Angie’s Carrot Cake

If you're looking for the best carrot cake recipe ever, your search is over!! I had this cake for the first time when I visited my brother's in-laws. His mother-in-law is a wonderful baker. I just had to have the recipe!! I know you will enjoy it as much as my family and I do.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 3⁄4 cup  oil
• 1 1⁄2 cups sugar
• 3  eggs
• 1 1⁄2 teaspoons vanilla
• 2  cups  sifted flour
• 1  teaspoon salt
• 2  teaspoons baking soda
• 1⁄2 teaspoon cinnamon
• 2  cups  shredded carrots (approx. 3 lg. carrots)
• 1  cup  chopped  nuts (I use walnuts)
• 1  cup raisins, soaked and drained (I use white raisins)
• 1⁄2 cup crushed pineapple, drained (small can)

Directions

1. mix and combine oil, sugar, eggs, vanilla - mix sifted flour, salt, baking soda and cinnamon together - add to oil mixture - mix well until blended.
2. butter large pan - bake until toothpick is dry - 350 degrees for 45-60 minutes, depending on your oven.
3. CREAM CHEESE ICING FOR CARROT CAKE.
4. 1 - 8 oz. cream cheese - softened.
5. 1 - stick unsalted butter - softened.
6. 1 cup confectionary sugar.
7. 2 tablespoons orange juice.
8. 1 tablespoons fresh lemon juice.
9. ½ cup heavy cream.
10. beat cream cheese and butter until blended - beat in 3/4 cup sugar, oj and lemon juice until light & fluffy - beat heavy cream on medium-high speed until it forms soft peaks - gradually add remaining 1/4 cup sugar and beat to stiff peaks - fold whipped cream into cream cheese mixture to blend - makes 3 cups.