Prep 20 mins
Cook 45 mins
I got this recipe from a late 1980s Good Housekeeping at that time I wasn't a fan of Carrot Cake (if it wasn't chocolate, I wasn't interested), but I had close friend who wanted carrot cake for his birthday and I made this it was a huge hit and I even enjoyed it.
- 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
- 1 cup granulated sugar
- 3⁄4 cup packed light brown sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 3 cups lightly packed shredded carrots (about 6 medium)
- 1 cup walnuts, chopped (about 4 ounces)
- 3⁄4 cup dark seedless raisins
- 1 (8 -8 1/4 ounce) can crushed pineapple in juice
- 3 cups confectioners' sugar
- 2 (3 ounce) packages cream cheese, softened
- 6 tablespoons butter, softened
- 1 1⁄2 teaspoons vanilla
- Preheat oven to 350 degrees Fahrenheit. Grease 13" by 9 " or two 9" round metal baking pan(s) depending on whether you want a layer cake or a sheet cake. Line bottom(s) with waxed paper; grease paper. Dust pan(s) with flour.
- In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
- In large bowl, with mixer at medium-high speed, beat eggs until blended. Gradually add granulated sugar, then brown sugar; beat 2 minutes, frequently scraping bowl with rubber spatula. beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping bowl.
- Fold in carrots, walnuts, raisins, and pineapple with its juice.
- Pour batter into pan. Bake 55 to 60 minutes, until toothpick inserted in center of cake comes out clean, with a few moist crumbs attached. Cool cake in pan on wire rack 10 minutes. Invert cake onto rack and remove waxed paper. Cool cake completely on rack.
- In large bowl, with mixer at low speed, beat confectioners' sugar, cream cheese, butter, and vanilla extract just until blended. Increase speed to medium. Beat 1 minute, or until smooth and fluffy, frequently scraping bowl. Makes about 2 1/2 cups.
- If you decide to make a sheet cake and frost in the pan you will only need about 2/3 of the frosting recipe.