Extra virgin olive oil
1 cup 200 grams Soft brown sugar
1 teaspoon 1 teaspoon Vanilla extract
4 4 Large eggs
3 cups 300 grams Grated peeled carrots (5 to 6 medium carrots)
1/2 cup 65 grams Raisins or sultanas (pre soaked in rum! )

 

FOR THE FROST TOPPINGS

8 ounces 225 grams Cream cheese, at room temperature
1 1/4 cups 140 grams Powdered / icing sugar
1/3 cup 80 ml Whipping cream

 

NOW TO START

Clean and grate the carrots – get that out of the way first.

 

MAKE BATTER MIX

  • Pre heat the oven to 170°C    330°F

 

  • Prepare 2 cup cake trays with paper liners

or

  • grease and dust with flour two 9-inch round cake pans.

 

  • In a bowl, mix flour, baking soda, and the cinnamon until well blended.
  • Add the oil, sugar and vanilla.
  • Add the eggs, one at a time, until all the mix is combined.
  • Add the carrots and raisins “little by little” stirring gently until they combine and the mix is smooth.

 

BAKE CAKE

  • Divide the batter mix between the prepared cake pans.

Bake until the tops are springy when touched and when a toothpick inserted into the center of the cake comes out clean –

  • about 20 – 25 minutes for cup cakes
  • about 30 to 40 minutes for a big cake

 

Cool cakes in pans for 5 minutes then turn out onto cooling racks and cool completely.

If you are going to freeze – do it as soon as possible – like 10 minutes!

 

TOP OFF

  • Beat / whisk the cream cheese until creamy – about 1 minute.
  • Add and beat / whisk the powdered sugar, a 1/4 cup at a time until fluffy.
  • Add beat / whisk in cream to the frosting mix – about 1 minute.
  • Chill until ready to frost cake.

 

When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top.

Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Decorate with pecan or wall nuts if you wish

To be fancy you could decorate with mandarin oranges to give a dolphin leaping effect!

 

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