The Palm's Carrot Cake

Recipe by SharleneW
READY IN: 1hr 35mins
SERVES: 10-12




  • Preheat the oven to 350°F Butter and flour a 10-inch round cake pan with 3-inch sides.
  • With electric mixer on slow speed, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • In a large measuring cup, whisk together the oil, eggs, and vanilla.
  • Pour the egg mixture into the dry ingredients and add the carrots.
  • Mix on the slowest speed until evenly blended.
  • The batter will be very thick.
  • Fold in the raisins and pecans.
  • Scoop the batter into the prepared pan and smooth the top.
  • Bake for 65 to 70 minutes, or until the sides begin to shrink away from the pan and a toothpick inserted into the center of the cake comes out clean.
  • Cool on a rack to room temperature.
  • While cake is baking, make frosting.
  • In a large bowl, beat the cream cheese, butter and superfine sugar vigorously with a wooden spoon until fluffy.
  • Stir in the orange zest.
  • Run a knife around the edge of the cake pan to release the sides and turn ouot onto your work surface.
  • Slice the cake horizontally into three 1-inch layers using a long serrated bread knife.
  • (Be sure cake is completely cool before you try to cut and frost it).
  • Spread bottom cake layer with about 1/4 of the frosting, repeating for all layers.
  • Spread remaining evenly over the sides.
  • Refrigerate for at least 1 hour and up to 24 hours to firm the frosting.
  • For the best flavor, allow to return to room temperature before serving.
  • To serve, dust generously with confectioners sugar and cut into wedges.