Carrot Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 20
YIELD: 20 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cake:.
  • 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.
  • Frosting:.
  • 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.
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