This carrot cake is one of my favorite recipes because it fills the house with such bright colors and sweet and spiced scents. Makes one 2-layer 8 inch cake / 12 7.5 cm mini cakes / 24 regular cupcakes / lots of mini cupcakes.
This recipe makes one 2-layer 8-inch cake or 12 7.5-cm mini cakes or 24 regular cupcakes. Preheat oven to 350°F / 180°C and grease your choice of pans with a bit of oil.
In a medium bowl, mix together the all-purpose flour, whole wheat flour, cinnamon, baking soda, baking power, salt and 3/4 cups of the sugar. Set aside.
In a separate bowl, whisk together the eggs and 1 cup of the sugar until it is thick but airy, about 5 minutes in a stand mixer on medium speed. Slowly add in the sunflower oil and vanilla, and beat for another 5 minutes on medium speed, until well incorporated.
Slowly add the dry mixture into the wet mixture, and beat until mixed. Gently fold in the carrots and raisins.
Pour or scoop the batter into the baking pans.
Bake for 30-40 minutes, until a toothpick inserted into the middle of the cake comes out clean, and the cake is springy to the touch. Remove from heat and allow to cool for a few minutes in the pan, then gently transfer to finish cooling on a cooling rack.
When the carrot cake has cooled, frost with cream cheese frosting.