Best Carrot Cake

 

A few years back, we were talking about baking stuff and bringing it into work for everyone to enjoy.

Loving to cook and bake, I told everyone, I was willing to contribute.

One lady suggested that I make a carrot cake.  I thought, wow, what a great idea.  I went to the store and bought all the ingredients.

When we got home, Tonya told me, this person didn't ask for the carrot cake for work, but that I make this for them so that they could give it to their father on his birthday.

I was sure Tonya was wrong.

She wasn't.  I was devastated that I was taken as a fool and haven't made carrot cake since then.  I associated being a fool with carrot cake.

Ingredients

6 cups carrots

1 cup brown sugar

1 cup raisins

4 eggs beaten

1 1/2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup crushed and drained pineapple

3 cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

4 teaspoons cinnamon

1 cup chopped walnuts 

Cream Cheese Frosting

1 x 8 oz package cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1 cup icing sugar

Stuff you will need

Stand mixer

Box grater

2 x 10 inch round cake pans, greased and floured

Mixing spoon or spatula

Mixing bowl

Directions

In a medium sized mixing bowl, combine the grated carrots and the brown sugar.  Set aside for about an hour.

Preheat your oven to 350 F.

In your stand mixer, combine your beaten eggs.  Gradually add the white sugar, oil and vanilla.  Stir in the pineapple.

In a different mixing bowl, combine the flour, baking sode, salt and cinnamon.  Stir into the wet mixture until absorbed.

Finally stir in the carrot mixture and the walnuts.

Pour evenly into the prepared baking pans.

bake for 45 to 50 minutes, or until a tooth pick comes out clean.

Cool for 10 minutes before removing the cake from the pans.

When completely cooled, frost with cream cheese frosting.

Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake.

Comments and suggestions are ALWAYS welcome.