Absolutely delicious and a memorable cake. A must.
Ingredients
- For Carrot Cake:
- 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon ground nutmeg, 4 large eggs, 2 cups granulated sugar, 3/4 cup packed light brown sugar, 1 cup vegetable oil, 1/4 cup milk, 1 tablespoon vanilla extract, 3 cups loosely packed shredded carrots (about 6 medium), 1 cup walnuts chopped, 3/4 cup dark seedless rasins
- For Cream Cheese Frosting:
- 2 packages (3 ounces each) cream cheese, 6 tablespoons butter softened, 3 cups confectioners' sugar, 2 1/2 teaspoons vanilla extract
Instructions
- For Carrot Cake:
- Preheat oven to 350 deg F. Grease 13" by 9" baking pan. Line bottom with waxed paper; grease paper. Dust pan with flour.
- In medium bowl, with wire whisk, mix flour, baking soda, cinnamon, baking powder, salt and nutmeg: set aside.
- In large bowl, with mixer at medium-high speed, beat eggs and granulated and brown sugars until blended, about 2 minutes, frequently scrapping bowl with rubber spatula. Beat in oil, milk, and vanilla. Reduce speed to low; add flour mixture and beat until smooth, about 1 minute, scraping bowl occasionally. Fold in carrots, walnuts, and raisins.
- Spoon butter into prepared pan; spread evenly. Bake until toothpick inserted in center comes out almost clean, 55 to 60 minutes.
- Cool in pan on wire rack 10 minutes. Run thin knife around edges to loosen cake from sides of pan. Invert onto wire rack. Remove waxed paper: cool completely.
- Meanwhile, prepare Cream Cheese Frosting. (Recipe is below)
- Transfer cooled cake to cake plate. With narrow metal spatula, spread frosting over top and sides of cake.
- For Cream Cheese Frosting:
- In a large bowl, with mixer at low speed, beat cream cheese, butter, confectioners' sugar, and vanilla just until blender. Increase speed to medium. Beat until smooth and fluffy, about 1 minute, frequently scraping bowl with rubber spatula.