Carrot Cake (Best Carrot Cake Ever)

A very delicious and moist cake, seasoned with cinnamon and cardamom. It’s perfect for the cold season and easily feeds twelve people.

Preparation time: 40 min + Soaking time: 1h + Baking time: 50 min = Total time: 2h 30min

Ingredients
500g	carrots, grated
160g	muscovado sugar
125g	raisins
2 tb.	rum
3	eggs
250g	white sugar
180 ml	vegetable oil
8 ml	vanilla extract
200g	crushed pineapple
280g	flour
5g	baking soda
5g	salt
2 ts.	cinnamon
1 ts.	cardamom
100g	chopped walnuts
200g	cream cheese
75g	butter
75g	powdered sugar
1 ts.	vanilla extract
1 tb.	dried goji berries, chopped (or cranberries)
1 tb.	pistachios, chopped
1 tb.	pine nuts, chopped

Simple Steps to Succeed

In a small bowl, soak the raisins in the rum for about an hour.
Mix the grated carrots (finely grated) with the muscovado sugar in another bowl and set it aside for another hour.
In a large bowl, mix the eggs, white sugar, vegetable oil and vanilla extract.
Drain the crushed pineapples, add to the large bowl.
Mix the flour, baking soda, salt, cinnamon and cardamom and add to the mixture.
Add the carrot mixture, raisins and chopped walnuts.
Bake for 45 to 50 minutes in a preheated oven (175°C).
Let it cool down, then remove it from the baking pan.
For the icing, mix cream cheese, butter, powdered sugar and vanilla extract in a bowl.
Coat the cake on top and on the sides with the icing.
Garnish with the chopped goji berries, pistachios and pine nuts.

Tips:

To make the a little better, slice the cake horizontally (in the middle) and also add the icing in between the layers.
The cake can easily be stored in the fridge.