I’ve always been a big fan of carrot cake, and the more stuff in it the better. I saw this recipe weeks ago, and thought it sounded very good. It was very good…like a couple slices in one day kind of very good. Worth trying if you’re a carrot cake fan, and I thought the frosting was delicious too, and the perfect amount for the cake. The tree layers were also pretty impressive.
Carrot Cake with Cream Cheese Frosting
- 3/4 cup melted butter
- 3/4 cup sugar
- 3 eggs
- 1 can (398 mL) crushed pineapple, drained
- 2 cups lightly packed grated carrots
- 1/2 cup golden raisins
- 1/4 cup raisins
- 1/2 cup chopped walnuts
- 2 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground allspice
- 8 oz cream cheese, softened
- 1/4 cup butter, room temperature.
- 4 cups icing sugar
- Preheat oven to 325 degrees. Butter three 8 inch cake pans, and line with parchment paper.
- Beat melted butter with sugar until well combined. Add in eggs, one at a time, until well combined. Stir in drained pineapple, carrots, raisins, and walnuts. In a separate bowl, combine dry ingredients; flour, baking powder, baking soda, salt, cinnamon, and ground allspice. Stir the dry ingredients into the butter mixture until well incorporated.
- Divide the batter evenly between the three cake pans. Bake for 25 minutes, until a toothpick inserted into the centre comes out clean. Cool cakes completely before icing.
- To prepare the frosting, beat the cream cheese with the butter until smooth. gradually add icing sugar, beating until frosting is light and fluffy. Place bottom layer on a cake plate, and spread 1/4 of the frosting on top. Add the second layer and repeat. Top with the third layer and frost all over with the remaining frosting.
With this yummy, moist, sweet, carrot cake, life really is a party!