Ingredients

Cake
2 1/2 C. all-purpose flour
2 Tbsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1 C. light brown sugar, packed
1 C. white sugar
1 1/2 C. butter, softened
3 large eggs
2 tsp. pure vanilla extract
3 C. grated carrots
1/2 C. crushed pineapple, drained
1 C. (6 ounces) raisins
1 C. (4 ounces) chopped walnuts
Icing
16 ounces cream cheese, softened
1/2 C. salted butter, softened
1 Tbsp. fresh lemon juice (about 1 large lemon)
2 tsp. pure vanilla extract
3 C. confectioners’ sugar

Cooking 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 for 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 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. 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.
 
 
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