Whipped Cream Cheese Frosted Carrot Cake

Talk about the fall flavors and spiced baked goods will be my first pick. The classic carrot cake makes a wonderful bake for the fall season. Bake one or two and I assure you that you will have a constant supply for breakfast and an evening tea snack for a couple of days. It pairs wonderfully with a cup of coffee for the windy mornings and evenings in the beautiful fall season.
There are many versions of the carrot cake and I am sure they are all equally delightful. I have my signature recipe that uses the maximum amount of carrots, honey, and sour cream for softness, and last but not least shredded coconut, raisins, ginger, and cardamom. You will be delightfully surprised by the end product. Enjoy!
Note: Use fresh organic carrots for better texture and taste as the carrots are the main ingredient. Also, don't be shy about using cardamom, ginger, and coconut. Trust me on this.
Once the batter is mixed, bake it right away as the carrots will weigh down the batter once they start to break down and can affect the result.

Carrot cake with a simple Whipped Cream Cheese Frosting

List 1:
2 cups flour, 240g
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
2 tsp pumpkin pie spice or cinnamon powder
1½ tsp freshly ground cardamom seeds, I prefer coarse ground
½ tsp ginger powder

List 2:
3 eggs
½ c granulated sugar
¼ c brown sugar
¼ c honey
¾ cup veg oil
⅓ c sour cream


2 cups( packed) shredded carrots- 285g or 10 Oz.
½ cup raisins
½ cup shredded coconut- unsweetened
1 cup walnuts or pecans- rough dice

Whipped Cream Cheese Frosting:

8 Oz. block of cream cheese at room temperature
⅓ cup powdered sugar- sifted
½ c heavy whipping cream
Vanilla

Process:
Grease and parchment line a 9-inch cake pan. Heat the oven to 350°F.

Sift together the dry ingredients listed and set them aside.
Combine the list of 2 ingredients and whisk them all well.
Add dry ingredients to the wets along with carrots and fold with a spatula. Add the dry fruits to it and mix well.
Instantly pour it into the prepared pan and bake it right away for 45-47 minutes. Remove from the oven when the cake tester comes out clean.
Invert the cake on a cooling rack and cool it completely before frosting.

Frosting:
Combine the frosting ingredients and whisk them till creamy and smooth. Use it to frost the cooled cake. And sprinkle the top with some pie spice and some more chopped nuts.

Feats Well!