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.
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