Mirage Recipe
Prep: 40 mins
Cook: 30 mins
Serves: 10 servings
The perfect finale for an Easter brunch or dinner, Mirage’s Raisin Carrot Cake is balanced, moist, and every bite tastes like the springtime occasion. This dessert is made in just over an hour, yet adds an elevated, polished touch to the holiday meal. Whether your loved ones have a super sweet tooth or not, this cake is sure to satisfy them all.
For more sweet recipes, visit @mirage_margarine on Instagram.
Ingredients
Carrot Cake
2 cups
white sugar
1 1/4 cups
canola oil
4
large eggs
2 tsp
vanilla extract
2 cups
all-purpose flour
2 tsp
baking soda
2 tsp
baking powder
2 tsp
ground cinnamon
1/2 tsp
salt
3 cups
carrots, grated
1/2 cup
raisins
1 cup
walnuts, chopped
Cream Cheese Frosting
1/2 cup
Mirage Margarine, softened
8 oz
cream cheese, softened
4 cups
confectioner's sugar
1 tsp
vanilla extract
Directions
Carrot Cake
Preheat your oven to 350°F, then grease and flour two 9-inch cake pans.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. In a separate large bowl, beat together the sugar, canola oil, eggs, and vanilla until well combined. Add the dry ingredients and mix just until incorporated, then fold in the grated carrots and walnuts.
Pour the batter into the prepared pans and smooth the top. Bake for about 30 minutes, or until a toothpick inserted in the centre comes out clean.
Cool in the pans for 10 minutes, then turn out onto a wire rack to cool to room temperature.
Cream Cheese Frosting
Beat the Mirage Margarine and cream cheese until smooth. Add the powdered sugar and vanilla, and beat until creamy. Frost the cooled cakes, stacking one on top of the other. Slice and serve.
As an optional garnish, you can either sprinkle some chopped walnuts on top of the cake, or pipe out little frosting carrots by reserving and mixing a bit of the frosting with orange and green food colouring.
