This is the best recipe for carrot cake I have ever had or made. I got it from allrecipes.com and it is really called “Best Carrot Cake Ever”.
6 cups grated carrots
1 cup brown sugar
1 cup raisins
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple,
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
A few notes:
I haven’t made it with raisins yet…too many people in my circle are anti-raisin in their baked goods 🙂 .
I made it as jumbo cupcakes for Abby’s birthday. I used an ice cream scoop to measure the batter (two scoops per cup) so they all cooked evenly. I also used a whole scoop full of cream cheese icing. Can never have too much cream cheese icing in my opinion.
I also made this for our church picnic a few weeks ago. I tripled my icing recipe, torted each layer of the 8 inch round cake (cut two layers in half to equal four), and iced in between all of the layers to give more icing to cake ratio. I also added more powdered sugar to the outer layer of icing just so the cake would stand up to the heat.
Any cream cheese recipe that calls for cream cheese, butter, vanilla, and confectioner’s sugar should do. Here is the one I use (again, i triple it every time).
Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with
5 Tbsp. softened butter and
2 tsp. vanilla until combined. Gradually add
2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
No softening the cream cheese (though you do have to plan ahead with the butter). No whipping to a certain point that occurs for all of ten seconds before it’s ruined.