Spiced Carrot Cake

By á-3129

This may well be the ultimate carrot cake. The secret is in the microplaned carrots, which give moisture and natural sugar to the cake, and the spices that tickle the taste buds. If you're allergic to nuts, the walnuts may be omitted. The cream cheese frosting is also optional. Use the same batter to make mini-bundt cakes, mini-loaves, or giant muffins. If you're really adventurous, soak the raisins in rum for an extra kick.

Ingredients

• Ingredients:
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon fresh-grated nutmeg
• 1 teaspoon salt
• 1-3/4 cups brown sugar, firmly packed
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (about 3 large) finely grated carrots, not packed (see Note)
• 1 cup raisins, soaked in water for 15 minutes, and drained
• 1/2 cup (8 ounces) canned crushed pineapple in juice, drained
• 1/2 cup chopped walnuts (optional)
• .
• Cream Cheese Frosting:
• 8 ounces cream cheese, at room temperature
• 1 Tablespoon heavy cream or milk
• 1 teaspoon pure vanilla extract
• 1 cup confectioners' powdered sugar
• 1/2 cup chopped walnuts (optional)

Preparation

Step 1

Preparation:

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease with butter liberally.

In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a medium bowl, beat brown sugar, vegetable oil, eggs, and vanilla until well-combined.

Add egg mixture to flour mixture and mix only until combined. Stir in carrots, raisins, crushed pineapple, and walnuts by hand. Mix until evenly distributed.

Pour into prepared pan and bake about 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool to room temperature.

Cream Cheese Frosting:
Beat cream cheese, heavy cream, and vanilla extract until light and fluffy. Beat in confectioners' powdered sugar, half at a time, until smooth. Spread on cooled cake. Sprinkle with 1/2 cup walnuts and press gently into frosting.

Note: It is important that the carrots be finely grated. Most graters and/or food processors won't do the trick. This is the perfect job for a microplane grater/zester. If you want to add an extra kick, soak the raisins in rum. You may also use this batter to make miniature 3 x 6-inch loaves, miniature bundt cakes, or large muffins. The baking time should be about 25 to 30 minutes.

Spiced Carrot Raisin Cake Recipe Photo © 2012 Peggy Trowbridge Filipp

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 24 to 36 servings