Aunt Audrey's Carrot Cake

By jgroeneveld

Long Long long family favorite- double up on the frosting is my advice.

Ingredients

• Carrot Cake
• 3/4 lb.carrots; (3 cups shredded)
• 3 cups all-purpose flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 cup coarsely chopped walnuts
• 1 cup raisins
• 2 cups sugar
• 1 1/4 cup corn oil
• 1 tsp. vanilla
• 4 eggs
• Cream Cheese Frosting
• 1 package, 8 oz. cream cheese, room temp.
• 2 tbsp corn syrup
• 1 1/2 to 2 cups confectioner’s sugar (use own judgment to sweetness)
• 1/2 tsp. vanilla

Preparation

Step 1

Cake
Wash and peel carrots well, dry with paper towel. Shred carrots and set aside. Onto a piece of waxed paper, sift flour, baking soda, baking powder, cinnamon and salt. Place walnuts and raisins in mixing bowl and sprinkle 2 tablespoons of flour mixture on top. In another bowl, hand beat together sugar, oil, and vanilla. Beat in eggs one at a time. Stir in about 1/3 of flour mixture, than 1/3 carrots, continuing until all is combined thoroughly- scrape down sides. Stir in flour coated walnuts and raisins. Grease and flour 10 inch tube pan – bake at 350 degrees for 1 hour and 15 minutes, or until top springs back when lightly touched. Cool before frosting.
Frosting
In mixing bowl blend together cream cheese and light corn syrup. Gradually stir in vanilla and sugar. Pour on top of cake and let drip down sides.