Carrot cake isn’t for everyone, and I completely understand! It really requires a certain palette. But, if you happen to love carrot cake (like me!), THIS is the cake to make! It is so moist and loaded with flavor! There are so many different recipes out there for carrot cake, it’s hard to pick which one is for you! This scrumptious cake has all the add-in’s in it, carrots, walnuts, raisins, pineapple…Mmmm…drooling just thinking about it! So, if you don’t like the add-in’s, this cake isn’t for you! My mom has been making this cake for years! She used to make it for my best friend every year for her birthday because she loved THIS cake so much! It works out pretty well that my FIL’s (father-in-law) favorite cake is carrot cake! It also happens that we celebrate his birthday & easter on the same day since they are always so close! So, this year, I made this carrot cake for him! Happy Easter & Happy Birthday!
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1-1/2 cups vegetable oil
- 4 eggs
- 1-1/2 cups shredded carrots
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1/4 cup raisins
In a mixing bowl, combine the dry ingredients. Add the oil & eggs; mix on low speed until well blended. Stir in pineapple, carrots, nuts, & raisins. Pour into two greased and floured 9-in round baking pans. Bake at 350* for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing pans to wire racks to cool completely.
Cream cheese Frosting
- 1 package (8 ounce) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3-3/4 cups confectioners sugar
*Additional chopped walnuts, optional
** I doubled the frosting recipe
In a mixing bowl, beat cream cheese and butter together until smooth. Beat in vanilla and confectioners’ sugar until mixture reaches spreading consistency.