One of the things at the top of my to-do list is to master a homemade, from scratch carrot cake with cream cheese icing. I'd like to have a go to cake in my repertoire. And carrot cake is up there for me, kids. (topped only occasionally by pineapple upside-down or spice). I attempted my first one on Christmas day and let me tell you, ohmygoditwasfreakindelicious! Seriously, quite possibly the best piece of carrot cake I've ever had. Plus it was met with rave reviews from other carrot cake devotees. Now grating 6 cups of carrots is no easy feat, but it was completely worth it. So, anyone have a birthday coming up?
INGREDIENTS: - 6 cups grated carrots - 1 cup brown sugar - 1 cup raisins (I used golden ones) - 4 eggs - 1 1/2 cups white sugar - 1 cup vegetable oil - 2 teaspoons vanilla extract - 1 cup crushed pineapple, drained - 3 cups all-purpose flour - 1 1/2 teaspoons baking soda - 1 teaspoon salt (I might up it to 1 1/2 - 2 teaspoons) - 4 teaspoons ground cinnamon - 1 cup chopped walnuts (I used pecans)
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting. (p.s. if you use this recipe I would multiply it by 1.5. I doubled it which was too much. I also added some ground ginger and cinnamon to the icing which I'd highly recommend).