Ingredients: |
Ingredients: CAKE:
2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
3 cups grated carrot
1 cup vegetable oil
4 eggs, beaten
3/4 cup crushed pineapple, with juice
1/2 cup raisins
1/2 cup chopped walnuts or pecans
FROSTING:
8 oz. cream cheese, room temperature
1 stick butter, room temperature
1 1/2 tsp real vanilla extract
5-6 cups powdered sugar
2-3 Tbl milk or cream
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Directions: |
Directions:Preheat oven to 325º. Line cupcake pans with paper liners, or two 8" or 9" round cake pans with parchment paper. If using cake pans also spray parchment with cooking spray, set aside.
Put raisins in a small saucepan and cover with water, bring to a boil on high, then turn off heat and let sit.
In a large bowl stir together flour, sugar, baking soda, baking powder, salt and cinnamon. Add carrots, beaten eggs, pineapple and vegetable oil, then stir by hand until combined. Add raisins and nuts (may be omitted). distribute batter between 2 cake pans or into cupcake pans (I usually end up with about 30 cupcakes from this recipe). Bake cakes for 30 to 35 minutes until toothpick inserted in center comes out clean. Bake cupcakes for 20-22 minutes. Let cool.
For frosting:
Beat the cream cheese and butter together with an electric mixer until very fluffy. Add vanilla extract, stir until combined. Add 4 cups powdered sugar, mix until smooth. Add 2 Tbl cream and mix until smooth, add rest of powdered sugar and beat at high speed until fluffy, adding additional cream if necessary to obtain spreading consistency.
Frost cake or cupcakes when they are completely cooled. Store in refrigerator. |
Personal
Notes: |
Personal
Notes: This is a really good carrot cake recipe, if you don't like pineapple, don't worry, you can't taste it, it just makes the cake really moist. This is Jim Hemberry's favorite cupcake.
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This recipe for Carrot Cake or Cupcakes w/Cream Cheese Frosting is from