Ingredients Jump to Instructions ↓

  1. 2 1/2 cups all-purpose flour

  2. 2 tablespoons baking soda

  3. 1/4 teaspoon salt

  4. 2 teaspoons ground cinnamon

  5. 1 cup light brown sugar, packed

  6. 1 cup granulated sugar

  7. 1 1/2 cups butter, softened

  8. 3 large eggs

  9. 3 cup peeled and grated carrots

  10. 1/2 cup well-drained crushed pineapple

  11. 1 cup golden raisins

  12. 1 cup chopped toasted walnuts Icing:

  13. 2 (8-ounce) packages cream cheese, softened

  14. 1/2 cup butter, softened

  15. 1 tablespoon fresh lemon juice

  16. 2 teaspoons vanilla extract

  17. 3 cups powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C) . Grease and flour two 9-inch cake pans; set aside. In a large bowl whisk together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Add remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans. Bake in center of oven for 60 to 70 minutes or until wooden pick inserted in center of cake comes out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool completely before frosting. For Icing: In a medium bowl with electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth. Place one cooled cake layer on a cake platter, spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Spread the top and sides of the cake evenly with remaining icing. Refrigerate for at least 1 hour to set icing.


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