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Carrot cake with cream cheese frosting


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2 Cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1.5 cups oil
4 eggs
3 cups finely grated carrots
1 15 oz box raisins
1/4 cup sugar

Start by softening raisins.  Empty box of raisins into 4 cup measuring cup and cover with cold water and 1/4 cup sugar Cover measuring cup top with plastic and place in the microwave.  Cook at high for about 5 to 7 minutes or until raisins plump.  Drain and cool - make sure the raisins are totally drained before you add to the cake mixture.

Sift together flour, sugar, salt, baking soda, and cinnamon.  Then add oil and mix with a mixer at a low speed until well mixed.  Then add eggs one at a time beating after each egg until well blended.  Finally add the 3 cups of finely grated carrots, mix at a medium slow speed.  When thoroughly mixed stir in raisins.  Bake in 2 - 10 inch cakes (greased and floured) pans at 350 degrees for 35 to 40 minutes.  It may take longer.  Just make sure you are using a toothpick / cake tester to make sure it comes out clean.

Cool on wire rack when done.

2 8 oz packages of cream cheese
2 1 pound boxes of powdered sugar
1 cup melted butter
4 tsp vanilla

mix above listed ingredients together.  frost cake, add nuts if desired.

Note - I have also done this in 9x13 inch square pans when I wanted to be lazy and just wanted to frost the top and not actually "build" a cake.  It may take longer, just make sure you are using a toothpick / cake tester to make sure it comes out clean.

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