This recipe was originally found on Edible Garden. It is very moist and flavorful. I reckoned that the all-spice powder really lifted the taste of the cake.
After trying the same recipe twice, I can say this is a great recipe. Here it is, with slight adaptations.
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice (slightly more won’t hurt)
1/2 cup + 2 tbsp vegetable oil (I used sunflower oil, which was neutral-tasting)
1/2 cup sugar
2/3 cup brown sugar
1/4 cup milk or buttermilk (I used milk)
1.5 cups peeled, shredded carrots (about 3 medium carrots)
3/4 cup coarsely chopped walnuts
1/3 cup raisins
1. Preheat oven to 350F / 180C
2. Butter and flour a cake pan of choice. An 8″ square baking pan would be perfect.
3. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, salt and allspice. Set aside.
4. In a large bowl or using your stand-mixer, whisk the eggs, oil, both sugars and milk (or buttermilk) until blended. Takes about a few minutes.
5. Stir the flour mixture into the egg mixture just until combined. Fold in carrots, walnuts and raisins.
6. Transfer to your greased and floured baking tin. Bake about 35 minutes or until a toothpick inserted in center comes out clean. Let it cool in the pan for 15 minutes, then invert onto a rack and let cook completely.
Cream Cheese Frosting
Half a block of cream Cheese (about 125gm) – at room temperature
4 tbsp unsalted butter – at room temperature
1/2 to 3/4 cup icing sugar (taste as you go and stop when its sweet enough)
1 tsp vanilla extract
Juice of 1/8 of a lemon (add a bit a a time, it may be too sour for some)
In a large bowl, mix cream cheese and butter until smooth. Then add the sugar and vanilla and beat until blended. You can do this by hand or using an electric beater. Spread evenly over the cooled carrot cake. Top with pecans, orange peel or lemon peel.