I successfully made my first carrot cake. My first layer cake, at that. It was only appropriate for me to do so on Easter. How did I automatically became the next Betty Crocker when I got married? Pure amazingness, that’s what.
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup golden raisins
- 4 eggs
- 1 1/2 cups white sugar
- 1/2 cup vegetable oil
- 1/2 cup no sugar added applesauce
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 1/2 tsp All Spice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup chopped walnuts
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes.
- Soak raisins in water for 60 minutes.
- Drain the carrots, saving 3 Tbsp of the liquid to add back in. Drain the raisins. Mix the two together and add the liquid.
- 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 spices, 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.
(forgot where I got this but it is so yummy)
16 oz. cream cheese, room temperature
6 cups (up to) confectioner’s sugar (add as much as you like)
2 tsp vanilla extract
– Beat butter and cream cheese together until smooth (about 3 minutes)
– Mix in vanilla
– Add confectioner’s sugar 1 cup at a time, beating on medium speed after each addition, until desired sweetness.