As you all know, I am spoiled rotten by having an amazing baker – Molly the Baker – in the family. She happens to live 1300 miles away! A special friend was having a birthday, and I know carrot cake is his fave! I adapted a version of my Aunt Fran’s carrot cake, and had a friend help me! Thank you Margie!
2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
2 C. sugar
2 tsp. vanilla
1 1/4 C. oil
2 c. finely shredded carrots
1 c. golden raisins (soaked in rum) – drained
1 8 oz. can crushed pineapple, drained
1 C. chopped walnuts
Preheat oven to 350 F.
Line two 9 inch cake pans with parchment sprayed with baking spray.
Whisk together dry ingredients in a bowl.
In the mixer bowl, beat eggs for 2 minutes. Add sugar and vanilla. Reduce speed and add oil. Blend in flour mixture a little at a time.
Fold in remaining ingredients and pour into prepared cake pans.
Bake 35-40 minutes until 160 F internal temperature.
Cool overnight in the fridge.
Cream Cheese Frosting – from Molly the Baker!
1 8 oz block cream cheese, room temperature
6 Tbsp. butter, room temperature
1 tsp. vanilla
2 c. powdered sugar, sifted.
Place cream cheese in mixer bowl and mix with paddle 3-4 minutes until fluffy.
Add in butter, and mix 3-4 minutes more.
Add in vanilla and mix until incorporated.
Add powdered sugar 1/2 c. at a time, until fluffy and smooth.
I confess that I forgot to sift the sugar, and it still came out amazing.