AUNT BETTY’S CARROT CAKE (aka 18 Carrot Cake)

By PSchultz

Ingredients

• 2 1/2 cups flour
• 1 1/4 tsp baking powder
• 1 tsp baking soda
• 1 1/4 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1 pound (6-9 medium carrots) peeled
• 1 1/2 cups sugar
• 1/2 cup packed brown sugar
• 4 large eggs
• 1 1/2 cups safflower, canola, or vegetable oil
• 1 cup walnuts, chopped finely
• 1/2 cup raisins

Preparation

Step 1

1. Preheat oven to 350 degrees, adjust oven rack to middle position. Spray a 13 x 9 inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and spray the parchment.
2. Whisk together flour, baking powder, baking soda, spices and salt in a medium bowl and set aside.
3. Grate carrots and set aside.
4. In an electric mixer, add eggs and sugars, beat on medium speed until thoroughly combined. Add oil slowly to eggs and sugars on slow speed until mixture is light in color and fully mixed
5. On low speed, add the dry ingredients (except walnuts and raisins) in 3 increments, mixing well after each addition.
6. Add carrots, walnuts and raisins and fold in thoroughly with a spatula.
7. Pour the batter into the prepared pan and bake until the cake springs back or when toothpick comes out clean, 40-50 minutes. Let stand 10 minutes, then unmold and transfer to rack. When cool frost with cream cheese frosting.