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Carrot Cake

by

Yield: Serves 12-14

Possibly the very best carrot cake you will have ever had - chockfull of nuts, raisins, carrots, and pineapple, with an icing that has just the right amount of cream cheese. --Town Farms Inn, Middletown, Connecticut

Ingredients:

  • 1-1/2 cups oil
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups sifted flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded carrots
  • 1 cup chopped nuts
  • 1/2 cup crushed pineapple (8-ounce can, thoroughly drained)
  • 1 cup raisins

Instructions:

Beat together oil, sugar, and eggs. Add vanilla. Sift dry ingredients and stir into sugar mixture. Add carrots, nuts, pineapple, and raisins and blend thoroughly. Bake in greased and floured 13x9-inch baking pan at 350 degrees for 1 hour. Cool completely and cover with Cream Cheese Frosting (recipe follows).

Cream Cheese Frosting:

Ingredients:

  • 3 ounces cream cheese
  • 1-1/4 cups sifted confectioners’ sugar
  • 1/4 pound butter or margarine
  • 1/8 cup crushed pineapple (optional)
  • 1/4 cup nuts (optional)

Instructions:

Beat all ingredients together until smooth, then spread over cooled cake.
Updated Tuesday, September 23rd, 2008
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