Carrot Cake

I’ve been baking carrot cake at home for quite some time now.  I thought of once again to bake another one this time on a ma‘a salama party for a friend here in Riyadh. I just hope they really liked it.

Here is the recipe I used.

Carrot Cake

1-1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1 cup sugar (brown sugar/white sugar)
2 eggs
1/2 cup sunflower oil
1/2 cup low fat milk
1-1/2 cups grated carrots
1 cup walnuts
1/4 cup raisins


  1. Mix all dry ingredients together except walnuts, grated carrots and raisins.

    sliced carrot cake

  2. Mix all wet ingredients as well.
  3. Combine the dry and wet ingredients until evenly distributed and do not over mix.
  4. Fold in the grated carrots, nuts and raisins.
  5. Pour into 12×12 inch baking pan, evenly greased or with wax paper line.
  6. Bake in 180 degree Celsius  for 15-20 minutes.
  7. Let cool before putting the frosting.

1 bar (225 g) unsalted butter
2 bar (170 g) cream cheese
1 tsp liquid vanilla
1 box (453 g) confectioners sugar

Keep the butter and cream cheese at room temperature for bout 1 hour.
Combine the butter with cream cheese using a wire whip.
Add vanilla.
Sift the confectioners sugar before adding to the butter/cream cheese mixture. Add gradually until desired sweetness is achieve.