The best carrot cake with the amazing and tasty carrots from your farm !!!

We thank you !!!

N. M. 16/5/2015

Recipe by Manis Vinihakis at the TV show ChefonAir

Made by N.M.

INGREDIENTS

For the cake:

• 4 cups. grated carrot The Trinity Farm
• ½ cup. raisins
• ½ cup. walnuts
• 1 + ¾ cups. brown sugar
• 4 eggs
• 1 cups. sunflower oil
• 2 cups. soft wheat flour (or all-purpose flour but we are adding ½ teaspoon. baking powder and ¼ teaspoon. additional baking soda)
• ½ teaspoon. salt
• 2 teaspoon. baking powder
• 2 teaspoon. baking soda
• 1 teaspoon. cinnamon
• 2 vanilla

For the icing : 175 gr. butter 250 gr. powdered sugar 200 gr. cream cheese 1 teaspoon. vanilla syrup or 1 vanillin.

Everything must be frozen from the refrigerator. I used exactly half the amount for a round cake pan with a hole in the middle.

HOW TO: Place the grated carrot in a large bowl (it works great in multi but we can also do it in a blender if we want), then add the brown sugar, the nuts lightly crushed, the raisins, the sunflower oil, the four eggs lightly beaten, the cinnamon, the baking powder, soda and vanilla and mix by hand (no mixer needed,) then, slowly add the flour until all the ingredients are incorporated. We empty the batter in a non-stick pan or we oil and flour-sprinkle a cake form and bake for 1 hour at 200 degrees C. SECRET: The first 20 minutes bake uncovered and the rest 40 minutes covered in foil.

Leave the cake to cool at room temperature, and meanwhile prepare the icing. Beat the cream cheese in a blender or multi or with a mixer, add the icing sugar, vanilla and butter and beat until all ingredients are incorporated to obtain a nice thick icing. Pour the icing on the cake and spread it evenly.

If we wish, we can broadcast on the cake surface a little grated carrot or walnuts, and we place the cake in the fridge for at least one hour, since the cake is preferably eaten cold.

It is an amazingly fluffy and moist cake, does not get muddy and it is huge pleasure to eat !!

Good luck !