I love carrot cake; it's my favorite!
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Cake Ingredients:
3 cups All-purpose flour 1 tsp baking powder 1 & 1/2 tsp baking soda 2 tsp ground cinnamon 1/2 tsp ground nutmeg 2 cups sugar 1 & 1/2 cups vegetable oil 4 eggs 2 tsp vanilla extract 2 & 1/2 cups coarsely shredded carrots, not packed down 1 (8 oz.) can crushed pineapple, drained (reserve juice for later) 1 cup chopped pecans 1/2 cup raisins (soak well to plump, then drain) |
Cake Steps
- Grease 9 x 13 baking dish.
- Whisk together in a mixing bowl: flour, sugar, baking soda, baking powder, cinnamon, and nutmeg. Set aside.
- In a separate bowl, beat sugar, oil, and vanilla together. Add eggs one at a time, beating a bit after each addition.
- Beat in reserved pineapple juice.
- With a spoon, fold in shredded carrots, drained pineapple, nuts, and raisins.
- Pour into greased pan. Bake in preheated oven at 350° F for 35 - 40 minutes or until cake tester comes out clean.
- Let cool COMPLETELY before icing.
Frosting Ingredients
1/2 cup butter (softened)
16 ounces cream cheese (room temperature)
3 & 1/2 cups confectioner's sugar (sift first)
1/8 tsp salt
1 tsp vanilla extract
Frosting Steps
1/2 cup butter (softened)
16 ounces cream cheese (room temperature)
3 & 1/2 cups confectioner's sugar (sift first)
1/8 tsp salt
1 tsp vanilla extract
Frosting Steps
- Beat together the cream cheese and butter until blended and slightly fluffy.
- Beat in sifted confectioner's sugar - a bit at a time.
- Beat in salt and vanilla.
- Spread on cooled carrot cake!
