carrot cake
karen smith in the 100 Mile House Baptist Church
cookbook
this is the cake that Ian made for my birthday. It was so good. Very moist with the perfect amount of spices and sweetness.
INGREDIENTS
| eggs | 4 | ||
| brown sugar | 1 cup | ||
| white sugar | 1 cup | ||
| vegetable oil | 1 cup | ||
| flour | 2 cups | ||
| baking powder | 2 tsp | ||
| baking soda | 1 tsp | ||
| salt | 1 tsp | ||
| cinnamon | 2 tsp | ||
| nutmeg | 1/2 tsp | ||
| allspice | 1/4 tsp | ||
| grated raw carrots | 2 cups | ||
| pineapple | 1 cup crushed and drained | ||
| raisins | 1 cup | ||
| vanilla | 1 tsp | ||
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FROSTING: |
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| cream cheese | 8 oz, softened | ||
| butter | 1/4 cup | ||
| vanilla | 2 tsp | ||
| icing sugar | 3 1/2 cups |
METHOD
beat eggs in a large bowl until frothy
beat sugars and oil in gradually
combine flour, baking powder, soda, salt and spices; stir into egg mixture
add carrots, pineapple, raisins and vanilla extract
stir to blend well
pour into greased and floured cake pan
bake at 350 degrees for 45 to 50 minutes or until cake tester is inserted in center and comes out clean
cool in pan for 10
minutes, then turn out on wire rack and cool completely
for the frosting, cream together cream cheese, butter and vanilla
gradually beat in enough icing sugar to give smooth consistency for spreading
NOTES
the best carrot cake ever!