Ingredients: |
Ingredients: CARROT CAKE
2 cups granulated sugar
1¼ cup vegetable oil
1 tsp. pure vanilla extract
3 large eggs, at room temperature
2¾ cup all-purpose flour
2 tsp. ground cinnamon
¼ tsp. nutmeg
2 tsp. baking soda
1½ tsp. salt
1 cup raisins
1 cup roughly chopped walnuts
2¼ cups finely grated carrots
1/2 cup pineapple, can be from a can or freshly diced.
CREAM CHEESE FROSTING
8 oz. cream cheese, softened
½ cup (1 stick) salted butter
1 tsp. vanilla extract
4 cups confectioners sugar
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Directions: |
Directions:CARROT CAKE
1. Heat oven to 350ºF.
2. Prepare two 8-inch round baking pans. (can also do three 7-inch round cake pans. Butter pans generously or spray with baking spray.
3.Beat the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.
4. In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt. (Double sifting is recommended)
5. With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Can also mix by hand)
6. Remove bowl from mixer and fold raisins, nuts, carrots and pineapple.
7. Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!
8. Allow the cakes to cool completely on a wire rack.
CREAM CHEESE FROSTING
1. Place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes.
2. Add powder sugar, one cup at a time, until frosting is light and creamy. Whip cream cheese
frosting for 3-5 minutes or until light and fluffy.
3. Cover cake in frosting.
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This recipe for The PERFECT Carrot Cake Recipe w/ Cream Cheese Frosting is from