Carrot Cake

By hugginst

When a two layer carrot cake is too much...make it in a 9x13 pan! I made this heart shape cake for my daughter's birthday which is tomorrow! She is my Valentine baby!

Ingredients

• 1/2 cup golden raisins
• 3/4 cup boiling water
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups canola or vegetable oil
• 2 1/4 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon orange extract
• 1 1/2 cups grated carrots
• 3/4 cup chopped walnuts
• 1/2 cup canned pineapple tidbits, well-drained
• For the glaze
• 1 (8-ounce) package cream cheese, softened
• 1 tablespoon butter, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon finely grated orange rind
• 1 tablespoon finely grated lemon rind
• 1 1/2 cups sifted powdered sugar

Details

Servings 10
Preparation time 35mins
Cooking time 70mins

Preparation

Step 1

Pour boiling water over raisins to cover in small bowl and let set for 20 minutes; drain thoroughly and set raisins aside.

Preheat the oven to 350 degrees. Grease a 13-by-9-by-2-inch pan.

In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt; set aside.

In a large mixing bowl, beat the oil, sugar and eggs with a wooden spoon or rubber spatula until well combined. Add vanilla, lemon juice and orange extract, mixing well. Stir in the flour mixture until just mixed. Fold in the carrots, walnuts, pineapple and the plumped raisins, combining well. Spoon batter into prepared pan.

Bake in preheated oven for 35 to 40 minutes or until tested done when gently pressed in center and cake springs back. Cake will be dense.

Cool in pan on wire rack for 10 minutes; turn out on wire rack. Transfer to serving platter or board.

For the glaze, combine cream cheese and butter in a medium mixing bowl; beat with a rubber spatula. Stir in the lemon juice, vanilla, orange and lemon rind, then add powdered sugar. Beat until smooth. Drizzle glaze over warm pieces as they are cut, or spread over cooled cake and allow to set before serving, as desired. This cake freezes very well.


Serve warm or cool completely.