Carrot Cake with Cream Cheese Frosting

D&D_9484

Carrot Cake with Cream Cheese Frosting

I’ve been making this cake since the early 1990’s. It’s from a Mrs. Fields cookie cookbook (fun fact, my mom was a Mrs. Fields too). This is my adaption. The mixing method is more like I’m used to and I use unsalted butter and add my own salt to it. This is The Boy’s favorite birthday cake. It fits too, his b-day is in April and this just seems like an Easter time cake to me, although I have made it in the fall too.

2 1/2 cups all purpose flour
2 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1 cup light brown sugar
1 cup sugar
1 1/2 cups unsalted butter, softened
3 large eggs
2 tsp vanilla
2 1/2 cups grated carrots
1 cup golden raisins
1 1/2 cups chopped walnuts

16 ozs cream cheese, softened
1/2 cup unsalted butter, softened
1/4 tsp salt
1 1/2 Tbs lemon juice
2 tsp vanilla
3 cups confectioners’ sugar or a bit more if needed

Preheat oven to 350 degrees. Spray 2 nine inch cake pans with baking spray. In a large bowl, sift together flour, baking soda, salt, and cinnamon. Beat together butter and sugar in a stand mixer. Add eggs, one at a time then vanilla. Increase speed to medium and beat for 2 minutes.
Scrape down bowl, and slowly blend in flour mixture. Add carrots, raisins, and walnuts.
Pour batter into prepared pans and smooth the top. Bake 60 – 70 minutes, rotating pan half way through. Toothpick should come out clean. Cool in pan 10 minutes, then on a wire rack to cool completely.D&D_9509
Beat together cream cheese and butter until smooth. Add lemon juice and vanilla. Add sugar gradually on low speed until smooth. So as not to make a mess.
Place one layer of cake on a platter, spread icing over top in a thin layer. Place second layer on top, rounded side up. Coat top and sides with icing. Refrigerate 1 hour to set icing.

 

22 April 2003 bday for Em
24 April 2004 11th bday
27 November 2008
18 April 2014 Em’s b-day and Easter
3 April 2015 Easter

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