Port Spiked Raisin Carrot Cake with Cream Cheese Frosting
I love this recipe and each time I serve it, be it at home, a Women’s Church function or for family members, I get glowing reviews on its moistness and rich taste of carrots and bananas. I recently had a request for this cake for a birthday party for a 13-year-old. Who could ever imagine that teenagers would forgo traditional birthday cake and ice cream for this cake. The mother of the birthday girl told me she had to say NO to the girls having seconds because she wanted to enjoy some at home.
The first time I enjoyed a slice of this absolutely delicious cake was about 22 years ago when my family was on a two year embassy tour in South Africa. One of the embassy cooks baked a version of this cake. I remember the first bite being extremely gratifying to my vibrant palate. Though the years and many moves have caused us to lose touch, I am grateful that she shared her version with me. Without her kindness I would not have been able to share my version with you today.
Blessings and kindness always!
- Mapula
INGREDIENTS
For the cake: 1½ cups sugar 1½ cups vegetable oil 4 large eggs at room temperature 3 cups grated carrots grated 3 ripe bananas mashed 1 cup all-purpose flour 1 cup whole wheat bread flour 1 teaspoon salt 1 teaspoon pure vanilla extract 2 teaspoons cinnamon, nutmeg, allspice combined 2 teaspoon baking soda ½ cup chopped walnuts (use rolling pin or food processor) 3/4 cup of soaked raisins - I keep raisins soaking in a large glass jar with port and cream sherry for when I am preparing this cake and other desserts. Taylor Port and Sheffield Cream Sherry are available at Safeway Supermarket in the Wine section.
For the Frosting:
1 8 oz package Philadelphia cream cheese 1 4 oz stick unsalted butter at room temperature or zap in microwave for 15 seconds until slightly softened 4 cups icing sugar - put through sieve if a little lumpy 1 teaspoon pure vanilla extract 1 teaspoon pear essence. If you cannot find pear essence, use almond extract instead.
Directions
Preheat oven to 350°F. Grease and line with parchment paper a 9 inch springform pan
Have all ingredients and utensils at hand. In a bowl sieve flours, salt, baking soda and spices. Mix together and set aside.
Using an electric hand mixer beat eggs well. Add sugar and oil and beat until well mixed (about 3 minutes). Mixture should be a creamy light yellow; add vanilla extract and beat until well blended.
Next, add dry ingredients to the egg and oil mixture. Mix thoroughly. Fold in mashed bananas, grated carrots and soaked raisins. Place on middle rack in oven for 1 hour.
Remove from oven and allow to completely cool before unmolding to wire rack.
In the meantime, prepare frosting as follows:
Frosting:
Mix softened cream cheese, butter, pear essence or almond extract, and vanilla with hand electric mixer until well blended. Add icing sugar and mix until smooth.
When cake is completely cooled use a 9” serrated blade knife and slice the cake in half as shown in photo. Place bottom half on cake stand and spread to edges with frosting. Place the other half a top the frosting and spread evenly and completely with remaining frosting. Sprinkle two teaspoons full of finely grated carrots at top the frosting and Voila!
