High-altitude version of a great carrot cake. A great success in Santa Fe, NM at 7000 feet.
Ingredients
- olive oil: 1 cup
- eggs: 4 piece
- white sugar: 1 cup
- vanilla extract: 1 tsp
- ¼ cups all-purpose flour: 2 piece
- salt: 1 tsp
- ground cinnamon: 1 tsp
- baking soda: 1 tsp
- baking powder: 0.5 tsp
- ground nutmeg: 0.25 tsp
- carrots: 3 cups (shredded)
- walnuts: 0.5 cup (chopped)
- raisins: 0.5 cup
- cream cheese: 1 pack (8 ounce pack, softened)
- butter: 0.25 cup (softened)
- confectioners' sugar: 1 cup (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans.
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Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl.
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Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans.
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Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes.
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Beat cream cheese and butter together just until smooth. Add confectioners' sugar; beat until smooth. Spread frosting over the cooled cakes.
