4. Quick and Simple-to-Bake Carrot Cake
Because sometimes it just needs to be fuss-free and quick to bake. Although it’s a simple recipe, it does not sacrifice moistness or taste! You’ll make two round layers and sandwich them together. Ingredients: 1 1/2 cups vegetable oil, 2 cups of brown sugar, 2 cups all-purpose flour, 4 eggs, 2 teaspoons of vanilla essence, baking powder and baking soda each, 1 teaspoon salt, 2 teaspoons ground cinnamon, 2 cups grated carrots, 1 cup chopped pecan nuts.
Beat the eggs, oil, sugar and vanilla essence. Sieve the flour, baking soda, and baking powder, and add the cinnamon as well as the salt. Beat. Now stir in the carrots, raisins and pecan nuts. Pour mixture into greased pans. Bake at 350F for 40 to 50 minutes. Allow the cake to rest in the pan for 15 minutes before turning it out, and only ice once completely cooled.
Use 500g cream cheese, 2 cups icing sugar, 1 teaspoon vanilla essence and 100g softened butter to make your icing – simply mix together until velvety. Sprinkle peanuts and cinnamon on top if desired.