Ingredients: |
Ingredients: Cake:
2 1/2 cups all purpose flour
2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1 cup light brown sugar, packed
1 cup white sugar
1 1/2 cups salted butter, softened
3 large eggs
2 tsp. pure vanilla extract
3 cups grated carrot (3 to 4 medium carrots)
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup chopped walnuts
Icing:
16 oz. cream cheese, softened
1/2 cup salted butter, softened
1 Tbsp. fresh lemon juice (about 1 large lemon)
2 tsp. pure vanilla extract
3 cups confectioners' sugar
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Directions: |
Directions:Preheat oven to 350º. Grease and flour two 9 inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; bend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes.
Scrape down sides of bowl. Add remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined.
Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60 to 70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.
To prepare icing: On a medium bowl with electric mixer on medium speed, beat cream cheese and butter until smooth. Add lemon juice and vanilla; beat until combined. Add sugar gradually on low until smooth.
To ice the carrot cake: Place one layer on a cake platter, and with metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing. |
This recipe for Carrot Cake is from