Elegant Frosted Carrot Cake
Ingredients
- 2 1/2 cup all-purpose flour
- 2 tb baking soda
- 1/4 ts salt
- 2 ts cinnamon
- 1 cup light brown sugar, packed
- 1 cup white sugar
- 1 1/2 cup butter, softened
- 3 lg eggs
- 2 ts pure vanilla extract
- 3 cup grated carrots
- 1/2 cup crushed pineapple, drained
- 1 cup (6-oz.) raisins
- 1 cup (4-oz.) chopped walnuts
- 16 ounce cream cheese, softened
- 1/2 cup salted butter, softened
- 1 tb fresh lemon juice (about 1 large lemon)
- 3 cup confectioners' sugar
Instructions
Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans. In a large bowl stir 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. Scrape down sides of bowl. And 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 and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium bowl with electic 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. TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.