Prep 1 hr
Cook 1 hr
Favorite family carrot cake. We make it for all our family recipes. For the frosting I generally only add 1 c powdered sugar to the recipe to start, then add more if I find it is not sweet enough - often it is. At altitude, remember to add more flour and more juice from the pineapple to compensate.
- 2 cups flour (whole wheat if OK to use here)
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2⁄3 cup canola oil (or the like)
- 3 eggs
- 2 teaspoons vanilla extract
- 6 carrots (or less)
- 1 cup walnuts, chopped
- 2⁄3 cup raisins
- 3⁄4 cup canned crushed pineapple (drained)
- 4 ounces cream cheese, room temperature
- 3 tablespoons unsalted butter, room temperature
- 1 1⁄2 cups powdered sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄4 lemon (juiced)
- Preheat the oven to 350°F Grease a 13x9 inch cake pan with oil.
- Grate the carrots. Steam in steamer until soft, then cool.
- Beat the eggs, then add the sugar, oil and vanilla and beat further.
- Sift together the flour, baking soda and cinnamon and add to the wet ingredients.
- Add the cooled carrots, walnuts, raisins and pinepple.
- Pour the batter into the prepared pan. Place the pan on the middle rack of the oven and bake until the cake springs back at the touch of your finger, ~ 1 hour.
- Cool the cake for at least one hour before frosting.
- To make the frosting, cream the cream cheese and butter together in a bowl.
- Slowly beat in the powdered sugar and continue beating until there are no lumps. Stir in the vanilla and lemon juice.