Carrot Cake (Nuts & Raisins) w/Cream Cheese Icing

Recipe Rating:	2 Ratings5
Category:	Cakes

Ingredients

1 1/2 c	all purpose flour
1 c	sugar
1 1/2 tsp	baking soda
1/2 tsp	ground nutmeg
1/2 tsp	ground allspice
1/2 tsp	salt
2/3 c	vegetable oil
3	large eggs
1 1/2 c	finely grated peeled carrots
1 c	chopped walnuts or pecans
1 c	raisins
ICING
8 oz	cream cheese
5 Tbsp	butter
2 tsp	vanilla
2 c	powdered sugar

Pinched by 355, and 248 more.

Cathy Zecchini

Lightly Salted

The Villages, FL (pop. 13,926)

czecchini

Member Since Jan 2013

Cathy's Notes:

For our February 2013 meeting by Cathy Zecchini

Directions

Preheat oven to 350 degrees. Grease and flour two 9-inch round pans.

Whisk together thoroughly in a large bowl:
1 1/2 c. flour
1 c. sugar
1 1/2 t. baking soda
1 t. baking powder
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground allspice
1/2 t. salt

Add and stir together well with a rubber spatula or beat on low speed:
2/3 c. vegetable oil
3 large eggs

Stir in:
1 1/2 c. finely grated peeled carrots
1 c. finely chopped nuts
1 c. raisins

Scrape the batter into the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on a rack for 10 minutes. Slide a thin knife around the cake to detatch it from the pans. Invert the cake and let cool right side up on the rack. Fill and frost with the cream cheese icing - directions below.

Cream Cheese Icing:
Have the cream cheese cold and the butter at room temperature.
In a medium bowl, beat just until blended:
8 oz. cream cheese
5 T. butter
2 t. vanilla

Add one-third at a time and beat just until smooth and the desired consistency:
2 c. powdered sugar.

This keeps refrigerated for about 1 week or freeze for up to 3 months.