Carrot cake from Niki

By Manos Vinichakis on the show ChefonAir

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.

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 flour The Trinity Farm
½ teaspoon. salt
2 teaspoon. baking powder
2 teaspoon. baking soda
1 teaspoon. cinnamon
vanilla

How to

Bake at 180 ° C.
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.
Pour the mixture into a non-stick pan, otherwise butter or grease and flour-broadcast a cake pan, and bake for an hour at 180 degrees C.
SECRET : The first 20 minutes bake uncovered, and the rest of the time bake covered with 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, the vanilla and butter and beat until the ingredients are incorporated and it becomes a nice thick mixture. Pour the icing on the cake and spread it evenly. If we want we can sprinkle the surface of the cake with a little grated carrot or grated walnuts. Place the cake in the fridge for at least an hour, since it tastes much better when cold. It is an amazingly fluffy and moist cake, does not get muddy and it is huge pleasure to eat !!