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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 4 |
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The only recipe my family has ever used to make carrot cake. Very moist and sweet with tons of flavor that is always made for Easter dessert. Ingredients:
2 cups sugar |
4 eggs |
1 1/4 cups vegetable oil |
2 teaspoons cinnamon |
1 teaspoon ginger |
1/2 teaspoon allspice |
1/4 teaspoon clove |
1/4 teaspoon nutmeg |
1 teaspoon vanilla |
2 teaspoons baking soda |
2 cups flour |
2 cups grated raw carrots |
8 ounces crushed pineapple, drained and juice reserved |
8 ounces shredded coconut |
1 cup chopped walnuts |
1 cup raisins |
8 ounces cream cheese, at room temperature |
1/2 cup butter, at room temperature |
1 lb powdered sugar |
2 teaspoons vanilla |
Directions:
1. Soak raisins in reserved pineapple juice 30 minutes, then drain and set aside. In big bowl cream sugar and eggs. Add oil, spices, vanilla, soda and flour. Fold in carrots, pineapple, coconut, walnuts and drained raisins. Pour into greased and floured 9 by 13 inch baking pan. Bake in a 350 degree oven for 45-50 minutes, or till toothpick comes out clean in center of cake, DO NOT OVER BAKE. When cake has completely cooled, beat cream with butter till smooth. Then beat in powdered sugar, a cup or so at a time, and vanilla till smooth and frost cake. Chill till ready to serve. Chill leftovers.
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