Description
Dense, moist, and rich….this carrot cake is sure to please! The flavors of this old-fashioned recipe come together in one delicious dessert.
Ingredients
Scale
- 1 ½ cup vegetable oil
- 2 cups sugar
- 3 eggs
- 2 tsp. vanilla.
- 2 cups all-purpose flour
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups shredded carrots
- 1 cup chopped pecans (optional)
- ½ cup crushed pineapple
- ½ cup raisins
- For the frosting
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 8 ounces powdered sugar
- Milk to thin to desired consistency
Instructions
- Preheat oven to 350 degrees. Generously grease and flour two 8” round baking pans.
- In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla.
- In a small mixing bowl, sift together the flour, cinnamon, baking soda, and salt. Add this to the wet ingredients and blend thoroughly.
- Stir in the carrots, nuts, pineapple, and raisins and fold to combine well.
- Divide the batter equally between the two pans and bake for one hour or until a toothpick inserted in the center of the pan comes out with just a couple of crumbs on it.
- Cool for 10 minutes in the pans.
- Place an upside-down cooling rack on top of each pan. With one hand on top and one hand underneath, carefully flip the pan over and coax the cake layer out of the pan to cool completely.
- Frost when the cake is completely cool.
To Make the Frosting;
- Combine the cream cheese and butter and beat until smooth. Add the powdered sugar and vanilla. Blend well.
- At this point, continue to add additional powdered sugar, if desired, thinning with a Tablespoon of milk at a time to reach spreading consistency.