Family Heirloom Carrot Cake

Recipe by Wildflour
READY IN: 1hr 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large bowl, beat oil, flour, sugars, eggs and vanilla.
  • Add and mix in cinnamon, nutmeg, soda and salt.
  • Mix in carrots.
  • Fold/mix in pecans and raisins.
  • Pour batter evenly into greased and floured 9" cake pans.
  • Bake in 350° oven for 50-55 minutes til toothpick comes out clean.
  • Cool 5-10 minutes, turn out onto rack to cool completely.
  • For frosting:
  • Beat ingredients til smooth.
  • Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake.
  • I store this in my airtight tupperware cake thingy in the refrigerator.
  • Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves.
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