This, I think anyway, is The BEST Carrot cake recipe. Its dense, moist and has lots of carrots, raisins, nuts and pineapple. Its makes a nice sized four layer cake so be sure to have family and friends over for dessert! This also freezes well.
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
Perfect Cream Cheese Frosting (below)
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, applesauce, oil and vanilla. Stir in the pineapple.
Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared cake pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, half each layer, frost with cream cheese frosting.
Perfect Cream Cheese Frosting:
3 (8 ounce) packages cream cheese, cold (very important)
3/4 cup butter (1-1/2 sticks), softened
3 cups sifted confectioners' sugar
1-1/2 teaspoons vanilla extract
In a medium bowl, cream together the cold cream cheeses and butter until creamy.
Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
Perfect Cream Cheese Frosting (below)
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, applesauce, oil and vanilla. Stir in the pineapple.
Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared cake pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, half each layer, frost with cream cheese frosting.
Perfect Cream Cheese Frosting:
3 (8 ounce) packages cream cheese, cold (very important)
3/4 cup butter (1-1/2 sticks), softened
3 cups sifted confectioners' sugar
1-1/2 teaspoons vanilla extract
In a medium bowl, cream together the cold cream cheeses and butter until creamy.
Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
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