Carrot Cake

By MarieR

Taste of the South,
Christmas, Desserts, Holiday Cooking, December 16, 2014

Ingredients

• 3 cups all-purpose flour
• 2 1⁄2 cups sugar
• 1 cup golden raisins
• 3 ⁄4 cup chopped walnuts
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 1⁄2 teaspoons salt
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 4 cups finely grated carrot (about 5 large carrots)
• 2 (8-ounce) cans crushed pineapple, drained
• 4 large eggs, lightly beaten
• 1 cup canola oil
• 2 teaspoons vanilla extract
• Cream Cheese Frosting, recipe follows
• 2 (8-ounce) packages cream cheese, softened
• 1 cup unsalted butter, softened
• 1 tablespoon vanilla extract
• 1 (2-pound) package confectioners’ sugar (about 7 1⁄2 cups)

Preparation

Step 1

Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper. Spray with nonstick baking spray with flour. Set aside.
In a large bowl, stir together flour, sugar, raisins, walnuts, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Add carrot, pineapple, eggs, canola oil, and vanilla; stir together until well combined. Divide batter evenly among prepared pans.
Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Refrigerate until ready to serve.