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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I received an email this morning with a few more copycat recipes in it. They sounded too yummy not to post! Ingredients:
2 1/2 cups all-purpose flour |
2 teaspoons baking soda |
1/4 teaspoon salt |
2 teaspoons cinnamon |
1 cup light brown sugar, packed |
1 cup white sugar |
1 1/2 cups butter, softened |
3 large eggs |
2 teaspoons pure vanilla extract |
3 cups carrots, grated |
1/2 cup crushed pineapple, drained |
1 cup raisins |
1 cup walnuts, chopped |
16 ounces cream cheese, softened |
1/2 cup salted butter, softened |
1 tablespoon fresh lemon juice (about 1, large lemon) |
2 teaspoons pure vanilla extract |
3 cups confectioners' sugar |
Directions:
1. Preheat oven to 350-degrees.
2. Grease and flour two 9-inch cake pans.
3. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed.
4. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.
5. TO PREPARE ICING: In a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth; add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
6. TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.
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