Today I’m thrilled to share with you a recipe from my dear friends at Taste of The South Magazine. I’ve had the joy of working with them as contributing editor for the past few years and my relationship with them has always been a pleasure. As my grandmother would say “Theys just good people.”
The recipe I am sharing today is from the special Southern Cakes issue of the magazine, available on newsstands now or you can purchase it online by clicking here. This is a decadent Carrot Cake, made from scratch, just in time for easter! Enjoy (and save me a slice)!
- 3 cups all-purpose flour
- 2+1⁄2 cups sugar
- 1 cup golden raisins
- 3⁄4 cup chopped walnuts
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1+1⁄2 teaspoons salt
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 4 cups finely grated carrot (about 5 large carrots)
- 2 (8-ounce) cans crushed pineapple, drained
- 4 large eggs, lightly beaten
- 1 cup canola oil
- 2 teaspoons vanilla extract
Cream Cheese Frosting Ingredients:
Yield: approximately 6 cups (enough to ice a large cake)
- 2 (8-ounce) packages cream cheese, softened
- 1 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 7+1⁄2 cups confectioners’ sugar
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside.
- In a large bowl, stir together flour, sugar, raisins, walnuts, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Add carrot, pineapple, eggs, canola oil, and vanilla; stir together until well combined. Divide batter evenly among prepared pans.
- Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
- Spread Cream Cheese Frosting between layers and on top and sides of cake. Refrigerate until ready to serve.
To make icing:
- In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Beat in vanilla. Gradually add confectioners’ sugar, beating until smooth.
If you’d like to subscribe to Taste Of The South, I have a column and a full menu in each issue, AND I’ve got a special discount code for ya! Enter the code “Taste” at checkout for $5 off!
You can also purchase a copy of Southern Cakes online or on newsstands now. If you’d like to purchase it online and get 20% off of that, click here and enter the code “Cakes”.
Note, it looks like you can only use one code at a time (I tried it for ya) BUT first class shipping is free so you can go through checkout twice and get both discounts and still pay no shipping in the United States. You are going to LOVE these magazines!Yum