Carrot Cake

I found this recipe on the Food Network. I changed a couple of things and added a cream cheese icing. For surely, a carrot cake without cream cheese icing isn’t a carrot cake..

Carrot Cake

  • 2 1/2 cups grated carrot
  • 1 1/2 cups walnut pieces
  • 1 cup chopped pineapple, fresh or canned
  • 1 cup golden raisins
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • Powdered sugar

Preheat oven to 180 degrees C.

In a large mixing bowl, toss together the carrots, walnuts, pineapple and raisins with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.

Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.

In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the “ribbon” stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve. (or use Cream Cheese Icing).

Cream Cheese Icing

  • 2 pkg. (3 oz. each) cream cheese, softened
  • 3 tbsp. cream
  • 1 1/2 tsp. pure vanilla extract
  • 1/2 tsp.salt
  • 1 lb. confectioners sugar
  • Lemon (optional)

Beat together cream cheese and cream; stir in vanilla. Beat 5 to 7 minutes, or until light and fluffy. Add salt and sugar, one cup at a time, blending well after each addition