Karyl's Cabbage Town Carrot Cake (Revision)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the grated carrots, syrup, water, oil and raisins in a small pot, with all the spices and vanilla, until it has boiled and simmered for 5 minutes.
  • Cool the mixture to approximately 85F (I use a water bath in the sink, with ice).
  • While cooling the carrot mixture, sift the flour and soda and lightly oil one deep 10" pan, or 2 8" pans.
  • Set the oven at 350F with the pan in the middle of the rack, or two pans separated but not touching the oven walls or each other.
  • Bake the cake for appoximately 45 minutes, and check with a toothpick at 40 minutes, 30 minutes if using 2 pans.
  • If not done in the center, turn off the oven and leave cake an additional 10 minutes with the oven off.
  • Cool on a wire rack at least 15 minutes before taking it out of the pan.
  • Cool completely before frosting.
  • Soften cream cheese during cake's baking time.
  • In food processor or blender or mixing bowl with hand mixer, whip the cream cheese with the fruit spread and the grated carrot.
  • Chill until cool, frost cake.
  • Serve!
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