Carrot Cake

Sally Muhl

ingredients

  • 2 tsp baking powder
  • 3 3/4 cups confectioners' sugar
  • 2 cups shredded carrots
  • 8 oz unsweetened crushed pineapple, drained
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 cup chopped walnuts
  • 1 tbsp butter, softened
  • 1/2 cup packed brown sugar
  • 2 tsp vanilla extract
  • 1 cup golden raisins
  • 8 oz cream cheese, softened
  • 1 1/2 cups vegetable oil
  • 1/2 tsp baking soda
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cup sugar
  • 1/2 tsp salt

instructions

  1. In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts.
  2. Transfer to a greased 10 in fluted tube pan. Bake at 350 degrees for 60 - 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
  3. For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Toppings

  • 1 package (8 oz) cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 3 3/4 cups confectioners' sugar