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Categories:
flour baking soda salt cinnamon light brown sugar white sugar butter eggs vanilla carrots pineapple raisins walnuts cream cheese butter lemon juice vanilla sugar
Viewed: 19 - Published at: 9 years agoIngredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup light brown sugar, packed
- 1 cup white sugar
- 1 1/2 cups butter, softened
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups carrots, grated
- 1/2 cup crushed pineapple, drained
- 1 cup raisins
- 1 cup walnuts, chopped
- 16 ounces cream cheese, softened
- 1/2 cup salted butter, softened
- 1 tablespoon fresh lemon juice (about 1, large lemon)
- 2 teaspoons pure vanilla extract
- 3 cups confectioners' sugar
Method
- Preheat oven to 350-degrees.
- 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: In a medium bowl with electic 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.
