CAKE
2 1/2 c Flour
2 tb Baking soda
1/4 ts Salt
2 ts Cinnamon
1 c Brown sugar
1 c Sugar
1 1/2 c Butter, softened
3 lg Eggs
2 ts Vanilla
3 c Carrots, grated
1/2 c Pineapple, crushed & drain
1 c Raisins
1 c Walnuts, chopped
-ICING-
16 oz Cream cheese, softened
1/2 c Butter, softened
1 tb Lemon juice
2 ts Vanilla
3 c Confectioners’ sugar
Preheat oven to 350F. 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; blend with electric mixer on
low speed. Increase speed to medium and beat for 2 minutes. Scrape
down sides of bowl. And 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 60-70 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, mixing on low
until smooth.
TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a
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.
Yields
12 Servings