Old Fashioned Carrot Cake
Last week was my husband’s birthday. We have been so busy working on our house lately, that we really haven’t taken much extra time out to really enjoy each other and our family. My husband loves Carrot Cake, so this is something I make special for him every year. This year was no exception and he decided to cut the remodeling short that day and enjoy cake and the homemade presents from our children. This cake, and my husband of course were the highlight of the evening.
This Old Fashioned Carrot Cake is rich, moist and sooo delicious. It is one of those cakes that makes you close your eyes and say “Mmmm” with every bite. Freshly grated carrots, crushed pineapple and golden raisins make up the two cake layers which are covered in a delicious Cream Cheese frosting topped with lightly toasted walnuts. It was so nice to enjoy a quiet, relaxed evening with my family and end it with this decadent dessert. If someone special in your life loves carrot cake, I promise you this cake will not leave you disappointed!
- For the cake:
- 2 cups flour
- 4 eggs, at room temperature
- 1 cup canola oil
- 1 cup brown sugar
- 1 cup white sugar
- 3 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
- 1/8 tsp. cloves
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups freshly grated carrots
- 1 cup pineapple crushed, lightly drained
- 1/2 cup golden raisins
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 (8 oz.) containers cream cheese, softened
- 1 1/2 tsp. vanilla
- 4 Tbsp. heavy whipping cream
- 3 1/2 cups confectioner's sugar
- 1 cup walnuts, roughly chopped and lightly toasted
- Preheat your oven to 350 degrees.
- Prepare (2) 9 inch cake pans by greasing and flouring them.
- In your Kitchen Aid mixer, combine the sugars, eggs and oil well.
- Sift the flour,spices, baking powder, soda and salt.
- Mix the dry ingredients into the wet ingredients.
- Stir in the carrots, pineapple and raisins.
- Pour the batter evenly into the 2 pans.
- Bake for 30-40 minutes or until a tooth pick inserted into the cakes comes out clean.
- Cool the cakes for 15 minutes and then remove them from the cake pans and place on a wire rack to finish cooling.
- Cool completely before frosting
- For the frosting:
- In your Kitchen Aid Mixer, whip together all ingredients except the heavy cream and confectioner's sugar.
- When combined, slowly add the sugar a little at a time on low-or you will have a mess.
- Slowly add the heavy cream.
- When all sugar and heavy cream is incorporated, whip everything together well until it is a creamy frosting like texture.
- Frost the first cake with a generous amount left on top (which will be the center frosting in the cake), layer with the other cake and frost even and smooth with an offset spatula.
- * To toast nuts- place the nuts in a small saucepan on low and stir around for about 5 minutes.
- Cool completely before placing them on the top of the cake.
- Cover and chill cake until ready to serve.
- I like to let the cake unchill a bit before serving.
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