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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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If you're looking for the best carrot cake recipe ever, your search is over!! I had this cake for the first time when I visited my brother's in-laws. His mother-in-law is a wonderful baker. I just had to have the recipe!! I know you will enjoy it as much as my family and I do. Ingredients:
3/4 cup oil |
1 1/2 cups sugar |
3 eggs |
1 1/2 teaspoons vanilla |
2 cups sifted flour |
1 teaspoon salt |
2 teaspoons baking soda |
1/2 teaspoon cinnamon |
2 cups shredded carrots (approx. 3 lg. carrots) |
1 cup chopped nuts (i use walnuts) |
1 cup raisins, soaked and drained (i use white raisins) |
1/2 cup crushed pineapple, drained (small can) |
Directions:
1. mix and combine oil, sugar, eggs, vanilla - mix sifted flour, salt, baking soda and cinnamon together - add to oil mixture - mix well until blended.
2. butter large pan - bake until toothpick is dry - 350 degrees for 45-60 minutes, depending on your oven.
3. CREAM CHEESE ICING FOR CARROT CAKE.
4. 1 - 8 oz. cream cheese - softened.
5. 1 - stick unsalted butter - softened.
6. 1 cup confectionary sugar.
7. 2 tablespoons orange juice.
8. 1 tablespoons fresh lemon juice.
9. 1/2 cup heavy cream.
10. beat cream cheese and butter until blended - beat in 3/4 cup sugar, oj and lemon juice until light & fluffy - beat heavy cream on medium-high speed until it forms soft peaks - gradually add remaining 1/4 cup sugar and beat to stiff peaks - fold whipped cream into cream cheese mixture to blend - makes 3 cups.
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