Homemade Carrot Cake

Homemade Carrot CakeCake:
2 cups sugar
1 1/3 cups vegetable oil
3 eggs
1 teaspoon vanilla extract
2 1/2 cups flour, plus 1 tablespoon
2 teaspoon baking soda
2 teaspooncinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 1/2 teaspoon salt
1 cup raisins
1 cup chopped pecans
1 pound carrots, peeled and grated
1/2 cup crushed pineapple, drained

Preheat oven to 350 degrees. Butter and flour three 8-inch round cake pans (or you can use baking spray) and line with parchment paper.

Combine sugar, oil, eggs, and vanilla in a mixing bowl and mix on medium speed for about two minutes until light yellow in color. In a separate bowl, combine flour, soda, cinnamon, ginger, nutmeg and salt and whisk together. Add to mixing bowl and mix on low speed until just incorporated. Batter will be pretty thick at this point. Toss raisins and pecans with remaining one tablespoon of flour. Fold raisins, pecans, carrots and pineapple into batter until well distributed. Divide batter evenly among pans and bake about 30 minutes until a toothpick inserted in the center comes out clean. Cool in pans about ten minutes and then transfer to wire racks to cool completely.

1 package cream cheese, at room temperature
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
3-4 tablespoon milk
1 pound powdered sugar (about 4 cups)

Combine cream cheese and butter in mixing bowl and beat on medium-high speed about three minutes until light and fluffy. Add vanilla and first three tablespoons of milk and mix on low to incorporate. Slowly add powdered sugar, mixing on low until incorporated. Increase speed and whip about two minutes, adding additional milk if necessary to reach desired consistency.

When cakes are completely cool, spread about 1/4 of the frosting on top of the first layer, spread evenly, top with 2nd layer, add another 1/4 of the frosting and top with remaining layer. Add a generous amount of frosting to the top of the cake and smooth working out with a spatula to the edges and down the sides of the cake.


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