To-Die-for Carrot Cake

By carvalhohm

Ingredients

• Frosting:
• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 cup walnuts, chopped
• 1 cup golden raisins (optional)
• 2 cups white granulated sugar
• 4 eggs
• 1 1/2 cups vegetable oil
• 2 cups raw, finely grated carrots
• 1 (8.5 oz.) can crushed pineapple
• 1/2 cup butter, softened
• 1 (8 oz.) pkg. cream cheese, softened
• 1 teaspoon vanilla
• 1 (1 lb.) box powdered sugar, sifted

Preparation

Step 1

Preheat oven to 350 F.

Sift flour again with baking powder, baking soda, salt and cinnamon. Set aside. Beat eggs lightly in separate bowl and stir into oil. Add with sugar to flour mixture. Stir in carrots, drained pineapple, nuts and raisins.

Pour into three (3) greased and floured 8-inch cake pans. Bake in 350 F oven for 35-40 minutes. Cool 10 minutes and remove from pans. Cool completely before frosting.

To make frosting: Combine butter, cream cheese and vanilla, and cream well with electric beater. Add sugar gradually, beating well.

Assemble cake with frosting between layers and on top. Servings: 12.