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

1
Cathy Zecchini

By
@czecchini

For our February 2013 meeting by Cathy Zecchini

Rating:
★★★★★ 2 votes
Comments:

Ingredients

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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

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

Step-by-Step

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

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

Course/Dish: Cakes




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