Rachel and I were in charge of dessert again the other night and I really wanted to try to make Carrot Cake. It turned out GREAT and everyone was raving about it!
Carrot Cake with Cream Cheese Frosting
About 3/4 pound carrots
2C all-purpose flour
2t baking powder
1 1/2t baking soda
1 1/2t salt
2t ground cinnamon
2C granulated sugar
1 1/2C vegetable oil
4 large eggs
1 (8-ounce) can crushed pineapple, drained
1C sweetened flaked coconut
1/2C chopped walnuts
2/3C raisins (optional)
*Measure and weigh things out exactly! And I prefer golden raisins. This cake was super moist because of the pineapple and coconut!
Make the cake: Put a rack in the middle of the oven and preheat to 350F. Butter and flour cake pans (use two 9x2 round cake pans).
Shred enough carrots to measure 2 cups.
Sift together, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in sugar, oil, eggs, carrots, pineapple, coconut, walnuts and raisins (if using).
Divide batter between cake pans and bake until wooden pick inserted in center of cakes comes out clearn, 35-45min. Cool layers in pans on a rack for 5 min, then run a thin knife around edge of each pan and invert layers onto rack to cool completely.
2 (8-ounce) packages cream cheese, softened
1 stick (8Tb) unsalted butter, softened
1t vanilla extract
2 1/2C confectioners' sugar, sifted
Make the frosting: Beat together cream cheese, butter, and vanilla in a large bowl with an electric mixer at med-high speed until fluffy, about 2min. Reduce speed to med, add confectioners' sugar, and beat until frosting is smooth.
Place 1 cake layer bottom side up on a cake plate and spread with some frosting. Place remaining cake layer right side up on top and spread remaining frosting over top and sides of cake.
I put my cake in the fridge until we wanted to serve it after dinner because I wanted the frosting to set up a little bit more and it turned out GREAT!