Ok I have heard how my carrots are going bad for 4 days now! No they were not But I got the hint Honey!! My Hubby does this kind of stuff when he is craving something LOL. My dad gave me MawMaw G's recipe box and I rem. this on her table every Sunday we were there. It was my dads fave :) I have made this carrot cake with no revisions at all for years now, because good food is just that GOOD FOOD and sometimes you just leave well enough alone :) On the recipe it says let the star shine, meaning the carrot. Dad said she always said if she wanted an apple cake she would make one lol
To prepare pans butter or grease pan well and dust with flour. I have found over the years that the easiest way to flour a pan is to use a mini-strainer it does a wonderful job and it sifts the flour so there is no clumps of flour!
If you use bakers joy or a baking spray still dust with flour.
If you like a rich dark brown crust on your cake dust with coco powder and no flour.
Preheat oven to 350 degree
Grate 4 cups of carrots.
Pack carrots tightly into measuring cup and set aside.
I have found over years of baking this cake that 4 cups is roughly 8-9 large carrots
In a large bowl (or bowl of a stand mixer) combine flour, white sugar, brown sugar, baking soda, salt, cinnamon, all spice and nutmeg. Whisk together well.
Slightly beat 4 eggs (ok the recipe tells you to remove the roosters. The white squiggly in the white of the egg. This is something we do here in the Appalachian Mountains because we raise chickens here and we use fresh right out of the coop eggs. The reason for this is because the roosters will cause shiny spots in your cakes and pies :)
Here is a picture of 2 eggs I got off the coop yesterday (I had more but gave my mom 5 dozen to take to her friends at church this morning) The other 2 eggs are store bought (my daughter will not eat fresh eggs) look at how rich and large fresh eggs are compared to store bought. Just amazes me that I get them wonderful eggs free just for loving my flock of chickens :)
Ok back to the recipe........
Slightly mix 1 1/2 cups oil into the eggs and pour into the dry ingredients.
Mix on low to med speed until batter is shiny. You can tell when this happens it all pulls together and the batter is smooth and wet looking.
Add 1 cup walnuts and give a quick mix
Add 1/2 cup raisins and give a quick mix
Add 2 cups carrots and again give a quick mix
Add remaining carrots and mix until all is nicely combined
Slowly pour batter into pan or pans smoothing tops when finished. Shake and shimmy pan to settle batter.
Bake in 350 degree oven for 40 minutes.
When done remove to cooking rack for 30 minutes.
When cooled turn out cake to a cake plate and let cool until completely cooled.
My husband gets a piece as soon as I turn it out HE CAN'T WAIT LOL and he slops a big glob of frosting on it while it is still warm. (I will never confess this to him but it is really super good with that frosting melting down in them cracks)
When completely cooled frost with Buttered Walnut Cream Cheese Frosting or Frosting of your choice and serve
To Make Buttered Cream Cheese Frosting just leave out the Walnuts
Cream 8 oz cream cheese and 1 stick salted butter together well.
Beat in vanilla extract
Add 2 cups confectioners sugar and mix well.
Keep adding confectioners sugar 2 cups at time beating each time you add 2 cups. When you use up to 8 cups check the thickness of it and if it is good stop adding sugar if thin add more confections sugar again 2 cups at a time. I have used up to 14 cups to get it thick enough.
Fold in 1/2 cup walnuts (you can leave out walnuts if you prefer Butter Cream Cheese Frosting)
Let set at room temperature until cake is ready to frost.
I really hope you enjoy this as much as my family has over the many years it has been made.