“Carrot cake” or “carrot cake,” whatever you call it, the result is the same: this cake is absolutely good! I have always loved carrot cakes. In fact, my first recipe on the blog was carrot cake! Since then, I've eaten quite a bit, tried dozens of them, and think I've finally found the perfect recipe for me! It's smooth, rich, addictive, retro, and so good you don't want to stop taking it!

* Ingredients :

+for cake
° 300 g grated carrots, about 6 carrots
° 150 grams of sugar
° 150 gm brown sugar
° 250 g flour
° 2 teaspoons of baking soda
° 0.5 teaspoon salt
° 1 teaspoon cinnamon
° 150 ml sunflower oil
° 4 eggs
° 100g pecans (+ a few for garnish)
° 50 gm of raisins
+to decorate
° 150g cream cheese (Philadelphia)
° 50gm powdered sugar
° 1 teaspoon vanilla powder

* Directions :

+Grate the carrots

Beat the eggs in an omelet, add the oil, then the carrots. mix up.

Mix all other ingredients together in another bowl.

Stir the solid ingredients into the liquid ingredients without over-mixing.

Butter and flour a round pan with a diameter of 26 cm and preheat your oven to 180 ° C

Pour the preparation into the mold and cook for 45 minutes to 1 hour. Test cooking with a wooden stick. Bake the cake when the tip is dry

When the cake is done and cooled, prepare the decoration by mixing 3 ingredients together and then cover the cake with the decoration. Decorate with remaining pecans.

Enjoy !