This Delicious Carrot Cake and Cream Cheese Frosting will definitely impress your guests!
Delicious Carrot Cake!
Preheatoven to 350º
2 – 1/2 cups all-purpose flour
3/4 cup packed light brown sugar
1 cup vegetable oil
1 Tblsp. vanilla extract
3 cups lightly packed shredded carrots
1 cup chopped walnuts
3/4 cup golden raisins
1 can (8 – 1/2 oz) crushed pineapple in juice
2 tsp baking soda
2 tsp ground cinnamon
1 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
4 large eggs
1 cup granulated sugar
Line the bottom of two round 9-inch cake pans with parchment paper. Set aside.
In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
In a large bowl, with the mixer, beat eggs until blended. Gradually add sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with rubber spatula.
Beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.
Fold in carrots, walnuts, raisins and pineapple with juice.
Pour batter into pans. Bake for about 40 minutes, until a toothpick inserted in center of the cake, comes out clean, with a few moist crumbs attached. Cool cake completely before frosting with Cream Cheese Frosting, (recipe below).
Cream Cheese Frosting
8 oz cream cheese, softened
8 Tblsp. unsalted butter softened
4 cups powdered sugar
2 tsp vanilla
In a large bowl, with mixer on low speed, blend the butter and cream cheese together.
Whip for 8 minutes.
Add the powdered sugar a cup at a time until blended.
Add the vanilla and blend, then increase speed to medium.
Beat 1 minute, or until smooth and fluffy.