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- For the Carrot Cake:
- 300gr Cake flour
- 1 tbsp Milk powder
- 1/4 tsp Baking soda
- 1/4 tsp Baking powder
- 1 tsp Ground cinnamon
- 1/2 tsp Ground cloves (I skipped this because I didn't have any)
- 1/4 tsp Nutmeg, grated or powdered
- A pinch of salt
- 4 Eggs
- 1 tsp Vanilla extract
- 335ml Sunflower Oil
- 300gr Sugar
- 125 gr Carrot, grated
- 100gr Walnuts, chopped
- 50gr, Raisins, optional
- 2 tbs Boiling water
- For the Icing:
- 175gr Unsalted butter, at room temperature
- 200gr Cream cheese, softened
- 200gr Icing sugar, sifted
View Full Recipe at The Wanderer's Journal
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