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

Cathy Zecchini


For our February 2013 meeting by Cathy Zecchini

pinch tips: How to Measure Ingredients


1 1/2 c
all purpose flour
1 c
1 1/2 tsp
baking soda
1/2 tsp
ground nutmeg
1/2 tsp
ground allspice
1/2 tsp
2/3 c
vegetable oil
large eggs
1 1/2 c
finely grated peeled carrots
1 c
chopped walnuts or pecans
1 c


8 oz
cream cheese
5 Tbsp
2 tsp
2 c
powdered sugar

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes