Homemade Carrot Cake

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

4 eggs

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.