Simply The Best Carrot Cake.
|4||eggs at room temperature|
|2 c||unrefined cane sugar|
|2 c||all-purppose unbleached flour,presifted|
|3 tsp||ground cinnamon|
|1 tsp||each: soda and baking powder|
|1/4 tsp||each: salt and nutmeg|
|2 c||carrots,finely grated(about 2 large carrots)|
|1 c||vegetable oil|
|1/2 c||sweet butter,melted and cooled|
|1/2 c||pineapple chuncks,drained well and cut up|
|2 tsp||pure vanilla extract|
|1/2 c||golden raisins,plumped in some hot water or apple cider|
|1/2 c||pecans, in pieces(optional)|
Pinched by Johnnette, and 187 more.
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DirectionsIn a large bowl combine:eggs,sugar,oil,melted butter and vanilla extract.Beat well.In another bowl combine: presifted flour,cinnamon,baking powder,soda,salt and nutmeg.Whisk all together./or sift all throught a sifter.Gently incorporate the dry ingridients in to the wet ones.Fold in the presoaked raisins,grated carrots,and the cut up pineapple chunks./pineapple should be cut in to small bite size pieces and drained very well/.Pour the batter in to two greased and floured 9 inch round cake pans. Bake at 350' for 45 min,test with a toothpick. Cool for 15 min,run the knife arround the edge of pans,invert in to cooling racks.For frosting:
whip together- 1/2 cup soft butter/one stick/,
1 1/2 package soft cream cheese;gradually beat in 1 LB. powdered cane sugar and 2tsp.pure vanilla extract.Whip till fluffy!Frost the cake layers,sides and top.
Chill the cake for 3 hours before serving or better yet through the night.