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

Cathy Zecchini Recipe

By Cathy Zecchini czecchini

For our February 2013 meeting by Cathy Zecchini


Recipe Rating:
 2 Ratings

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

Directions

1
Preheat oven to 350 degrees. Grease and flour two 9-inch round pans.
2
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
3
Add and stir together well with a rubber spatula or beat on low speed:
2/3 c. vegetable oil
3 large eggs
4
Stir in:
1 1/2 c. finely grated peeled carrots
1 c. finely chopped nuts
1 c. raisins
5
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.
6
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.