Carrot Cake with Walnuts and Raisins
Automatically translated from Romanian. See the Romanian original
Fluffy cake with grated carrots, raisins, and walnuts, covered in a smooth mascarpone and whipped cream frosting.
Ingredients
Method
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Mix the oil, brown sugar, eggs, and salt until foamy.
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Separately, mix the flour, salt, baking powder, and cinnamon.
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Combine the two mixtures and stir with a spatula until smooth.
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Add the grated carrots, raisins, and crushed walnuts to the batter.
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Line a cake tin with parchment paper and pour in the mixture.
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Bake for 30 minutes: the first 10 minutes at 185 degrees, and the final 20 minutes at 175 degrees.
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Mix the cream cheese with the whipping cream and 100 grams of sugar until you get a smooth, firm frosting.
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Let it cool in the fridge until the cake base is chilled, then slice and serve.
The story behind this recipe
Carrot cake has won me over from the very first bite :), and every time I try to experiment with the recipe by making small adjustments to personalize it to my taste. Today's version has extra raisins and walnuts (compared to the original recipe), which you can omit if you don't like them. The recipe is simple and takes about 20 minutes to prepare and 30 minutes to bake. The ingredients are for a 24 cm diameter round pan.
