We had our community group Christmas party here on Tuesday night and so it was a great excuse to make this cake I've been wanting to try. It was super moist and was devoured by the end of the night.
Pre-heat the oven to 350F. First mix the dry ingredients:
3 Cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Baking Soda
Mix the wet ingredients together until well blended in one to two minutes.
2 Cups Sugar
1 Cup Oil
1 (15oz) Can Crushed Pineapple, Drained
2 1/2 Cups Grated Carrots
2 Cups Raisins
1 teaspoon Vanilla Extract
2 Cups chopped walnuts
Quickly add the dry ingredients to the wet mixture and blend for another minute or two.
I used 3 small cake pans but you could also make it in a 9 x 13 rectangle. Spray your cake pan(s) with cooking spray or butter and flour the pan.
Then pour the cake batter into the cake pan and bake in a preheated 350 degree oven for 35-60min (depends on what kind of pan you are using). Mine took 40min.
After the cake comes out of the oven, take a lightweight flexible spatula or frosting knife and cut the edge of the cake loose from the pan around the outside.
Then remove the cake from the pan by gently shaking the cake back and forth until it seems to be detached form the pan. Now put a cooling rack on top of the cake and then flip it over.
Remove the cake pan and let the carrot cake cool at least an hour before attempting to frost.
Note: Prior to placing the raisins into the cake batter, place them in a sandwich baggy with a little flour and shake to coat them with a light coating of flour. This will prevent the raisins from sticking to the baking pan.
This is the frosting I used:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.