Classic Carrot Cake
Butter, flour and line bottom with parchment a 9X2 cake pan. Preheat oven to 350 °.
Ingredients
Batter
150 g. AP flour
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tbs. cocoa
1 tsp. cinnamon
¾ cup sugar
50 grams brown sugar
5 fl. oz. canola oil
2 eggs
1 tsp. vanilla
1 ½ cup. shredded carrots (222 grams)
½ cup raisins, tossed in flour to coat
White Chocolate/Cream Cheese Frosting
9 oz. white chocolate, chopped fine
12 oz. cream cheese, cool room temp. (65°)
6 tbs. unsalted butter, cool room temp. (65°)
1 ½ tbs. sour cream
Preparation
Batter
Whisk flour, baking powder, baking soda, salt, cocoa and cinnamon together. Sift over a large piece of parchment. In the bowl of a standing mixer, blend together sugars, oil, eggs and vanilla at medium speed for 1 minute. Add flour mixture and beat for 20 seconds. Add carrots and ½ of the raisins and beat again for 12 seconds. Smooth into prepared pan and top with the rest of the raisins. Bake for 40-45 minutes. Cool in pan 10 minutes, then remove from pan and cool completely on a rack prior to splitting into two layers and frosting.
Frosting
Melt chocolate gently in microwave. Stir to finishing melting and cool until no longer warm but still fluid. In the workbowl of food processor, pulse together butter, cream cheese and sour cream. Add chocolate and pulse to blend.