Eddie Merlot's "World Best" Carrot Cake

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The title says it all! This is absolutely delicious! My Dad will love it! Recipe from Cook's Wares Cooking Class: Eddie Merlot's Seasonal Favorites with Bryan Hopping, October 2014.

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Ingredients

  • Cream Cheese Frosting:
  • 1/2 1/2 1/2 lb Golden Raisins
  • 3/4 3/4 3/4 lb Pineapple Tidbits, canned, drained
  • 1/2 1/2 1/2 cup walnut pieces
  • 1 1/2 1 1/2 1/2 lbs carrots, washed
  • 1 1 1 pond canola oil
  • 1 1/2 1 1/2 1/2 lbs sugar
  • 3/4 3/4 3/4 lb whole eggs (7 eggs)
  • 4 4 4 t salt
  • 4 4 4 t ground cinnamon
  • 2 2 2 t baking soda
  • 3 3 3 t baking powder
  • 1 1 1 lb flour
  • 3/4 3/4 3/4 t ground allspice
  • 3/4 3/4 3/4 t ground cloves
  • 6 6 6 cups Cream Cheese Frosting (recipe below)
  • 1 1/4 1 1/4 1/4 lbs Powdered Sugar
  • 10 10 10 ounces Cream Cheese, room temperature
  • 5 5 5 ounces unsalted Butter, room temperature
  • 1 1 1 t vanilla extract
  • Pinch Pinch Kosher Salt

Preparation

Step 1

Preheat oven to 400 degrees.

Cover raisins with very hot water and soak for 30 minutes, drain completely and set aside.

Squeeze all the moisture from the pineapple tidbits. In a food processor, chop the pineapple, walnuts, and carrots into 1/8" pieces and set aside. Weigh out and measure all other ingredients and have ready. Using a stand mixer, with a paddle attachment, alternately add oil and sugar together. Mix at low speed until sugar is dissolved. Add the eggs in three separate batches until completely incorporated. With the mixer still running, add all of the dry ingredients and mix, scraping the bowl down frequently. Fold in the pineapple, carrots, raisins, and walnuts. Spray 2 half sheet pans with non-stick spray, line with parchment paper, and spray again. Pour half of the batter into each pan. Bake in the oven for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool to room temperature. Trim the edges of the cake and cut each in half to achieve 4 equal pieces. Spread 1 1/2 cups of frosting on the first layer of the cake and top with another layer. Repeat this step for the third and fourth layers using 1 1/2 cups of frosting between each layer.

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