Recipe: Carrot Cake

Our daughter has been bugging us for days already as to when she'd see her cousin, Sasha. My daughter, now 3 years old, is probably feeling lonely already. Who wouldn't be, when you have no friend, always stuck at home, nowhere to go except the park and the ballet class every Saturday?

Finally, my SIL and BIL brought Sasha at home to play with Cassandra. When our door opened, they were both ecstatic to see each other, screaming to an extent. 

Last Friday, I already planned what we would prepare for dinner- hegado, baked salmon, and carrot cake with chocolate frosting for dessert. 

What you'll need: 

Cake: 


3 cups grated carrots
2 1/2 cups all-purpose flour
3/4 cup light brown sugar
1 cup granulated sugar
2 tsp ground cinnamon
1 tsp baking powder
2 tsp baking soda
1 tsp salt
4 pcs raw eggs
1 cup vegetable oil
1/4 cup fresh milk
1 tbsp vanilla extract

1. While mixing the ingredients, preheat the oven at 350F. 
2. Combine all the dry ingredients- all-purpose flour, white and brown sugar, cinnamon, baking soda and powder and salt. Mix together. 
3. Then combine all the wet ingredients with the flour mix- oil, milk, and vanilla extract. Fold the ingredients and mix with a hand mixer. 
4. Add the eggs one at a time. 
5. Then add the grated carrots by batch. Mix again until the batter is smooth. 
6. Grease the pan. Pour the batter and bake for 30 minutes. Check the cake with a toothpick. 

Frosting:

1  1/3 cups confectioners sugar, sifted
4 ounces unsweetened chocolate
1  1/2 tsp vanilla extract
2/3 cup unsalted butter

1. Using a hand mixer, cream the melted butter. 
2. Add the confectioners sugar and continue mixing until it reaches a fluffy consistency.
3. Add the cocoa powder and mix. 

Frost the cake and refrigerate. 

I was able to make 3 pans and cupcakes with this much of ingredients.