Carrot cake

Classic Carrot cake can also be eaten plain, but it is commonly either glazed or topped with cream cheese frosting.I love making cakes like this over the weekend so that it can sit in the fridge and i can have a piece of it every morning.
Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare.In 2005, American television channel Food Network listed carrot cake, with its cream-cheese frosting, as number five of the top five fad foods of the 1970s.

INGREDIENTS:-
sugar one cup
vegitable oil one cup
eggs 2 medium size
vanilla extract 2 tsp
cinnamon powder 1 tsp
salt 1/2 tsp
all-purpose flour 2 cups
baking powder 2 tsp
carrots (shredded) 2 cups
raisins 1/2 cup
pecan 1 1/2 cup
or you can use walnuts instead of pecans.

FOR FROSTING YOU NEED

unsalted butter 250g
powdered sugar 1 cup
cream cheese 300g
vanilla extract 1 tsp
bake in preheated oven at 200°c for about 30-40 minutes or until when a toothpick inserted in the center comes out clean.

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